: Iodized or sea salt In cooking, should I chose iodized or sea salt? I have no particular health or thyroid concerns, but I'm not particularly sure on what the difference of the flavor can either of the two bring.

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Some people can taste iodine in salt (not pleasant), and for some purposes (like brining), iodized salt is not recommended.

I use non-iodized table salt for some purposes, and kosher salt (which is non-iodized by definition) for others. Kosher salt is just salt with larger crystals than table salt.

There is no culinary reason to use iodized salt for anything.