roerstaaf

A roerstaaf is a simple tool used to stir liquids, primarily to mix, dissolve substances, or homogenize solutions. The term is Dutch and combines roeren (to stir) with staaf (rod). In laboratory and educational settings it typically refers to a solid rod that is manually moved through a container of liquid.

Design and materials vary. Common laboratory roerstaafjes are made from borosilicate glass or plastic, with diameters and lengths chosen to fit beakers, flasks, or vials. Glass rods are valued for chemical inertness and heat resistance, while plastic or PTFE-coated variants offer chemical compatibility and reduced risk of breakage. Metal rods exist for certain applications but are used less frequently due to potential reactivity with some substances.

Usage and handling. A roerstaaf is held at the top and moved through the liquid to create turbulence and promote mixing. It is commonly used for dissolving solids, blending reagents, or preparing homogeneous mixtures. In many modern laboratories, a magnetic stirrer and stirring bar perform this function, with the roerstaaf serving as the manual alternative or for tasks that require direct contact with the liquid. Care should be taken to avoid glass breakage, cross-contamination, or scratching of vessels, and rods should be cleaned and dried after use.

Other contexts. Outside the lab, a roerstaaf may refer to a kitchen stirring rod used for sauces, soups, or beverages, typically made of food-grade glass, stainless steel, or plastic.

See also: stirring rod, magnetic stirrer, stir bar.