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I use canning salt exclusively. It's plain, non-iodized, 100% salt with no anti-caking agents. It's damn near a powder and it dissolves pretty much on contact which is why I use it. I tried kosher and the crystal salt you use in a grinder and I don't like either because they have a tendency to stay whole which makes food feel like it's been dropped on the beach before being put on your plate.
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