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.
Asgara "I was so much older then, I'm younger than that now"