Inspired from a request from a cheesemaker (Thank-you Lynn!), this spurtle is about twice as long as the traditional Scottish Spurtle and is designed for use in deeper stock pots and vessels. The act of stirring is an important part of the art of cheesemaking and culinary arts in general.
Spurtles originated in the Scottish Highlands in the 15th century for use in stirring porridge (oatmeal) as well as soups, stews and broths. Being rod-shaped & round, it naturally reduces the tendency for clumping while stirring, which spoons and other stirring utensils may be prone to, in particular for porridge and other foods.
Our Spurtle is made from hard Canadian maple (sugar maple) that is carefully turned using our vintage wood lathe, smoothly sanded and then finished with food-safe mineral oil. The handle is shaped in an easy-to-hold, stylized traditional shape of a thistle, which is the national flower of Scotland, and the remainder of the spurtle tapers smoothly to a teardrop-shaped tip at its base.
It is the ideal kitchen tool for a variety of cooking that will not harm the surfaces of non-stick pots and pans or the enamel on Dutch Ovens.
“Stir It Up” Cheesemaker’s Long Spurtle with Scottish Handle (Scottish Spurtle)
Weighing-in at about 5 ounces (130 grams), this Spurtle measures approximately 23.6 inches (60 cm) long with a maximum diameter of 0.9 inches (2.3 cm).
For reference, the photo shows a 22-quart stock pot with one spurtle in the pot and one on the countertop in the foreground, and the pot is approximately 11.3 inches (29 cm) in depth.
Please note that some slight variations in shape and/or size might occur because each hardwood Spurtle is individually turned by hand on our lathe. Also, because wood is a natural material, each item may have a different grain pattern and difference in coloration than what is shown in the picture.
To care, simply wash using warm water and a small amount of dish soap. Rinse, wipe clean and allow to dry in an upright position. Never put in the dishwasher or soak in water. Condition the Spurtle from time to time whenever it looks dry with mineral oil, which can be obtained from your pharmacy.
Happy cheesemaking or preparing your favourite recipe of soups, broths, sauces and porridges!