When you begin cooking your own foods from scratch, you’ll be adding your own salt. It’s much easier to see how much you are adding if you spoon salt from a little dish.
If you go to the Culinary Institute of America, you can pay $$$ for Chef Louis to teach you this trick. Or you can go to the home of a CIA grad and observe your chef-friend’s dish of salt sitting happily next to the stove. Or you can check out this fabulous cooking-school-cook-book and read it for yourself: The Kitchen Counter Cooking School: How A Few Simple Lessons Turned Nine Culinary Novices into Fearless Home Cooks.
I like the taste of kosher salt. I also really enjoy Kroger’s Mediterranean Sea Salt. I think iodized salt is good for play-doh.