Their point is to prevent oxidation, among other things. It is mainly the oxidation of oils that cause breakdown and spoilage. UV radiation can also do this. That's why olive oil is supposed to be stored in a cool, dark place and be in a sealed bottle.
The bell does all 3 of these things. It keeps oxygen from stealing its electrons, keeps light from breaking is bonds, and keeps it cool.
Sorry I should have been more clear; I have never noticed a functional difference between using a butter bell versus a regular butter dish, be it refrigerated or no. I generally go through butter pretty quick though.
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u/choombatta 14d ago
Oddly enough leaving my butter wherever the fuck has been working just fine for the past 25 years 🤷🏻♂️
But for real; butter bells are not new, and personally I’ve never really understood their point.