It also affects how the salt dissolves across various coarser solids and "sticky" liquids. That said, it's not hard to tell the difference in flavors of differe

It also affects how the salt dissolves across various coarser solids and "sticky" liquids. That said, it's not hard to tell the difference in flavors of different salts in an A/B test. At home, if it's just getting cooked into stuff, we use cheap kosher salt. If it's going on top of something, we're very picky and keep several different salts around (I'm personally fond of relatively inexpensive and widely available Maldon salt).