This is where it gets to be fun. Although all salts are composed of sodium chloride, with a few trace minerals thrown in for good measure, depending on the type of salt you use, it will weigh differently.
I am not talking about specific density; I am referring to grain size. Salt can be fine ground like common table salt, medium or coarse ground like kosher salt, or even flakes.
In most recipes, when the chef calls for a teaspoon of salt, they are usually referring to a teaspoon of regular table salt. However, what if all you have is kosher salt?
You can use it without problem, but you will need more.
Kosher salt has bigger grains, so when you measure out that teaspoon, there will be more air between the grains, hence less salt.
A teaspoon of table salt weighs 6 grams, but a teaspoon of kosher salt weighs only 4.8 grams. So, you will need another 1.2 grams of kosher salt.
One indispensable item in any good chef’s kitchen is a scale. My suggestion is that you measure what you need. So, if you need a teaspoon of table salt, and you are going to use another type, place it on the scale until it reaches 6 grams. Easy/Peasy.
To be sure, there are thousands of sites on the internet that will help you convert the weight of one salt to another. In my opinion, just weigh it. If you do not have a scale… get one.