You should conduct a blind test! (If you haven't already). Conducting blind tests on my perceptual preferences has been incredibly eye opening. It's especially illuminating for cooking with spices. Trying to identify spices by taste is something i never though to do but really helped me elevate my cooking from, "i guess we'll try this", to intentionally placing and making informed decisions. I bet the same thing could be done with regular salt and iodized salt. Maybe a couple tests, straight, in water, baked in a cookie, put on an hors d'ouvres (who really knows how to spell that) or something. Could be fun!