Stability of added iodine in different Indian cooking processes

► Retention of iodised salt was studied in different cooking processes. ► Retention of iodine in 140 recipes was 60 ± 21%. ► Minimum retention observed in shallow frying with oil and highest in pressure cooking. ► Iodine content of cooked recipes varied widely with mean of 32.1 ± 24.1 μg/100 g.