Dry out a container of damp salt to make the seasoning useful again. Storing salt in an unsealed container in a humid environment may cause its granules to attract moisture from the air. Damp salt clumps and forms large chunks, making it difficult to pour. These varied piece sizes cause inaccurate measurements and uneven seasoning. Avoid buying more salt by removing the moisture and returning your salt to its free-flowing, dried-out state.
Spread the damp salt over the surface of a large thin baking sheet.
Place the baking sheet on the center rack of a 150 degree oven.
Break large clumps of salt and stir them together with a spatula after an hour of low-heat baking.
Stir again and check for any remaining salt clumps that may indicate residual moisture.
Remove the baking sheet and place it on the top of the stove to cool.
Dump the cooled, dried salt into an airtight container and store it in a dark, dry place.
Some salts are intended to be used damp. Check the instructions on your salt grinder to see if it can handle damp salts. Adding a few pieces of dry rice to an unsealed salt shaker will help to absorb moisture so the salt continues to flow. Convection ovens dry damp salts the quickest. The built-in fans circulate the hot air and vent moisture.
Temperatures above 200 degrees may cause the salt to discolor and the flavor profile to change.