re: Salted vs. Unsalted Butter

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I only use unsalted butter.

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Same

I have other ways to salt dishes without needing salted butter

Salted butter is of zero use to me

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Salted butter doesn't spoil as quickly as unsalted butter.

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This is the only reason I could see buying salted butter

But personally I don't eat a lot of bread where I need to have room temp butter available at all times. But I could see the appeal of it.

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You still need salt when using salted butter, just less of it.

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Right. I don't think of salted butter as adding all that much salt to a dish.

Unsalted for every application, always. If I'm dipping seafood or pizza crusts then I'll dress it up a bit.

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You still need salt when using salted butter, just less of it.

Right. I don't think of salted butter as adding all that much salt to a dish.

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If it is you don’t have a salt problem. You have a too much butter problem.

I use them both pretty much interchangeably. I can tell the difference in taste but not enough to make a change.

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Here’s the thing….it’s yet another ingredient in your dish that has salt. So even if you follow a recipe, and that recipe calls for butter, you’ve just added salt on top of the already intended salt from/to the other ingredients. It adds up quickly and overpowers. You can’t go back.

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An estimated 1/4 teaspoon in a whole stick, you think that makes a difference?

I don’t. I taste as I cook, adding salt to taste. The salt in however much butter I use is negligible at best.

If you spent time watching top chefs, they use way more salt than most home cooks. Same goes for butter, particularly in French cooking. Anthony Bourdain talked one time about the insane amount of butter (salted) that was used in French cuisine.

The Wife uses salted butter for everything except baking.

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Here’s the thing….it’s yet another ingredient in your dish that has salt.

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Barely a pinch, and that's if you're consuming the whole stick in your portion

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It adds up quickly and overpowers. You can’t go back.

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This is a little too dramatic given the amount of salt in a stick of butter. I'd bet 90% of people here wouldn't be able to tell the difference in a prepared recipe made with salted vs unslated butter

I rarely buy unsalted, mainly because I use butter for toast and other things where I’d want it to be salted. I’ve never had an issue subbing salted butter for a recipe that calls for unsalted.

My view is basically the same as LALady above. There’s not enough salt to make a noticeable difference.