Review on BIA Cordon Bleu Butter Keeper by Alex Ferry

This is my second oil bell, the first was a traditional one with a French stamped water pan. The bell cracked after a few years of use. I bought this as a replacement. This is an exceptionally good oil bell that takes up less space than my old one. It would actually fit in my old oil pan, but holds about the same amount of oil. A simple design suits my cookware better. The price is exceptional. I won't get into the fun of oil bells versus traditional oil coated dishes for long shelf life or the "where do you put the lid on?" question. Let's just admit that the best covered butter dish can't sit on the table for a week or two without discoloring or spoiling, while a butter dish can last a month with a water change. The cup fit of these flares is better as the recessed lip holds the flare flange in place much more securely than my old flat wheel flare. It's ok to put the bell upside down on the tub as the flange is still in the rim of the tub, although I still hold it in my hand and scrape the oil off it, less chance of it slipping if you pass him completely. Block. I have two problems with this.1. A bell is just a tablespoon, which is less than a quarter of a stick of butter unless you want to pour it in the middle. I usually use wrapped butter paper to push the butter through and turn it into a cap once it's heated to plasticity. 2. The bell as you can see in the photo is severely curved on the inside and may not fit all butter knives meaning you won't be able to extract every crumb of butter.