Many chefs also like kosher salt because it can be handled more easily than iodized or table salt. “These are your Maldon [salt], your sea salts, your flaked salts, and your [La] Baleine salt,” Tila said. It’s important to remember that chemically, iodized or table salt, kosher salt, and sea salt are virtually identical. Because iodized or table salt has much finer and almost uniform grains, and kosher salt and sea salt have larger, irregularly shaped grains, they are not interchangeable by volume. So, if a recipe calls for kosher salt and you only have iodized salt available, you’ll want to use less.

Source: Huffington Post March 10, 2024 14:36 UTC