I only worry about it to the extent that overdoing it can spoil the taste. Much of my cooking is made up as I go along and inspired by the mood I'm in at the time, which means I have to be wary sometimes. For example, I might decide to add the stock I've cooked vegetables in to a gravy, forgetting I'd added salt to the water. To be honest, I'm quite astonished at the quantity of salt you see celebrity chefs using. I agree with you, nick, salt enhances the enjoyment of food. I go against the general advice of rubbing fine cooking salt into pork shin to crispen the crackling, prefering instead to sprinkle rock salt onto it, along with a generous amount of coursely ground black pepper in order toget a more intense yet localised salt and pepper kick when I eat it.