Paul, don’t use olive oil or vegetable oil. They will turn rancid and ruin your nice rolling pin.
I think what you should use is mineral oil - at least that’s what I was told to use to care for cutting boards. Not sure if it’s available where you are. Once you apply the mineral oil, leave it for a day or so, and the mineral trace will disappear (the wood absorbed it).
I know there has been discussions on this forum about caring for rolling pin, some said they never wash it and only wipe and store away. I do wash mine (lightly with water) but usually only after using it for pastry b/c of all the butter.
I hope this helps!
I never wash or oil my rolling pin. When I am done using it, I wipe off all remnants of pie dough with a paper towel. The fat in the pastry keeps the wood oiled. Then I wrap the rolling pin in a clean dish towel and store it away until the next use. I’ve done this for 20 years, and it has a beautiful color and glow.
Well what about those bakers who use pastry cloths. I have always felt they are unhygenic.
In terms of bacteria, I don’t think anything is unhygienic in the absence of moisture. Flour is dry and not a medium in which bacteria can grow. Rancidness, however, is a chemical reaction; as far as I know, it isn’t a health issue, but rather a matter of flavor.
Personally, I love using the pastry cloth. Makes rolling so much easier. I keep mine in the freezer per Rose. Before that, I washed it every time, which was a pain, but I’m kind of a clean freak, so I understand what Paul is saying
Matthew you sound highly organised.
I am the ultimate freak - lots of bleach everywhere!
The most impressive thing I ever heard is from a guy in the usenet cooking forum; he covers his entire counter top with cloth prior to any cooking event, then just throws them into the washing machine when done. Voila, clean kitchen.