Picture of 10 Unusual Uses for Butter
Not only can you smear butter on your food, but it has some great uses around your home. This just goes to show that butter goes well with everything.

So grab that stick, and let's go make Paula Deen proud!
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Step 1: De-Sticks

Picture of De-Sticks
The natural oils in butter are perfect for combating any and everything sticky. If you've been crafting and got some glue on your hands, first rub them with butter before washing with soap and water.

After your in-home wax treatment, your legs are hair-free but still have some waxy remnants. Just like with the glue, rub a bit of butter on it, and the whole mess will wash off with soap and water.

Gum in your hair? Never fear! Apply softened butter to your locks, and the bubble gum will glide off pain-free.

Maybe you parked your car under and especially sappy tree, or perhaps got a bit over-enthusiastic while tree-hugging. If you've got sap all over, dislodge it by rubbing some soft butter on the spot with a cloth. Wipe away, and wash with soap and water.

If you're needing to cut up some sticky food (pies, dates, toffee, marshmallows, etc) spread a knife very thinly with butter before slicing in. It will slide through easily without sticking - and add a few more delicious calories to your plate.

Step 2: Around the House

Picture of Around the House
If you're out of WD-40, or don’t have any oil, you can stop a door from squeaking by rubbing a little butter on the hinge.

To shine up cast iron, a small dab of butter on a cotton rag will make your metal look like new. This works well with other metals, as well.

Butter can also be used to add shine to your leather baseball gloves, jackets, belts, wallets, purses, etc. Because butter contains proteins, it has plenty of amino acids and won't hurt the leather. Simply rub a small amount of butter on your leather goods for a nice shine.

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With pasta, you usually want to go with olive oil. It's more Italian that way.
NEVER, yes I said NEVER use any oily, greasy substance when cooking pasta. The noodles are then coated with oil etc., and the tomato sauce will never stick to it.
From many scientific food sources I've read over the years: The truth behind the argument of oil in pasta water, or no oil, is it has no real effect on the finished pasta. Its functional purpose is to change the surface tension of the water so it doesn't foam up when all the starch is going nuts. So it's simply a convenience thing.
Err, oil does matter, ask a chef, what you need to do is use a LOT of water and with no oil, or, as rallocca says, no sauce will stick to the pasta and it will have near to no flavour!
Err, former chef here. Admittedly a short lived career, and never in an Italian kitchen. I love cooking too much to let business get in the way of enjoying the process.
Certainly you are right about LOTS of water.
Oil, on the other hand, is a key ingredient in many of the best sauces, whether in meat/fat/even vegetable form, or just pure. Especially in most good restaurants where there is far more fat used in the dishes than most people would like to know, because a good chef doesn't compromise flavor/quality for the waistline concious, unless you're in that niche market.
So.. an oily sauce wouldn't stick to an oily pasta?
If I remember correctly, the difference in oil content on the pasta at the end was negligible regardless of oil/no oil in water anyway. Most of the oil stays at the top of the water. I may be wrong on that one.
Further arguments would note that sauce sticking to the pasta is far from the point.
Anyway, functionally, oil stops foaming. No more, no less.
Sheesh. Got my argument button somehow. To each his own belief, unless you're fastideous about the science of it. Most chefs are more concerned with what works for them. Bottom line, I'm hungry now. Mmmm. I'm thinking baked ziti. Now there's one you won't be lacking oil in :)
Well, I’m Italian, and I must say I find this thread of Americans arguing over the proper way to cook pasta quite amusing. :)
Well, every shape of pasta is meant to go with certain kinds of sauces. A chunky sauce, greasy or not, would never stick to spaghetti, for example.

So you are telling me that 'just because you are Italian' you know more about pasta than any American? Then I guess a Chinese or Greek would know more than you about it because they are Chinese or Greek and had pasta before Italy/Sicily ? Oh and just because they may be in America now does not mean they are not Italian. I really hate that people have these cooking stereo types. I love to cook and cook many different foods/types of food. I have messed up some of the most basic of recipes that I have made a thousand times before and taken on complicated recipes that turned out perfect the first time. Sorry, I don't think your ethnic background has anything to do with cooking. If anyone can prove me wrong then I will need to hunt down a copy of an Irish/German/English/Austria-Hungarian cookbook so that I can cook my best ever!

Hey, how touchy! Easy, no need to be so hostile.

I have no cooking stereotypes, really. Neither I’m implying anything you assume I’m implying. Such as bragging about how only Italians in Italy can cook proper Italian food and so on. Although I give you that many Italians do right that, I find them unnerving myself.

It was the people here on the thread, actually, that seemed to be after the proper ‹Italian way›, which I found fun.

As far I’m personally concerned, if one enjoys eating his pasta with peanut butter and jelly, and they’re happy with it, it’s perfectly fine. Virtually no one would do such a thing in Italy, so you could hardly call it an Italian dish. But who cares? Do you like it? Fine.

But if you say you want to cook something ‹Italian›, then you are saying you’re looking at how Italians - on average - do it, and do something in a similar fashion.

Sure Italians haven’t got the exclusive on the foodstuff called pasta, but must be more familiar about how their own culture makes use of it, than someone who belongs to another culture, don’t you think?

Then yes, I believe several Americans can cook pasta better than many Italians I know of, by the usual standards.

Me? I tend to cook stuff the way I like, mess about, too; don’t care about breaking tradition if I feel like to.

This argument is like pissing in the wind. From some of the comments, most would not know a good dish of pasta from a Big Mac and probably use Jarred sauce. Also notice that the comments even went to China.
emihackr97, at least we are in the minority who know how to cook and eat pasta.
the oil did not stick to the noodles
this was tested and proved wrong
So what? I could care less whether or not the sauce sticks to the pasta. And it does. I do it all the time.
ANECDOTAL EVIDENCE!!!! Anyway, in my experience, you don't really need the sauce to stick anyway. Just mix it through. Done.
14krizzha9510 months ago
A lubricant, perhaps? Haha :)
james.rasa11 months ago
it also removes cigarettes smell from hands (maybe weed too)
Also as the cat walks around between licking it's paws it spreads the butter. The cat then will smell the butter for a LONG time (over a year) on the grounds around the house and will return back to the house.
OR, you could be like my husband and I and just eat the pasta with butter and a little Parmesan. That makes this whole butter/oil sticking to the pasta vs. not sticking to the pasta thing moot because, no matter what, the pasta will have butter on it... Because we want it that way.
kimsinmn2 years ago
Please don't let your furbabies outside. Indoor/outdoor cats have an average lifespan limited to 5-6 years, Indoor cats average 10-15 yearss companionship. Barn cats in the country probably do better because of fewer stray dogs and vehicles, but coyotes have spread throughout the country and are a danger even in the suburbs. They even seem to be hunting in small packs.
Besides, last time I smeared something on my cat's paws, she wiped it off on the furniture.
grannyjones2 years ago
We had a cat tangle with flypaper.
Butter dissolved the adhesive, and what we couldn't towel off, the cat took care of.
Akask2 years ago
Lol at the Orange County fair a few years ago they had deep-fried butter. :)
Plo Koon2 years ago
finally something to get rid of pine sap while camping! hooray! Murphy's Oil Soap gets it off too, but butter is way more plentiful and inexpensive. is also conveenyint
anopheles02 years ago
I used liquid soap. Same effect, and readily available in most places, plus it washes off very easily.
Oil based paints are a pain because soap doesnt work. The only things i knew that would get it off were gasoline and turpentine which probably isnt very good for you skin. But upon asking my grandmother i found out butter does the job very well!
Mirime2 years ago
Not to poke the sleeping bear but oil floats on water if i remeamber right. when you drain the pasta, the oil is at the top most pepole pour slowly, so the oil would get poured off then, washed off of the stainer by the rest of the water. Therefore no oily pasta!
jamilks3 years ago
Aloha and thank you for sharing so many good ideas!

I know that at one time, lanolin (a relative of butter, I guess, in that it is an animal fat) was used to heal cuts and wounds and it is a known fact that the guys who shear sheep regularly nick themselves with their shears but never get infections because of the lanolin in the wool.

I make fruit leather and have a problem with the dried leather sticking to the pan/tray even though I've used coconut or olive oil. I'll definitely try butter next time. Is there any concern about it going rancid, though, at room temp?
Mirime jamilks2 years ago

Well lanolin isn't anti-microbial, but living on a sheep farm, I can testify to the wonders of it. Before my sis learned how to shear sheep the guy that came around had the softest hands and shearing mocs. Shearing mocs are mostly just Minnetonka mocs that have a soft leather sole. Lanolin can be used on leather and was used and still is in some the natural ointments for cuts and diaper rash. And Javin007 even the dad of the shearer would cut himself sometimes and he had been shearing for about 60 some years.  If you look at hand lotion some do have lanolin.  Just think you are rubbing ram grease into your hands;)

jsawyer jamilks3 years ago
Butter, as a mostly saturated fat, won't go rancid very quickly. However, the milk solids that remain in the butter will spoil.

Clarified butter will be better, but a more stable oil, like soybean or canola might be better...
You know, I'd never really thought of this, but when I was stationed in Egypt we would regularly have to shear the sheep that we kept for research purposes. (You do weird things in medical research. We would draw blood from the sheep to make our blood agar, and in return they were some of the best kept, and oldest living sheep in Egypt.)

But, clutz that I was, I was *constantly* knicking myself, even with the electric shears. Not once in Egypt did I get so much as an infected hang-nail. I'd never connected it to the lanolin. I'll have to look into this! Thanks!
thats why my dog is licking the door all day, my mom saw this instructable.
t.rohner3 years ago
There are many uses for butter and it's a wonderful product.
For long time lubrication, i'd take a specialised product with PTFE.

I use it in copious amounts when i make real croissants.

Or make brown butter instead of gravy, it's also called the olive oil of the north...
For example on self made ravioli or tortelloni or pasta in general.
Slowly heated, until it turns brown. Don't overheat it, otherwise it gets bitter.
Ohmigosh - I think I love you...anyone who uses the word butter, followed by "copious" and "real croissants" - well...ahem.
Exactly where is it that you live? (a joke, maybe...)
I live in the center of Europe.
(Where you find cheese, chocolate, butter and greedy bankers...;-)

I made my first puff pastry dough, after seeing "Baking with Julia with Esther McManus".
The real croissant dough has also yeast in it.
It's a bit of work, but certainly worth it.

To the "pasta purist" with his no butter, no oil, no fat in pasta theory:

Oil in the pasta water doesn't make too much sense to me either. But it doesn't hurt that much.

The no oil at all statement just doesn't make sense.

Fat is a flavour carrier supreme.

How do you start a sugo?
I add some oil to the pan and sautee some onions in the oil. The sauce sticks very well to the pasta.

How would you make a "aglio e olio" without oil?

Tortellini alla panna? (panna is cream)

Ever heard of "burro e salvia"? (burro is? butter)

As long as you have some emulgation in the sauce like in a sugo or with cream or chese. As long it will stick to the pasta.

Butter is used in the "Italian" cuisine.
Which "italian" cuisine are we talking about anyway.

Olive trees grow only in the southern parts of italy.
In the northern or even alpine regions of italy, there is lots of dairy farming.
(I go there often and enjoy the food and wine.)
So most cheese (and butter) making is in the north.
The use of olive oil was historically more in the south.

kfhaggerty3 years ago
I like most of your ideas, and have myself used some. However, I should warn those interested in trying some of these tricks: butter goes rancid when left in a warm, oxygen rich environment. It takes on a nasty smell when this occurs. I would be wary about putting it on hinges and baseball gloves. Regarding hinges (and sticky door jambs)....I have been using soap for decades. It never spoils, works wonders, and everyone always has some on hand.
I just had to add - used butter on some lower cabinet hinges years ago - unfortunately I also had mice - they really enjoyed knawing on the butter soaked wood cabinet doors that the hinges were attached I use wax!
67spyder2 years ago
Dogs are much easier to give pills to if they are coated in butter (coat the pills not the dogs :-)
Are you sure? I coated my dog with butter and I took the pills and they went down just fine.
Goodhart3 years ago
STEP 4: butter or any oil on a "burn" of any kind will increase the intensity of the burn by holding the heat in and causing more damage. I would not indorse this one.

SO  please PLEASE use cold water, ice, or anything but oils on a burn of any kind. 
I've heard honey can help burns of any kind, but my aunt used mustard once on very severe burns, wrapped them up and waited for her husband to come home (in the boonies only car, before cell phones and (gasp) internet) and by the time he was back she didn't need to go to the hospital
I believe this one........ probably because it was the old fashioned yellow mustard made with vinegar and vinegar is my salvation to a sun burn here in Florida (very fair complexion) and I take a very cool, almost completely cold water shower and use a sponge to coat myself with vinegar and stand there a minute or so and let it dry from my hot sunburned skin and it sure does take the heat out and lessen the pain.
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