When I cook, I typically keep a small wooden bowl of kosher salt next to me. The problem is, I have to keep refilling it often (it only holds a couple of tablespoons). I'm wondering what you use and what the advantages/disadvantages are to either a salt pig or a salt box or something like that. I would use a larger bowl, but with small kids in the house, it would be nice to have something a little bit more protected. (Not that they couldn't reach their hands into a salt pig, but...)
Thanks for any input.