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Feb 19, 2008 09:42 AM

Best Butter Dish [Moved from Home Cooking board]

Anybody have a suggestion for a highly functional butter dish.

Room temp in the kitchen is too soft, fridge is too hard. I have seen the 'french butter dish' as one solution. I am not against a little technology applied here. Any suggestions?

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    1. re: Kelli2006

      Butter bells (sometimes referred to as French butter dishes, even though they're shaped more like a crock than a dish) are kept at room temperature. The softness of the butter depends on your room temperature. I have a butter bell. In the winter months (I'm in Canada) when my room temperature is cooler, the butter in my bell is firmer -- not exactly rock hard like it would be in the fridge -- but still spreadable. In the summer months, when I keep my room temperature a few degrees warmer, the butter is much softer.

      If you do use a butter bell, be sure to change the water every two days or so.

      1. re: DishyDiva

        We received a butter bell for Christmas. It seemed a bit gimmicky, and I was skeptical about the whole thing, but we decided to give it a fair trial and, much to my own surprise, I kinda like it. The butter seems to keep well enough for the time it takes to go through the 1/4 lb that it holds, it's convenient, and in our house at least the butter stays nicely spreadable without getting too soft. I'll reserve final judgment until summertime, but for now it seems like a good thing.