I tend to prefer to use Atlantic grey sea salt which has had the other 'salts' left in it, so includes potassium, magnesium as well as sodium chloride in it - but I don't add salt to my cooking, it gets added afterwards, at the end as seasoning, nothing more because I don't like the taste of salt. However, and this is a bit of an issue, it is useless in the salt seller because it is still wet, so I have to have a normal 'dry' sea salt for the salt seller.
The ones I avoid are Himalayan rock salt (I'm vegan and the red colour comes from crustaceans*) and refined salt. Ironically I live in an area of the UK known for its salt - Cheshire, but that is mostly in the form of grit for the roads and is mined extensively in this area.
*which mean that the Himalayan rock salt is not even vegetarian let alone vegan!