Question: What's your favorite kind of rolling pin?
December 12, 2010
I have read so many articles on choosing a rolling pin but it seems that whenever I get an answer it is a non-answer. So what do you like to use? Wood, marble, stainless steel or silicone? Dowel, French or traditional handles?
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December 12, 2010
I have a wooden rolling pin and a marble rolling pin. 9 times out of ten-I use the marble pin. I prefer the consistent weight it gives me. It's pretty heavy and everything rolls out in a consistent depth.
December 13, 2010
Agree with first answer- a wooden rolling pin, with a marble pin. The weight is good and it rolls evenly.
December 13, 2010
I prefer the french or straight wooden rolling pins because I feel like I am am in more control over my dough. I never really like the ones with the handles on the sides, but I suppose they are great for if you are starting out. Plus I've seen on cooking shows that you can add these special rubber bands at the end of the rolling pin to help you roll more evenly.
December 18, 2010
It depends on what is being prepared. The traditional wooden rolling pin seems to work best on soft bread doughs. A marble pin works best for items that might stick more like candies. The French rolling pin works better for fondants and and other recipes where a very thin result is desired.