Inadequate supply of iodine in human diet has been the major causes of some public health disorders. Potassium iodate (KIO3) is the chemical form of iodine mostly added to edible salts to complement the amount gotten through diet to prevent iodine deficiency disorders. The effect of varied elevated temperatures (28 OC, 35 OC, 40 OC, 50 OC, 55OC, and 60 OC) on the stability of potassium iodate has been assessed. The studied salts brands are: Dangote salt, Mr. Chef salt and Royal salt; produced and initially fortified with 50ppm KIO3 in Nigeria. 10g of each salt brand sample was placed in different crucible and heated in an electric oven at desired temperature for 20minutes, followed by iodometric titration. The volume of sodium thiosulphate (Na2S2O3) solution consumed by the salts solution determined their iodine contents and stability. At 40 OC only 20.13% of iodine was lost by Dangote salt, therefore, it is of greater stability than Mr. Chef Salt and Royal salt that rapidly lost 36.50% and 100% of iodine respectively. This indicates that the stability of iodate varies among different salt brands. Because iodine readily sublimes and diffuses from salt with increased environmental temperature, it may decrease below 30ppm minimum bench mark stipulated by World Health Organization (WHO) to control the problems of Iodine deficiency disorders; hence, edible salts should be adequately fortified and properly preserved during transportation, storage and during use.