Salt is an essential component of cooking and in a professional kitchen, chefs are lucky enough to have a sous-chef to offer a second taste opinion. Whenever I eat out, it's one of the things I notice right away, because both under- and over-seasoning ruin the dish for me.
According to a recently released study by the Center for Science in the Public Interest, many restaurant chains are guilty of overloading their meals with salt, thus increasing millions of customers' risk of high blood pressure, heart attack and stroke, Nearly 85 percent of the adult-sized meals at 10 popular chain restaurants have more than the recommended daily limit for total sodium intake -- 2,300 milligrams, or roughly one teaspoon of table salt.
Most home cooks are keenly aware of the connection between excessive salt consumption and high blood pressure which results from the body's need to dilute high concentrations with additional water. As a result, home cooks tend to err on the side of caution and don't use enough salt to bring out the best of each dish.
So, how do you know if you're using enough salt?
Get Jennifer's smart seasoning and salt-busting tips after the jump.
I always have a big jar of kosher salt next to my stove. However, I don't just use it to season the food I cook. Every time I use my big cast iron skillet, I grab a handful of kosher salt and use it to scour the inside of the pan. This way I protect the seasoning of the pan from the harshness of soap and still get all the charred bits of food off the bottom of the pan. 
I haven't added salt to food in 15 years. I have high blood pressure and don't want to risk any possible increase. Besides, a lot of food we eat already has enough salt in it and I haven't missed it. If I add anything at all, it's pepper or one of the many flavors that Mrs. Dash gives us.
Generally speaking, salt by any other name is still salt, and whether you used large flake sea salt or plain table salt, your food will still turn out well. This is especially true of savory foods. In things like sauces and soups, all kinds of salt will dissolve due to the heat of the dish and produce equally flavorful results. When adding a spice rub to meat or simply adding a sprinkle to food already on your plate, the salt will not only add flavor, but a small amount of texture and a bit of crunch. You might find that while the saltiness is the same, you prefer to use larger, flaked salt for that extra edge. Salads, too, are usually enhanced by adding a bit of salt and using a coarser salt will really enhance the veggies in your bowl.
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