Salt

I use kosher salt for all my recipes because it’s a pure product and inexpensive. Sea salt will work too, but fine sea salt will be a bit saltier than the kosher, so adjust accordingly and slightly reduce the amount. I do not suggest using iodized salt. For a finishing salt, I like the Hawaiian pink coarse variety for its sweetness, color, and crunch. I also use Maldon occasionally for British-inspired dishes. Coarse sea salt and fleur de sel are perfectly acceptable substitutions, or you can forgo the crunch and just use kosher salt.