When it comes to butter... real, sweet, creamy butter... I don't give a hoot about fat or calories or cholesterol. I'm sorry, but I simply refuse to substitute it for anything else.
The Butter Bell is the ONLY way to go. It keeps a cube of butter at the perfect consistency safely for 30 days (as long as you change the water every few days). [Though who would ever need to keep it that long.... eat it!] There is nothing better than a slice of warm whole wheat bread just out of the oven, slathered with butter. Mmm.
And for those times when you need to melt that butter and brush it over something, you must have a silicone pastry brush. I would never dream of using a bristle one anymore... those disgusting old germy things.... ewwww!
I mean, really. After you brush melted butter over your lovely [raw] rib eye steaks (and then rub with a mix of coarse salt, fresh ground pepper, crushed garlic, rosemary and thyme; grill and then think you died and went to heaven while you eat it.... which I only do once a year) will you EVER be able to use it to brush butter on dough to make cinnamon rolls? With a bristle brush, no way. (I don't care how much you wash it.) But with silicone, just throw it in the dishwasher and you're good.
Thank you silicone!