Sorry for late response! I think it’s mostly commonly noticeable as a finishing salt but it’s a pretty good salt in general.

So! I’m not an expert and here’s just my thinking. Salts have different flavors and the worldwide distribution of Maldon makes it easy to reach for when you need a flavoring salt for cooking. It has good flavor and will always suffice as a sea salt in recipes.

I have a lot of recipes I personally got from chefs. Super easy, you need only ask and they’re always willing to share the exact recipe. But unless they’re real specific, you get ingredients and not the exact brand of salt. And because it’s basically impossible to track down which [potentially local] salt they use, you’ll have to use what’s on hand and hope for the best— and that’s unlikely to go wrong with Maldon or diamond crystal.

They’re the standards for a reason, and I’m pretty that reason is consistency and availability. I’ve seen online that people will use a random granulated salt and it will either be too salty or taste off. I’ve also had chefs specifically note that they use Maldon for said recipe, so it’s a safe bet. Even when I know they used some difficult to acquire local salt, Maldon is good enough.