The Original Butter Bell Crock by L. Tremain, Retro & Matte Collection - Maraschino Red

The butter bell crock has been a source of conversation since I've purchased it. It must be because it seems exotic since it's not like a typical butter dish, but I really like it as it keeps the butter soft and spreadable while keeping it cool. Being conscientious about keeping the water fresh every day is important, but it is so much easier to keep up with than a covered butter dish. The red is as pictured and is bright and deep - not orange or maroon, but RED. The crock is sturdy and can withstand the dishwasher although I hand wash mine. My family has been so funny about this and continues to invent different ways of bringing it up - "you do know they make covered dishes for butter" - "doesn't the water make it mushy?" I've even found it in the refrigerator after they've come by for a visit! I suppose you could keep it in the fridge if you wanted, but it really isn't necessary. It's so pretty and sits on the kitchen counter next to my red salt and pepper shakers and always has fresh, cool, spreadable butter whenever needed!UPDATE (July 2016) I finally found the photos! See how GROSS the butter dish was? Thank GOODNESS that mess is gone now. I LOVE LOVE LOVE "The Bell" as we call it. Also, a postscript, I've had this little cutie on my counter for years now and I'm not kidding about how my parents ASK about it every time! It's almost like an in joke between my husband and I because there is an unspoken smile we exchange each time this has happened. The Bell is like new, very sturdy, no chips or fading! I would buy one in EVERY color if I could, lol!

My fiance's grandmother has one of these at her house, and I had never seen one before that. I love it! it's so nice to be able to have butter at room temperature all the time. It works just as the description says it does, and it's simple to use. Soften a stick of butter just enough to pack it in the bell, and put a little bit of cold water in the crock. Changing the water every 3 days is no big deal. It's a small price to pay to have real, spreadable butter on hand all the time. The lime green color is awesome, too!

I absolutely love this Butter keeper. I make my own Butter and they're just. I've been using mine for about 3 weeks now and it's a pleasure not fighting with hard Butter on a nice soft Corn Muffins. I also use it for store bought Butter.What I do is take a piece of Parchment Paper and fold it over 1 stick of butter. Then I 1st flatten it out with my hand to get it Started. I get my rolling pin and continue until it's soft. I then use a soft spatula and scrape the butter off and put it into the keeper. Works great. I'm enjoying mine and hope you will try this. Mine Packaged arrived on the day expected and packaged very well. I highly recommend this to everyone both Family and Friends and everyone else thinking about purchasing one, I have 2, haha. Thanks to the Seller and Amazon for offering us such a great product and price for this product. Mary Lou

I'll review now, with the disclaimer that I haven't yet used the product through one of our hot summers, when my house will be at least 10 degrees warmer than it is now.I got this because my husband was raised in a family that kept their butter out a room temp all the time. This grossed me out initially, but I realized that nothing bad comes of it, aside from undeniable mess! My teenage kids are in the butter all the time and with it being soft, it just seemed to be all over the place. In the summer I insisted that it go in the refrigerator because it is so warm here that it would turn into a puddle of melted butter all over the butter dish. Then I heard about the Butter Bell and thought it might be a good compromise--they get their soft butter and I get a way to keep it a bit more neatly contained.What I love: The fun green color livens up my counter space. It takes up less space than my traditional butter dish and is easier to move around. Getting the soft butter out of a cup-shaped vessel is actually easier than from a flat dish. The butter does seem to be the perfect consistency, as advertised.What I don't love: There is inevitable wetness on the outside and top edge of the crock when you take it out. It doesn't really hurt anything, but it's just kind of drippy. I wipe it off with a paper towel if I have one handy before use. Also, it sounds silly, but there is actually a bit of family training involved in using this product! I've had to try to teach my husband and teenagers to change the water regularly, and how to refill the butter when low. None of this has been very successful, and I find that I'm the one regularly doing this for everyone, even if I'm not the one using the butter.What I've learned: It is a bit of a hassle to soften a whole cube of butter (wait time) and then have to get it properly situated in the crock. What I've found is that it's better to not let the crock get all the way empty. Instead, when it's about half-way gone, cut a half-cube of cold butter and just squish it right down into the soft butter remaining in the crock. It gets right down into the middle of the soft butter, with the soft butter adhering to the sides of the crock to hold it in place. Smooth it over with the displaced soft butter and voila! It's full to capacity again. The cold butter just gradually warms up and incorporates into the soft butter. This works great for a family like mine that goes through quite a bit of butter. If it ever does get all the way empty, then it's time for a thorough washing, but really, I haven't noticed that it seems to need washing that often.I'm anxious to use the crock in the summer--the true test! I'm sure my family is hoping it is successful so I won't put their butter in the refrigerator again!

Before the Butter Bell Crock, our butter was stored in a standard, old-fashioned butter plate with a cover. Because it is just my wife and I in the household, the stick of butter would always seem to change color and smell, even after a couple of days our of the refrigerator. And if that was not the case, then the butter was hard because it just came out of the refrigerator. Now we have the Butter Bell Crock, and the convenience is notable. Now we have fresh butter all the time, never smelly, never discolored. What a handy invention!