There’s really no reason to choose non-iodized salt, Rizzo says. Iodine aside, table salt, kosher salt, sea salt and ...
For this reason, many chefs reach for a box of non-iodized table salt when baking. Sea salts vary quite a bit in size, shape, flavor, and texture, but all of them have one thing in common ...
As Samin Nosrat explains in Salt Fat Acid Heat, manufacturers began adding iodine to salt in the 1920s when iodine deficiency ...