Salt is the world's most popular seasoning, used both at the table and as a crucial ingredient in virtually every recipe, from sweets to savories. It enhances other flavors, seasons on its own, and provides a necessary nutrient.
Use salt where ever you need to perk up flavors or add that "missing something" to your dish. Next time you make a pot of pasta, throw in a pinch or two of salt. Professional chefs recommend salting your pasta water because internal blandness can be noticeable even when the pasta is salted afterward or dressed in a sauce. Salt has traditionally been used to preserve foods like cheeses, pickled vegetables and brined meats, and commercial foods rely heavily on its use. A good cook knows how to use salt to enhance a dish by bringing out flavors rather than rendering them "salty."
By the way... Sea salt can also be used as a household cleaner. A paste of vinegar and salt makes an excellent brass and copper cleaner, for example, and coarse salt makes a good scouring cleaner.
You'll want to keep your salt from absorbing moisture. Store it covered, away from humidity, and toss a few grains of brown rice in your shaker to help keep the salt flowing freely.