What do you do with a butter dish?

[aperolspritzbasicbitch]

I don’t get it - do you keep them in the fridge? Does that not mean it’s impossibly hard to spread?
but if you keep them on the side does the butter not melt during the summer?

I’d like to make the change from a spread to a block butter but my tiny little mind can’t work this out!

It sits in the cupboard unless it’s very warm and then we put it in the fridge. We then have to struggle to spread it!

Mine is fine unless we have a heatwave then I just don’t use it for a while. Most of the year it doesn’t melt!

It sits on the worktop unless it's very hot, in which case I only put a bit of the block of butter out at a time.

My granny had an insulated one - kept the butter cool.

I keep mine on the side. In winter it's still too hard to spread sometimes even out of the fridge! In summer it's perfect, but our kitchen is quite cool as it's an old stone cottage. I think only once it melted and we had to put it in the fridge and think that must have been the extreme heatwave of 2022.
By the way, I love butter since I made the switch from margarine a few years ago I can't believe I used to eat that spread!

Sits on the worktop by the toaster. Don't tend to have the whole block in it at a time. If it's warm I might pop it in a cupboard away from sun. Can't cope with bland spreadable now.

My butter dish sits on the side - just make sure it’s in a cool or shady spot and it will be fine. In winter it’s hard even just in the kitchen; in the summer it does get quite soft but not impossibly so.

We've got an insulated one but our kitchen can get up to 30° in hot weather so it still melts and has to go in the fridge but most of the year it sits on the side.

On the side. Rarely melts.

I have said it before, but you need a temperature controlled butter dish!

https://alfille.co.uk/

Winter months - block of butter in dish, keep in kitchen cupboard with jams, marmalade, condiments etc. We have cats, so it doesn't get left on the worktop!!

Summer months - small piece of butter in dish, remainder in fridge.

Put half of the 250g, or sometimes 200g now, block in the covered dish and have never had a problem with melting. Never bought spread so can't compare.
It sits on the worktop, but not in the sun.

This

Another vote for on the kitchen worktop, it might melt a little when it’s really hot but it makes it easy to spread. Never in the fridge, that defeats the point of it.

On the kitchen work surface, but only a smallish chunk of butter in it at a time. The rest of the block lives in the fridge.

I keep it out on top of the microwave unless it's one of those really hot days we get once or twice a year, then I keep it in the microwave.

Inside the microwave doesn't get as hot as the rest of the kitchen, so it's spreadable but doesn't melt.

Microwave spends most of it's time being used as a bread bin which is why the butter is kept close by.

The dish makes no real difference, it's where you put the butter. Time of year, how often you need spreadable butter, and your specific kitchen -- ie ours has a skylight which makes it a bad idea to leave the butter on the counter in summer; in winter it matters less. Salted butter will hold up a little longer than unsalted, not in terms of how soft it is but in how fast it goes off. Which goes to the main point: how fast you use up the butter: it's not going to go off in a week. Also your DH's views (mine is neurotic about the idea that butter can go rancid in 24 hours...)

Like everyone else, on the worktop by the toaster unless the weather is really hot, then in the fridge. It will go soft in warm weather, but not actually melt. My kitchen is quite cool, so it has to be real heatwave conditions before I think about putting it in the fridge.

It's never gone off while sitting on the worktop.

I can't stand spreads, whatever they call themselves, they don't have the flavour, has to be proper butter for me.

On the worktop by the bread bin. I’ve had a Lakeland insulated butter dish for at least 15 years and my butter is always fresh.

Buy it, then put it in a cupboard for safekeeping until I actually buy butter, then never see it again. It's an unusual approach I'll admit, but it does seem to be the one I've taken.

(Seriously, where is it?!)

I’m interested in using a butter dish, I’ve never used one before. I have some questions
How long does the butter keep for out of the fridge? Is it different in different seasons?
If it’s made from cream how does it not go off out of the fridge?

In the fridge but we use a Swedish cheese slicer to shave wafer thin butter off for sandwiches and toast.

On the counter. And I’ve got an Aga. Never been a puddle.

My last butter dish went in the bin.
Not my kind of thing.

I leave mine out all year round. Unless your kitchen is super hot it will be fine.