Most cooks will tell you that your meal is only worth the salt you use. While I am a fan of the fancy grey and pink salts out there, my workhorse will always be coarse kosher salt. Learning to use it is a it of a curve if you have always used that fine grained iodized version. You will need to up the amount by about half since the larger crystals means less salt by volume. It lacks that "tinny" taste the comes from the iodination. The pleasant crunch adds a nice texture when sprinkled on a steak. And heck, it is easier to "pinch and toss into your pot making you look like a true pro.
