Which salt is best for cooking?

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Why are there so many different kinds of salt, and does it *really* matter which one you use?

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Desarnaud et al (2021). Hopper Growth of Salt Crystals. J. Phys. Chem. Lett. 9: 2961-2966.
-Galvis-Sánchez, A. C. et al (2013). Sea salt. In MDL Guardia & A Gonzálvez (Eds.), Comprehensive analytical chemistry, Vol 60: 719-740.
-Mermelstein, NH (2014). Viewing Salt with a Grain of Salt. FOOD SAFETY & QUALITY. Food Technology Magazine.
-Quilaqueo M et al (2015). The morphology of salt crystals affects the perception of saltiness,
Food Research 76(3): 675-681.
-Sainz-López N, Boski T, and Sampath DMR (2019). Fleur de sel composition and production: Analysis and numerical simulation in an artisanal saltern. Journal of Coastal Research, 35(6), 1200–1214.
-Warren, J K (2016) Evaporites: A compendium (ISBN 978-3-319-13511-3): Berlin, Springer.

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
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