The third most popular salt in the kitchen is Sea Salt:
3. Sea Salt
Sea salt is harvested directly from evaporated seawater or underground resources. If any processing occurs it is usually minimal. Sea salts from around the world are coveted for their unique flavors, colors, and trace minerals. Sea salt can be costly, so keep in mind that its flavor is lost in the cooking process and is best used after cooking, or in applications that do not require cooking.
Whether pink, gray, black or white, sea salts will contain different minerals and impart various flavors, depending on the environment from which they were harvested. Enjoy trying different kinds of sea salt over steamed veggies, on sliced tomatoes and salads, and around the rim of your favorite cocktail.
Cooking with sea salt: There are so many different kinds of sea salts available and I treat them differently. If it is an expensive “finishing salt” then I will slightly under-salt the dish I am cooking and “finish” it with this type of sea salt.
If it is my go-to sea salt that I treat like a table salt, then I will use it in cooking applications. Eggs are a great example of a food in which I add sea salt before cooking, but still want the flavor and mineral content that comes with sea salt.
Source: Alison Russo