[oakmac]

No serious chef would ever claim that sea salt has a discernible taste from regular salt; it's the texture that matters. I have certain dishes where I will only use sea salt and other dishes where it doesn't matter.

The iodine issue is true, although you would have to go out of your way to get iodine deficiency living in any 1st world country.

[tallanvor]

Yeah, when you use sea salt, you're not using it everywhere, usually just at the end for presentation - otherwise it's just going to dissolve anyway, so there's no point in using it elsewhere.

And as you mentioned, getting enough iodine isn't that difficult, especially given the amount of salt in most of what we eat, and the ability to get enough with some yogurt, cheese, and eating fish regularly. Besides, if you think you aren't getting enough iodine, just start watching for a goiter! :)