Ah, then as a self-confessed ‘salt snob’ 
, you are perhaps the being to enlighten me about an enduring mystery.
Why do so many American recipes specify kosher salt?
What is it (other than salt that has been certified as kosher obviously)? Edit: which turns out to have sod-all to do with it. 
What does that equate to in non-US settings? Why would anyone not concerned about keeping kosher prefer to say sea salt?
We basically have table salt, sea salt and rock salt over here:
https://groceries.asda.com/shelf/table-sauces-salt-pepper/salt/_/3622998157
Obviously there’s also all the poncey variations but they don’t really count.
