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Constructed of heavy marble for weight, smoothness, and natural nonstick properties. Stays cold; ideal for flaky crusts and pastry. Wooden handles are comfortable to hold. Nylon bearings for smooth roll. Includes base.
Not dishwasher-safe. Heavy. Some complaints of misaligned units.
Measures 22 inches. Made of maple wood for hardness and resistance to denting. Wide barrel useful for variety of doughs. Long, comfortable handles with plenty of counter clearance. Works also for flipping and transferring dough.
Hand-wash only. May be a little heavy.
To prevent the dough from warming too quickly, you can chill this rolling pin in the freezer. Has the cooling properties of marble stone without the heaviness. Cleanup is easy by hand or dishwasher. Will not absorb any colors, odors, or flavors. 15.75" x 1.5".
Can be a bit slippery compared to wooden rolling pins.
Removable discs raise the rolling surface by different amounts to create exactly the required pastry thickness. Measurements are on the pin for easy use. Beech wood construction. Color-coded rings make memorizing measurements easier.
Some have said the rolling pin isn't long enough to roll out large pieces of dough.
Made of solid marble. Comes with marble base. French tapered pin design for heightened sensitivity. Stays cold for flakier pastry. Heavy weight helps do the work. Smooth surface won't retain food residue.
Brittle compared to wooden French pins. Can break in half.
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Whether you’re a veteran or new to the world of baking, a rolling pin is an essential tool if you plan to make pastries, pies, samosas, and other yummy baked goods. Even if you only bake on rare occasions, a rolling pin is a useful and versatile kitchen gadget to own. It sure beats using a wine bottle to roll out your pizza dough!
The ideal rolling pin should roll smoothly, be sturdy enough to hold up to regular use, and be easy to store. How to find the right one for you? At BestReviews, we can help.
These ornate rolling pins have designs laser-cut right into the wooden cylinder.
These pins produce baked goods with gorgeously detailed patterns and are also a lovely item for the baking-obsessed to have on display.
An embossed rolling pin makes a wonderful gift for the baker in your life.
A traditional rolling pin usually features an independently moving cylindrical center and two handles. (Some traditional pins lack handles, but they shouldn’t be confused with the French-style rolling pins described below.) Wood is the most common rolling pin material, but there are models made from other materials, each with its own benefits and drawbacks. For example, rolling pins made of marble or metal can be chilled for rolling out buttery dough. Marble is heavier than wood, which adds pressure when rolling but can make the rolling pin challenging to handle otherwise.
Easy to roll
Good basic tool
Excellent for bread, hard-to-roll doughs
Not always easily maneuverable
Handles can get in way
French-style rolling pins feature a tapered cylinder (the ends are narrower than the middle) without handles.
No handles to get in the way
Easy to maneuver
Excellent for precision tasks
Suitable for delicate doughs
Better for smaller hands
Less leverage; hard to use on tough dough
Steeper learning curve
Wood: Durable and reliable, wood is the most common rolling pin material. Premium hardwoods, such as cherry or walnut, fetch a higher price but will last for years.
Marble: Marble rolling pins can be chilled prior to use to make rolling some doughs easier. But these pins are heavy and can be tough to maneuver for more delicate tasks. Marble is also expensive and chips easily.
Steel and Glass: Like marble, steel and glass rolling pins can be chilled. Flour won’t adhere to these types of rolling pins, and they’re easy to clean. Glass rolling pins are more delicate, however, and prone to shattering.
Silicone: This material is inexpensive and easy to clean, but dough tends to stick to it.
Diameter: For most household bakers, a rolling pin with a diameter of two or two and one-half inches should suffice. Larger rolling pins are meant for professional use.
Length: Rolling pin lengths range from ten inches to 18 inches.The barrel length depends on the dimensions of the dough you want to work with. For most tasks, 15 to 16 inches should work fine. A longer rolling pin will work better for pizza dough.
A heavier rolling pin means you won’t need to press as hard as you roll out the dough, but lighter pins are easier to maneuver. A weight somewhere in the middle is ideal for most users. If you’re a prolific baker, you might want to keep a variety of rolling pins of different weights on hand.
A rolling pin is a versatile household tool that has a variety of uses in a pinch. You don’t need to be a baker to find a way to use this kitchen gadget.
If you don’t have a foam roller on hand to ease tight muscles, a rolling pin works wonders as a massager. A rolling pin with handles gives you extra control over the pressure, so you can really get those knots out.
If you don’t have a mortar and pestle, you can use your rolling pin to crush spices, crackers, and other ingredients.
If you don’t have a mallet, a rolling pin works well as a substitute for tenderizing tough cuts of meat or flattening chicken breasts.
Not everyone can expertly toss pizza dough, but you can use a rolling pin to make the dough as thin or thick as you like. You may not have a pasta maker either, but a rolling pin makes a good substitute.
Some rolling pins are too pretty to store in a drawer. Display an embossed rolling pin in your kitchen, or hang a simple cylindrical pin in your craft room to store rolls of washi tape or ribbon.
What a rolling pin is made of largely determines its price, but you don’t need to break the bank to find one that’s good quality. There are plenty of options available from $13 to more than $60.
You can find inexpensive silicone, steel, and wooden rolling pins with handles. Rolling pins made of marble or higher-quality hardwoods like walnut are more expensive.
Embossed rolling pins are less versatile and can be more expensive because of the attention to detail and craftsmanship involved in their creation.
Expect to pay the most for large and professional-grade rolling pins.
A. Keep extra flour on hand when rolling out dough. Regularly dusting the pin and work surface with flour helps keep stickiness at bay. If you dust with flour and your dough continues to stick, the dough may be too wet.
A. Wooden rolling pins should never be run through the dishwasher. As with any wooden utensil, moisture spells bad news, and it can ruin your baking tool. Some non-wooden pins can go in the dishwasher, but first check the manufacturer’s guidelines to be sure it’s safe.
A. Mastering the art of rolling out dough takes practice, and the technique involved depends on what you’re making. Chilled dough is easier to handle, so plan ahead and refrigerate your dough for at least an hour before working it. Always make sure to flour your work area and rolling pin to prevent sticking. Flatten out the dough with your palm before rolling it, and rotate the dough as you go to ensure you roll it out evenly. Some doughs require a little more pressure to roll out, so if you find it hard to do, consider getting a heavier rolling pin for these tasks.
A. In a pinch, a wine bottle works, but its size may not be conducive to easy handling. Wine bottles are usually larger in diameter than most rolling pins, making them harder to work with. A full wine bottle can help make the job easier, thanks to its heavier weight, but it’s also a hazard. If you drop a rolling pin, you might damage it or hurt your toe. Broken glass is a whole other story.
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