Last month, in one of my favorite columns at the New York Times by Harold McGee, The Curious Cook, he wrote about the mysteries of salt. McGee is always a fascinating read and this was no exception, but I think I may have to wait until I'm making a bit more money before I throw down cash for artisanal salt. The flavor nuances are a little too subtle for me to seriously cook with it at the moment.
I'm going to stick to my kosher salt, not because it tastes better but because it generally comes in a more manageable grain size (and it's cheap). Course salt is too course and fine table salt is too fine for consistent pinching. Kosher salt is sized in that happy medium where a pinch is pretty close each time and if you use a dredger like I do, the grains are closer in size to the holes in the lid. So ignore the people on TV that say kosher salt tastes better or is higher quality. Both false, but it is practical.