[saiya-jin]

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

[kulahan]

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.

[UncleMeat]

Table salt is so fine that it is hard to sprinkle over food evenly and in controlled amounts. The taste isn't the issue.