The spurtle (or "spurtel", "spurtil", "spirtle", or "spartle")^[1] is a wooden Scottish kitchen tool, dating from the 15th century, that is used to stir porridge, soups, stews, and broths.^[2]

The rod-like shape means that porridge can be stirred without congealing and forming lumps,^[2][3] unlike a spoon, which would have a dragging effect during stirring. The low surface area reduces the chances of porridge sticking to the instrument.^[2]

Spurtles are made from wood, typically beech, cherry wood, or maple. They come in a range of sizes. Traditional spurtles have stylised thistles at the top, while modern ones often have a smooth taper.^[2]

Old Scots spurtell is recorded from 1528. The Northern English dialect had a word spartle that meant "stirrer". The modern West Germanic and North Germanic languages, as well as Middle English, also have spurtle cognates that refer to a flat-bladed tool or utensil – so more akin to the couthie spurtle (see below) in shape. Latin spatula, as used in medicine and pharmacy, is their shared ancestor. Spatula is a diminutive of Latin spatha, a broad, flat tool or weapon, which in turn is from Ancient Greek σπαθη ("spathe"), the broad, flat tool used in weaving, or a paddle. The ultimate source of σπαθη is hypothesized to come from the Proto-Indo-European (PIE) language *spe-dh- for spade and its root *spe- for a long, flat piece of wood. According to this theory, spade and spoon are also suggested as having derived from the same hypothetical PIE *spe-, potentially making those words distant cousins of spurtle.^[1][4]

Early spurtles were flat, wooden or metal instruments, with long handles and flat blades.^[1] The spatula-like utensils, known as couthie spurtles, are often used for flipping oatcakes or making pancakes – but not for making porridge.^[2]

The World Porridge Making Championship awards a "Golden Spurtle" as its main prize.^[5]

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