Salt should not be stored or kept in a steel utensil or box for two main reasons:
Corrosion and Contamination: Salt is hygroscopic, which means it readily absorbs moisture from the air. When stored in a steel container, the moisture can cause the salt to interact with the metal. This interaction can lead to the formation of rust on the steel surface, contaminating the salt and making it unfit for consumption. The rust can also alter the taste and appearance of the salt, making it less desirable for culinary purposes.
Chemical Reaction: Steel is primarily composed of iron, and when it comes into contact with salt (sodium chloride), a chemical reaction can occur. This reaction can produce hydrogen gas, which could further contribute to the deterioration of the steel container. Additionally, the chemical reaction might affect the purity and quality of the salt, leading to potential health concerns if the salt is used in food preparation.
To store salt properly, it is recommended to use containers made of materials that are resistant to corrosion and do not react with salt. Commonly used materials for storing salt include glass, ceramic, and food-grade plastic containers. These materials will ensure that the salt remains free from contamination and does not undergo any chemical changes, preserving its quality and flavor.
If you accidentally store salt in a steel container and notice rust or discoloration, it's best to discard the salt and clean the container thoroughly before using it for any other purposes. Regularly inspecting your storage containers and ensuring they are appropriate for their contents will help maintain the quality and safety of your stored food items.