Who knew such a basic ingredient could be so complicated? If you haven’t read Samin Nosrat’s Salt Fat Acid Heat (there’s a Netflix series too), I highly recommend it. I can’t emphasise enough how important salting is. Here are the salts I use.
Fine table salt for pasta water and salting the water for vegetables.
Kosher salt (I use Diamond Crystal, available online) most of the rest of the time. I love it for the roughness of the grain: it really sticks to things. Sprinkle it on a piece of meat or chicken and it doesn’t roll off like sea salt flakes would. It’s the least salty of the salts and has no additives.
Maldon sea salt is my finishing salt, sprinkled on cooked food when I really want that salty flavour.
You can use normal salt for my recipes, but if you’re a keen cook, I can’t recommend this enough. It’s changed my life!