The Spurtle was originally used in 15th century Scotland to stir porridge, and we use it nearly every weekday to stir our Oats of Steel. Used during the slow cooking of oatmeal, its rod-like shape breaks through lumps easier than a flat spoon - which merely pushes them around. (It's also great for soups, stews & rice.) Just remember to stir clockwise (or "deiseal") with your right hand or else you'll be letting evil spirits into your porridge!
Beekman 1802 master woodworker, Carl Stoner, hand turns our Beekman 1802 spurtle out of locally grown native cherry wood so it will last for generations, and naturally darken with age. (Wash by hand with water only, no soap. Walnut or mineral oil can be applied occasionally if desired to restore luster.)