Comments on: Pastry Frame with 100% Cotton Pastry Cloth and Rolling Pin Cover

By: M. Stutsman

M. Stutsman — Mon, 12 Oct 2009 06:00:25 +0000

I looked all over to find this. It is the third one I have had in my 50 years of married life, so you can see they last a while. Just wash the cloth a couple times a year. I keep it in the freezer in the hotest months. The crusts get so flakey. It’s perfect for rolling out cookies too.
Rating: 5 / 5

By: D. Smith

D. Smith — Mon, 12 Oct 2009 03:59:47 +0000

I’ve owned my Pastry Frame for about twenty years, and it’s still going strong. I fold it in half, roll it up and store it with the metal frames in the box in the cabinet. When I need it, I set it up, rub a small amount of flour into the surface, and I’m ready to go. When finished, I shake the excess flour into the trash and roll it up to store. It’s simple to use, and it’s the best surface for rolling out pastry, cookies, bread. No bare spots to stick, and no excess flour or excess rolling to toughen dough. I’ve used marble and plastic rolling surfaces, and this is the absolute best. The only reason I’m shopping for another is to give as a wedding present.
Rating: 5 / 5

By: carol francksen

carol francksen — Mon, 12 Oct 2009 02:41:09 +0000

The frame came quickly and is just perfect for rolling out my lefse.
Rating: 5 / 5