Pass the Salt But Which Kind?
Supermarket shelves carry a wide array of salt, including new gourmet varieties. Here are some types and their uses, from CooksRecipes.com, a food and recipe website:
Table salt: A fine-grained, free-flowing refined salt that is used mainly for cooking and as a table condiment.
Iodized salt: Table salt with added iodine (sodium iodide), which helps prevent hypothyroidism (goiter).
Kosher or coarse salt: A coarse-grained salt with no additives. Kosher dietary laws require as much blood as possible be removed from meat before cooking, so observant Jews use this salt to help absorb blood from raw meat. It's also used by gourmet cooks who like its texture and flavor.
Sea salt: A more expensive salt created by the evaporation of sea water. It can be coarse or fine grained and contains more trace minerals and a stronger flavor than table salt.
Celtic Salt: A top-of-the-line sea salt harvested from the Celtic sea marshes in Brittany, France. It is low in sodium and impurities, but rich in minerals.
Pickling Salt: A fine-grained salt used to make brines for pickles and sauerkraut.
Rock Salt: A less-refined salt that comes in chunky crystals and is used mainly in hand-crank ice-cream makers. It is not recommended for cooking or table use because it would impart too much salt flavor.