I also highly recommend the book Salted by Mark Bitterman.

The basic jist of it is: table salt typically comes from large-scale production salt that is mainly created for industrial purposes. As a result, they purify it to mostly be sodium chloride, whereas artisanal salts have some potassium and calcium chlorides, and trace minerals, that are important for health. These large-scale operations are able to label their salt sea salt if they refine it from sea salt, so that's not enough to know that it's good. But if you get the stuff that is less processed, you'll get some a better balance of salts and some important trace nutrients.

Have you seen this thread?

or this one?

That should get you started.

I think part of the reason to use seasalt is that it proivdes more flavour, which in turn means you use less of it. Other than that, at least according to the studies, salt is salt.