I got into my head that the weight of the crystals plays a role but I might be wrong on that. As plenty of sources describe, the larger surface area allows the crystals to dissolve more slowly and provide deeper seasoning www.cookinghub.com/recipe-ingre...

Article misses one key point. With its big crystals, kosher salt is better for salting meats before cooking since the heavier crystals better penetrate the meat

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