Andy M.
Certified Pretend Chef
All salt is sodium Chloride (NaCl). I exclude all the other family of salts, we're talking cooking salt. There are basically two differences, grain size and purity.
Table salt and pickling salt are finely ground. Kosher salt is coarser (the degree of coarseness varies by brand). Then there is rock salt which is appropriate for salt mills.
Impurities are what gives you black, pink, grey, brown, etc. sea salts and their distinctive flavor notes.
All salt has the same level of saltiness by weight but not by volume. A tablespoon of table salt is twice as much salt as a tablespoon of Diamond Crystal kosher salt and 1.5 times as much as Morton's kosher salt because of the differences in the coarseness of their respective grinds.
Table salt and pickling salt are finely ground. Kosher salt is coarser (the degree of coarseness varies by brand). Then there is rock salt which is appropriate for salt mills.
Impurities are what gives you black, pink, grey, brown, etc. sea salts and their distinctive flavor notes.
All salt has the same level of saltiness by weight but not by volume. A tablespoon of table salt is twice as much salt as a tablespoon of Diamond Crystal kosher salt and 1.5 times as much as Morton's kosher salt because of the differences in the coarseness of their respective grinds.