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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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    Be aware; the fact that you aren't worried about iodine deficiency doesn't mean you won't have an iodine deficiency. – Daniel Griscom Nov 26 '16 at 16:18
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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.

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    -1 There is however, a health reason. If you don't taste the difference, use iodized salt. – Jan Doggen Nov 28 '16 at 11:30
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    There might be a health reason, but that is outside the scope of this stack. I don't mind being downvoted, but I do want to point out why I did not bring that up - I made a point to say that there is no culinary reason to use iodized salt. – Jolenealaska Nov 28 '16 at 11:35
  • @Jolenealaska there's no culinary reason not to use iodized salt. Naturally extracted marine salt has iodine, and some of them are considered gourmet products. – roetnig Oct 16 '18 at 21:24

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