Thread: Porridge (Oatmeal) bowl

Tung or Linseed oil is your best bet. Linseed will soak in a little better. Don't use boiled linseed though, it has various ingredients in it which makes it toxic.

As well, U-Beaut do a foodsafe mineral oil, not expensive either

Check out how this guy does them.
Robin Wood :: wooden bowls & plates :: traditional turning :: spoon carving :: countryside furniture
Regards
John

Thanks - an interesting site
Tenyson

Being from Scotland I know all there is about porridge and oatmeal. As it happens I gerw up in an old oatmeal mill. Anyhoo this guy Robin has the goods on the wood bowls to put it in. To be traditional you will also have to get a horn spoon. Also traditionally the farm workers in the bothy (bunkhouse) ate porridge from a communall bowl. Each had his own horn spoon however. A bit before my time but my grandad spoke of it.
Also being under doctors orders I am back to eating it a fair bit of it again.

Regards
John

I have recently returned from Scotland - a few weeks in Dumferline, East Wyms and a few days walking around Loch Inish area - perfect weather and lots (and lots) of Pooridge, hence my interest in a wooden bowl.
Thanks for the link
Bob (Tennyson)

The Auction of a Robert Burns Bowl Replica

Bowls

Many Thanks Hughie - I got some great ideas from the website you linked.
Regards
Bob

Don't forget to make a matching spurtle

Probably don't need any finish on it if it is going to be in constant use anyway! Wouldwood has a couple of plates he even runs through the dish washer. Can't remember what wood they are made of though!

On a side point, my Aunt made a spurtle out of a wooden spoon. It took 20 years of porridge making every morning. She reckons her family eat her spoon.

Spurtle would have been high in fibre, don't know about nutrirtional value though.
Bob