Without giving you a doctorate in salt...I use kosher salt for only two things in my kitchen, scrubbing my cast iron pans and making prosciutto. So I always have a couple of boxes in my pantry. Kosher salt is one dimensional in flavor so despite the TV chefs love for it I never use it to cook. If you want a salt to cook with look at more three dimensional salts with terrior to them. Imagine it this way, a short person wishes they were an inch or two taller. This table salt or kosher salt only add saltiness to the dish nothing else. A more specialty salt gives your dish that extra inch (you were wondering how short people worked in this). Then a freshly cracked black pepper add another in to your dish, even a specialty pepper adds another inch, soon your dish is a foot taller (more flavorful and unique).