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!
My new wooden adjustable rolling pin says hand wash and oil frequently.
Mineral oil, which you can buy at the drug store. If you oil it, it won’t remain oily; the wood aborbs it after a few hours. You should do the same thing for cutting boards.
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.
The rolling pin smells good, looks good. I learned this from my mother. ehow gives similar advice for cleaning a wooden rolling pin, except they use a damp cloth to wipe the pin.
ehow gives similar advice for cleaning a wooden rolling pin
Well, yes, but anybody can write an ehow article. I could write one telling you not to do that. But I accept your personal testimony. I am curious, though, as to why rancidness isn’t a problem.
Here’s what Wikipedia says (I know, another reliable source. about cutting boards and oil:
In general, edible savory vegetable or olive oils are not recommended because they tend to go rancid, causing the board to smell and your food to pick up the rancid taste.
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.
But I accept your personal testimony. I am curious, though, as to why rancidness isn’t a problem.
about cutting boards and oil:
