huh, the more you know. i always just thought kosher salt was some kind of american jewish invention (since it only appears in american recipes) but it's just...salt processed a bit differently?

i use flaky sea salt in everything, and since it's a lot lighter than fine/normal salt i've learned to adjust for it. a half tsp of normal salt usually means a heaped teaspoon of the sea salt i use, though for baking i'll put it through a grinder to get something approximating fine salt...

going by weight seems like the best option really :'D