Lynda,
In my experience, sea salt, himalayan salt, celtic salt and any of those are excellent for everyday use. The taste is subtle, not harsh like regular salt. I have used Morton's Sea Salt (from Spain, yellow container) but the grind is just a bit too course for my salt shaker.
I use it for cooking when I have to measure it. Any of the other salts are good. Some of the salts come in their own grinder, but I never bought them. Of course, I could just regrind the Mortons salt a bit, but laziness rules.
I really like the mild, yet salty taste that enhances the dish rather than overwhelming it with saltiness. Note that iodine is not added like it is in table salt. I take iodine tablets like Dr.D. recommends so this is not an issue. Also, if there are special recipes for using kosher salt, which is a very course grind (large flakes) the sea salt produces the same results, just make sure you apply it in the same manner.