A salt shaker is the lidded container, usually glass or plastic with a perforated top, from which salt is shaken onto food at the table, the everyday equivalent of the salt cellar. It holds fine, free-flowing salt, often with anti-caking agents added, and the size and number of holes regulate the flow. In damp climates the holes clog, prompting the folk remedy of adding a few grains of rice to absorb moisture. Paired with the pepper shaker or mill, it is the most basic seasoning equipment on the table. Restaurants choose shakers for hygiene and portion control, though many chefs prefer open cellars for pinching. It is a small object that embodies the democratisation of seasoning.