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.
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.