You are correct that that is what unsalted is for, but you are vastly overestimating how much most people care about being precise with their salt. I reckon only people who bake from scratch or make confections from scratch (and those are small fractions of the population) really take issue with the extra salt from salted butter.
You are correct that that is what unsalted is for, but you are vastly overestimating how much most people care about being precise with their salt. I reckon only people who bake from scratch or make confections from scratch (and those are small fractions of the population) really take issue with the extra salt from salted butter.
It is worse for cooking even if people don’t pay attention to it.