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Has anyone regularily used Maldon Sea Salt and kosher salt? Are they the same thing in terms of volume / density / cooking properties? If I have a US recipe that uses kosher salt can I use Maldon instead? I've been reading up on kosher salt and it sounds like Maldon. I don't want to source...

I got three new cooking books for xmas. I was reading one and it mention using a drum sieve / tamis for purées and sauces. And then reading the second, it also mentions a drum sieve. And the third . . . Now I want one and discover my two local cook shops don't know what they are / don't stock...