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[quote=Anonymous]The short answer is: To a point, yes it does.

If you're a serious chef or baker, it's going to make a significant difference. For a home chef or baker, less so but still yes.

Iodized table salt isn't great for much of anything unless it's specifically called for. Some people can taste a difference, but even if you can't, the size of the grains differ. between types of salt. Most recipes call for kosher, and specify quantities accordingly. So, if you were to use, say, a flake salt like a Maldon, you would get far fewer crystals in one TBSP than you would with the same quantity of kosher. So, your dish would be underseasoned. You should really be using Kosher as your default, and for anything that calls for it.

Beyond that, I think it is good to have a flake/finishing salt - like a Maldon. And i personally use the pink Himalayan in my salt grinder if someone wants to add salt at the table.

Once you start getting into the really obscure/specialty salts it is for more "chef-y" type things, and/or if you want a specific flavour - infused salt for a particular purpose or just because you enjoy it. [/quote]

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