OK I love anything salty and I guess I'm lucky I have low Bloodpressure and sometimes I think that is why I crave it at times.
Now I'm interested in starting to use different kinds of salts. Will definetly keep using the regular iodized one, but would like to try others as well.
I've seen kosher and sea salts at our local cooking store, but I have no idea what is the difference and is there a reason to use one over the other for different things etc.
What salts do you use and why and if you switch between how do you pick one?