5 points
6 points
The lid sits in water. When you open it the water on the lid gets in the butter.
Also unless you’re changing your butter out twice a week and properly washing the bell inbetween, the whole thing will get rancid and gross fast- much faster than butter goes bad in a covered butter dish on the counter.
3 points
If anything, this design would greatly reduce the chance of butter going rancid, since rancidity is just when fats oxidize.
4 points
The water isn’t getting into the butter, they don’t mix boss, you’re making problems that don’t exist.
You mean maintaining the butter bell… God forbid keeping table ready butter around takes a meager amount of work.
3 points
