There's also a difference in the way salt is ground for use. There is a big difference between table salt, kosher salt, rock salt, etc. I use a particular brand of sea salt - not so much for it's flavor, but for the fairly course grind. It's particualrly nice on salads.

Kosher salt is a VERY course grind and is wonderful in some situations as well. Cooking with salt, though usually negates the course grind thing, however, since it typically will "melt" with heated liquids.