Salt as simple as it is still has its nuances. I use coarse salt for soup, cooking pasta, and long cooking techniques, on large meat cuts, and whole birds that roast or braise for a long time. While fine salt I use for salads and quick cooking recipes, so it melts and seasons the food immediately. I like to use sea salt, coarse salt, or fine salt. I also like to use salt flakes called “sel de mer”, sea salt crystals formed naturally in coastal flats because they are more flavorful, but a bit more expensive.