I think that’s probably the best option for most people. Those are much easier to use. I like the butter bell more because it can take me a couple of weeks to get through a stick of butter. It wouldn’t go fully rancid in a butter dish in that time, but I don’t like the oxidation layer that forms on the outside. Regardless, room-temperature butter allies unite!
Everyone should try a butter bell at least once.
Also known as a French butter dish. I agree and would highly recommend to everyone that eats butter
https://en.wikipedia.org/wiki/French_butter_dish
I’ve used them, but find an old fashioned butter dish on the counter works better.
Salted butter won’t go rancid at room temps before its used.
I think that’s probably the best option for most people. Those are much easier to use. I like the butter bell more because it can take me a couple of weeks to get through a stick of butter. It wouldn’t go fully rancid in a butter dish in that time, but I don’t like the oxidation layer that forms on the outside. Regardless, room-temperature butter allies unite!