About Potstirrers
Potstirrers are wooden spatulas that are intended to be…
used every day in the kitchen for cooking or serving. They can be used directly in pots and pans to stir or flip any food from sauces and stews to burgers or pancakes.
They will not scratch fine cookware and are pleasing to hold in the hand.
Potstirrers were the first things I produced commercially on my lathe back in 2006. A fund raising event was being held in town for some friends who’d suffered a family tragedy. The event featured a silent auction and a call was put out requesting donations. Seeing an opportunity to practice some turning techniques which I’d recently read about in Richard Raffan’s excellent book “Turning Wood”, I turned a few potstirrers which sold at the auction and attracted some attention.
Those early prototypes were heavy and clunky by the standards that I currently employ, but people responded enthusiastically and encouraged me to continue producing them, which I did.
Today, my potstirrers come in a myriad of styles (though no two are exactly the same) and three size ranges; small, medium and large. They are crafted primarily of maple, cherry or walnut. Occasionally another species may find it’s way into the mix.
Why are they called Potstirrers? As mentioned, the idea for these came from woodturner and author Richard Raffan who described a similar project with a wider, flatter blade that he termed “wok stirrers”. As I developed my own take on the project, the shape became more spatula like; less for a wok than a pot or pan. The word “spatula” seemed harsh and unfriendly so, taking another cue from Mr. Raffan, I coined the term “potstirrer” which, if nothing else, is a conversation starter.
Spreaders, smaller versions of potstirrers with straight blades, were a logical complement to this product line and are great for applying jams, condiments, spreads, soft cheeses and similar things.
Back to Potstirrers & Spreaders
