this is getting out of hand.
I have iodized salt because i'm in an iodine deficient area. and, of course, i have popcorn salt, because fine grind is a must for popcorn n fries.
then, to brine, i had to get canning salt. no prob, sometimes i make pickles.
but to cure ham i had to get a lifetime supply of pink salt, for the few tablespoons i need.
then i hear i gotta have course salt, so i rush out n get that. i admit, when you smoke yams n toss them in olive oil those big crystals are really good, but still...
just as well i'm not a yuppie. if i had to have exotic sea salt mined in the himalayas by buddist monks n transported by yaks thru howling blizzards,
my cabinet would fall off the wall.