Wipe clean with a warm damp cloth.  Don't put it in the dishwasher or let sit in water.

A French Rolling Pin is different from an American rolling pin, in that there is no metal rod, running through the pin acting as an axle.  When we apply pressure to an American rolling pin, we apply it to the handles which then push down on the rod and then on the roller.

When using a French pin, pressure is applied directly to the pin and from the pin to a dough, which allows for close contact with the dough and maximum command of pressure.  A French rolling pin is best for cookie dough, tarte and pie crusts.