Use iodized salt only for baking purposes due to a slight iodine taste. When cooking, I use kosher salt only; it has a cleaner, lighter taste. Kosher salt is 1/2 as salty as iodized salt, so it's much easier to regulate how much salt you use. It's too easy to accidentally over-salt with iodized salt.

But here's a little tip if you do oversalt a dish. The best way to counter-act the saltiness is to add a small amount of lemon juice. Lemon can't take out the salt but it masks the strong taste very effectively.