There’s a reason for this saying. All salt is created naturally from oceans. It’s basic not only to our kitchens; it's basic to our very existence. In fact, salt is a chemical necessary for our bodies. Nothing in your kitchen is more fundamental (except perhaps water).
Salt has been used since the beginnings of civilization to preserve foods and enhance flavor. A quick visit to Wikipedia for a bit of history lists a saltworks in China dating back to 6000 BC as well as funeral offerings of it in ancient Egyptian tombs. Pretty interesting stuff!
Although there are many types of salt (and I will get to them later), most cooks prefer Kosher salt as their basic cooking salt. Granulated and Iodized salts have additives that contribute metallic or other unappealing aftertastes. Kosher salt is relatively pure and because of its large grains or flakes (you can purchase it either way), is very easy to use. The larger the flake or crystal, the quicker it will dissolve during cooking. Kosher salt comes in large boxes and is very affordable, which is also a good thing.
Salt can corrode metal, so store your salt in glass or ceramic or wood.
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