6 different types of salt you can cook with and what they're used for

Think about all the different dishes out there, and all the millions of recipes you can find for those dishes. While their origins, methods and ingredients may differ, there's one thing they have in common. They all include salt. Even if it takes the form of salty ingredients such as capers or soy sauce, salt is a key component of food and dishes. It's no wonder there are so many different types available.

Anyone who's taken a quick trip down the spice aisle knows at least a few of the most common types of salt: table salt and sea salt, flour de sel and even pink salt. So, why do we need all these varieties? Well, we probably don't need to stock our kitchens with each type. But it can be good to have a couple of different kinds on hand, because certain salts are better at some things than others.

Probably the most common type we're all familiar with is the iodized table salt that appeared in little salt shakers on our family dinner tables growing up. Some may consider this to be an all-purpose salt, but it should rarely be used.

This is due to one reason, and one reason only. Table salt has been treated with iodine, meant to prevent iodine deficiency that can lead to hyperthyroidism and other conditions. But iodine can also make food taste bitter, so it's not great for all applications. Leave this type of salt for when you need to make things salty, but you also don't want to push that taste to the forefront, such as when boiling water for pasta.

Kosher salt is flakier than table salt, making it easy to sprinkle over dishes and to take just a pinch here or there. It also dissolves quickly, making it a much better all-purpose salt than table salt. It's affordable enough that you can add it to things like pasta water, but it also works well as a finishing salt, particularly when added to food like large cuts of meat, where it can deliver a blast of flavor.

Sea salt comes in many varieties, with different price points and uses. Generally speaking, sea salt is a little finer than kosher, but it's coarser than table salt. It's harvested right from the sea and contains some of the nutrients and minerals found there, unlike table salt, which has been completely refined. Most sea salt is ideal for adding to finished dishes or simply being allowed to stand out on its own, such as when sprinkled on a toasted baguette.

Himalayan salt is often pink in color, but it can also take on off-white hues. This salt is mined by hand from the Khewra salt mines in the Himalayan mountains, making it the purest salt in the world and containing 84 minerals and elements found naturally in the body. These minerals give Himalayan salt a bold flavor, making it an excellent choice to sprinkle over finished dishes. To really bring the "wow" factor with Himalayan salt, grind it a little finer and use it to rim margarita glasses, or find a large slab to heat and use as a serving platter. Himalayan salt can retain its temperature for hours, and you'll be sure to impress your guests.

Literally translated, fleur de sel means "flower of salt," and it's as delicate as its name suggests. Like Himalayan salt, fleur de sel is also harvested by hand, but in this case, it comes from tidal pools off the coast of Brittany, France. Using special wooden rakes, and only on dry, sunny days, workers sift the super thin salt crystals from the surface of the water. This salt has a somewhat delicate taste, too, but it's also distinctive and known as one of the best and tastiest kinds of salt available. Because of this, it's quite expensive and should only be reserved for finishing dishes such as roast vegetables or seafood. A light sprinkling of fleur de sel on chocolate or caramel dishes can also add something special.

There's something about using smoked salt that can feel decadent. After all, if your salt is smoked, the rest of the dish is bound to be fantastic. But it's important to remember that smoked salt is just that -- it's a salt that's been smoked over hickory, mesquite, apple, oak or other types of wood, and sometimes for up to two weeks. It brings a massive smoky flavor, so reserve it for dishes that will benefit from that taste.