Brand new wooden rolling pin. No instructions. Is it ready to use
straight from the store, or should I treat the surface with something
first, like a bit of vegetable oil?

On 23/06/2012 9:14 PM, David Harmon wrote:
> Brand new wooden rolling pin. No instructions. Is it ready to use
> straight from the store, or should I treat the surface with something
> first, like a bit of vegetable oil?

No. Dust it with flour when you use it.

On Jun 23, 7:11*pm, Dave Smith > wrote:
> On 23/06/2012 9:14 PM, David Harmon wrote:
>
> > Brand new wooden rolling pin. *No instructions. *Is it ready to use
> > straight from the store, or should I treat the surface with something
> > first, like a bit of vegetable oil?
>
> No. Dust it with flour when you use it.

But wash and dry it first...

David Harmon wrote:
>
> Brand new wooden rolling pin. *No instructions. *Is it ready to use
> straight from the store, or should I treat the surface with something
> first, like a bit of vegetable oil?

Treat the same as any kitchen woodenware; wipe with clean damp cloth,
allow to air dry throughly, and coat lightly with mineral oil... most
everything one rolls will contain oils... the mineral oil will help to
prevent oils that tend to go rancid from entering the wood.

http://voices.yahoo.com/how-care-woo...n-5894628.html

On Jun 24, 8:56*am, Brooklyn1 <Gravesend1> wrote:
>
>
> Treat the same as any kitchen woodenware; wipe with clean damp cloth,
> allow to air dry throughly, and coat lightly with mineral oil... most
> everything one rolls will contain oils... the mineral oil will help to
> prevent oils that tend to go rancid from entering the wood.
>


How often should we retreat with the mineral oil? Every use? Once a
month? Waiting for your edict.

On 6/24/2012 7:59 AM, Kalmia wrote:
> On Jun 24, 8:56 am, Brooklyn1 <Gravesend1> wrote:
>>
>>
>> Treat the same as any kitchen woodenware; wipe with clean damp cloth,
>> allow to air dry throughly, and coat lightly with mineral oil... most
>> everything one rolls will contain oils... the mineral oil will help to
>> prevent oils that tend to go rancid from entering the wood.
>>
>
>
> How often should we retreat with the mineral oil? Every use? Once a
> month? Waiting for your edict.
>

My mom got her wooden rolling pin as a wedding present in 1946. Eight
kids and a hell of a lot of cooking later, it's still going strong -
and we've never oiled it. Nor her rolling board, either. The only
problem we have with them is trying to agree who gets them after she
passes, since we all attach great sentimental and practical value to
those kitchen workhorses.

On 6/24/2012 8:59 AM, Kalmia wrote:
> On Jun 24, 8:56 am, Brooklyn1 <Gravesend1> wrote:
>>
>> Treat the same as any kitchen woodenware; wipe with clean damp cloth,
>> allow to air dry throughly, and coat lightly with mineral oil... most
>> everything one rolls will contain oils... the mineral oil will help to
>> prevent oils that tend to go rancid from entering the wood.
>>
>
> How often should we retreat with the mineral oil? Every use? Once a
> month? Waiting for your edict.
>
Not at all. Unless you abuse it and scrape down to new wood.

On Sat, 23 Jun 2012 18:14:23 -0700, David Harmon >
wrote:

> Brand new wooden rolling pin. No instructions. Is it ready to use
> straight from the store, or should I treat the surface with something
> first, like a bit of vegetable oil?

I say *yes* and treat it as long as it will soak up the oil... at
least every day this week. You know the mantra? Every day for a
week, every week for a month, every month for a year. Not advocating
that much dedication for a rolling pin, but give it some attention!

--
Food is an important part of a balanced diet.

In article >,
says...
>
> On Sat, 23 Jun 2012 18:14:23 -0700, David Harmon >
> wrote:
>
> > Brand new wooden rolling pin. No instructions. Is it ready to use
> > straight from the store, or should I treat the surface with something
> > first, like a bit of vegetable oil?
>
> I say *yes* and treat it as long as it will soak up the oil... at
> least every day this week.

Then you'll have thoroughly ruined it for rolling pastry without
sticking.

Janet

On 2012-06-24, Janet > wrote:
> In article >,

>> I say *yes* and treat it as long as it will soak up the oil... at
>> least every day this week.
>
> Then you'll have thoroughly ruined it for rolling pastry without
> sticking.

Every day is bit extreme, but oiling the pin is not an altogether bad
idea. Let's face it, yer gonna be rolling dough that's fulla butter
or shortening. You think that pin is not gonna get oiled? I don't do
that, myself, but I was given a used pin and it's seriously oiled.
My new Oxo French pin was dry as a bone. They both require plenty of
flour to avoid sticking.

My only issue with the Oxo pin is the fact they use rather cheap wood.
Very coarse wood grain and really crappy finish. I need to take a
fine sand paper to it. Even then, I'm sure that will help, as it's
jes cheap wood. I simply cannot recommend buying one.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On 24 Jun 2012 14:19:56 GMT, notbob > wrote:

> My only issue with the Oxo pin is the fact they use rather cheap wood.
> Very coarse wood grain and really crappy finish. I need to take a
> fine sand paper to it. Even then, I'm sure that will help, as it's
> jes cheap wood. I simply cannot recommend buying one.

I think people can make a rolling pin that's just as good, if not
better by cutting a length of curtain rod and sanding the ends just
enough to smooth the ragged edges.
<http://img4-2.realsimple.timeinc.net/images/daily-finds/food/1109/df-french-rolling-pin_300.jpg>


--
Food is an important part of a balanced diet.

On Sun, 24 Jun 2012 07:42:07 -0700, sf > wrote:

>On 24 Jun 2012 14:19:56 GMT, notbob > wrote:
>
>> My only issue with the Oxo pin is the fact they use rather cheap wood.
>> Very coarse wood grain and really crappy finish. I need to take a
>> fine sand paper to it. Even then, I'm sure that will help, as it's
>> jes cheap wood. I simply cannot recommend buying one.
>
>I think people can make a rolling pin that's just as good, if not
>better by cutting a length of curtain rod and sanding the ends just
>enough to smooth the ragged edges.
><http://img4-2.realsimple.timeinc.net/images/daily-finds/food/1109/df-french-rolling-pin_300.jpg>

How many D cells does it take, blubber butt?

What kinda ****ing moron hacks up a pricy wooden curtain rod when any
lumber yard sells hardwood dowels for cheap... in fact what kind of
****ing moron buys such wooden cutain rods when wooden dowels cost far
less.
http://store.cincinnatidowel.com/36_-Maple-Dowels/632

On Sat, 23 Jun 2012 18:14:23 -0700, David Harmon wrote:

> Brand new wooden rolling pin. No instructions. Is it ready to use
> straight from the store, or should I treat the surface with something
> first, like a bit of vegetable oil?

Your wife will know what to do with it. A mineral based oil.

On Sun, 24 Jun 2012 03:59:30 -0500, Big Ben >
wrote:

>On Sat, 23 Jun 2012 18:14:23 -0700, David Harmon wrote:
>
>> Brand new wooden rolling pin. No instructions. Is it ready to use
>> straight from the store, or should I treat the surface with something
>> first, like a bit of vegetable oil?
>
>Your wife will know what to do with it. KY Jelly.

Duh

"David Harmon" > wrote in message
...
> Brand new wooden rolling pin. No instructions. Is it ready to use
> straight from the store, or should I treat the surface with something
> first, like a bit of vegetable oil?

I've had mine for more years than I care to remember, but have never once
oiled it! I just dust it with flour when I am using it.

--
--

http://www.shop.helpforheroes.org.uk/

On Sun, 24 Jun 2012 12:16:40 +0100, "Ophelia" >
wrote:

>
>
> "David Harmon" > wrote in message
> ...
> > Brand new wooden rolling pin. No instructions. Is it ready to use
> > straight from the store, or should I treat the surface with something
> > first, like a bit of vegetable oil?
>
> I've had mine for more years than I care to remember, but have never once
> oiled it! I just dust it with flour when I am using it.
>
They oil themselves when you're working with pastry, but he obviously
wants to take the fast track.


--
Food is an important part of a balanced diet.

On Sun, 24 Jun 2012 07:29:03 -0700 in rec.food.cooking, sf
> wrote,
>On Sun, 24 Jun 2012 12:16:40 +0100, "Ophelia" >
>wrote:
>>
>> "David Harmon" > wrote in message
>> ...
>> > Brand new wooden rolling pin. No instructions. Is it ready to use
>> > straight from the store, or should I treat the surface with something
>> > first, like a bit of vegetable oil?
>>
>> I've had mine for more years than I care to remember, but have never once
>> oiled it! I just dust it with flour when I am using it.
>>
>They oil themselves when you're working with pastry, but he obviously
>wants to take the fast track.

No, I want to do it right. The posters here have convinced me that
oiling it is wrong, flouring it is right, and that your post was
complete nonsense (not the first time.)

David Harmon wrote:

> No, I want to do it right. The posters here have convinced me that
> oiling it is wrong, flouring it is right, and that your post was
> complete nonsense (not the first time.)

I have a great big maple rolling pin. It appeared to have been oiled
at the factory. Definitely not bare wood. But I've never oiled it
again, just washed it, and the surface is still smooth and not
deteriorated.

On Jun 26, 9:52*am, David Harmon > wrote:
> On Sun, 24 Jun 2012 07:29:03 -0700 in rec.food.cooking, sf
> > wrote,
>
> >On Sun, 24 Jun 2012 12:16:40 +0100, "Ophelia" >
> >wrote:
>
> >> "David Harmon" > wrote in message
> ...
> >> > Brand new wooden rolling pin. *No instructions. *Is it ready to use
> >> > straight from the store, or should I treat the surface with something
> >> > first, like a bit of vegetable oil?
>
> >> I've had mine for more years than I care to remember, but have never once
> >> oiled it! I just dust it with flour when I am using it.
>
> >They oil themselves when you're working with pastry, but he obviously
> >wants to take the fast track.
>
> No, I want to do it right. *The posters here have convinced me that
> oiling it is wrong, flouring it is right, and that your post was
> complete nonsense (not the first time.)

My great-g'ma's pin was never oiled, and she made wonderful pastries.
Neither has mine been, nor my mom's, nor my g'ma's. It's an easy way
to ruin a good rolling pin. They just floured it.

Mine is maple with bearings - I couldn't get used to the ones the pros
use with tapered ends. I rub flour on it/in it before I use it each
time, and clean it with a DRY towel. If I make something savory and
get meat or other protein on it, I hand-wipe it with a lightly soaped
cloth, rinse right away, dry it thoroughly (let it air dry, actually),
and then rub it with flour and wipe it with a dry cloth before I put
it away. It's not a cutting board or a butcher block counter.

N.

On Tue, 26 Jun 2012 08:27:09 -0700 (PDT), Nancy2
> wrote:

> On Jun 26, 9:52*am, David Harmon > wrote:
> > On Sun, 24 Jun 2012 07:29:03 -0700 in rec.food.cooking, sf
> > > wrote,
> >
> > >On Sun, 24 Jun 2012 12:16:40 +0100, "Ophelia" >
> > >wrote:
> >
> > >> "David Harmon" > wrote in message
> > ...
> > >> > Brand new wooden rolling pin. *No instructions. *Is it ready to use
> > >> > straight from the store, or should I treat the surface with something
> > >> > first, like a bit of vegetable oil?
> >
> > >> I've had mine for more years than I care to remember, but have never once
> > >> oiled it! I just dust it with flour when I am using it.
> >
> > >They oil themselves when you're working with pastry, but he obviously
> > >wants to take the fast track.
> >
> > No, I want to do it right. *The posters here have convinced me that
> > oiling it is wrong, flouring it is right, and that your post was
> > complete nonsense (not the first time.)
>
> My great-g'ma's pin was never oiled, and she made wonderful pastries.
> Neither has mine been, nor my mom's, nor my g'ma's. It's an easy way
> to ruin a good rolling pin. They just floured it.
>
> Mine is maple with bearings - I couldn't get used to the ones the pros
> use with tapered ends. I rub flour on it/in it before I use it each
> time, and clean it with a DRY towel. If I make something savory and
> get meat or other protein on it, I hand-wipe it with a lightly soaped
> cloth, rinse right away, dry it thoroughly (let it air dry, actually),
> and then rub it with flour and wipe it with a dry cloth before I put
> it away. It's not a cutting board or a butcher block counter.
>
Mine doesn't need flour.

--
Food is an important part of a balanced diet.

On Tue, 26 Jun 2012 07:52:29 -0700, David Harmon >
wrote:

> On Sun, 24 Jun 2012 07:29:03 -0700 in rec.food.cooking, sf
> > wrote,
> >On Sun, 24 Jun 2012 12:16:40 +0100, "Ophelia" >
> >wrote:
> >>
> >> "David Harmon" > wrote in message
> >> ...
> >> > Brand new wooden rolling pin. No instructions. Is it ready to use
> >> > straight from the store, or should I treat the surface with something
> >> > first, like a bit of vegetable oil?
> >>
> >> I've had mine for more years than I care to remember, but have never once
> >> oiled it! I just dust it with flour when I am using it.
> >>
> >They oil themselves when you're working with pastry, but he obviously
> >wants to take the fast track.
>
> No, I want to do it right. The posters here have convinced me that
> oiling it is wrong, flouring it is right, and that your post was
> complete nonsense (not the first time.)

Believe whatever you want. I've had wooden rolling pins decades
longer than you and I know how they work.

--
Food is an important part of a balanced diet.

On Jun 26, 11:13*am, sf > wrote:
> On Tue, 26 Jun 2012 07:52:29 -0700, David Harmon >
> wrote:
>
>
>
>
>
>
>
>
>
> > On Sun, 24 Jun 2012 07:29:03 -0700 in rec.food.cooking, sf
> > > wrote,
> > >On Sun, 24 Jun 2012 12:16:40 +0100, "Ophelia" >
> > >wrote:
>
> > >> "David Harmon" > wrote in message
> > ...
> > >> > Brand new wooden rolling pin. *No instructions. *Is it ready to use
> > >> > straight from the store, or should I treat the surface with something
> > >> > first, like a bit of vegetable oil?
>
> > >> I've had mine for more years than I care to remember, but have never once
> > >> oiled it! I just dust it with flour when I am using it.
>
> > >They oil themselves when you're working with pastry, but he obviously
> > >wants to take the fast track.
>
> > No, I want to do it right. *The posters here have convinced me that
> > oiling it is wrong, flouring it is right, and that your post was
> > complete nonsense (not the first time.)
>
> Believe whatever you want. *I've had wooden rolling pins decades
> longer than you and I know how they work.
>
> --
> Food is an important part of a balanced diet.

LOL- I think we all know how they work!

On Tue, 26 Jun 2012 07:52:29 -0700, David Harmon >
wrote:

>On Sun, 24 Jun 2012 07:29:03 -0700 in rec.food.cooking, sf
> wrote,
>>On Sun, 24 Jun 2012 12:16:40 +0100, "Ophelia" >
>>wrote:
>>>
>>> "David Harmon" > wrote in message
>>> ...
>>> > Brand new wooden rolling pin. No instructions. Is it ready to use
>>> > straight from the store, or should I treat the surface with something
>>> > first, like a bit of vegetable oil?
>>>
>>> I've had mine for more years than I care to remember, but have never once
>>> oiled it! I just dust it with flour when I am using it.
>>>
>>They oil themselves when you're working with pastry, but he obviously
>>wants to take the fast track.
>
>No, I want to do it right. The posters here have convinced me that
>oiling it is wrong, flouring it is right, and that your post was
>complete nonsense (not the first time.)

Seems what you really want is to continue being your usual low IQ
douchebag self.

On 26/06/2012 2:57 PM, Brooklyn1 wrote:
> On Tue, 26 Jun 2012 07:52:29 -0700, David Harmon >
> wrote:
>
>> On Sun, 24 Jun 2012 07:29:03 -0700 in rec.food.cooking, sf
>> > wrote,
>>> On Sun, 24 Jun 2012 12:16:40 +0100, "Ophelia" >
>>> wrote:
>>>>
>>>> "David Harmon" > wrote in message
>>>> ...
>>>>> Brand new wooden rolling pin. No instructions. Is it ready to use
>>>>> straight from the store, or should I treat the surface with something
>>>>> first, like a bit of vegetable oil?
>>>>
>>>> I've had mine for more years than I care to remember, but have never once
>>>> oiled it! I just dust it with flour when I am using it.
>>>>
>>> They oil themselves when you're working with pastry, but he obviously
>>> wants to take the fast track.
>>
>> No, I want to do it right. The posters here have convinced me that
>> oiling it is wrong, flouring it is right, and that your post was
>> complete nonsense (not the first time.)
>
> Seems what you really want is to continue being your usual low IQ
> douchebag self.
>

I used the same rolling pin for 30 years and it was never oiled by
anything other than the fat in the dough that got rolled.

Shelley goes back to his comfort zone.

> Seems what you really want is to continue being your usual low IQ
> douchebag self.

It's astonishing to me that a self-confessed dirtbag like you might
actually believe he's smarter than other people. You might be smarter
than the Cabby or (maybe) those jewelry spammers, but that's about it.
To the rest of us, you're the feeble old crackpot who lives in the
corner house with the foot-high lawn and birds flying in and out of
the attic.

In article >,
says...
>
> Brand new wooden rolling pin. No instructions. Is it ready to use
> straight from the store, or should I treat the surface with something
> first, like a bit of vegetable oil?

No treatment required.

Mine is 40+ years old. Every time I use it
, it's washed afterwards in hot soapy water in the sink, rinsed and air
dried.

Janet

David Harmon wrote:

> Brand new wooden rolling pin. No instructions. Is it ready to use
> straight from the store, or should I treat the surface with something
> first, like a bit of vegetable oil?

You should age it in the freezer. Couple of weeks should do it.

On 6/23/2012 3:14 PM, David Harmon wrote:
> Brand new wooden rolling pin. No instructions. Is it ready to use
> straight from the store, or should I treat the surface with something
> first, like a bit of vegetable oil?

The rolling pins with the straight sides and handles seem to have a
waterproof finish on them. My guess is that it's some kind of
polyurethane finish but I could be wrong. The one I have is a tapered
pin and is unfinished. I don't think you need to oil either of them
although I suppose it wouldn't hurt them either. On my unfinished pin, I
don't like to get it wet and never wash it. I just dust it off the best
I can. I wouldn't mind cleaning a finished pin with water but I don't
use those.

I like to use the tapered pin because of the great control it gives over
the pastry. I never could get the flat ones to work for me but there are
some people that are very good at using them.

On Tue, 26 Jun 2012 10:44:56 -1000, dsi1 >
wrote:

> I like to use the tapered pin because of the great control it gives over
> the pastry. I never could get the flat ones to work for me but there are
> some people that are very good at using them.

I have both and the tapered one is my least favorite. I really don't
understand this "control" thing. What control do you need? Don't you
give your pastry a little turn as you roll?

--
Food is an important part of a balanced diet.

On 6/26/2012 11:12 AM, sf wrote:
> On Tue, 26 Jun 2012 10:44:56 -1000, >
> wrote:
>
>> I like to use the tapered pin because of the great control it gives over
>> the pastry. I never could get the flat ones to work for me but there are
>> some people that are very good at using them.
>
> I have both and the tapered one is my least favorite. I really don't
> understand this "control" thing. What control do you need? Don't you
> give your pastry a little turn as you roll?
>

Not really, I'm not a pastry spinning kind of guy. I'm guessing that's
the reason a tapered pin works better for me.

On 26/06/2012 5:12 PM, sf wrote:
> On Tue, 26 Jun 2012 10:44:56 -1000, dsi1 >
> wrote:
>
>> I like to use the tapered pin because of the great control it gives over
>> the pastry. I never could get the flat ones to work for me but there are
>> some people that are very good at using them.
>
> I have both and the tapered one is my least favorite. I really don't
> understand this "control" thing. What control do you need? Don't you
> give your pastry a little turn as you roll?
>

I don't know about the control thing either, but I definitely prefer the
tapered pin. I do not turn the pasty. I turn the pin. I usually start
rolling from the centre forward, then back, then to the each side and
then rotate everything about 45 degrees, pressing harder on the shorter
stretches.

On Jun 26, 2:47*pm, Dave Smith > wrote:
> On 26/06/2012 5:12 PM, sf wrote:
>
> > On Tue, 26 Jun 2012 10:44:56 -1000, dsi1 >
> > wrote:
>
> >> I like to use the tapered pin because of the great control it gives over
> >> the pastry. I never could get the flat ones to work for me but there are
> >> some people that are very good at using them.
>
> > I have both and the tapered one is my least favorite. *I really don't
> > understand this "control" thing. *What control do you need? *Don't you
> > give your pastry a little turn as you roll?
>
> I don't know about the control thing either, but I definitely prefer the
> tapered pin. *I do not turn the pasty. I turn the pin. I usually start
> rolling from the centre forward, then back, then to the each side and
> then rotate everything about 45 degrees, pressing harder on the shorter
> stretches.

Don't you have issues with it sticking?

On 26/06/2012 5:51 PM, merryb wrote:
> On Jun 26, 2:47 pm, Dave Smith > wrote:
>> On 26/06/2012 5:12 PM, sf wrote:
>>
>>> On Tue, 26 Jun 2012 10:44:56 -1000, dsi1 >
>>> wrote:
>>
>>>> I like to use the tapered pin because of the great control it gives over
>>>> the pastry. I never could get the flat ones to work for me but there are
>>>> some people that are very good at using them.
>>
>>> I have both and the tapered one is my least favorite. I really don't
>>> understand this "control" thing. What control do you need? Don't you
>>> give your pastry a little turn as you roll?
>>
>> I don't know about the control thing either, but I definitely prefer the
>> tapered pin. I do not turn the pasty. I turn the pin. I usually start
>> rolling from the centre forward, then back, then to the each side and
>> then rotate everything about 45 degrees, pressing harder on the shorter
>> stretches.
>
> Don't you have issues with it sticking?
>


To what? I use a rolling cloth and lots of bench flour on the cloth and
on the pin. I am pretty good at rolling a piece of dough into a circle.

On Tue, 26 Jun 2012 17:47:55 -0400, Dave Smith
> wrote:

> On 26/06/2012 5:12 PM, sf wrote:
> > On Tue, 26 Jun 2012 10:44:56 -1000, dsi1 >
> > wrote:
> >
> >> I like to use the tapered pin because of the great control it gives over
> >> the pastry. I never could get the flat ones to work for me but there are
> >> some people that are very good at using them.
> >
> > I have both and the tapered one is my least favorite. I really don't
> > understand this "control" thing. What control do you need? Don't you
> > give your pastry a little turn as you roll?
> >
>
> I don't know about the control thing either, but I definitely prefer the
> tapered pin. I do not turn the pasty. I turn the pin. I usually start
> rolling from the centre forward, then back, then to the each side and
> then rotate everything about 45 degrees, pressing harder on the shorter
> stretches.

I don't wimp out and use pastry cloths or waxed paper for rolling.
Turning eliminates the possibility of it sticking to the counter.

--
Food is an important part of a balanced diet.

On Jun 26, 4:05*pm, sf > wrote:
> On Tue, 26 Jun 2012 17:47:55 -0400, Dave Smith
>
>
>
>
>
>
>
>
>
> > wrote:
> > On 26/06/2012 5:12 PM, sf wrote:
> > > On Tue, 26 Jun 2012 10:44:56 -1000, dsi1 >
> > > wrote:
>
> > >> I like to use the tapered pin because of the great control it gives over
> > >> the pastry. I never could get the flat ones to work for me but there are
> > >> some people that are very good at using them.
>
> > > I have both and the tapered one is my least favorite. *I really don't
> > > understand this "control" thing. *What control do you need? *Don't you
> > > give your pastry a little turn as you roll?
>
> > I don't know about the control thing either, but I definitely prefer the
> > tapered pin. *I do not turn the pasty. I turn the pin. I usually start
> > rolling from the centre forward, then back, then to the each side and
> > then rotate everything about 45 degrees, pressing harder on the shorter
> > stretches.
>
> I don't wimp out and use pastry cloths or waxed paper for rolling.
> Turning eliminates the possibility of it sticking to the counter.
>
> --
> Food is an important part of a balanced diet.

I wouldn't necessarily call it wimping out. If it works for him, more
power to him for even having the desire to bake a pie!

On 26/06/2012 4:44 PM, dsi1 wrote:

> The rolling pins with the straight sides and handles seem to have a
> waterproof finish on them. My guess is that it's some kind of
> polyurethane finish but I could be wrong.


They are? I had one that was straight and it was bare wood.


> The one I have is a tapered
> pin and is unfinished. I don't think you need to oil either of them
> although I suppose it wouldn't hurt them either. On my unfinished pin, I
> don't like to get it wet and never wash it. I just dust it off the best
> I can. I wouldn't mind cleaning a finished pin with water but I don't
> use those.

I had no problems with the old straight sided one. For some reason, my
wife got me a tapered on a few years ago. I gave it a try and I was
impressed. We got rid of the old one.

On 6/26/2012 11:35 AM, Dave Smith wrote:
> On 26/06/2012 4:44 PM, dsi1 wrote:
>
>> The rolling pins with the straight sides and handles seem to have a
>> waterproof finish on them. My guess is that it's some kind of
>> polyurethane finish but I could be wrong.
>
>
> They are? I had one that was straight and it was bare wood.

The hard maple ones I've seen have a light finish of some sort on them.
Maybe it's an oil finish - I donno what's on there but it's a water
resistant surface. You can wash those with no problem. The beachwood
tapered pin I have is obviously unfinished. I don't feel comfortable
getting it wet. I never wash mine.

>
>
>> The one I have is a tapered
>> pin and is unfinished. I don't think you need to oil either of them
>> although I suppose it wouldn't hurt them either. On my unfinished pin, I
>> don't like to get it wet and never wash it. I just dust it off the best
>> I can. I wouldn't mind cleaning a finished pin with water but I don't
>> use those.
>
> I had no problems with the old straight sided one. For some reason, my
> wife got me a tapered on a few years ago. I gave it a try and I was
> impressed. We got rid of the old one.

You use your palms as well as your fingers with the tapered pins. It's a
more tactile experience and I find it more satisfying to use than funky
little handles. OTOH, I've used my bare hands to form a crust and it
comes out fine.

>
>
>

On 26/06/2012 6:00 PM, dsi1 wrote:

>>
>> I had no problems with the old straight sided one. For some reason, my
>> wife got me a tapered on a few years ago. I gave it a try and I was
>> impressed. We got rid of the old one.
>
> You use your palms as well as your fingers with the tapered pins. It's a
> more tactile experience and I find it more satisfying to use than funky
> little handles. OTOH, I've used my bare hands to form a crust and it
> comes out fine.

My old straight sided one had belonged to my mother in law. One of the
handles had broken off before I got it, so I never used the handles. I
am thinking that maybe the taper pushes the dough out sideways as well
as forward.

On 6/26/2012 12:25 PM, Dave Smith wrote:
> On 26/06/2012 6:00 PM, dsi1 wrote:
>
>>>
>>> I had no problems with the old straight sided one. For some reason, my
>>> wife got me a tapered on a few years ago. I gave it a try and I was
>>> impressed. We got rid of the old one.
>>
>> You use your palms as well as your fingers with the tapered pins. It's a
>> more tactile experience and I find it more satisfying to use than funky
>> little handles. OTOH, I've used my bare hands to form a crust and it
>> comes out fine.
>
> My old straight sided one had belonged to my mother in law. One of the
> handles had broken off before I got it, so I never used the handles. I
> am thinking that maybe the taper pushes the dough out sideways as well
> as forward.

The rolling pin we had when I was a kid had a red painted handle. The
enamel paint would flake off and I would have to dig the embedded paint
chips out of the crust. I hated it! This might be the reason that I
don't like those things.

On Tue, 26 Jun 2012 18:25:34 -0400, Dave Smith
> wrote:

> My old straight sided one had belonged to my mother in law. One of the
> handles had broken off before I got it, so I never used the handles. I
> am thinking that maybe the taper pushes the dough out sideways as well
> as forward.

Oh. You and I are talking about two different things. You're talking
about an old fashioned good old American/Canadian grandma's rolling
pin. I'm talking about a rolling pin that's sometimes called a French
rolling pin. It's longer than your old one with handles and straight
end to end with no tapering.

--
Food is an important part of a balanced diet.