David's Kosher Salt vs Diamond Crystal

Years ago at the French Culinary, one of my Pastry instructors brought us through a range of salt products. Prior to cooking school I used a standard table salt. We tasted, discussed and measured a variety of salts. All of our recipes were "weight" based as most professional recipes are-especially baking recipes, there are no cups or teaspoons, its grams and ounces. It was fascinating to see that a tablespoon of Kosher salt does not weigh the same as one of table salt. He stressed this as a primary example of why weights are more reliable than volume measures.
In his end analysis he provided this advice-use table salt for baking recipes that you find in a baking cookbook, they are developed with the home baker in mind, and the measurements will equate properly to the authors intent. Of course unless otherwise noted in the book. We used Kosher salt, measured by weight, in his kitchen, it should be noted.
His next advice is one that really stuck with me. For your savory cooking choose a salt type and brand, and stick with it. The variation in volume and saltiness between salts inhibits the ability to switch between them. By choosing one brand, for me Diamond Kosher, you will get a "feel" for the salt, and grow accustomed to seasoning with it.
I saw a recent cooking show where the chef stated the same exact thing-he too was an FCI grad, and must have seen the same demonstration/lecture!

There is a great article about salt in the new (March) Cooking Light, on page 41 they compare different types of salt.

A chef friend regularly talks about salts in her cooking classes. The difference between salts is the sodium content. If you look at that from brand to brand, you'll find wide variance, which will make a big difference when you cook.

Only diamond crystal if you can find it. Always. Morton is pretty horrible (tastes like salt!)

Diamond crystal has a nice flake. Melts evenly.

Thanks, Mrs. Larkin! I am bringing these to a big dance festival up in Saratoga this weekend. I am traveling up by car with three friends and I hope there will be some left by the time we get there. {One of them has assured me that she plans to demolish most of the tin on the way up.}

Hi witloof. I haven't ever used David's kosher salt, but I read on their website that it is flaky, which leads me to guess that it might be less salty than a coarse kosher? I could be totally wrong. I love salt, so if I see it in the store, I'll buy a carton and do some comparisons.

FYI, here's the hotline thread that prompted my adding the line about Diamond Crystal. http://food52.com/hotline/12970-salt-ratio-in-cookies-to-other-ingredients-is-there-a-standrd-ratio