Originally Posted by BBQ Grail
Maldon Sea Salt...now that I've heard of. I'm not sure I'd use Maldon Sea Salt. It's really classified as a finishing salt, some even think it's better than Fluer de Sel. But I'll see if I can come up with a conversion. The much smaller salt flakes make it a little harder to figure out.
By weight they should be the same I'd think as I can't imagine the density of a salt crystal being any different. Just weigh
the 1 1/2 TBS Mortons on your kitchen scale perhaps?