further saltiness-of-salt question: fleur du sel vs. Maldon sea salt?
I know from experience that Morton Kosher Salt is heavier than Diamond Crystal Kosher Salt, and therefore a teaspoon of Morton is more salt than a teaspoon of Diamond Crystal. But I've never used fleur du sel. Would I get good results with a recipe if I substituted fleur du sel with Maldon sea salt teaspoon-for-teaspoon? Or should I use more, or less, Maldon?
Thanks for your help, hounds.