French Butter Crock

A French butter crock, also called a butter bell — the traditional answer to butter that's either rock hard from the fridge or rancid from the counter. Butter packs into the lid, the base holds a little cold water, and the lid inverts into it so the butter is sealed behind a water barrier.

No air reaches it, so it doesn't oxidise, and it sits at room temperature ready to spread. Anyone who has torn a slice of bread apart with fridge-cold butter understands immediately why this exists.

Why you'll love it

• Spreadable butter, always — room temperature without going rancid.
• Water seal — keeps air off the butter entirely.
• No fridge, no microwave — nothing melted in a panic.
• Several colours — white, black or light blue.

Details

• Type: French butter crock with water seal
• Colours: white, black, light blue
• Ideal for: salted butter kept at room temperature

Change the water every couple of days and use salted butter — the salt is part of what keeps it. In a very warm kitchen the butter will soften enough to slump, so this works best below about 22°C.