Butter Crock

Before refrigeration, we had that butter-soft-enough-to-spread thing sorted. Keep it in a sealed container in the kitchen, and away you go. Now, we have to deal with cold-from-the-fridge butter, that mangles toast and flattens flaky croissants. Give the butter crock a try, and see what spreadable butter is all about.

• Stoneware butter crock
• High quality exterior enamel protects against metal marks and other damage
• Hard wearing, impermeable finish fired at extremely high temperatures is safe for cutting on with knives
• Less than 1% porosity, blocking moisture absorption which can lead to cracking, crazing and rippling along the interior
• Unique clay mixture creates a very dense material when fired, maintaining even temperatures and preventing scorching
• Resistant to staining and flavor or odour absorption
• A virtually non-stick glazed interior that easily releases foods for quick clean up

How it works:

• Simply leave butter out until it is softened, but not too soft (soft enough to bake with, but not melting)
• Spoon butter into the clean, dry crock lid, while the lower crock part stays in the fridge to cool
• Remove the crock from the fridge, and fill with cold tap water to the fill line
• Place the lid butter side down into the crock (this will raise the level of the water up around the lid, sealing it off and keeping the temperature stable)
• Keep away from heat sources (stove, microwave, etc.) as this will encourage the butter to melt on the outside and fall into the water
• Change the water every 2-3 days, to keep things fresh
• Scrape butter out using the flat of the knife to remove evenly, rather than removing chunks with the tip
• This will help to ensure the butter has even weight and does not slip from the lid into the water