Try not stirring. Or putting it on non-liquid foods.
You’ve had a soft pretzel with coarse salt on it? It wouldn’t be the same with the same salt dissolved into the dough, or even as a fine powder.
In many cases you can get more flavor from less salt by adding it late and coarse.
I’m starting to wonder if there are people who think the only reason to grind something is for freshness.
Really? Thanks for adding this to this thread. I don’t think anyone has mentioned this yet.
I swear to god you guys have created this thread just to mess with me.
But you grind it just for freshness, right? 
Of course… I throw my salt out a week after purchasing it unless I can grind it… otherwise I can go two weeks.
What ever reason would you have to use a salt grinder?
If I’m ever able to stir the salt into my steak… please shoot me.
While I agree that multiple grinds of salt are useful in cooking…they’re really not to useful at the table. Coarse salt should go on steak before it hits the heat, not just before serving. Ditto pretzels.
Plus, I’ve never seen a restaurant that has an adjustable salt grinder. Just those little guys with a fixed grind. It’s pretension.
(Kosher salt isn’t just ground differently. It’s a different beast that’s dried in flakes. Can’t really get kosher salt out of a grinder.)
If you ever eat a steak that’s so dry it can’t dissolve salt… send it back.
And that’s why you want a coarse grind (what chef’s call a finishing salt)…so that it doesn’t completely dissolve.
I’m so glad you decided to join this discussion… I was starting to feel like Sisyphus. Let me roll this rock up once again.
Some dishes are enhanced with a course grind of salt after cooking… some need a fine grind. A grinder lets you control that. Even the cheapest grinder has settings to control how coarse it is.
http://c4.soap.com/images/products/p/DCS/DCS-150B_1z.jpg
Notice the red tab… that is how you control the grain size.
Many things benefit from salt being added in the cooking process… some after, and many both.
The funniest thing about this is that I probably use less salt than 90% of the people. That is why I want to control how and how much is added.
Did I mention it has nothing to do with the “freshness” of the salt?
Spud, could ya maybe just try using an “I” statement once in a while? Your world isn’t the whole world. Your experiences aren’t everyone’s experiences. And people saying what you’re saying (except, no, you didn’t say it in post 10) does not mean they’re ignoring you. It often means they’re agreeing with you.
These don’t adjust. They’re on our “do not buy” list now because they don’t adjust (or because we couldn’t figure out how to adjust them, which comes down to the same thing.) Also, notice their marketing: “Freshly ground sea salt,” like that’s some sort of important thing. We know it isn’t, but people coming into the thread to say it isn’t - people who agree with you - are not your foes. It is a bit of marketing culinary ignorance which needs fighting. “Freshness” is exactly what these grinders are meant to sell.
These don’t adjust. The whole label comes off so it looks pretty, but it doesn’t adjust to actually be a multifunctional salt grinder. If that’s not the very definition of pretentious, I’m not sure what is.
There are lots of rituals and, if you want, pretensions, associated with eating beyond simply shoving food into one’s face. Why use silverware? Half the world doesn’t, give or take. Why take time to make eye pleasing arrangements?
Those single setting salt mills are going to give one a coarser grind than any table salt shaker, what chefs call a finishing salt. It’s a tiny pretension, but so is charging $40 for a bottle of Ecco Domani. Getting upset that one is ‘forced’ to grind one’s own salt at the table is just as pretentious.
I’ll be the spoilsport here and point out that there is a freshness factor with salt. It’s highly hygroscopic and will absorb anything that dissolves in water. So at some point the flavor of salt can become adulterated.
And call said new product Dummy Glad Hands? 
Of course. (I mean, I guess. Theoretically. I’ve never ever had salt go off in flavor. I’ve had it get clumpy in high humidity, which is why I really like salt grinders for picnics and camping. But I’ve never had it go off in flavor.) But how does grinding alleviate that? If the salt absorbs some adulterating flavor, then it’s got to go from the outside in, yes? So you’re just grinding the adulterated part of the salt into your food.
Grinding doesn’t help. I just got one of those stupid nit-picky urges.
Sure, but that has to do (if it’s even possible) with the physical properties of salt, and has nothing to do with ground or not ground salt.
As for me, I’ve found that the vast majority of culinary applications are accomplished just fine with kosher salt. It dissolves just fine, so good for seasoning, and it’s fairly coarse, so it works fine on steaks and the like as a finishing salt.
The only place it doesn’t work is on things like pretzels where you want an even larger crystal size, or in the very rare occasions where you want something like a Maldon sea salt flake for visual and aesthetic impact.
Grinding increases the surface area relative to volume, which might increase absorption.