Lucas
You’ve done it. The steak is perfect—a deep, mahogany crust, a beautiful medium-rare blush inside, rested just right. You grab your salt to give it that final, crucial seasoning. But your hand hovers between the big box of kosher salt and that fancy, smaller box of Maldon sea salt flakes, the one that cost you seven dollars. Does it really matter which one you use?
Beatrice
Have you ever stood in the spice aisle, staring at a wall of salt, and felt completely overwhelmed? There are pink ones, grey ones, coarse ones, fine ones, and some in fancy boxes with prices that make you raise an eyebrow. It’s tempting to just grab the familiar blue cylinder of table salt and call it a day. Or maybe you splurged on a beautiful box of flaky sea salt, brought it home, and now you’re not quite sure what to do with it.