I purchased some sea salt for the first time recently. Not an expensive brand, just something they had at the grocery store. I think I paid around $4 for it. Normally I use Kosher salt for all my cooking and seasoning. However, I find when I add the sea salt in place of the Kosher salt it does not break down. It stays 'crunchy', instead of melting into the food. I've used it in egg salad, on pasta, on beef stew and still it retains a bite. Not sure I am crazy about this at all. I don't want to bite into something to have a crunch and a burst of salt. Am I using this incorrectly? Should it only be used at the beginning of the cooking process and not at or near the end? Thoughts/opinions welcome.