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+# Table Salt vs. Kosher Salt
+
+Table salt is the salt on your table: teeny-tiny grains in a little shaker.
+
+Kosher salt is the salt that should be in your kitchen: large, thick grains.
+
+Some people new to cooking get confused on the difference and when to use one or the other.
+
+The long story short is you should always use kosher salt for cooking.
+Table salt is much more intense and is only for brisk post-cooking flavoring at the table.
+Kosher salt is more subtle, dissolves slower and thus releases its flavor slower.
+
+Note also that you should add a larger mass of kosher salt where you might only
+add a pinch of table salt, since table salt is much stronger partially because
+it dissolves so quickly.
+
+## Table salt is not lindy.
+
+Table salt has iodine and other additives.
+
+Its history is somewhat analogous to the addition of flouride to municiple
+water supplies.  Nearly a hundred years ago, the U.S. government began working
+with corporations to add iodine to salt ostensibly because they were concerned
+about people having iodine deficiencies.
+
+A healthy diet including eggs, dairy and some seafood should get enough iodine
+elsewhere to not need it in the form of table salt supplements, so don't feel
+like to you need to use it.
+
+## Why is kosher salt called "kosher" salt?
+
+Hebrews and then Jews revile eating meat with any blood in it.  Larger grain
+salt was better for the process called "koshering" whereby meat is covered in
+salt and the salt draws out the liquid blood. Note that table salt is not
+non-kosher in Mosaic law either, it is simply not suited for this "koshering"
+process because it simply dissolves into the meat.
+
+For one reason or another, this association caught on and we now call coarse
+grain salt "kosher." Note that kosher salt is more or less the natural form of
+salt, it is not, as one might imagine, some new innovation to comply with
+Jewish dietary practice.