Natural peanut butter has no stabiliser, so the oil floats to the top and the paste at the bottom sets solid. A knife only stirs the top third. This rod gets to the base.
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Reaches the bottom of the jar
Turn it like a crank
Scraper wipes the rod
Stainless steel
Peanut Butter Stirrer
How to use it
Blend the jar in a minute
01
Push it in
Open the jar, push the curved end down through the oil to the bottom.
02
Turn the hook
Hold the jar and turn the top hook in circles until the color is even all the way down.
03
Wipe it off
Pull the rod up through the hole in the scraper plate so the butter stays in the jar.
Close up
Two loose parts
123
1
Crank hook
The top end bends into a hook you hold and turn in circles, like the handle of a hand drill.
2
S bends
The rod zigzags across 2 in (5 cm), so each turn drags paste from the wall of the jar into the middle.
3
Scraper plate
A flat 2.8 Γ 1.2 in (7 Γ 3 cm) steel plate with a hole. Pull the rod up through it and the butter is wiped back into the jar.
Compared
Stirrer or butter knife?
A knife will do if you stir every time you open the jar. Leave it a week and the bottom turns to clay.
Compared
This productStirrer
Butter knife
Storing upside down
Reaches the bottom
Yes
No
Partly
Oil spills
Rarely
Often
Leaky lids drip
Mess on your hands
Wiped by the plate
Up the handle
None
Time for a full jar
About a minute
Several minutes
Days
Questions
The rod is 7.1 in (18 cm) long and 2 in (5 cm) across, so it suits most standard jars of peanut or almond butter. A jar with a neck narrower than 2 in (5 cm) will not take it.
Yes, anything that separates: tahini, almond butter, cashew butter, even thick sauces that settle. Clean it between jars.
Keep the jar in the fridge after a thorough stir. Cold paste stays blended for weeks, though it will be stiffer to spread straight from the shelf.
We sell it as a hand tool and the supplier does not say it fits a drill chuck or mixer, so we don't recommend trying.
Reviews
4.6
67 reviews
Sample, not real
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Justin Adams
Oct 1, 2026
Sample, not real
Hard work on a cold jar
We keep our peanut butter in the fridge and when it's cold, cranking the rod through it takes real effort. If you leave it out for a bit first it's much easier and mixes really well. Otherwise no complaints, it reaches the bottom and the scraper does its job.
Bought it on a whim thinking it was a bit of a silly gadget. It isn't. A jar of crunchy peanut butter with a centimetre of oil on top now takes a minute to sort out, and the crunchy bits get spread through properly instead of sinking. The plate wipes most of it off the rod, then a quick wash and it's back in the drawer.
Bake a lot of peanut butter cookies and a well mixed jar gives a more even dough. This does it in a minute. Before, I'd stir with a knife and still find a dry layer at the bottom that made the last batch crumbly. A full jar now mixes through in about a minute, and the cookies come out the same every time.
I always bought the regular kind because I hated stirring the natural stuff. The oil would slop over the side and I'd end up with a jar that was soup at the top and cement at the bottom. With this I push it down to the bottom, crank it a few dozen times, and it's creamy and even. Finally made the switch for good.
We eat a lot of natural peanut butter and stirring it with a knife always ended with oil running down the outside of the jar and a dry brick at the bottom. You push the curved end right down, then turn the hook at the top like a crank. Takes a minute and it's smooth all the way through. Pull it out through the little scraper plate and almost all of it stays in the jar.