I only ever take a tiny bit on potatoes
after they are cooked, but I still have an antique salt in use. Admittedly, I think there is probably a thicker layer of dust in it than salt crystals.
![Grin ;D](http://www.glassmessages.com/Smileys/classic/grin.gif)
But the antique salt looks good. Nothing terribly fancy, just one of the wee Monot and Stumpf ones.