Protect your butter.

Here's a tried-and-true French-country way to keep your favorite golden goodness soft and spreadable. Originating in the late 1800s, this method involves adding water to the base of the keeper so that, coupled with anywhere from 1/2 a stick to a full stick of butter, it creates an airtight seal. With earthy good looks for days, we're keeping this wheel-thrown stoneware beaut front and center on our countertops (and close to the toaster, of course).

At Food52 HQ, it's no secret we love our butter. That spreadable gold makes the rounds in more ways than one—at office events, in recipe testing extravaganzas, and in *ahem* heated debates about how to get cold butter onto your morning waffle with a perfect melt-to-surface ratio. We told you we were serious—and you bet we're taken with this number.

"I feel like there are miniature people constantly fluffing my butter. What could be better?" —Hannah Wilken, Email Coordinator

Ready to get the butter-keeping going? We've got a few tips for ya.

• Start by adding a bit of water to the bottom of the keeper—the water should touch the top of your butter when you put the lid on.
• Add enough room-temperature butter to the top so that it is full, but not overflowing (about 3/4 to 1 stick of butter should do).
• Don't forget to change the water in your dish every 2 to 3 days. That way, your golden goodness can stay fresh-as-can-be at room temp for about a week.
• Oh, and pro tip: If your butter begins to soften too much, don’t fret! Just pop it in the fridge until it’s that just-right texture.