Many recipes specifically call for sea salt. Ignoring any nutritional impact, is there any real difference to the flavor of the final food product using sea salt compared to run-of-mill, grocery store table salt?
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The difference between sea salt and regular table salt is usually the presence of iodine. Table salt has had iodine in it for many years as a dietary supplement to support good thyroid health.
Iodine has a metallic taste to it. Some people can pick up on that taste even in foods that have been seasoned with iodized salt.
Sea salt is considered a more pure product. It adds saltiness without unpleasant lingering flavors, but leaves you to source your iodine elsewhere.
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