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This item sold on June 25, 2012.

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Heirloom-quality straight French rolling pin is hand turned, sanded silky smooth and finished with food-safe mineral oil.

Great for rolling out dough to make biscuits, pies and other tasty treats.

Makes a wonderful gift or a delightful addition to your own kitchen.

19 1/2" long x 1 7/8" diameter

Made of cherry wood.

Rolling pins are sold by the "each".

Due to the natural materials and processes, there will be slight variations in size and appearance.

All prices are USD. Tennessee residents will be charged 9.25% sales tax.

All Wood Elements items are 100% guaranteed. If you are not delighted, simply return the item within 30 days for a full refund.


History of the French Rolling Pin

It is unclear why this rolling pin is considered French. There is little history on when or where the pin was designed. This pin is universally loved and most often is made from tight-grained woods such as beech or maple.

The French rolling pin is a useful tool in the kitchen for bakers especially those who like to concoct pastries, roll out sugar cookies, or make shaped breads and rolls. What makes it different from other rolling pins is that it has no handles.

Many people who bake regularly say they prefer the French rolling pin to other types because you get a “feel” for the dough. The weight you place on the pin is not changed by the fact that you’re touching rollers or handles. This can correspond to greater precision in rolling out pastry or other types of dough.

Others like the easy care of the French rolling pin. Once you’ve used it, you merely give it a quick wash with a little soap and water. You shouldn’t over-scrub it or apply excess soap. Instead merely give it a brief wash and dry it immediately. Too much washing can cause the wood to decay or warp over time, which can affect how well the pin works. You should never place a wooden French rolling pin in the dishwasher.

Ignore any instructions in a recipe that direct you to use a rolling pin to crush peppercorns, spices or nuts; you’ll end up with uneven shards and a pockmarked pin. Food processors or old rolling pins are better choices for crushing hard ingredients.

The slightly rounded ends of the French pin make it the perfect blunt object for smashing cold butter until it’s malleable or for beating up on over chilled dough to get it rolling.


Large French Rolling Pin (Cherry)