Stainless Steel Salt and Pepper Grinder, 2-in-1 Manual Mill

Two grinders' worth of function, one counter footprint

Two heads, one mill

Each end of the mill holds its own stainless grinding head, one for salt and one for pepper. You pick up one mill instead of two, and the table stays clear for the food.

See the level before it runs out

The acrylic chamber is clear all the way along the body. Glance at the window before dinner and you know whether there is enough salt and pepper for the plate, not after the grinder has already stalled.

Brushed steel that stays on the counter

The brushed stainless caps and steel heads give the mill a solid weight in the hand. It sits on a dining table as comfortably as it sits at a restaurant pass, and the finish handles daily use.

Pepper on one end, salt on the other, no swapping

1. 1
   Fill each side

   Unscrew the brushed steel cap on each end. Fill one side with dry, loose salt and the other with whole peppercorns, then close the caps.

2. 2
   Seat the caps

   Turn each cap by hand until it seats. Stop there. Forcing the caps strains the threads and the acrylic body.

3. 3
   Check the window

   Look through the clear body before you reach for it. The level is visible, so a refill can happen before service or dinner stalls.

4. 4
   Season from either end

   Hold the mill over the plate and grind from the pepper end, then flip the mill and grind from the salt end. Adjust the grind gently if the texture is not what you want.

Refill and wipe down in under a minute

• Wipe, do not soak

  Use a damp cloth on the acrylic and steel. Submerging the mill lets water into the grinding mechanism.

• Keep the chamber dry

  Fill with dry, loose salt and whole peppercorns. Moisture and oil clump inside and slow the grind.

• Dry before refilling

  Let the mill dry fully after wiping, then close the caps and refill.

• Caps by hand

  Turn the steel caps by hand until they seat. Overtightening strains the threads over repeated use.