I don't. Personally I can taste the metallic taste. But then again, so can I after using baking powder. Maybe I'm more sensitive to it?

You should conduct a blind test! (If you haven't already). Conducting blind tests on my perceptual preferences has been incredibly eye opening. It's especially illuminating for cooking with spices. Trying to identify spices by taste is something i never though to do but really helped me elevate my cooking from, "i guess we'll try this", to intentionally placing and making informed decisions. I bet the same thing could be done with regular salt and iodized salt. Maybe a couple tests, straight, in water, baked in a cookie, put on an hors d'ouvres (who really knows how to spell that) or something. Could be fun!

It's spelled _Hors d'œuvre_ in French, using the weird ligature of o and e[1]. According to the Wikipedia article:

> A number of words written with œ were borrowed from French and from Latin into English, where the œ is now rarely written. Modern American English spelling usually substitutes e, so diarrhœa has become diarrhea, although there are some exceptions, such as _phoenix_. In modern British English, the spellings generally keep the o but remove the ligature (e.g. diarrhoea).

In the case of _Hors d'oeuvre_, it seems like the english wikipedia keeps the _o_. [2]

[1]: https://en.wikipedia.org/wiki/%C5%92 [2]: https://en.wikipedia.org/wiki/Hors_d%27oeuvre

Table salt has not only iodine added but anti-caking agents too so it might be what OP is tasting.