What kind of salt do you use? This is probably a odd question, but I've started to experiment with different salts in my food. I'm always looking for more texture and flavor out of the seasoning.
  1. Growing up I used Morten.
    I still use this when I bake.
  2. Once I started to learn how to cook I switched to grinder​ sea salt.
    Good but not great, plus it's a pain if you have to salt a lot in a short period of time.
  3. Lately I've been into pink Himalayan sea salt.
    Richer flavor, easy to use.
  4. I just read a article on Maldon sea salt flakes.
    It might be what brings my dishes up to a new level.
  5. Ahas anyone tried it?
  6. Is it superior to the rest?