Spurtle

A spurtle is a wooden kitchen tool used for stirring soups, stews, broths, and porridge. Spurtles originated in Scotland in the 15th century. They are a versatile tool that can be used to stir and mix in the kitchen, especially when cooking with cast iron. The rod-like shape means that porridge can be stirred without congealing and forming lumps, unlike a spoon, which would have a dragging effect during stirring... Think: polenta, oatmeal, grits, sauces, risottos, stews, soups, eggs for scrambling, etc! The short, straight edge cuts through lumps better than the dull curve of a wooden spoon, and you can aim at clumps a little more precisely.

 The flat end of a spurtle handle can be used as a pestle to crush seeds, herbs, and pods.