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**Murdy** · February 18, 2026, 08:39 AM

I tend just to add spices individually these days, but we used to keep McCormick Montreal Steak Seasoning on hand, which was good.

**Purc** · February 18, 2026, 08:58 AM

I have never used a seasoned salt. BTW, I only use salt on corn on the cob and fried chicken. My salt intake does come from prepared foods, restaurant meals and commercial rubs. I do look for lower or no salt products.

**dubob** · February 18, 2026, 09:09 AM

I have used both Lowry's & Morton's since the early 1990's when I discovered my body doesn't like 100% salt. It reacts by giving me debilitating headaches. My preferred brand is Morton's, but there is very little difference in taste for me. YMMV! I have never seen or heard of any of those other brands. Since Morton's works for me just fine, I'll continue with it.

**SheilaAnn** · February 18, 2026, 09:59 AM

I use “Espices de Oak Smoke” which does have a Lawry’s SS base.

**SheilaAnn** · February 18, 2026, 11:26 AM

ecowper if I may extend your backstory….. (new comment so I can add a picture)…. Chang did this magazine project called Lucky Peach. The first issue is The Ramen Issue. I have loved every word of this quarterly. I have every copy. Alas, I have not read all of them, because the last few are still NIB.

**RichieB** · February 18, 2026, 12:58 PM

I'm in a totally different camp. I make my own.

1/4 cup salt
3 teaspoons black pepper
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder

bbqLuv I'm not too scientific with this. I grind peppercorns with a coffee grinder. The salt is your basic iodized salt. The other 3 are all powder. Here's pictures of the pepper and salt.