This French Butter Dish is wheel thrown by hand bisque fired, glazed inside and out then fired higher than most mid fire, just by about 40 degrees, halfway between mid and high fire.
this is what it takes to achieve the translucent green.
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.
This butter crock holds about 1 cup of butter.
