DarrenFreemansPerm
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Use a good old fashioned butter dish, or grate the hard butterI tend to use mine to warm butter up when making cake icing, as I inevitably forget to remove it from the fridge an hour beforehand. Twenty seconds is enough to ensure it doesn't smash around the mixer bowl like a lump of concrete.
Have also steamed vegetables in it from time to time, as somebody gave me a steamer & they come out looking & tasting better than when boiled on the hob.