You should remember many things while crafting the perfect margarita, and one of the hard facts is that not just any salt will do on the rim.

World-renowned chef Bobby Flay cautions people never to use iodized table salt on their glass. Iodized salt can form unsavory-looking lumps and won't evenly distribute on the rim.

Flay recommends using a salt with larger grains, such as kosher salt. The bigger pieces are less likely to clump and won't melt upon contact with the wet rim.

Flaky or coarse salt also works for margaritas, but it can vary wildly in crystal size and, therefore, won't create a very even rim.