Yeah, common mistake. Use Morton's-type iodized salt for cooking, you use the chi-chi salts for finishing. If you use them early, two things happen. You lose their distinct characteristics, and you don't get consistent measurements because of their larger crystal/flake structure.

We make sure to buy iodized salt as we live at 9,000' and that has a host of medical issues associated with it: an iodine problem isn't one we want to add to the list. At least it's an easily addressed problem.