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I use it for cooking!

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?

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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.

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.