" Diamond Crystal dissolves about twice as quickly as denser granulated salt, making it ideal for use in food that is cooked quickly. The more quickly salt dissolves, the less likely you are to overseason a dish, thinking it needs more salt when actually the salt just needs more time to dissolve. Because of its increased surface area, Diamond Crystal also sticks to foods better, rather than rebounding or falling off. "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking