Iodized salt is proletarian salt. i.e. it’s what your diet probably needs unless you’re consuming a lot of seafood (or seaweed) on a regular basis.

Morton salt can be really nice as a finishing salt for dishes where the texture and additional flavour pop is a feature, e.g. on something like salted cookies or a salad where you sprinkle salt on the top. (This can also apply to things like smoked salt but unless you are aficionado or you’ve got a dish where you want a smokey flavour to be isolated from the rest of the dish to provide feature and heterogeneity in flavours, it’s not really worth it and you’re likely to be better off using just using smoked paprika or liquid smoke instead.)

Most other forms of salt are really just hype and marketing tbh except in the cases where you specifically require a size and shape of salt crystals for particular niche applications. The trace amount of minerals that you’ll get from “impure” salts are unlikely to contribute much to your nutritional needs unless you’re using copious amounts of salt.

I don’t begrudge people who really dig their fancy salts at all however, don’t get me wrong. If it brings you joy then go hog wild on that stuff. But if you’re a pragmatic cook or you’re on a budget then there’s no reason why regular table salt (especially iodized salt) is perfectly fine to use.