I had never thought about point 1, and never knew about points 2 and 3. Growing up in India, iodized salt was the norm. Given that I'm vegetarian, now that I h

I had never thought about point 1, and never knew about points 2 and 3. Growing up in India, iodized salt was the norm. Given that I'm vegetarian, now that I have moved the US, I have continued to use iodized salt for my own cooking. Whatever Morton / Kroger / other grocery store brand is most readily available. I usually keep it stored in an airtight plastic jar but use it for cooking like normal. Should I be worried about iodine loss during cooking?