I have a question about the ingredient "iodized salt" on the recipe "Paprika-Scented Manchego Chorizo Puffs" from Half-Buzzed Hostess. why iodized salt specifically?
It's a tiny cube crystal...and dissolves faster and more completely in baking. Kosher and most sea salt have larger flakes that hang around longer.
However some sea salt and some kosher is made for salt shakers...with the same tiny structure as iodized salt. It's more about the structure than the iodized part.
To add to that..it could also be for measurements. Morton's Kosher, and Diamond Kosher have different volume measurements. Same for sea salt depending on the brand. While iodized salt is consistent between brands.
Many a Turkey brine can be messed up for a brine that doesn't specify which Kosher salt to use.