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Molten salt is salt which is solid at standard temperature and pressure (STP) but enters the liquid phase due to elevated temperature. A salt that is normally liquid even at STP is usually called a room temperature ionic liquid, although technically molten salts are a class of ionic liquids.
There are lots of recipes that call for coarse salt these days. Coarse salt refers to sea salt or kosher salt, salt that has a much larger grain to it than common table salt â hence the name âcoarseâ salt.The reason that coarse salt is so popular is not that it is saltier or more flavorful than regular salt, but because it has a more dramatic impact when it comes to flavoring.ecipes for baked goods â unless they specifically call for coarse salt â are written with the expectation that you will use standard table salt. In baked goods, you want the salt to disperse evenly into a recipe to even out the flavor of a dish, not show up in big salty chunks.