Stoneware French Butter Dish

A two-piece French butter dish, also called a butter crock or butter keeper, made in high-fired stoneware that takes daily use without chipping. The principle is older than refrigeration. Pack softened butter firmly into the hollow lid, pour a little cold water into the base, then invert the lid into the water. The water forms a seal that keeps air off the butter, and air is what turns it rancid. Butter stored this way stays soft enough to spread straight onto bread, at room temperature, with no fridge and no covered dish going hard at the back of it. Made by hand in stoneware. Change the water every second or third day and it will keep butter in good condition for a fortnight or more. Wash both pieces by hand rather than in a machine. We keep these on the shelf in the shop on Oak Street in Greyton, and post them anywhere in South Africa.

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