Shakers are built to last and hold up well! They are as pictured and have been using them in my pan for the past few weeks with great success. I regularly add salt and pepper and can order a few extras for some of my other commonly used condiments. With a little practice, I can now dose just the right amount without over-seasoning. I'd recommend practicing shaking/spreading on paper towels (so you can reuse what comes out) to get a feel for how fast/slow the stuff comes out. Although there are many holes, they don't come out as quickly as you might think. For those who cook a lot this is a must.
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