Empty your salt cellar and wash after use.
Always empty your salt cellar after using it as salt corrodes silver. Ideally you should wash both the cellar and its spoon as soon as possible. Use warm soapy water, rinse carefully and dry with a soft cloth. Then keep your salts in their box wrapped in acid free tissue paper.
The following photos show a high quality Mappin & Webb condiment set (est. £180 - £220) which was assayed in Birmingham.
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