Salt comes in various forms, each with it's own characteristics and uses. A brief summary of general differences follows:
COARSE KOSHER: light, flaky, flat crystals. Adds subtle crunch. The larger grains give you less Sodium per teaspoon. The favorite of many Chefs.
TABLE: Fortified with iodine, Dissolves very quickly and is good for general use.
SEA: Large granules which means it doesn't dissolve rapidly. Is used as a "garnish" to give a crunch and subtle saltiness to both savory and sweet dishes - soups, salads, etc. and sweet preparations, such as, cookies, chocolate candies and, even ice cream, Many different types from different waters vary in taste, so experiment to find the one(s) that suite your personal taste.
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