However, if you are baking, then things can get a little more finicky. If you are cooking, oftentimes we add salt in the end anyway, so salted butter can help bring out additional flavors in things like sautéed veggies, chicken, and soups, as well as avoiding having to add as much salt. If you are not watching your sodium, then the difference between these two will lie more in the results of what you want to make than anything else. It Depends on What You’re Making Salted butter will have a higher sodium content than unsalted butter, so if you are watching your sodium, we highly recommend sticking completely to unsalted butter, no matter what you're making. Why could we not just use salted butter in the first place? Also, does the difference in a little bit of salt really matter in the scheme of the entire recipe? These questions are important to answer, so we have explored all the ins and outs of salted vs. Yet you will often see recipes that call for unsalted butter, and still also call for salt later in the recipe. Salted butter has salt, unsalted butter does not (I know, very enlightening). So, What Is the Difference? Well, it is fairly simple, at least at a basic level. Also, depending on what you are making the most of, understanding the differences between salted and unsalted butter can change what you decide to keep on hand for the majority of your cooking and baking. We need to understand the differences between the two types of butter before we decide how important it is to stick to the recipe instead of just using what we have on hand. However, for strict bakers and chefs, this can be a bad habit. The most common question when it comes to butter is, “What is the difference between salted and unsalted butter?” If you are like me, you probably just use whatever is in the fridge right now, and do not pay too much attention to it. The truth is, butter can be as finicky as any other ingredient and it can lead to undesired results if you do not use it correctly. I think of olive oil first when I think of these ingredients, but butter is another one that I do not pay nearly enough attention to sometimes. These are the ones that are sitting in your cupboard or your refrigerator, that get used and replaced often enough that you never seem to worry about it, and that you rarely actually measure out. There are a few ingredients that, if you are like me, you may tend to take for granted. It can be even tougher if you are trying to eat healthy or stay within the limits of a certain diet plan. What variety of fruit should we use, is it okay to use dried herbs instead of fresh, and exactly what type of flour will work best for this recipe? The questions are never ending, especially since we have established many different varieties of almost every food imaginable. When we are cooking or baking, there are so many different types of ingredients to fuss over.