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I am new to baking and trying to figure a few basic things out that I have never learned before. When baking what is the difference between butter and margarin, and then what is the difference between salted and unsalted. What is the best to use when baking?

I have a question about my oven that I'm not sure any one can help me with but I wanted to ask. I have a small 20" wide oven in my studio and it just isn't cooking things right. Some times I have success with things and other times its just a mess. The most resent problem was I made brownies...