FWIW, most chefs recommend using coarse kosher salt and not iodized salt (which as pointed out, has iodine and additives). In Rhulman's "Twenty" he writes, "It

FWIW, most chefs recommend using coarse kosher salt and not iodized salt (which as pointed out, has iodine and additives). In Rhulman's "Twenty" he writes, "It's important to use the same brand of salt or your won't be able to teach yourself how to season consistently. Diamond Crystal is flakier than Morton's so that the same volume is saltier than Diamond Crystal; a tablespoon of Morton's weighs more." Morton's coarse kosher is 1 tbsp = 1/2 ounce = 15 grams.