I have Himalayan red and Fleur du sel and Kosher salt and just plain salt, and am never quite sure which to use for what. Now I've added to my own confusion by buying Maldon salt after reading how wonderful many chowhounds find it.
So why is Maldon salt different? What is its best use(s)? How about best uses for the others as well?
I love savory more than sweet, and am a definite salt person; so I would really appreciate enlightenment about best uses for different types.