On Sat, 12 Jul 2014 05:53:48 -0700 (PDT), Nancy2
> wrote:

> Season a rolling pin? How does one do that? Just a good and repetitive dose of flour would do the trick.
> Rolling pins similar to these have been common for decades among Norwegian and other ethnic
> bakers. The designs are the only thing new about these.
>

I use cooking oil... it's just like oiling any other raw wood... a
butcher block, butcher block table etc. Flour comes when you're
actually using it to roll something


--
All you need is love. But a little chocolate now and then doesn't hurt.