Water Cooled Butter Dish

The principle is simple. The butter is placed in the cylinder shaped upper part of this stoneware. A little bit of salted water is poured into the bottom part. When the upper part is slipped into the lower, the water forces the air from the clay pot. The butter stays fresh, always cool, and, unlike storing it rock hard in the refrigerator, the butter can still be spread. You can serve the butter from the upper part of the pot.

The butter dish is made from real Westerwald; the bottom part is stamped, the upper part is poured into a mould. The clay is dried, painted with a bright green, glazed and glost fired at 1,250 °C. The densely sintered clay has no pores and is water tight, making it easy to clean. The shock-resistant ceramic has strong edges.