Butter dish, butter bell or butter in fridge?

we always had a butter dish growing up. It was so easy to spread. Ive kept it in the fridge as an adult but decided to try out a dish. For some stupid reason, i thought that it would last a long time at room temp. I put it on some bread and it tasted like shite. So now I have an expensive Le Creucet butter dish at the top of my pantry

So the temperature in your house fluctuates so much throughout the year that it affects the quality of the butter you leave out? Do you not have air conditioning? What kind of temperature swings are we talking about?

If you change the water in the bell every other day or so in the warmer months, it does better. PITA, but there is no “set it and forget it “

I love my butter bell. Having spreadable butter at all times is the best.

Never had problems with mold, although I did have an issue with it melting once. That was my fault because I placed it in a spot that was too warm.

Bell all day!

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What kind of temperature swings are we talking about?

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In the fall/winter months I tend to keep the house no warmer than around 67 degrees. In the summer months the house is in the mid 70' and when cooking in my kitchen, it can easily get up to 80 or slightly above with a couple burners or the oven going.

Never heard of a butter bell. It sounds kind of neat, but I'd never end up changing the water out frequently enough.

Growing up we always had dish in fridge. Nowadays we buy both unsalted and salted. The salted (usually kerrygold) goes in a dish not by the stove. The unsalted stays in the fridge. If you're going to keep butter out of fridge I cant imagine unsalted keeping for very long. We don't really have a problem with it spoiling. Couldnt say for sure how often we go through a stick, but if you're concerned or just don't use butter from the dish often enough there's no law that says you cant just put a half stick or whatever smaller ammount in the dish and replace as necessary.

Earlier this year we switched to butter bell on counter top and it keeps butter soft and fresh. We have done both salted and unsalted with the same results.

We try to have both dish and fridge at all times. The dish concept is new to me. My new wife brought it with her.

My wife and I grew up with shitty margarine from the fridge, but converted to "real" butter in a butter dish on the counter once we got married.