Most commercial table salt today has iodine added to it. Iodized table salt is usually Pure Dried Vacuum (PDV) salt, made to be functional, not flavorful. Its taste is one-dimensional.

What is iodized salt?

Iodized salt is table salt with a small amount of iodine added, usually as potassium iodide. In the United States, most table salt on the shelf is iodized. It also typically contains a stabilizer such as dextrose and an anti-caking agent, so it pours easily from a shaker. It is a multi-ingredient product that often tastes sharp and one-dimensional.

What is non-iodized salt?

Non-iodized salt, also called iodine-free salt, has no added iodine. It can be sea salt, rock salt, kosher salt or finishing salt. All salts are sodium bonded with chloride (NaCl), but because salts come from the sea or from dissolved rock, their geology and the trace minerals they retain shape their taste. Unrefined non-iodized salts usually have no anti-caking additives either, and the crystals keep their natural shape and a little of their natural trace minerals.

Iodized vs non-iodized salt at a glance

Does iodized salt taste different?

Many cooks find iodized table salt sharper and flatter than unrefined salt, and it can taste harsher when you use it to finish a dish. Taste is personal, so try both side by side on a slice of tomato or a piece of steak. Texture is the bigger difference: fine table salt dissolves instantly, while a flake or pyramid crystal gives a crunch and a slower release of salinity.

Why do professional kitchens use non-iodized salt?

• Control. Coarse and flaky crystals are easy to pick up and place, so cooks season by feel and taste, not from a shaker.
• Clean flavor. With no additives, the salt tastes like salt.
• Texture at the pass. A finishing salt adds crunch and a visible crystal on the plate.
• Consistency. The same crystal, bag after bag, makes it easy to teach a line to season the same way.

What about iodine?

Iodine is an essential nutrient, and iodized salt is one way many people get it. Seafood, dairy and eggs are other sources. If you are choosing a salt for health reasons, such as thyroid conditions or pregnancy, ask your doctor or dietitian before you change what you use. This article is about cooking and taste, not medical advice.

Non-iodized salts to try

• Kusamba: small, moist pyramid crystals for steak and everyday finishing. Also in a 3lb Chef's Bag.
• Himalayas: thin pink Himalayan rock salt flakes for desserts, vegetables and avocado toast. Also in a 3lb Chef's Bag.
• Nusa Dua (Flower of Bali): delicate fleur de sel for fish, eggs and salads. Also in a 4lb Chef's Bag.

Every Montagé salt is hand-harvested in small batches, unrefined and non-iodized, with no additives. Buying in bulk? See the Chef's Bags, or request a trade account.

Frequently asked questions

What is the difference between iodized and non-iodized salt?

Iodized salt has iodine added. Non-iodized salt has none. Table salt is usually iodized, while sea salt, kosher salt, rock salt and finishing salts are usually non-iodized.

Is non-iodized salt the same as iodine-free salt?

Yes. Both mean no iodine has been added to the salt.

Is sea salt non-iodized?

Most sea salt is non-iodized, since no iodine is added. Check the label, because some brands sell iodized sea salt.

Is kosher salt iodized?

Most kosher salt is not iodized, though a few brands make an iodized version. Check the label.

Can I use non-iodized salt in place of table salt?

Yes in most cooking, but crystal size changes how much fits in a spoon. Weigh it, or season to taste.

Where can I buy non-iodized salt in bulk?

Montagé Chef's Bags come in 3lb and 4lb sizes, are unrefined and non-iodized, and ship free in the US.