I bought my Mid-dau a new Cherry wood rolling pin.
Does it need seasoning?
Anyone know?
I wouldn’t season it. But neither would I wash it. Just rolling out pastry will season it after a couple of uses, whether she uses butter, lard or Crisco in her pie crust.
To wash, just wipe it off with a damp sponge.
That sounds like a good idea to me.
Is it Diamond-studded?
Sweet Caroline, I believe you have it!!
(Sweet, just found my new interjection)
I rinse mine in the sink, under the tap. Then dry it. But mine is quite old, and was fully seasoned when it came to me.
I have never seasoned a rolling pin. But if i had a new cherry rolling pin, i might rub in some culinary-grade mineral oil. It will make it beautiful, and doesn’t have any flavor to speak of.
Of course, then you’ll cover the wood with flour when you use it. 
I don’t rinse my own very old one, and in fact have been known to just give it a quick wipe down with a dry paper towel to remove the obvious leftover pastry crumbs or stuck-on dough. Also never seasoned a rolling pin. I do use mineral oil regularly on my butcher block.
I just think for a rolling pin, seasoning is redundant since you’ll mostly use it to roll out dough laden with fat. But it wouldn’t hurt.
I tend to be in “wipe obvious residue” and move on myself.
A nonstick pan, Iron skillets and wood cutting board.
My old rolling pins were my Granny’s. One has red handles that’s really old so it’s off limits. They came seasoned and ready to go
But the heavy one my Daughter has used here is cracking lengthwise. And we decided a new one was in order.
It’s a French shaped one. No handles, just narrower at the ends.
She hasn’t had occasion to use it yet. And we were just wondering…
This manufacturer of rolling pins recommends seasoning with mineral oil to prevent cracking, and re-seasoning every few months.
Well then, ignorance fought – thanks! Too late for my ancient one, but Beck’s daughter’s will be properly cared for.
Thanks, great article.
I passed it on the my daughter.