Rolling pins?

[justgamma]

I am not a baker. I didn't know who else to ask. I bought a wooden rolling pin the other day. Used it once and when I went to wipe it off there were little wooden slivers sticking out. Are you suppose to do something to "cure" them first. I'll probably only use one a few times so didn't want to spend a bunch of money. That's what you get for being cheap I guess. Thanks.

[pscot]

1. Buy your rolling pin at Goodwill

or similar and it will be probably be made of genuine hard rock maple, no splinters ever, guaranteed. I've had mine for 40 years. They don't wear out.

[locks]

2. I've always used a cotton "sleeve"

over my rolling pin for many years not because of slivers but because it rolls dough easier than the pin and dough does not stick to it. Not sure where you can buy them anymore but they're great. Wash it after every use and keep your flour in an airtight container and you won't have the tiny worms you sometimes find in baking flour.

[grasswire]

3. I second the thrift shop option.

Or estate sale. Aside from the high quality of older rolling pins, there's something sweet about using a pin that some previous baker has used over the years. I have five or six wooden pins and also a marble one. The ones with green or red handles particularly appeal to me.

Good luck in your baking! Glad you posted here.

[Major Nikon]

4. No, you're not supposed to cure them

There's nothing wrong with a cheap rolling pin, although not all of them are created equal. I like the french style rollilng pins. I bought my last one at a restaurant supply. I think it's made out of beech. It was cheap, but well made and I've been using it for many years very regularly with no problems.

As far as buying a used one, I'm not sure it's worth it since the restaurant supply ones are cheap and you probably won't save much. If you do buy a used one, I'd recommend washing it thoroughly with 5% ammonia before you use it as you don't know what's been done with it or what pathogens it might be harboring. If the one you have is serviceable other than the splinters, you can always give it a good sanding and it should be fine.

[Warpy]

5. That would really chap my ass. Take it back.

Estate sales are great places to buy them, as are restaurant supply stores.

If you want to keep yours, you can try sanding it smooth and then oiling it with mineral oil to give it a decent finish that won't go rancid over time. That can keep dough from pulling up splinters.

Mine came from junk shops and they're the solid kind without the ball bearings and handles. One is a French pastry pin, bigger in the middle than on the ends, and the other is a straight piecrust pin. I have no idea how old the French one is. The other appears to be fairly new.

[hippywife]

6. Husband made mine from maple.

No slivers, so I concur with the others. Find one made of maple.

[SheilaT]

7. I think the rolling pin I currently have is the only one

I've ever owned, and so I've probably had it for 30 years, possibly more.

I've never had splinters. I don't think you should have them, and I've never heard of "curing" a rolling pin. Cast iron skillets, now that's another topic altogether.