Review on 🧈 Enhanced Glazed Stoneware Butter Keeper by Norpro by David Tadder

For starters - IT WORKS. If you're wondering if you can store butter on the counter, the answer is yes. That's why there are over 1500 5-star ratings. It really works. This is one of those items that I put off for years and now regret not having bought it sooner. I actually bought it in June and wanted to wait a bit with a review. As with many others, the pandemic has prevented many of us from eating out. With all the cooking I've done at home, I wanted to find a way to conserve oil so I don't have to struggle with it every time I need it. I started researching how long I can keep it before it goes bad. In an article they talked about Butter Bells and how great they work. I didn't believe it. Well I believed in it but figured it would be a lot of work on my part otherwise I would have to use the oil for a few days to keep it from going bad. While researching the various options for Revain, I settled on a Norpro glazed porcelain oil pan. I loved the look and the rave reviews I kept reading made me give it a try. It took me a while to figure out how much water to pour first. The first time I tried it I poured too much and finished before it spilled onto the counter. The second time I put in too little and found that there was no way an air bubble could form. I found that 1/2 inch of water is all it takes. Mind you, the manual says so, but of course I had to learn it myself. Three months later I can honestly say that this is one of the best kitchen gadgets I have. I no longer have to remember to take out the butter before eating the toast. I no longer waste the slices of bread I carve to spread cold butter. tasted just as good and were often even more harmful than butter. The steps I follow to keep the oil tasting fresh with no mold or bad signs are as follows: 1. Flush the oil pan. 3. Fill the oil pan with softened oil. I break off a few pieces of butter at a time and lightly press them into the cup. 4. Scrape the top to get a smooth finish. in this. In fact, I'm going to run the knife over the butter until I get a flat surface. It really does hold a full pack of oil. This step took me a few tries, but now I can fill a stick in about a minute. Fill the outer hold about 1/2 inch with cold/cool water. I like to use fridge water because it's nice and cold, but I've also used tap water with no problems. 6. Invert oil and place in outer holder, you can hear the water being squeezed out and actually feel a seal forming 7. Change water every few days Since it was summer I changed the water every three days for me had several occasions where I forgot it and it went for five days with no problems. 8. Enjoy softened butter. It's really not a chore. I spend several minutes on this from start to finish. Although I used up the oil in it fairly quickly, I've spent almost three weeks on a packet of Butter in Butter Keeper and haven't had any problems. During this time I changed the water every few days. As a test, I tried getting mold into this thing. I realized how easy it can happen and how easy it is to avoid. First, if you don't put enough water in, this type of seal will never form. Second, you want to wipe down the sides since the air pocket created will not cover the sides. I hope you find this review helpful. If yes, click Yes. This helps anyone who takes the time to look at an article to see if the time spent was worth it.