Originally Posted by crono760
I've heard things like "there's no point in using sea salt to cook with, since it loses any effect" and other things about which salt to use. So I'm wondering when to use:
Kosher salt (assuming it's different?)
Fleur de Sel
Table salt has additives and is a fairly fine grain. Use it in any cooking or baking recipe.
Kosher salt is so named not because it is Kosher but because it is used in the process of koshering meats. It is a coarser grain salt with no iodine or free-flow additives. The coarser grain causes measures to be different. A tablespoon of kosher salt holds less salt than a Tb of table salt as the grains are larger so there are more air spaces between the grains. Professional and serious amateur cooks like it because you can pinch and season easier.
Rock salt is not for cooking
Coarse salt refers to the grind.
Sea Salt is extracted from sea water. Different sea salts have different flavors due to the minerals other than salt present in the water they are extracted from. It is typically used to season a finished dish so its distinct flavor profile can be appreciated. Adding it to a pot of stew, etc. the special flavors would be lost.
Fleur de Sel is sea salt.
Note: All salt comes/came from salt water. The stuff that's mined underground is from an area that was once under sea water. The salt was deposited at that time and remained when the seas receded.