When cooking, salt is best added to the water once it reaches the boiling point.

The salt can be added directly to the cold water and brought to a boil, but often the pot is left to boil and can reduce, making the water saltier than it needs to be. The advantage of adding the salt at the boiling point is that it dissolves quickly, allowing you to taste the water immediately for proper seasoning.

For every liter or quart of water you will need about 1 tsp of salt, or enough salt so that the water tastes just a little bit salty.