Butter too hard in butter dish

[Bumperliouzzzzzz]

So, having seen the fuss made on here over butter dishes I finally made the leap and bought one. I just got a cheap ceramic one from sainsbo's for about £6, but the butter is still to hard. Just wondering if there is a better, but not too expensive, choice. Are the lakeland ones any good?

put the butter into the freezer for a couple of hours before putting it in the dish, makes it spreadable.

If the butter is salted no need to keep it in fridge.

I microwave it for between 5 and 15 seconds on defrost, which softens it up nicely without melting it completely

I use spreadable butter (not spread though) and leave it out the fridge.

IMHO spreadable butter is not spreadable if kept in the fridge.

and normal butter unless tropical sunshine is not spreadable out the fridge

I don't put it in the fridge at all. Still hard though, making mincemeat of my bread!

Does the freezer thing really work?

I have the Lakeland double walled one and leave the butter out of the fridge and it's always perfect consistency. We go through a (salted) block in 7-10 days but thats spreading and cooking so don't worry about it going off. I only put in the fridge if we're away for a few days.

We are going through one quicker than that partly because of the problems spreading, and partly because DH doesn't understand the point of using something nice like butter is that you use less of it.

Might try the lakeland one. Should have just bloody spent the money on that one in the first place!

It doesn't get good reviews on the site though.

We get through about 1 and a half blocks AT LEAST each week . Butter dish, out of fridge, next to oven. Five blocks bought at a time, kept in freezer until needed, on in fridge "in the wings", one in use.

In my defence, I do bake quite a lot...

Don't put it in the dishwasher.... mine has a few rust marks! (That could be the reason for the negative reviews?)