Real cooks use table salt all the time. Other salts are mostly useful as finishing salts (where the subtle distinctions in flavor and texture between different salts, or different sized grinds of the same salt, come out, and where color distinctions can impact presentation) rather than in cooking itself (where they don't.)
> My Himalayan salt is quite good for seasoning and was deposited millions of years ago. Compare that to Morton's table salt with iodine my grandmother used to use.
...and, what? Both are good for seasoning, the table salt with iodine is better for avoiding the (otherwise fairly common) iodine deficiency (conversely, its a good thing to avoid if you are iodine sensitive). I'd rather use the Himalayan salt as a finishing salt for some things.
Also, table salt vs. other salt and iodized salt vs. non-iodized salt are orthogonal distinctions (and table vs. other salt is a different distinction than "made in nature" vs. "made in a chemical process in a plant".)
Kosher, Sea, and some other salts are available iodized, and table salt is available non-iodized.
Real cooks use table salt all the time. Other salts are mostly useful as finishing salts (where the subtle distinctions in flavor and texture between different salts, or different sized grinds of the same salt, come out, and where color distinctions can impact presentation) rather than in cooking itself (where they don't.)
> My Himalayan salt is quite good for seasoning and was deposited millions of years ago. Compare that to Morton's table salt with iodine my grandmother used to use.
...and, what? Both are good for seasoning, the table salt with iodine is better for avoiding the (otherwise fairly common) iodine deficiency (conversely, its a good thing to avoid if you are iodine sensitive). I'd rather use the Himalayan salt as a finishing salt for some things.
Also, table salt vs. other salt and iodized salt vs. non-iodized salt are orthogonal distinctions (and table vs. other salt is a different distinction than "made in nature" vs. "made in a chemical process in a plant".)
Kosher, Sea, and some other salts are available iodized, and table salt is available non-iodized.