This French Butter Dish is wheel thrown by hand bisque fired, glazed inside and out then fired to 2230 F.
You add a little water to the bottom pot so it touches the butter in the other half acting as a refrigerator.
No more melted butter in butter dishes or hard from fridge.
This item used to be part of my regular stock, now its part again. I make the standard, slightly larger one as well, in stock soon.
This butter crock holds about 1 cup of butter.
