I've always had a thing for salty foods, but have just recently started to realize all the wonderful ways salt can enhance food. So I am starting to get interested in all the different kinds of salt out there and what each is best suited for.
Currently I am trying to figure out the best use for a coarse sea salt I recently purchased - tried it on a steak I cooked on the grill - pretty good, but maybe a little too salty tasting? I've also seen fine sea salt, and fleur de sel (sp?). And then of course, traditional table salt. I know each of these have their purpose, and was wondering if anyone has any simple guidelines for when I should use each.