The Scottish Spurtle, without which you don’t make real porridge. An ideal stirring tool for getting to all parts of the pan and no damage to your non-stick finish. Stir everything from stews and soups to fried vegetables, puddings, and scrammbled eggs. Best of all, Spurtles don't melt when stirring the bottom of a pan. And if the tip gets burned, simply lightly sand it down a bit! Just wash your spurtle in warm soapy water and leave it to dry thoroughly. If you wish, you may occasionally wipe your spurtle with a little mineral oil to renew the finish. I don't recommend using cooking oils as some types can go rancid. Believe it or not there are good spurtles and bad spurtles. Good spurtles are made for cooks to use and bad spurtles are what those who don’t cook make to sell. Each one is Unique, no two the same. All are made of American hardwoods. Item: spurtle Price: $6.95 |