Amazing stuff. You use kosher salt for seasoning while you are cooking, but this is also a great way to finish a dish because it brings out more of the flavor while adding a textural crunch, which I love. I put it on literally everything. Ice cream, avocado, eggs, you name it. I am a huge salt person. If I’m making meat, I add salt the night before. As for the name Maldon salt, some people try to get fancy and pronounce it with a French accent because it feels special. But no, it’s British.
You'll be hard pressed to find a chef who doesn't recommend Maldon - but I really believe proper seasoning is crucial in helping children fall in love with those veggies. I’m not into hiding vegetables from my kids - but I do try to make them taste good! We all know too much salt is bad for us - but because Maldon crystals are large you’re actually less likely to overseason. Plus Maldon doesn’t have any of the anti clumping chemicals you get in table salt. And I can see from what gets left behind that steamed broccoli is never as popular as roasted broccoli with olive oil, lemon and an all important sprinkling of salt.
An instant upgrade to virtually anything you're eating, from salads to steaks to desserts...I even add a small sprinkle of Maldon to fruit and a big sprinkle to oatmeal. This is finishing salt, not the type you measure by the teaspoon, so just crush some in your fingers and add it to breakfast, lunch, or dinner. Not only will you be rewarded with a burst of flavor, the crystals are so substantial that you'll get an extra pop of texture too. It's indispensable.