I confess that I always use salted butter. I prefer salted butter for the table,and we go through so little butter I can't be bothered to purchase 2 kinds of butter. If the recipe calls for any salt at all, and unsalted butter, I simply reduce the added salt to compensate for having salted butter, usually at a rate of about 1/4 t. per stick of butter when I'm baking and going by measurement. With savory dishes, I always add salt to taste, so I don't worry about it. I generally tend to use start with less salt than recipes call for, and a few tablespoons of salted butter isn't going to rock the boat too badly. Anyone else a renegade about the current insistence on cooking with unsalted butter?