The problem you’re having is that the steam from whatever you’re cooking causes the granulated spices to clump and block the holes. Either just season from up higher or earlier in the process before the steam becomes an issue.
I don’t use garlic powder but for salt a good pinch or two from a small tub sprinkled over the pot works well. And you can season late in the cooking if you wish.
I use garlic powder to sprinkle on pizza and in dry rubs for curing and smoking meats. (My wife adds it to grilled meats before cooking, and it drives me nuts…as it burns).
It has its limited uses, especially where fresh garlic doesn’t work too well.
This product is organic, chopped, toasted garlic nuggets you can add either before or after cooking, depending on your preference. Comes out of a shaker container. You dont have to cut or time the cooking of the garlic.
I have no affiliation with the company but I did live in Ojai, where they were located and you always knew what day of the week they were toasting on.
I can’t see the point in using salt in a shaker at all. Once I started using a bowl of salt for all cooking I never looked back. What’s the advantage in a shaker, reducing use maybe? Even then it seems much harder to know how much you are using.
I tend to agree with others about garlic salt as well. For most garlic uses if I want it to be very fine rather than in pieces, I just make a paste with salt that blends into most dishes. It is an added step, but I’ve always found the flavor of fresh garlic to be worth the hassle. I do understand on dry rubs though.
The purpose of a salt shaker is to have an even spread. Taking a pinch out of bowl and throwing it onto something cooking , cooked or about to be cooked isn’t effective for that even spread. You can end up with a pile of salt in one bite and none in the next…
For many uses, it is not necessary or best. But, my question in the OP is to get an efficient salt shaker that doesn’t corrode…not to discuss whether there are better methods to apply salt.
Does anyone have any ideas? (The suggestion about steam is a good one…I will take heed.)
Thanks, I was honestly curious. I’ve never found it to be a problem to sprinkle by hand. It can be a messier option for sure, as sprinkling by hand often results in salt falling onto the stovetop. I’ve always found it more precise to sprinkle by hand and harder to gauge amount from a shaker.