On Sat, 12 Jul 2014 09:35:35 -0400, Gary > wrote:

> 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

"Flat" rolling pin? How is that possible?

> out the dough, then use the engraved pin to roll a pattern on at the
> end. Like maybe the top crust of a pie.
>
Absolutely! Otherwise you wouldn't have an embossed pattern, you'd
just have a mess.


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