General Cooking Questions

I was watching the Cooking Channel the other day (I know, I know... but I was bored) and noticed one of those TV celeb-chefs salting their pasta water with what looked like Maldon Salt.

My scheme is as follows:

Kosher salt (Morton) for general cooking usage.
Regular salt (preferably not iodized) for spaghetti and potato (as well as other veg) boiling water.
Maldon salt for finishing raw tomato and other salads.
Himalayan pink salt for cluttering the counter with a salt container I never use.