If you make only one adjustment to the way you use salt, let this be it: Save the table salt for baking, and use kosher or fine sea salt for cooking. The larger crystals may
seem saltier, but they just dissolve more slowly, so the flavor lingers. At her New York City cooking school and café
Haven's Kitchen, Cayne recommends students use a fine sea salt, such as
La Baleine, while cooking, and a flaky sea salt, like
Maldon, to season dishes just before serving—its delicate crunch delivers just the right pop of salty flavor.
