I have only had my tins for a few months but I love them and I love having them so accessible in a drawer. The covers have a snug fit but they are not hard to remove. I have not had any issues with spices reacting to the metal and no rusting. It says on the website that the tins are food grade so should be safe for all foods.

Badgergal, thank you for your quick response! It's helpful to hear that they have a snug fit but can still be removed easily. Do any of your spices have salt in them? Or do you have salt in any of the tins?

I have tins with garlic salt, seasoned salt and poultry seasoning in them and so far no problems with any reactions going on that I can tell.
There are several others on this site that store there spices in similar containers so maybe they will add more info.

I have only had my tins for a few months as well, but no problems with any kind of reactions with salt or anything else. I have found them to be really user friendly - easy on and off lids, no spilling, etc. I did put my super finely ground spices that I like to sprinkle on top of foods in glass bottles - cinnamon, etc. I have to say that I smile every time I open my spice drawer - so easy to find what I need and neat! Thanks Breezy!

Years ago I had converted my spices to the magnetized back tins. Yes, the lid stays snug, and I never noticed anything going bad. The clear lids did cloud over time, and I never had much luck pouring/sprinkling from the side spouts. But, I thought they were wonderful, convenient containers.

I use glass now, but that's only because my old spice cabinets, and my new drawer set up, works better with slimmer jars. Otherwise, I would have stayed with the tins.

Have fun!

I put all my spices in tins with clear lids, and then put clear backed labels on them. They hang on Velcro strips inside my cabinet door, a la Alton Brown.

You can get a plan off the Internet for how to do this--it is so easy a child could do it.

I have always liked having salt handy, so it is on my counter in a container that I can just grab. Also a la Alton Brown. The container is actually for cheese (like parmesan) and you can flip the top up with your thumb and sprinkle with the other hand.

I've had my Specialty Bottle tins for about six months. I have only a couple of my homemade spice mixes left as of now--jerk seasoning and a chimichurri rub. Both contain salt, and neither has rusted the tin. I keep my large supply of kosher salt in a large-mouthed, lidded copper canister next to my rangetop. Easy to reach in and grab while cooking.

Kfhl-- you're welcome.

Ok, thanks everyone. I think I will bite the bullet and order some this evening unless someone else chimes in with tales of rust and woe.

Breezy, Kfhl, and Badgergal, thank you for the comment on spice mixes with salt. I hope my experience will be the same!

Anna, thanks for your experience. I've thought about magnetized ones inside a cupboard door, but there won't be a convenient door near the stove/prep area. I do have a drawer all ready to go, though!

Lauraxx, your salt container sounds intriguing. Do you have a link or picture?

Anyone else have a problem with the larger 8 oz size covers being too loose? The 4 oz. size I have are perfect...snug, but not so tight its hard to get them off. The 8-oz. size are loose enough to come off if you lift the tin from the cover only.

I called Specialty Bottle and explained the problem and they very kindly went to the warehouse to check if other 8-oz tins had the same problem, said no, then sent me a new set of them, (without even requiring me to send the others back). Unfortunately, the new set is just as loose as the originals.

I went with jars in my spice drawer, but I use the larger tins for spice rubs in our kitchen and for gifts. No salt reactions and now trouble removing the lids. They fit firmly but not stubbornly.

I can't seem to find it on Williams Sonoma anymore, but Amazon sells an identical product..

http://www.amazon.com/RSVP-Endurance�-Salt-Server-Spoon/dp/B000PSTGKW

Just ditch the spoon

Here you go

$19.95 from Amazon

Yeah, that's it. I think Alton used to store sugar in one, and salt in another, and in one show sprinkled sugar by accident on some asparagus. He then had to eat it (because they were filming) but he now says that asparagus will never be the same for him....

Not a huge fan of his recipes, but he has good thoughts on gear.