Good seasoning is not about using more salt. It is about the right salt, at the right moment, tasted as you go. Get that habit right and simple food starts to taste like it came from a proper kitchen.
Season in layers, not just at the end
Add a little salt early, then a little more as the dish builds. Food seasoned in stages tastes rounded and complete. Food salted only at the end tastes sharp on top and flat underneath. Taste before every addition, and stop when it tastes like itself, only clearer.
Keep two salts on the counter
Use a fine salt for cooking, where it dissolves quickly and evenly. Keep a flaky finishing salt for the moment before serving, so you get little bursts of crunch and brightness on top. They do different jobs, and having both changes how your food tastes.
Grind your pepper fresh
Pre-ground pepper loses its aroma within days. Whole peppercorns, cracked the moment you need them, release oils that pre-ground pepper simply cannot. A coarse crack finishes a steak or a salad. A fine grind melts into a sauce. The ability to switch between them is what makes a grinder worth keeping close.
Finish at the table
Seasoning is not only a kitchen job. A final crack of pepper and a pinch of flaky salt, added at the table just before the first bite, wakes a plate up. This is where a one-handed electric grinder earns its place, because you can season while you plate and while you eat, without reaching for a mill and twisting.
None of this needs skill, only attention and the right tools within reach. Season early, taste often, and grind fresh, and the rest takes care of itself.