The kosher is the same. I bought a box in the new packaging recently. It used to be they only had the 3 lb box which lasted me several years.
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DC is hard to find locally, but Amazon gets it here quickly, three boxes at a time. There is a reason the restaurant industry likes it. It is easy to over season with more densely packed salts like Morton.
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DC is my preferred brand, but I’m still working on the giant box I bought about 2 yrs ago. Will have to keep an eye out for this shrink-flated packaging.
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I’ve NEVER seen DC out in the wild, and thus (like many of you) I am making my way through a big ol’ box of Morton’s. I wonder if DC is easier to find on the east coast? Morton’s IS a smaller grain size, so I always go just a little less than the recipe calls for, esp. when they mention their using DC salt specifically. Occasionally (as in Claire Saffitz’s almond cake recipe) they’ll give measurements for DC AND Morton’s, depending on which you have.
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I usually get it at Nugget Market here in N. California.
There’s a “where to buy it” form on the DC website linked in the first post, where you can enter your zip code.
Not every store near me in Nor Cal has it, but several do, and several TJ’s and Whole Foods in the Bay area seem to pop up as well.
We have two salt pigs, one by the and one where we eat, both filled with DC. We augment it chiefly with moist grey, Maldon, and Maldon smoked.
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I have a box of DC so big my estate will probably have to deal with the remnants.
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Along with the Costco foil and saran wrap… 
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So who sent you the surreptitious photos of the inside of my kitchen cabinet? 
I use Diamond crystal kosher salt for all cooking and baking. I use coarser sea salts for finishing. Some baking recipes specify Diamond.
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And pickling recipes!
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How big is it?
I jest. 3 lbs. But I rarely salt while cooking just for myself; sadly I listen to my cardiologist. Don’t get me wrong, I love salt. But - I allow myself some maldon’s flakes at the end, after everything is on my plate. And I’m very watchful. And I read all labels, all the time (not just for sodium). I’ve gotten used to it.
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Thankfully I seem to be in good health despite salting as if I were cooking in a restaurant known for intense flavors. I go through a 3# box of DC about twice a year. I should not have read Salt Fat Acid Heat. I jest. It is brilliant.
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No it really isn’t a “Finishing Salt”. It is typically used in cooking and is about half the weight of fine Salt
I first remember seeing it in Prokitchens earlier in my career.
It is easier to control than fine Salt, it is not iodized and does not have other additives.
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I read it! I gotta do what I gotta do. Stuff happens. 1
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Diamond and Morton weigh differently by volume. A tablespoon of Morton Kosher is 15 grams, a tablespoon of Diamond Crystal is 10. It lists sel gris as 13 grams, but my sel gris is 12 grams as is my sicilian salt. These amounts are crucial for doughs and pickling and preserving. That is why it is best to get a recipe with salt by weight or as a ratio. My pickle brine is 3% salt regardless of the type.
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The Raley’s near me has DC in two places in the store. You can find it in the regular spice area, and also in the ethnic/kosher section. Two different prices, IIRC.
Wondering if these should be combined.
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