Indeed, I do use coarser salt or fleur de sel, but only on few things (e.g. on top of a steak, fish, or on oven-baked potatoes), and I do notice the difference.

Indeed, I do use coarser salt or fleur de sel, but only on few things (e.g. on top of a steak, fish, or on oven-baked potatoes), and I do notice the difference. To me, pink salt just doesn’t taste different to comparably-sized white salt in a noticeable way.