On Saturday, July 12, 2014 6:35:35 AM UTC-7, Gary wrote:
> sf wrote:
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> >
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> > On Sat, 12 Jul 2014 05:53:48 -0700 (PDT), Nancy2
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> > > wrote:
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> >
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> > > Season a rolling pin? How does one do that? Just a good and repetitive dose of flour would do the trick.
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> > > Rolling pins similar to these have been common for decades among Norwegian and other ethnic
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> > > bakers. The designs are the only thing new about these.
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> > >
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> >
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> > I use cooking oil... it's just like oiling any other raw wood... a
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> > butcher block, butcher block table etc. Flour comes when you're
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> > actually using it to roll something
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>
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> I think it would be best to use a normal flat rolling pin to stretch
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> out the dough, then use the engraved pin to roll a pattern on at the
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> end. Like maybe the top crust of a pie.
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>
>
> G.



This is my thought exactly, Gary.

Nellie