To add to what @wazroth said. It’s also coarse enough to easily pinch and sprinkle by hand, which is a better way to evenly distribute salt when cooking (though not baking). It’s like wise less dense per volume. So there’s less chance of over salting when doing that, or seasoning a dish in multiple steps as is fashionable (or necessary).
In the US it’s less “salt fad” than a long standing restaurant practice that was popularized by a few food personalities. I think early on Wolfgang Puck, Alton Brown made a big impact on it. Julia Child very specifically didn’t give a shit.
Lack of iodine and anti-caking agents primarily comes into for things like pickling. Where the additives can make shit cloudy or jack up the chemistry.
