Emile Henry Butter Pot, White

It Works!
Strange as it may seem, the Butter Pot actually works! You put two sticks, (eight ounces) of softened butter in the Cup/lid and a half inch of water in the base so that it will form a seal when you invert the lid over the base and it will keep your butter fresh and spreadable, without refrigeration, for three to four weeks. All you need to do is change the water every three or four days.

I have another version of this device, but I prefer this one, simply because it holds twice as much, eight ounces instead of four. If you're as fond of buttered toast as I am, and as aggravated by trying to soften hard butter in the microwave, you'll really appreciate the Butter Pot.

As with all Emile Henry ware, this is an extremely well-maide item, that should last for years.

This pot will pay for itself in butter freshness
I like real butter. It's a pain to keep spreadable. The conundrum is that you want it fresh, so you keep it in the fridge, but keeping it there makes it hard and it tears up the bread and is annoying to use. Butter costs enough that I'm sure I've wasted the price of this pot several times over every few months from butter going rancid in a butter dish kept on the kitchen counter.

This pot uses water as a "lid" to keep oxygen away from butter that is left out of the refrigerator. You do have to keep the "bell" filled but this is not a tough job. Now I can keep butter blocks frozen, thawing only enough for the pot (about two sticks) -- and it will keep fresh for at least a week, not a BIT of rancidity creeping in anywhere. You can tell by the smell and color it's totally fresh.

The red color is beautiful, a true scarlet, almost Chinese red. The workmanship is nice, it looks handmade. It's heavier than expected, a real pottery feel. It would make an unusual and...

Wish I had this a long time ago!
I was semi-skeptical that this would work but I am a sucker for red kitchen items. I didn't actually buy this until I saw it in person at a local kitchen store because I wasn't sure how it worked. You soften two sticks of butter, put them into the top part of the pot which is like an upside-down cup, then invert and place in the bottom part. Of course you need a little bit of water in the bottom to create a seal that keeps your butter fresh. Then place anywhere unrefrigerated and the butter is soft and spreadable whenever you want it. No more hard butter on toast!

The realy important part is to change the water every couple of days -- I make it part of my morning routine when I am in the kitchen making coffee-- takes only about 5 seconds.

Your butter does NOT stay fresh indefinetely, however. After about a month even with fresh water I got some mold in the pot. The pot was nearly empty at the time and what was left fell out into the water. Not a big deal since I...

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