Your recommendation to stock up on salt is good advice.
There is no substitute for salt in the diet.
When it is gone from the stores its importance will sink in.
Extra salt will also be needed to preserve food by different methods, to make pickles, etc. Some recipes specify non-iodized salt as it can change the color texture of foods.
Where I live there is no difference in price between iodized and plain table salt. Both run about $ .50 for a 26 oz. cardboard container.
For long term storage we take it out of the cardboard and put in gallon zip locks then in a larger container for protection.
We also use kosher salt for some recipes and food canning so we have some of that on hand too.
Good points.