Most chefs, I believe, cook with kosher salt and maybe use a finishing salt like fleur de sel and the pink stuff for putting on finished foods for taste.
One chef I have been following for some time now says iodized salt has no place in the kitchen as cooking with it can cause off flavors I believe.... He said iodine isn't needed as an add on any more as most people get more than enough in a regular diet.
I may not be presenting this correctly... brain not working tonight. I'll try and remember to look up the seasoning class I'm thinking of.
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