P’snlly, my kitchen contains quite a number of salts, so as a pedant, I would suggest “the largest amount of salt used for seasoning in my kitchen is NaCl”.
Just saying.
Also, I would appreciate an explanation why kosher salt seems to be the thing in the US. I am pulling nice recipes from Serious Eats now and then, and they always seem to use kosher salt. As do other foodie webpages and books. How come?
In Europe, we have had salt fads, including various rock salts (sometimes with the additional label “fossil”), fleur de sel, variously coloured salts with geographic origins (black Hawaii’an among them), spiced salts and of course the general dichotomy between salt mills and salt shakers. Some of these have been driven by esoteric bullshit promoted by TV personalities, some seemed pop out of nowhere and thus were probably also PR driven. The fleur de sel thing is the only one among them which I believe genuinely driven by foodies first, and then becoming a social class distinction marker. (I like to call it “distinction salt”, Destinktionssalz in German. 
)
