It’s fun. Primarily as a finishing thing. Or for seasoning meats when you let them sit for a good long time for the salt to do it’s thing. It is pricey though.
I’ve been using Korean coarse sea salt meant for making kimchi instead for a while. A 5kg/11ish lbs bag was $10, as opposed to ~$20 for 3lb/1.4kg bucket on the Maldon.
The shape is different but accomplishes a lot of the same thing. It’s sort of hollow cube as opposed to a pyramid shaped flake. Almost like a smaller mirror image of the Maldon.
