I use a SS container with a lid. I'm very careful not to contaminate it and wash it when it's empties. Also, if I take too large of a pinch of salt, I will toss the rest and not put it back in the jar.
I only use Diamond Crystal kosher salt.
I don't have one because there are too many gross people here and they will stick their grubby fingers in it. But I do put some in a tiny, little glass bowl as part of my mise en place.
You measure, chop, slice, dice and lay out all of the ingredients in order in front of you before you begin cooking. Usually, you have a lot of small bowls just for this if you follow this method. I was told it is often done this way in restaurants. It's really good for me because I'm new to cooking and I forget key ingredients if I don't do this ahead of time.
That's true - the plainest stuff sounds fabulous in french! Because really, I think of this method as "assembly line style", but mise en place sounds way cooler!I use the same method but didn't know it had a French name, but it figures. It seems that is what the French brought to cooking, formalizing it into their language.
I have an original Alton Brown salt cellar that he signed--from his first batch. I do not use it.
I keep a little salt in a tiny rubbermaid container that I use for cooking.