Is it better to cook with sea salt or table salt?

The major difference between table salt (iodized salt) and kosher salt or sea salt is the size of the grains. The grain size impacts both the texture (probably a minor factor), but it can have a significant impact on how quickly or easily the salt will dissolve. The larger grains of sea salt or kosher salt dissolve more slowly in the cooking process than kosher salt.

Kosher salt and sea salt also absorb moisture differently than table salt so they can be very useful in salting things like meat before cooking. Personally, I think you would have to have a pretty refined sense of taste to notice much difference between the different types of salt, but they can have some minor variations in how they work when cooking food.

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