Butter dish- what kind is the right kind?

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Winter_Difference_85@reddit

A butter dish should have a cow on the top like [this](https://www.divertimenti.co.uk/products/friesian-cow-butter-dish?). Don’t complain to me; I don’t make the rules.

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Accomplished_Bison87@reddit

£42?! The wooden one was £4. Your butter preferences are a bit too rich for me.

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TheWelshMrsM@reddit

https://www.amazon.co.uk/Arcoroc-Helper-butter-dish-1Piece/dp/B0007VGS1C/ I think you mean like this one!

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Your type is the best, if it’s well shaped. I’ve bought ones in the past where it’s too narrow so you have to be very precise with where you place the butter. Your husband’s type avoid the issue with placing the butter initially, but need cleaning more.

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sihasihasi@reddit

Yours. Here's ours: https://preview.redd.it/knqgk0ag8tqe1.png?width=1080&format=png&auto=webp&s=f07b06e160b5203d4dc5d8f9201a66cf2333d5db

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sunheadeddeity@reddit

This is ours too. That knob is necessary imo, or you drop and break the cover (ask me how I know this, go on.)

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Early_Government198@reddit

How do you know?

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sihasihasi@reddit

That knob is glued on - just sayin'

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sunheadeddeity@reddit

🤣

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MartyDonovan@reddit

You may still break the cover despite the presence of a knob. Ask me how I know that!

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pikantnasuka@reddit (OP)

I think this is perfect!

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sihasihasi@reddit

I think it came from Sainsbury's

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Zealousideal-Zone115@reddit

To my mind a butter dish should allow you access to the whole block. The butter round the edges will be softer. The other thing is a tub.

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levinyl@reddit

I would go for a stainless steel one.... [https://www.lakeland.co.uk/1496/insulated-butter-dish](https://www.lakeland.co.uk/1496/insulated-butter-dish)

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GeordieAl@reddit

I prefer a China one so on cold days I can pop it in the microwave to soften the butter slightly. Nowt worse than having rock solid butter and nice fluffy bread!

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julia-peculiar@reddit

I decant the amount of butter I want to use on that occasion into a ramekin, and blast just that for a few seconds.

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jamesdownwell@reddit

This has been my technique. I don't like to potentially melt all of the butter. Just as much as I need.

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julia-peculiar@reddit

Exactly! It's what makes sense!

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julia-peculiar@reddit

I have this! Even better - from a charity shop! It is perfection.

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bawdylikebaudelaire@reddit

Same. I'd definitely drop /smash a breakable one that's slippy with butter

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levinyl@reddit

Ye exactly - Plus i believe the stainless steel does something to keep it fresher....

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medievalpangolin@reddit

Seconding this! Stainless steel keeps the butter at exactly spreadable temperature, I don’t know what I’d do without mine

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strangelaw3006@reddit

Yes you are technically correct, but in my opinion, your husbands style of butter dish is superior as you don’t get butter all over the side of the lid when you try and put it down on the butter! Much better butter design

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Peskycat42@reddit

Not available at the moment, but mine is reversible, you can use either way up. https://amzn.eu/d/0L8L3Ez

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ReySpacefighter@reddit

The latter is not a butter dish, it's a box for butter.

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JaBe68@reddit

Both are wrong - what you need is a butter bell. It will change your life. Keeps the butter fresher for much longer but can be stored at room temperature so you are not gouging holes in your toast.

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Bazzlekry@reddit

We have [https://www.amazon.co.uk/dp/B005KR9JBO?ref\_=ppx\_hzsearch\_conn\_dt\_b\_fed\_asin\_title\_1&th=1](https://www.amazon.co.uk/dp/B005KR9JBO?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1) The small one is no good for normal sized butter though, despite what the description says. The big one is perfect.

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Hookton@reddit

A. You don't want to have to dig into the bowl for your butter; just lift the lid for full access.

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inevitablelizard@reddit

Disagree, with the ones you just lift up, the butter can end up sliding around on the dish and it's really frustrating. At least that's what happened when we had one of those types. We have a glass dish one.

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geekroick@reddit

Came here to say this.

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nick9000@reddit

I like my [Lakeland Insulated Butter dish](https://www.lakeland.co.uk/1496/insulated-butter-dish)

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dmmeurpotatoes@reddit

Both of you are wrong. [This ](https://www.amazon.co.uk/HOME-DECOR-Reactive-Counter-Spreadable/dp/B0C16V7TS2/ref=asc_df_B0C16V7TS2?mcid=b60cc30907ff3732b45d621d6589861a&tag=googshopuk-21&linkCode=df0&hvadid=697239461514&hvpos=&hvnetw=g&hvrand=7958169069988814176&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9046798&hvtargid=pla-2195125618079&psc=1&gad_source=1) is the best kind.

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GIJ@reddit

These are the worst. Such a faff packing the butter in, then it drips everywhere, crumbs and bits of butter end up in the water. And that one week of the year where it's hot and you forgot to put it in the fridge it's already melted enough that its slipped down into the water

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chipshopman@reddit

Has no-one heard of the Alfille temperature controlled butter dish? It keeps butter at exactly the right temperature for spreading independently of the ambient temperature. [https://alfille.co.uk/product-category/butter-dishes/](https://alfille.co.uk/product-category/butter-dishes/) Due to my Coeliac Disease, we had to have separate butter dishes and we bought two of them. They work brilliantly. Wouldn't have any other butter dish now.

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pikantnasuka@reddit (OP)

I like the look of that!

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intangible-tangerine@reddit

https://preview.redd.it/hwpfyp61buqe1.jpeg?width=810&format=pjpg&auto=webp&s=cd2bebb106d608e4c3bb20259a4e691f85e5f6dc We have the 1960s JAJ/ Pyrex autumn glory. It lacks a knob for ease of lid removal but it gets the job done.

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rua04cma@reddit

Yours. Must be a handmedown though...

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Leicsbob@reddit

Look at you lot with your fancy butter dishes. Some of us can't afford the butter to put in one.

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kaest@reddit

I've got the 2nd kind you linked but with a pattern on.

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kb-g@reddit

I’m with your husband, sorry!

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ProfessorYaffle1@reddit

Yours is corect for solid butter, if you are puttingthe dish out to use when making sandwiches etc. Their's is correct for spreadable if you don't like looking at the tub. (Although the example you picked is ugly - ideally it would be somethig like unglaszed terracotta

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DameKumquat@reddit

I had A, but it was a pain in summer as sudden sunshine could make the butter melt and overflow. After the lid broke, I got B as the only one I could find that would take a large block of butter. I'm not too fussed, but can we all agree that the foil needs to be taken off the butter before putting it in the butter dish?

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ChrisInTyneside@reddit

Yours, but with a knob in the middle to stop it slipping around. You're welcome 🤣

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Cultural-Froyo-7572@reddit

https://preview.redd.it/3oaqb4otxtqe1.jpeg?width=1290&format=pjpg&auto=webp&s=00eb3e5fa5b66fb97124f4aa1d2b89a001029c8d This is mine. Very happy with it. Cleans easy

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julia-peculiar@reddit

Neither. Neither has a handle on the lid. What are you thinking?? And both look eminently breakable. Liable to fall foul of a literal 'butter fingers' moment. Mine is stainless steel, deep dish / flat lid - with a handle. Perfection.

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keepthebear@reddit

Yours is the kind I have, the other is the kind I prefer - way easier to get the butter out without it sliding around.

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thatguysaidearlier@reddit

My wife insists on a French design that doesn't actually fit a standard dimension UK butter block. Don't get that one.

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Eyfura@reddit

I nearly woke up my partner laughing at this one.

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JW-92@reddit

Your husband is as the ones with a deep lid always get a manky rim where people put it in the butter!

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Eyfura@reddit

The wood can get mouldy too. It's a bit too humid here for that one. Got gifted one and had to bin it.

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NotBaldwin@reddit

Not a fan of a manky rim?

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BryOnRye@reddit

https://preview.redd.it/inw8xhjyrtqe1.jpeg?width=1170&format=pjpg&auto=webp&s=161fdd584a839a3a06d0cd6beac241387f291c4b I’ve went for something in between. Fits a standard block of butter nicely.

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Turneroff@reddit

The two styles are so different - there’s no whey you’ll agree on this.

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rye-ten@reddit

You're really milking this

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geekroick@reddit

Butter bing, butter boom, we have a thread winner.

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SoYorkish@reddit

They could buy both and then just use each one in churn.

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Herrad@reddit

get our of my house

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Kindly_Pause_389@reddit

I see what you did there. Absolutely underrated comment !

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slimboyslim9@reddit

Legendairy, you might say.

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ooooomikeooooo@reddit

Udderly brilliant.

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pikantnasuka@reddit (OP)

I curd not even look him in the eye after he suggested his choice

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ApplicationKlutzy208@reddit

May I present for your consideration the 'butter bell'? https://butterbell.com/

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trustmeimabuilder@reddit

I've got one of these. There are three or four months of the year where it works perfectly.

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Mental_Body_5496@reddit

A bit of a faff!

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Justboy__@reddit

Your type of butter dish is correct but man alive the example you’ve provided is horrendous.

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Violet351@reddit

They are both a bit dull though, you can get some really nice ones

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kifflington@reddit

If you use the butter in cooking etc, you are as it's easier to slice off a chunk. For spreading bread etc, your husband is as it stops the butter pat sliding around when scraped.

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SpaTowner@reddit

We have a separate pot for cooking butter. We splash out on French butter with seasalt for spreading, but something more generic for cooking. I can’t find a link to exactly what we use for that but it’s just a vaguely butter-sized glass cliplock affair.

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G30fff@reddit

I just take the cooking butter from one of the spare butters in the fridge. The toast butter is in the dish.

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bahumat42@reddit

> butter pat sliding around when scraped I have literally never had this occur. Sounds like a skill issue to me.

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G30fff@reddit

You want a flat surface otherwise you will experience difficulty

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SpaTowner@reddit

In our house they look like this. https://www.ikea.com/gb/en/p/ikea-365-food-container-with-lid-square-glass-80444946 because we like our butter at different temperatures. So each pack gets split, his lives in the coldest part of the big fridge and mine lives in the less cold potato and onion fridge.

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SatisfactionMoney426@reddit

I hope you use the 3rd one for some ambient temperature butter ? Or how do you manage to spread it on fresh bread 🥯?

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SpaTowner@reddit

Ambient butter? only when my mother is visiting. Our fresh bread is fairly robust, being a sourdough. Also, although my partner modges lumps of overchilled butter into hunks of bread with a tiny butter knife, like a heathen, *I* prefer to pare thin slices of butter with a 10” aerated German breakfast knife https://www.westmark.de/en-us/breakfast-knife-blade-10-cm-13592260 I find that if you initially just *lay* those parings onto the bread, by the time you have reclipped the butter receptacle, the high surface area/volume of the sliced butter means it has softened just enough to be spread perfectly I’m 60, I’ve had time to work these things out.

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SatisfactionMoney426@reddit

I'm over 60 and have decided that life is too short to wait for butter to warm up and soften !!!

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SpaTowner@reddit

There’s no extra waiting in my system. Thin butter laid on the bread is spreadable by the time I’m ready to spread it.

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Fyonella@reddit

Neither. We had one of the first type and my husband was incapable of putting the domed lid back without bashing the side on the block of butter. Bits of drying butter on the sides, which made the dome stick to the base. Drove me insane. Bought the second type. Crumby butter swiped on the side. 🤢 I banished butter dishes altogether. We can’t have nice things, apparently, To be fair, I don’t eat butter at all so I don’t care if it’s always fridge cold. If I’m spreading it for someone else I’m perfectly capable of spreading fridge cold butter. Husband now arses around with little bits of butter, a ramekin & the microwave. You reap what you sow! 😂

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TheClnl@reddit

Neither of them are in the shape of a cow so I'm afraid you're both wrong.

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irisiane@reddit

Glass butter dish kept in a cool cupboard.

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Maedhral@reddit

First choice, in white ceramic, with a raised lip. Keeps a pack of butter cool enough outside the fridge, easy to chop a bit off for baking/frying.

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LiorahLights@reddit

You're both wrong, you want a butter bell.

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slimboyslim9@reddit

Not my thread but I’m glad this has come up. Based on a similar post last year, I bought a butter bell on the understanding it would mean soft, spreadable butter always at the ready but my experience is not that. It’s still just as hard and solid but has added faff to the process. (Harder to clean, refreshing water every couple of days…) I’m dying to know what I’m doing wrong or if it’s just my expectations were off.

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irisiane@reddit

I expect it's the difference in butter too

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Scared_Cricket3265@reddit

Incorrect this is AskUK not AskFR

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LiorahLights@reddit

Is there a law that means we can't use French products?

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LionLucy@reddit

Don't get a glass one! It's like a greenhouse for butter. It will melt if you leave it on the counter, which is the whole point of a butter dish.

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very_unconsciously@reddit

You want one that can go in the dishwasher, or otherwise be vigorously scrubbed. The wooden lid would probably not survive. The glass one probably would, but looks dated and twee. To conclude, you both need to spruce up your butter dish game.

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ListenFalse6689@reddit

I agree, go with a cow shaped one.

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Sailing-Mad-Girl@reddit

Raised lid on a flat plate like the first one is the right kind.

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Etheria_system@reddit

I’m with your husband. Have one exactly like that but it’s pink.

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Tiny-Height1967@reddit

Your type, but less 19th century. Also try and find one with an end stop or slight rim so your butter doesn't slide around if you're a butter scraper rather than a butter chopper.

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SherbertChance8010@reddit

The second one. We used to have the first kind but it’s too easy to knock the butter with the lid or for the butter to slip around. Then while you’re buttering your toast where do you put the butter covered lid? Hold it awkwardly or put it on the counter which you then have to wipe even if you manage to balance it sideways? In the second type the lid stays nice and clean.

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SatisfactionMoney426@reddit

Your choice is no good for me as I have dodgy vision and the lid gets into contact with the butter far too often when I put it back on. Mine is Le Creuset mini casserole dish because it stays relatively cool and unspoilt out of the fridge. Your Husband's choice is just too big as I don't need/want to leave a full block out on the worktop. Trying to spread solid cold refrigerated butter on toast is a nightmare. Having solved that problem you now need to consider what to do with Jam, marmalade etc and, more importantly, the people who stick buttery knives straight in the jar...

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Gauntlets28@reddit

We have a stainless steel variant of type A - easy to clean, easy to access.

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gruffffalo@reddit

I use option 2 but prefer option 1. My life is pain.

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tmstms@reddit

Yeah- I like your kind (wraparound lid) because it is a) easier to get at the butter and b) easier to wash it up. I presume the other kind exists because it is more error-proof. You will pick it up like a tub and if you lift the lid, it just comes off. With your kind, you do risk knocking the whole thing over, or the lid sticking to the bottom until you are half way from the fridge to the table and the bottom then drops to the ground etc, or you can knock the lid accidentally.

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georgiebb@reddit

His choice looks disturbingly quiet. Butter dishes need to make a clatter when you open and close them, that is the law of this land

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Diega78@reddit

I think this is the most wholesome innocent thread on the internet right now 😄

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anakor@reddit

https://preview.redd.it/0iwtqh7j6tqe1.jpeg?width=640&format=pjpg&auto=webp&s=7a966a496a6b8451954469ecc3fd491c8f19dd6b

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Ill_Refrigerator_593@reddit

The first one looks too fragile, the second too hard to get butter out of. You're both wrong.

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GraphicDesignMonkey@reddit

I used the second kind. No butter covered lid.

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