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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4Be 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.
answered Nov 26 '16 at 11:19
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3-1 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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3There 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
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@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
