When I baked more, I did sometimes buy salted and unsalted butter. But now it’s a bit of a pain.
This quote from above article is why I like salted - " If you’re thinking about slathering your butter on a warm baguette, you’ll want to reach for the salted butter". If I am going to splurge, I like it to taste like the slathered butter of my youth. (Also we have salted for DH, who uses butter more).
Yes, many recommend unsalted for baking but I find, baking in household quantities, it really doesn’t matter for most recipes and I like the taste with salted better, personally.
Yes, you can’t beat a bread product (a good bagel, fresh bread) slathered with butter. But I’ll just add a few granules of coarse salt on top of the unsalted butter!
I like abasket’s idea … bread + unsalted butter + salt
That’s what we do. Sweetness of butter with just enough of salty sparks. 
good thing I already had my dinner.
I think you taste the salt more if you just sprinkle it on top too. I do that occasionally with peanut butter as well.
I keep salted butter in my fridge and freezer. I rarely bake and if I do I’ll buy unsalted butter or just use the salted.
Butter sprinkled with salt. Yum! When my D worked in Northern Ca we would go each year to a weekend getaway in Sonoma. My favorite part of the meal was the butter with flaky salt sprinkled on top spread on good bread. If I didn’t care about my waistline I’d devour fresh bread with salty butter. Give me that over a cocktail any day.
A few years ago we took a Europe trip (including a week of houseboat rental on Canal Du Midi in southern France) with 2 other couples. We all splurged on plenty of the delicious bakery bread. Eventually we realized that part of our delight was the liberal use of butter too.
We were out of bread, so I baked a loar of bread (no kneading, easy recipe). I had the first slice with butter - yum. For the next half slice I tried some of the coconut oil I’m trying to use up. It was good, but later I realized it would have been better with a sprinkle of sea salt 
@busdriver11 , regarding Smart Balance - It’s made primarily from canola oil made to be solid at room temperature so I wouldn’t eat it. Here’re some interesting articles on fats.
Have you read the ingredients list? The front label, which toutes that it is made from olive oil is deceptive. It is in fact made from a blend of oils with canola (high omega-6, not good) and palm being the primary oils and olive oil second to last in the list. In addition, there are added ingredients And any plant oil that is solid at room temperature has been processed and refined. Something to think about.
Olivio may not be the healthiest option, but it is something we use instead of another type of margarine. It is my mashed potato ingredient (and since I only use 1% milk and no cream in my mashed potatoes), I am fine with it.
Helpful links @MichaelNKat - thanks…
There was a time years ago when we used margarine (especially in tubs, handy). When “Cooking Light” magazine went back to advising butter/sparingly I did same. We’ve been cooking with olive oil and canola/corn oils. Going forward I will likely lean more toward olive oil or sometimes avocado oil. Probably we’ll still have a small bottle of corn oil around too, even though I am not crazy about all the processing used during manufacturing.
If I have to use butter, it has to be at least Kerrygold.
Growing up my mom always had a giant gold-hued metal container of Filippo Berio olive oil (since my father was Turkish that’s what he was used to using). I don’t remember her using too much butter (unless she was making a cake). When I’m cooking I use olive oil. A little butter for scrambled eggs.
Growing up Crisco was the popular thing to fry anything in! Pretty gross, especially since you would reuse it and save it in the can.
There was a time the only olive oil you could find in the supermarket was Filippo Berio - and they only sold one type (no Extra Virgin, Virgin, etc.)
Olive and avocado for everyday. Coconut has too much flavor for me - great in pina coladas, not most foods. Sesame for Asian dishes.
Well, let’s not get crazy. 
I’m in the EVOO and unsalted butter camp even though I’m a follower of Joel Furhman (Eat to Live) who says, “When looking for healthy fats, opt for nuts and seeds, not olive oil:”
He also emphasizes that “All oils promote weight gain:”
But, again, let’s not get crazy.
Good points. I do try to reduce quantity of fats. Once in a while I have an Eggo for breakfast … and I’d love to have it with 2 or 3 tsp of butter and a lot of honey. Instead, I try for about 1 tsp butter (and a teaspoon of honey once in a great while) and enjoyment of the crispy texture.
^^ Look for the Kodiak frozen waffles - so much more flavorful and better nutrition than an Eggo!