We have the Bamboo one at the house and it does a wonderful job. We actually dropped it one night and though we destroyed it, but only a small crack formed and it still works. For the price, it has been awesome.
I've always been skeptical of open salt cellars because I'm a messy cook.

While these containers are cute and elegant, I use a simple and deep saki cup I got at Goodwill with a small 1/4 tsp. wooden spoon. Total cost - $2.50. Works for me!

i use a fun white owl trinket dish from Urban Outfitters. it does the trick, looks cute, and was only $8! its the best because it's got a really wide mouth on it to stuff many fingers in there for a good pinch!

see it featured on my blog here:
http://twopeasteenypod.blogspot.com/2011/10/sea-salt.html

I bought a cheap glass one with a lid at Walmart, but I adore the olive wood one. They actually make it in a double so you could have two types of salt or a regular and a flavored on hand easily...

My family always used a salt cellar and I now use my grandmother's. It is made of porcelain with a hinged wooden lid. Only one hand is needed to sneak under the lid and pinch out some salt.

I have this marble slide-top double-well salt cellar. Love it. Pretty, and can be operated one-handed. Also, stands up well to living on the cooktop and the constant cleaning that it needs.
If you google search (shopping tab) look for marble salt box and you'll find the whole line. http://www.gourmetofoldecity.com/maswtopsabox.html?cmp=googleproducts&kw=maswtopsabox

I have this marble slide-top double-well salt cellar. Love it. Pretty, and can be operated one-handed. Also, stands up well to living on the cooktop and the constant cleaning that it needs.
If you google search (shopping tab) look for marble salt box and you'll find the whole line. http://www.gourmetofoldecity.com/maswtopsabox.html?cmp=googleproducts&kw=maswtopsabox

I was considering getting one, but I am worrying about cross-contamination. If I season raw chicken, for example, I dip my dirty hand into the thing, leaving some chicken juices in the canister. Then I season raw vegetables and I get the salt from the same cellar, do I then get the raw chicken juices on my vegetables? How does this work? Thanks.

I had a beautiful vintage glass salt cellar, and it broke. I was and still am sad about it. now I just use a mason jar. it gets the job done, but it doesn't look as beautiful on the countertop.

I have the Crate and Barrel one and keep it filled with Maldon Sea Salt. It is super handy and makes using a little sprinkle to finish things off, just a bit special. Love it!

I love my bamboo salt cellar. I keep Hawaiian salt mix I made in there, a mix of Hawaiian salt, garlic and ginger flavors.

eneEug, I don't stick my hand in, I have a little bamboo spoon (or you could just use a regular spoon.). If you like to sprinkle a dash with your hand, just spoon it on a little dish first.

I use a small, shallow dish that was probably supposed to hold some Korean banchan. It's perfect - I just pour only as much as I think I will use in a week, and if I fear contamination, I dump it out and use fresh salt. No spoons or lids.

@eneEug In theory, cross contamination is unlikely, if not impossible, because few micro-organisms could remain alive in pure salt. Indeed, a salt shaker would be a far more inviting host to bacteria, since they would be introduced to the outside of the shaker and protected from the salt by the container itself.

I use a beautiful little stoneware/pottery jar with a lid that I loved but didn't know what to use for 'til I saw this post on Vanilla Garlic -

http://www.vanillagarlic.com/2007/11/jade-salt-pepper-flavoring-food-and.html

I keep sea salt in mine and can't imagine what I did before... *sweet silly smile*

I have a blue Nigella Lawson salt pig, which I LOVE! I keep a little wooden spoon in there so that I can get at my sea salt even if my hands are wet.

I don't think i understand how these salt keepers work. I always thought a salt cellar had to be made of terra cotta or clay of some sort that was permeable, which would keep it from getting too moist and hardening with humidity changes. But the salt keepers featured here are wood and glazed pottery... which seems like it wouldn't have the same function. Thoughts?

I have this salt pig in green. It sits on the little strip of counter between my stove and sink, so I love that it has a lid to keep out food splatter and soapy water! The built-in spoon and the fact that I can use it one handed are added bonuses.

I got a cute little dish from a thrift store that actually has the morton salt girl on it. But it doesn't have a lid.... is it ok for me to use as a salt cellar?

Great, I got one made from terracotta,
Terracotta Salt piglet
http://www.potterymarket.co.uk/terracotta-pottery/