Test it Tuesdays: RoboStir - WBOY.com: Clarksburg, Morgantown: News, Sports, Weather

Test it Tuesdays: RoboStir

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The RoboStir claims to continuously stir any pot to keep your food from burning, but does it really work?

I took one over to Pierpont Community and Technical College's Culinary Arts program to get a professional opinion.

First, student Theresa Hill pointed out that you shouldn't stir anything constantly while it's cooking. 

"We're just taught not to do that," Hill said.

Instead, Hill prepared two already cooked dishes to test the RoboStir. Those don't need stirred constantly either, Hill said, but the stirring wouldn't do any damage to the quality of the food.

"I'm curious to see if it's going to tip over," Hill said, and if it will cover the entire pan. 

The first test is a chunky chili with pork and white beans. Through all three speeds, the RoboStir doesn't leave one area of the pan. 

"It hasn't touched any of this, over here," Hill said, pointing to the majority of the large pan.

Hill declares the RoboStir does not pass the chili test, and you're better off with the old-fashioned wooden spoon on low heat.

Next up is a smooth but thick butternut squash soup, but again, the RoboStir does not seem to venture outside of it's original spot in the pot.

"Again, it just doesn't seem to be moving," Hill said, "and for a milk-based soup you would want to move all the way around the pan because milk will scorch on the bottom."

Through it all, the RoboStir never tipped over into the food.

Still, Hill said she can't endorse the RoboStir for chefs at home.

"I just don't think it's worth it," Hill said. "You're better off to just use a spoon and come every few minutes and give it a stir and keep it on low heat."