In modern recipes, it is not uncommon to find sea salt listed rather than table salt. I assume that is part of a trend toward organic ingredients.

I have used an inexpensive salt in a few baked goods and dishes but do not notice much difference. Does anyone find it beneficial? Added to what?

Sea salt actually has a brine flavor and should only be used as a finishing salt. Cooking with it would defeat the purpose along the lines of E.V. olive oil.

Sea salt has aromatics in the form of natural minerals that make the flavor it imparts more complex than regular table salt. It also has a different molecular structure, and melts much differently than table salt.