My husband asked the other day how many kinds of salt we have, so this is really relevant.

Alderwood smoked sea salt, cyprus flakes, pink Himalayan salt, kosher salt, black Hawaiian salt, iodized salt for baking. I've gifted matcha tea salt and ginger salt.

Just 2 - table salt and kosher salt. I use table salt most of the time because otherwise I wouldnt get any iodine (I dont eat any seafood), and keep kosher salt around for more special purposes - delicately flavored icecream, special events, brines, etc.

My husband gave me fennel salt for Christmas--it's great, but I have no idea how to use it! I also have truffle salt, tuscan sea salt, kosher salt, sea salt, and three little samplers of different kinds of flavored salt (lime, ginger, and wasabi--yum!). I love them all but I mostly just use kosher, unless I really want to do something special. I would be interested to hear suggestions for the fennel salt...

Hmm, I have a ton of table salt and kosher salt for everyday use. Maldon as a finishing salt and a smoked sea salt. Not too many.

I found myself slapping myself in the forehead over Christmas when my MIL kept asking for salt when cooking and I'd point to a pinch pot of kosher. She kept saying "But that's not salt. Where's real salt??" I'd shake my head and go get her the table salt.

I have 3 kinds of salts:
kosher, coarse sea salt, and truffle salt (a gift from a visiting friend). The truffle salt has been a revelation.

I think there might be some pink Himalayan salt in the cupboard. It was an impulse purchase a few years ago and I haven't found any use for it yet.

Ooh, good question.
I keep sea salt and Kosher salt on hand for every day use. I do have some fancy coarse-grained sea salt I will sometimes use as a finishing salt as well. In addition, I have celery salt, smoked sea salt, and truffle salt that I use to top foods with: all are great on popcorn, poached eggs, and to add to whatever I have for dinner. I'm vegetarian and often use the smoked salt on top of a dish I associate with smoky/bacony flavors, like chili.

table, kosher, hawaiian, and coarse sea salt. I make my own popcorn (superfine) salt from kosher in the blender.

Just plain ol' table salt and sea salt. There are already sooo many spices and condiments (vinegars, oils, sauces like soy, fish, worcestershire, etc.) that the thought of using flavor infused salt is overwhelming. Let become a pro with spices first, and then maybe I'll consider flavored salts. :-D

Grey french sea salt is my standard all purpose salt, I also have some Hawaiian Alaea salt, smoked alderwood, and some Maldon sea salt

just table and kosher. we use coarse kosher 99% of the time; pretty much only the table for sweet baking.
however, I recently had some truffle salt and want some BAD now. mmmm

Table, kosher, canning, truffle, celery, popcorn and season salt. I use the kosher salt the most. I'd like to try more, but don't get many opportunities to find something different in my part of the country.

Kosher salt is my favorite for baking and topping meals. I also have Fleur De Sel, Coarse Sea Salt, and Smoked Sea Salt. Yum!

To list all of the salt I have in my kitchen would make me ashamed, so I'll just say this: without going to look I can think of at least 17 types of salt that I have (13 that I use at least semi-regularly).

Kosher is, of course, the standard.

Best gift this year for Christmas: Black Truffle Italian Sea Salt. It changed my life!!

We have 8 different kinds from The Meadow and plan to buy more. Mark Bitterman's book Salted changed how we eat and salt is now the most vital ingredient in our pantry. On a side note, it helps keep my blood pressure up (mine is low) and has helped me overcome chronic exhaustion.

I wonder of anyone can settle this: Alton Brown sniffed that "there is no such thing as sea salt" because all salt comes from the sea. I know it must *originates from the sea, but still......

I use Kosher salt when cooking, unless the recipe calls for a finer grain. For baking, I stick to regular commercial table salt. For the table I like Himalayan pink simply because it looks nice. I remain unconvinced that anything but truffle or smoked salt truly impart any flavor without being overbearing.

Table, Celtic sea salt (a nutritionist told me this is the only salt people should use daily - all I know is I like it), Alderwood smoked sea salt, and black truffle sea salt. I'd get more if my husband would let me.

Kosher (for most seasoning)
Table (mostly for salting pasta water)
Coarse sea salt (where crunch is needed)
Smoked (tastes way better than liquid smoke)
Truffle (for when the oil won't work)

I'm thinking of adding saffron salt next.

I definitely have too many, but I become intrigued by new salts to use on my margaritas. Most of them don't work very well for adhering to the glass. I find kosher is great for that. But I have: Kosher, Pink Himalayan, Maldon, Fine Sea Salt, Fluer de Sel, Grey Sea Salt.

I have regular old iodized, kosher, maldon, and some sea salt we made a few weeks ago from the water off of st. pete beach, fl.

I have 98 (not a typo, literally ninety eight) different salts in my pantry. I treasure my pink Murray River flake and my homemade celery salt with 3 different varieties of wild celery. I also adored my chipotle salt from Falk salts in Sweden and their wild garlic salt is amazing.

table salt, kosher salt, pickling salt, some kind of nice flaked sea salt, hawiian red salt. And then for Christmas I got a bag of artisan salt from Portugal? I always forget to use the pretty salts.

Nobody has mentioned Indian black salt.It's not black like Hawaiian salt, mite of a tan, but it has mineral flavors including a bit of sulfur.

i have nine salts, and maybe more hiding: kosher, maldon, iodized, falk salt's citron salt, falk salt's black salt, falk salt's garlic salt, curry salt, pink Himalayan, and Hawaiian black salt. Woah. Maybe time to cut back, seeing as I pretty much only use the kosher, maldon, and garlic salt.

black Hawaiian, Red Hawaiian, Pink Himalayan, Applewood smoked, grey sea salt, iodized sea salt. And I want to try MORE! I'm getting more ideas in the comments! :-D

Kosher
Sea
Black Truffle
Himalayan
Smoked Lime-Coconut
Olive
Ghost pepper (Hot hot hot)
and a citrus ginger blend with pepper & rose petals called 'Florida Sunshine'
Anxious to try some of the salts y'all have listed... I may be a saltaholic

I have standard kosher, a flaked salt, and just picked up some truffle salt and smoked salt with a LivingSocial coupon for Whole Foods a couple of weeks ago.

I'd be curious to see a follow-up post about ideas how to use all the crazy salts we have that don't get tons of use.

I use fine-grained sea salt for most of my cooking and baking (sweets included - it's never been a problem), coarse sea salt for pickling, and I have Maldon for finishing. Nothing too fancy, but I'm keeping my eyes open for smoked salt!

Kosher is the standard, but also have sea salt and table salt on hand. Loved the smoked alderwood salt as a present earlier this year, and intend to try truffle salt soon.

Sea salt, fancy French sea salt, kosher salt, table salt, pickling salt, hickory smoked salt and some rosemary and olive sea salt from South Africa. Once I run through the fancy French salt, I've talked myself into buying a box of Maldon

Tiny bit of table salt for baking; kosher salt for general purposes, like salting water although I am trying to get out of the habit of using it; sea salts like maldon and fler de sel for seasoning, plus truffle and bacon salts for yum

Those are the ones I want. I also have a bunch of salts I want to get rid of like 4-5 various kinds of sea salt that we were gifted or plus some pink stuff that is 5-6 years open and never used. I want less, not more.

I have the standard Kosher, celery, spiced salts and garlic salt and then I have a few fancier ones like grey Fleur de Sel, Greek sea salt, black truffle salt, smoked Maldon salt, Himalayan pink salt, "Real salt" and some smoked Spanish, pyramid salt.

The only ones I use most of the time are the Maldon as a finishing salt, the black truffle salt, the Greek sea salt and the Kosher salt.
I LOVE the smoked Maldon and order it on Amazon.com in packages of 6.

3; kosher salt for cooking, a grinder of coarse sea salt for at the table, and a tin of Maldon flaked salt for finishing dishes

Oh! And celery salt for Bloody Caesars

I use fine sea salt and coarse Hawaiian salt (I'm from Hawaii where we pay $2 at the super market for a giant bag) for cooking and Maldon or Fleur de Sel for finishing. I love smoked Maldon salt for summer salads (grilled peaches).

Other specialty salts I have on hand: truffle, celery, and porcini mushroom salt. I also make my own goma shio (salt + crushed roasted sesame seeds).

I don't use kosher salt at all. I find it bitter and harsh-tasting and totally blame cooking shows for it's rise in popularity (just like the santoku knife). Sea salt does me just fine for every day use.

Flavored salts are great we use Devonshire Gourmet salts from the UK and a few others. My favourite is sundried tomato and basil, English Applewood smoked salt and Hibiscus sea salt.

I primarily use kosher salt and sea salt but for a nice touch I also have...
Fleur de Sel (France)
Flor de Sel (Portugal)
Smoked Salt (so good in mashed potatoes with chevre)
Sel de Geurande
Hollow Pyramid Salt
Hawaiian Red Salt
Eurasian Black Salt
Himilayan Pink Salt
Salt Flakes with Wild Mushroom (this one goes on lots of stuff)
and... Garlic Salt... only for popcorn!

I use kosher salt. That's about it.