Everything you need to know about NaCl.
Photograph: dullhunk on Flickr
While the differences in color are largely cosmetic, shape can have an effect on a salt's eating qualities. Chefs like using sea salts because they provide crunchy texture and a burst of salinity that adds interest to plated foods. They should be used exclusively for finishing dishes. Scattering on the tops of glazed loaves of bread before baking. Sprinkling over sliced perfectly cooked steak just before serving. Adding a touch of crunch to slivers of raw scallops. You get the picture.
Do you need to use iodized salt? Chances are, probably not. Fish and seaweed are the best sources of iodine, but most vegetables contain iodine, too, as does dairy. As long as you are eating plenty of vegetables and/or fish, you'll get the iodine you need, even if you use only kosher salt.
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