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[quote=Anonymous]There is a difference. Measurements are generally for table salt. You need different quantities of salt when using kosher salt, sea salt, etc.
Some salt will not dissolve, so you don't want to bite into very coarse sea salt. Many chefs use sea salt for finishing, but I use Diamond's Kosher salt for that. Usually, sea salt I find has enormous crystals, and I feel they would break my teeth how coarse they are. So I use Kosher salt for all finishing.

There is little difference in which salt you use in stews and roasts; you can use Kosher salt with a larger amount, but calibrate the amount.
But Diamond kosher salt is THE Salt, so to speak, for finishing meals.
You make fried potatoes? As in your own French fries? You salt it after with Kosher salt and you feel like all the fries you ever had were nothing, sad, pathetic.
Do you salt that steak for a finishing touch after you've cooked it? Sprinkle Diamond's kosher salt, heaven!
Now, some will say you use kosher salt to season it before cooking, but I do it later

So, for most things, it's not a big deal. For finishing touches, yes. Having said that, I use Diamond Kosher Salt for most of my cooking.
Once I discovered Diamond's Kosher salt, that was kind of the end of table salt for me.

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