Best Rolling Pin – Selecting the Right One For Your Needs

Whether you have a small to medium-size cake or are the star of the big show, you’ll need the best rolling pin around. After all, that crust you so desperately want to have rolled is one of the most important parts of your cake. The best pin will ensure even and flawless rolling. What kind of rolling pin do you need? There are several different options. Depending on what you plan on doing with it, each will serve a different purpose.

• A traditional straight pin is an excellent choice if you need an all-around, non-stick rolling pin for baking, pastry, and chocolate. Ceramic rods (aka non-stick, French, or Italian rolled pins) come in a variety of sizes, materials, and weights. They can be made of brass, steel, stainless steel, copper, and silver, among others. Tapered stainless steel pins (also called bionomic, tapered, or Italian rolled pins) are best suited for light pastry and baguettes, while the larger and heavier ones work better for making hard and chewy pastries and other thicker items.
• Roll up rollerblades. If you need a small, compact version of the best rolling pin, you can get these blades in a wide variety of materials. The handle is usually a springy type of plastic, but handles can be made of metal and wood. You’ll also find handles made of leather, which work great for gliding smoothly along the width of a pan or tray.
• If you’re going to use a non-stick pin for cooking or baking, look for one with a non-slip grip. To avoid sticking, use a marble rolling pin with a thick, heavy core and wide teeth. Marble is one of the most durable materials, so it should do the trick. It’s heavy-duty and has a solid, non-rusting base.
• For bakers, the best rolling pin for them is the kind that comes equipped with French grips. These handles are ergonomic, meaning that they work best in hot kitchens and are designed for quick lifting and moving. The best ones have a flexible metal core for durability and a heavy-duty clutch to ensure that the bakers have the proper grip no matter what their work surface is. They are usually stainless steel, but there are models available in wood.

For those who prefer a more subtle style, tapered rolling pins can also be found. These handles have narrow points that are not nearly as wide as the large ones, allowing for a safer grip. Smaller handles are designed to be gentle on dough that’s still relatively soft. This means that they won’t damage delicate pastry and baguettes the way large handles do. There are many different types available, but no other piece of equipment works as effectively as a tapered roller pin when it comes to getting the perfect circle for every job.