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Kilner Glass 200mL Butter Crock
Kilner Glass 200mL Butter Crock
Kilner Glass 200mL Butter Crock
Kilner Glass 200mL Butter Crock
Kilner Glass 200mL Butter Crock

Kilner Glass 200mL Butter Crock

Kilner Glass 200mL Butter Crock

$29.95
$29.95 $29.95

In stock

Made from durable soda lime glass

This offers a traditional yet clever solution for keeping butter fresh & soft at room temperature. With a 200mL capacity, it’s perfect for storing standard-sized blocks of butter in a way that keeps them ready to spread—without refrigeration.

How it works:
Pack softened butter into the bell-shaped lid, press firmly to eliminate air pockets, & fill the base with 70mL of cold water. The water creates an airtight seal that keeps butter fresh for up to a week. Simply change the water every 2–3 days.

Key Features:

  • 200mL capacity – ideal for standard butter blocks

  • No refrigeration needed – keeps butter fresh and spreadable

  • Airtight seal created by cold water barrier

  • Clear glass design with classic styling

  • Easy to use, clean, and refill

A must-have for every breakfast bench—practical, stylish, and brilliantly simple.

ORIGINAL AND THE BEST 
The glass jar is made from high quality sodalime glass material with pristine clarity and consistent wall thickness ensuring no weak points.

GLASS IS BEST AND SUSTAINABLE 
Glass is best for storing / preserving and transporting food and drink. It is made from natural ingredients so no harmful chemicals or toxins can leak into the food. Glass is BPA free and does not absorb odours, flavours or stains. Not only is glass a healthier option, it is made to last and never for single use. 

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SKU:123935

New Recipes

Scotch Fillet Steak with Chimichurri

Scotch Fillet Steak with Chimichurri

Serves 4 Ingredients For the Chimichurri: 1 large bunch of parsley, finely chopped 1 garlic clove, minced 1 red chili, finely diced (adjust to taste) 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt, to taste Pepper, to taste For the Steak: 4 Scotch Fillet steaks (250g - 300g each) 2 tbsp olive oil Sea salt Cracked black pepper Method 1. Make the Chimichurri: Finely chop the parsley and place it in a mixing bowl. Mince the garlic and finely dice the chili, then add to the bowl. Stir in the red wine vinegar and season with salt and pepper to taste. Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside. 2. Cook the Steak: Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and brush lightly with olive oil. Season generously with sea salt and cracked black pepper. Heat a grill pan or barbeque over high heat. Cook steaks for 304 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and rest for 5-10 minutes. 3. Serve: Arrange the steaks on a serving platter and spoon over the chimichurri. Tools Acacia End Grain with Groove Chopping Board (38x26x5cm OR 51x38x5cm) Cast Iron Grill Plate BBQ Set Salad Bowl Set with Servers

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Olive & Rosemary Bread

Olive & Rosemary Bread

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Zesty Lemon Cream Pie

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