You've got a partial answer here in the comments, being that it's preferred to use either kosher salt or sea salt. But no one gave you the "why".

It's not because of a difference in taste. That's already been disproven in a link further down in the thread.

It's because kosher salt and sea salt are bigger crystals and can stick to the food that you're seasoning. For example, when cooking a steak, it's best to take some flaky salt, season it liberally, and then let it rest for at least an hour for the salt to penetrate. What happens is that initially salt draws out the liquid inside the steak, and through osmosis, will pull the salt back in when the liquid is partially reabsorbed. This helps to season the interior of the meat. With regular table salt, when the liquid comes out of the steak, the salt itself doesn't stick as well to the surface of the meat, and some of it is lost in falling off/dripping off, so it doesn't get as seasoned on the inside.

That's not to say that table salt doesn't have use. When making breading for chicken/onion rings/whatever else you want to bread, I use table salt because it has a tendency to distribute evenly amongst the breading and doesn't end up sifting its way to the bottom of the dredge. I also use it for popcorn (although if you can find pickling salt, it's much better and finer, so a more even distribution), french fries, and anything else where I don't want a crunch of salt.