I've used both. The pink salt is pretty on confections. I can't remember why I bought the Celtic salt; it's a big container, I still have it, and I rarely use it. It doesn't really seem to have any different results either in cooking or in the body.
If you're going to use salt, it's not a bad idea to stick with iodized table salt. Iodine deficiency was a horrendous public health issue that was almost completely wiped out in the developed world just by adding iodide to table salt, but because that treatment was so effective, people have forgotten that there was ever a problem, and it's starting to creep back in. It's incredibly hard to know whether you're getting enough iodine from food-- it depends on the soil where plants were grown.
You don't want to use table salt in pickles or in any liquid that you want to be super crystal clear. In regular cooking, though, I've never met anyone who could actually taste the difference, so there's no advantage to using something expensive and actually a bit less healthful.
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