Originally Posted by kitmonster
Interesting. I think the texture and density are similar but the chemical components are different.
I use Maldon as my default salt - always have done. I guess it's more of a luxury item in the US.
I'll do some experimenting and see what works best instead of kosher salt.
All salts have almost the exact same chemical composition = NaCl.
Sea salts have very, very small (trace) amounts of minerals from the sea -- unique to where they are harvested.
Table salt usually has iodine and anticaking agents added.
Kosher salt is used in the process of koshering meats. It's usually additive-free. It's the preferred salt for most culinary uses.
Maldon sea salt is harvested by hand and it's production is limited. It's very
expensive, as salts go. I'm sure it's cheaper in England than it is in the rest of the world, but still, because there isn't vey much of it, I imagine it's probably pricey there too. Supply and demand and all.
Here it's probably $12 a pound (and sold in much smaller quantities), compared to Diamond Crystal Kosher salt which is more like $1 a pound.