I'm always amused by people who think eating sea salt is better for them than regular salt. After all, they are really BOTH sea salt. Regular table salt (whether iodized or not) is mined from underground deposits, but it exists in those deposits because it was once evaporated from ancient seas. In fact, one might say that regular table salt may be more healthy since it was evaporated from ancient seas when the atmosphere and the seas had less pollution, whereas sea salt is evaporated in more polluted air and from more polluted sea waters. So forget the more expensive sea salt and stick to regular salt with iodine.

As for the addition of iodine, trace iodine is required by the body and was added to table salt in the US by the efforts of a doctor from the University of Michigan starting in the 1920s. Worldwide, iodine deficiency affects about two billion people and is the leading preventable cause of mental retardation. It also causes thyroid gland problems, including endemic goiter.

Below I am quoting Katherine Zeratsky, nutritionist from the Mayo Clinic:
Sea salt and table salt have the same basic nutritional value — both mostly consist of two minerals — sodium and chloride. However, sea salt is often marketed as a more natural and healthy alternative. The real differences between sea salt and table salt are in their taste, texture and processing, not their chemical makeup.

Sea salt is produced through evaporation of seawater, usually with little processing, which leaves behind some trace minerals and elements depending on its water source. These insignificant amounts of minerals add flavor and color to sea salt, which also comes in a variety of coarseness levels.

Table salt is mined from underground salt deposits. Table salt is more heavily processed to eliminate trace minerals and usually contains an additive to prevent clumping. Most table salt also has added iodine, an essential nutrient that appears naturally in minute amounts in sea salt.

By weight, sea salt and table salt contain about the same amount of sodium chloride. Your body needs only a couple hundred milligrams (mg) a day to stay healthy, but most people get far too much — mostly from sodium in processed foods. So regardless of which type of salt you prefer, keep sodium consumption between 1,500 and 2,300 mg of sodium a day if you're a healthy adult. People with high blood pressure, African-Americans and anyone middle-aged or older should aim for the low end of that range.

I actually use a little of each (and some kosher salt as well), but to be perfectly honest, I don’t notice much of a difference. I don’t find much of an impact from a taste perspective in iodized salt versus non-iodized table salt, but I do use sea salt, kosher salt and table salt (iodized salt) based on what a recipe will call for.

The major difference between table salt/iodized salt and kosher salt or sea salt is the size of the grains. The grain size impacts both the texture (probably a minor factor), but it can have a significant impact on how quickly or easily the salt will dissolve. The larger grains of sea salt or kosher salt dissolve more slowly in the cooking process than kosher salt.

Kosher salt and sea salt also absorb moisture differently than table salt so they can be very useful in salting things like meat before cooking.

Personally, I think you would have to have a pretty refined sense of taste to notice much difference between the different types of salt, but they can have some minor variations in how they work when cooking food.

I always use iodized salt at home because we are living far from the sea so the fishes that would arrive in our place are not that fresh and so I thought they are not containing enough iodine. Before, my husband was assigned in an area where freshly caught fishes were abundant and I always felt happy everytime I’d cook them because their soup seemed to tell they are iodine-rich and they really tasted sweet. In our place where we are residing now, I could see more people who have grown goiter and I can only blame it to lack of iodine in foods they eat. So whenever I’d buy salt, I would always choose the iodized one. Though they’re twice or thrice expensive than the ordinary table salt, they’re worth buying too.

I loveee salt.

I don't own table salt. I generally use iodized salt because I think it has a saltier flavor. My husband is anti-iodized salt so we also have sea salt but from my experience you have to use more to get the same flavor and you certainly can't use it after cooking as garnish it's all grainy and chunky. Which is not to say I dislike sea salt. I use it in soups often, just my preference is the iodized salt. I do not believe I have ever even had plain table salt.. I would assume I would like it just the same. I can't see it tasting much different.

To my knowledge neither is better than the other on a factual level. However I haven't really researched that one.

Im using Iodized salt (TATA Brand). Doctor says iodized salt is best for children.