Apart from taste, there are two other good reasons to use Kosher salt when cooking:
(1) its coarser granular structure makes it easier to control and be more precise when seasoning. This means you can distribute it exactly where you want it, and use the amount that you want. I just use my fingers and take pinches from a bowl and apply it that way.
(2) since it is "less salty", it is difficult to oversalt with Kosher salt, even when you slip and put a bit too much on.
