Inventors Cynthia Burt Lidgett and Robert W. Lidgett of Des Moines, IA have developed a utensil for stirring gravy, sauces, and soups to prevent lumps and scorching. 

Stirring gravy in a pot can be quite a challenge! Its thick consistency loves to form stubborn lumps, and reaching every corner of the pot becomes tricky, especially when making large quantities. This often leads to uneven cooking, with some parts burning or sticking to the bottom. Achieving a smooth, even texture requires vigorous stirring to prevent those pesky clumps from forming. These same hurdles also appear when cooking sauces, soups, and similar dishes.

But here’s where things get exciting: Cynthia’s great-grandmother, Effie Josephine Ivers, discovered an amazing tool that guaranteed lump-free, scorch-free gravy and white sauce. Passed down to Cynthia, she used this brilliant utensil until it finally wore out. Recognizing its value, Cynthia and Robert knew others would love a utensil like this as much as they did. In turn, they were inspired to further develop the idea and bring Stir Smart to market!

But how does it work? The invention uses commonsense technology to solve a well-known kitchen problem: lumpy or scorched gravies, soups, and sauces. Stir Smart exerts sufficient force to prevent flour or starch from settling and clumping. The disc portion fully contacts the bottom of the pot or pan to easily dislodge lumps while preventing scorching. Additionally, the holes in the disc allow liquids to pass through, ensuring all ingredients are fully mixed.