sf wrote:
>
> 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

I think it would be best to use a normal flat rolling pin to stretch
out the dough, then use the engraved pin to roll a pattern on at the
end. Like maybe the top crust of a pie.

G.