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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 fluoride to municipal
-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.