Restaurant Kitchen Staple. Kosher salt (named for its ability to cure meats quickly, an important step in the koshering process) is the standard salt of choice in professional kitchens.
No Iodine. Most kosher salt is not iodized, which means it is good for people who get enough iodine in their diet and for those who want to avoid iodine in their diet.
Less Sodium. Table salt is created in a uniform shape, which makes it easier to pack more salt into a small package. On the other hand, kosher salt is created to be relatively coarse. This means that 1 tablespoon of table salt has about twice the sodium of 1 tablespoon of kosher salt.
Easier to Control Seasoning. For the same reason that they always cook with unsalted butter (so that they’re better able to control their seasoning), professional chefs choose kosher salt because it’s coarser than table salt, which makes picking up a pinch of the stuff easier. In other words, it allows them to better control just how salty their food is.
Harder to Over-Season. The ability to control your seasoning (and tasting in between additions of salt!) makes it harder to over-season your food.
Julie Ruggirello is the Recipe Editor at The Daily Meal. Follow her on Twitter @TDMRecipeEditor.