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How? Like on eggs? It seems too hard for table salt regardless but I can see it being okay for soups. How do you crush it?

I just sprinkle it on when it's cooking and if need be after.

I've never had an issue or the need to crush it.

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I'm going to try it, but if one of my $$$ crowns crack, I will pepper you! 😁

Perhaps he means the Himalayan salt?

Negative, Celtic Sea Salt in the blue bag.

I grab granules & move my fingers 🤌 back and forth so larger ones fall out if I'm top dressing.

But if the pan is hot it's going to assimilate it, high moisture content.