I use Morton’s coarse grain kosher. I’m lost trying to season with fine grain now!
You can buy iodine in a bottle & swipe it on your skin directly. It will be absorbed if you are deficient.
Oops sorry, it isn’t kosher. Maybe it used to be. Mediterranean Sea Salt.
The reason I use CrystalDiamond is because I actually prefer its flavor and the way it absorbs into my recipes.
Kosher salt isn’t so much fine grain as flat grain. The flake of this style salt improves ‘melting’ or absorbing into your recipe. Using it to season meats and fish (as little as a good pinch well distributed) prior to cooking really hits the spot