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This is not really true. You get flakey, fine and coarse. You get flavoured, finishing and cooking and you get some with or without iodine. They also vary tremendously in regards to which trace elements they contain.
– Neil Meyer
Commented Sep 29, 2022 at 17:46
1

@NeilMeyer - and yet they all taste exactly the same… [If someone's going to pump additional flavours in, then that's out of scope.]
– Tetsujin
Commented Sep 29, 2022 at 17:51
1

See skeptics.stackexchange.com/questions/3707/…
– Tetsujin
Commented Sep 29, 2022 at 18:07
4

@unlisted That just isn't true. It's somewhat more true if you fully dissolve the salt into liquid, but if it's still solid then the structure of the crystals and the trace impurities/added iodine absolutely make a difference. Also you say that no one had heard of Kosher Salt until the invention of the internet, but that's ridiculous, it's existed for far longer than that and even if most home cooks didn't use it that doesn't mean no one did
– Kevin
Commented Sep 29, 2022 at 19:06
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@Esther - agree… but you just can't buy kosher salt here [except on import]. I use 'rock salt' in my mill because it is less 'claggy' than sea salt - but for everything else, I just use ordinary table salt. I tend to know my quantities based on habit & don't follow recipes too carefully. I just discovered why the UK doesn't need iodine salt - they 'fixed' the milk instead - bda.uk.com/resource/…
– Tetsujin
Commented Oct 3, 2022 at 16:27

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