"Guarnaschelli says that she uses kosher salt for cheaper applications, like salting water for cooking pasta or what she refers to as "heavy lifting," when she'll need to use handfuls of the salt. Kosher salt is the workhorse of professional kitchens, especially Diamond Crystal Kosher Salt, as it's hollow flakes of salt are lighter and can be used more liberally without the risk of over-seasoning."
"Alex Guarnaschelli's other staple salt is a coarse salt, and her preference is the eternally popular Maldon flaked sea salt. While it's commonly used as a finishing salt due to its large pyramid-shaped crystals, Guarnaschelli uses the coarse salt to season large cuts of meat, especially those with longer cooking times. Guarnaschelli explains that when working with big cuts of meat, heavy seasoning is important, and due to the exterior of the meat being wet, the large salt"
Only two salts are necessary in a functional kitchen: kosher salt and coarse Maldon flaked sea salt. Kosher salt is ideal for inexpensive, high-volume uses like salting cooking water and heavy seasoning because its hollow flakes are lighter and allow liberal seasoning without over-salting. Different kosher brands vary; a teaspoon of Morton's salts seasons much more than a teaspoon of Diamond Crystal. Maldon flaked sea salt serves as a coarse finishing salt and for seasoning large, long-cooking cuts of meat; its large pyramid-shaped crystals stick to wet meat surfaces and provide robust exterior seasoning. Decorative salts are unnecessary for everyday use.
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