[ska]

Interesting article.

In my experience, yes, salt type doesn't matter too much except for 1) iodine is sometimes quite noticable 2) very minerally sea salts can add flavors

but the amount does (by weight, not volume). Table salt and kosher salt are both very consistent [1] but I use the latter to avoid iodine

[1] but note the brand, iirc morton's is almost 2x as dense as diamond crystal. when in doubt, weigh.