When I said I "cook with" Maldon sea salt, I did not mean that I toss it in the water with my pasta, or use it to brine my turkey. Sea salt is a finisher--you put a little of it in when you're done cooking and ready to serve, or toss it in cold dishes. If your recipe calls for salt at the start of the process--though with a few exceptions, I'm agin' it--use kosher or ordinary table salt. A box of sea salt should last you at least six months, unless you're serving a crowd every night. Some of my correspondents were a tad confused on this, so I thought it was worth clarifying before some unhappy soul tossed three tablespoons of fleur de sel into their pasta water, and came looking for my head.