Use salted sweet cream butter for toast only. Everything else gets unsalted butter. The reason is so you can control the sodium (salt) in the foods you are cooking. You can always add more but you can't take it out once it's in there. Besides, most of us don't need the additional salt/sodium content, anyway.
When watching your sodium intake, you should really read those nutrition labels for canned soups!! They're loaded. Also, unless a can of veggies states "unsalted" or "no salt added", you can rinse them in a colander with water before preparing them.
Some recipes assume you will use salted butter. If you use unsalted you may have to add a little. I ruined a batch of rolls this way! They tasted odd with no salt at all.
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