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SUSANNA reaches for flaked sea salt when she wants to add a punch of flavor that’s delicate in texture. “Instead of a big rocky chunk, it’s like a smooth sheet of salt,” she says, “and it melts very easily in your mouth.” It’s great on steak, but even better on that post-dinner brownie.

To add a bit of chargrilled flavor to steaks cooked indoors, Susanna recommends Hawaiian salts, which are often mixed with volcanic clay or activated charcoal. “It’s not an in-your-face charcoal flavor,” she says. “It’s more on the back of your palate. A bit ashy.”

Sel gris “has earthy, mineral-y undertones because of the way that it’s dried,” Susanna says, noting the clay pans that it comes into contact with during the evaporation process. It retains a lot of its moisture, so has a denseness that stands up well to grilled meats.

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