I don't use a lot of salt, in fact seldom at the table, and minimal in cooking. I love pepper, though, and use it liberally (freshly ground, of course), both in cooking and at the table. Some foods just BEEEEEEEEEEEEEEG for it, for instance, to my mind, there is not an egg in the world that doesn't need pepper. Potatoes, too. The other thing to say, though, is if I didn't cook it, neither goes on until I taste. Well, except for baked potato.