Explore more on it. Keeping this in view, what happens when you cook salt?
Some salts decompose readily upon heating such as bicarbonates salts. While some salts are stable when heated such as sodium chloride. However, if the cation in a salt has a high polarising power towards especially carbonates, hydroxide and nitrates ions, the salt will decompose to form a more stable salt.
Also, can you put salt in frying oil? Never salt a food before deep-frying it, as the salt will draw moisture (remember water and oil don't mix) to the food's surface and cause the hot oil to splatter. Salt also lowers the smoke point of oil, which in turn breaks down the oil molecules much quicker.
Secondly, what happens when you put salt in oil?
Salt is heavier than water, so when you pour salt on the oil, it sinks to the bottom of the mixture, carrying a blob of oil with it. In the water, the salt starts to dissolve. As it dissolves, the salt releases the oil, which floats back up to the top of the water.
Can we use heated salt for cooking?
No, quite the opposite. If it is cooked at a high enough temperature (in a kiln) salt simply becomes inert. It is used in the glazes of ceramics, so it would be conceivable that salt could be a part of the plate you eat off of in a restaurant. However salt on food never reaches really high temperatures.
