I think the look is really cute... but how do you keep the dust and bugs out?

Antique salt dishes only hold about a teaspoon, maybe less, of a spice, and are positioned at individual place settings. I would imagine anything leftover would be dumped back, un-sanitarily, into the common pot. With these, I guess dust and bugs *would* be a minor threat, but I wouldn't worry a lot...

Hmm... @kellieinca, I actually find that my traditional looking S&P shakers get dustier looking. I have the Pigeon Toe set and love it. I keep them close to my cooking workspace which makes it easier to season quickly and have a better visual of how much is going into a dish. I go through a lot of S&P when cooking so the contents never linger more than a week or so in them. Then they transition easily to the dining table and their looks always get raves (helps that they're made locally too).

So you have these out on your counter at all times? I do not understand the point.

I am with Jess13, don't understand the point.. I like my Trader Joe's built-in sea salt and black pepper grinders. =)

Ikea makes a terrific set, similar in feel to the marble set featured in the post. I use the Ikea set when company comes over, plus I pair them with my tiny vintage silver spoons.

I only use these in the kitchen, for when I'm seasoning meat or other foods and can't crank the salt and pepper grinder. On the table, I prefer to give people the grinder as you wouldn't want a bunch of fingers in the salt and pepper.

Actually, germs can't survive in salt. We use little dishes of salt on our table that have little spoons when we have guests, but for everyday use I just grab my salt cellar from the stove. It has a wide cork top to keep out grease and dust. All of our fingers go into that salt and none of us have died from it yet.

A salt pig would be a good alternative for people who are afraid of dust.

I'm also a fan of the salt pig - and definitely not of the TJs or other plastic salt/pepper grinders. Those are such a waste of plastic! Refill a nice looking grinder.

Not for the clumsy.

I use grinders. My sugar is in a shaker though.

TJ's are glass and refillable, and quite attractive if you soak off the labels.

I've had an Emile Henry salt pig next to my stove for years (full of coarse kosher salt) and wouldn't do without it now

Love these! At the table I would prefer them over shakers. I guess, they are meant to be used with your fingers. I don't fear germs but oily fingers and I would not dump them back into the common pot. So, this would be quite expensive. Maybe I go for little spoons, too?

Had to google salt pig... :-)

(we have an old silver baby spoon in ours so no one has to put their fingers in there, though it still happens. NBD)

Salt pig, here, for kosher salt for cooking and Malden salt in a Kilner jar for last minute salt sprinkling. When I'm doing a lot of cooking - eg. Thanksgiving- I'll fill little ingredient bowls with freshly ground pepper and a couple of salts and just throw out any that's left at the end.

The first photo shows whole pepper corns in the pepper container - don't think i'd like to sprinkle them over my salad. I'm assuming you'd want to grind them first, right?

I use my little S/P bowls for the table only. I have a larger bowl/pig on my counter for cooking. Also, I didn't think germs could survive in salt.

I like using Maldon sea salt, which you have to crumble with your fingers, so I have some lovely handmade ones similar to number 1, white with a pale coloured glaze on the inside. They're also great for holding pink peppercorns, which is nice to crumble too.

I keep kosher salt and coarsely-ground pepper handy on the kitchen counter for cooking in two small ebony & bone bowls I bought in Kenya this April, and use either my fingers (if they're dry) or the matching spoon. Every time I reach for a pinch, I'm reminded of that wonderful trip, not to mention feeling just a little "cheffy". Salt & pepper grinders are on the table for mealtimes.