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Winware French Wood Rolling Pin, Tapered
|Price:||$14.22 & FREE Shipping on orders over $35. Details|
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- Dimensions: 20 inch length
- Durable wood design
- Tapered from center to ends
- Professional quality
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Package Quantity: 1
Top Customer Reviews
The surface feels slightly rough (I see a common complaint) but this is because it's rounded..so of course the wood grain is cut as it angles in..it's a natural surface, not highly sanded or polished, which I like because it holds a dusting of flour, and I don't want to roll out food with something that's been varnished. I grew up with a wooden rolling pin so dusting the pin to prevent sticking just seems normal to me, and things rolled out perfectly.
I have never used the french style before, but I love it! I find it easy to flatten things out quickly with less strain than a cylindrical shaped pin. I was worried my rollings would be too thin in the middle because of the shape but this has not been a problem. I have used it to make tortillas and dog cookies so far.
I really should give 5 stars, but I'm aware that there are new and improved versions of the rolling pin out there. It's basic, if you've used a natural wooden rolling pin before and know what to expect I think you'll like it. If you've been using something else and aren't accustomed to flouring the pin..things could get sticky!
It should generally just be dusted off after use and kept in some type of bag for storage. It will tend to absorb the oils in shortening, if used on pastry, so that may mean that it needs a wipe down with something akin to Murphy's oil soap, glycerin soap, or light salad oil every few uses (to clean off some of that oil). Follow that with a plain damp rag to remove any residue. Whatever you do, don't immerse it in water because that will raise the grain of the wood and cause splinters. As a matter of fact, the oil it absorbs conditions the wood. So the only concern is to keep it from going rancid by removing most of what is exposed to air, or displacing it with an oil that will keep (and is flavorless and edible).
It is made from a rather porous wood and will need a generous dusting of flour before and during use. The porous surface will really hold on to the flour. That should be enough protection for most situations. If you feel a need for disinfecting it, wipe it down with a rag dipped in a 10% bleach solution and wrung until just damp. You can wipe it down with a plain water dipped rag afterward, but it will need a slight conditioning with salad oil or light mineral oil to counteract the effects of the exposure to water.
Most of the complaints about splinters and the extremely rough surface of the pin sound like it has been wet somewhere along the way. If one works to keep the pin dry and protected, it should give several years of service before needing replacement.Read more ›
Most Recent Customer Reviews
Love it! Works as expected and appears to be well made and will last a lifetime.Published 2 months ago by Melinda Vernatter
This is nothing but a leg off a chair . It's a wast of your money. It's lopsided and it's not correctly tapered at the ends. It's very rough it has not been sanded down properlyPublished 6 months ago by Jackie Mullins
this is the only kind of pin to use in the kitchen to roll out sheets like for pizza or pie. since you tend to press more on one side or the other, this pin makes up for the excess... Read morePublished 13 months ago by R@D@
Works perfectly...and sliding pastry cloth tubey thing on and off is easy. Huge size makes a challenge for a spot in my kitchen though...Published on February 6, 2014 by Bess Ebee
Good size and easy to use. Very smooth surface. Just hand washed and dried. It will get plenty of use.Published on January 18, 2014 by RAB
if you do pastry this is the only pin to have..forget them things with handles go with this and make you pies and pizzasPublished on January 17, 2014 by J. craig
The finish on this item is very rough to the touch. It appears to not have been properly finished by the manufacturer. I do not recommend purchasing this item.Published on January 16, 2014 by Jerry Sullivan