[natdempk]

I think the main reason people go for kosher salt in recipes, cooking, and even baking is that it doesn’t taste of iodine. Table salt with iodine tastes slightly metallic, which will basically make your food taste worse. I’m an amateur cool, but you can simply taste the difference, so why make food taste worse/weirdly metallic?

[phonypc]

I defy you to taste the difference between iodized and not in a blind test. All else being equal of course, size and shape differences would be a giveaway. So equal mass dissolved in water.

[shuntress]

You can taste a slight difference between iodized and non iodized salt on its own but I very strongly doubt anyone would be able to detect that difference once the salt has been added to anything.