I have it in 2 forms. One is a very coarse rock salt which could be put in a grinder for finishing salt. I don't like it as well as Fleur de Sel, Sel Gris, or Hawaiian Pink salt as a finishing salt. Personal preference. I do throw handfuls of it into pasta water, soups, and stocks. The large pebbles have plenty of moisture and time to dissolve and it was the first time I ever got my pasta water to taste good. I get a small box at Whole Foods and it really isn't that expensive... maybe twice as much as Kosher. Just a guess
I also have a large block that I am looking forward to using on the egg. It is about 8 X 12 X 1.5. That should make some really tasty beef or shrimp... something that cooks quick.
I hope that helps...
ps. you might like the post I made on my website that is about salt.