Pavel, you are the first cook that i have ever encountered that advised using rock salt.
Mined, crushed, screened and bagged; it's full of dirt and impurities as you can see if you examine it closely. It's only meant to be a winter ice melter.
Not true, you can get pure rock salt.
Good to know there's a culinary rock salt product, thank you. I've only cooked with varieties of crystal salt.
Would you replace Kosher salt with it?When and why, anyone?Just on roasts?
No problem to use any kind of salt of course