Someone previously used salt on meat and the steam rose to the salt shaker. I used this salt on pumpkin which is in a milchig oven. What is the status of the salt and pumpkin?
Both are not considered fleishig. The reason is, that even if a minute amount of smoke touched the few particles of salt that was in the holes of the salt shaker, the second the salt shaker was turned right side up, those granules got mixed and nullified with the rest of the salt. Therefore, in retrospect the salt is still pareve. Besides this, the steam the got absorbed in the salt is not strong enough to give any taste to the pumpkin.
Regarding the salt itself, l’halacha you don’t have to keep that salt for fleishig but there may be a preference to do so.