Exactly, same here (also Suisse). It boggles my mind why would anybody use any other type of salt for anything, I guess lessons from primary school about iodine and its roles are long forgotten.
I never ever felt any bad taste from iodized salts. Had to actually google what kosher salt means, the connection with real kosher food is 0 and it seems purely US term.
There are whole articles about why you should never use iodized salts... seriously wtf
You typically use different types of salt based on the size/shape of the grains. You want something larger and hollow for finishing, because it gives a nice texture, as an example.
Every time I get the chance, I take a small amount of kosher salt (which is just salt used for koshering, not salt that is kosher) and a small amount of iodized salt and have visitors do a taste test. I've never had someone prefer the iodized salt, and they can always tell the difference between the two.
Maybe they have different labels in different countries, though.
I never ever felt any bad taste from iodized salts. Had to actually google what kosher salt means, the connection with real kosher food is 0 and it seems purely US term.
There are whole articles about why you should never use iodized salts... seriously wtf