Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Aug 10, 2010 10:45 PM

Which rolling pin?

I can't find the search feature for this board so don't know whether rolling pins have been discussed. I am trying to decide whether to buy a stainless steel or a silicon rolling pin. Any comments on this and/or brand from users/owners would be most helpful. Thanks in advance.

  1. Click to Upload a photo (10 MB limit)
  1. I really like my silicon rolling pin, which I use for pie crust all the time. I am pretty sure it came from King Arthur Four along with the silicon rolling mat, which I also love. The mat makes releasing the rolled-out dough easier, plus you just put it in the sink to wash up.

    2 Replies
    1. re: roxlet

      Thank you. What is the mat made of?

    2. First, one must decide the shape (style), then the material. Many people love the French rolling pin, but I went with regular straight bakery rolling pin. I have a Vic Firth bakery maple rolling pin:

      1. I have my grandmother's old rolling pin, which is maple with handles that don't roll with the pin -- they are mounted with ball bearings. (If not clear, let me know and I'll try to find a picture.)

        1. Thorpe rolling pins are the best and the overwhelming choice of pro bakers.

          2 Replies
          1. re: Leolady

            Yes, mine (i.e. my grandmother's from Hungary, last century) looks like a Thorpe. Or a Thorpedo!

            1. re: Leolady

              I'm astounded at how reasonably priced these are Leolady. Pity the shipping to Canada is so expensive, I was ready to start shopping!!

            2. I would go with a tapered French rolling pin. Here's a link, but I've seen them in retail stores for less than $10.


              2 Replies
              1. re: John E.

                Love my simple wooden french rolling pin.

                1. re: ellaf

                  I agree. Had mine 30+ years and enjoy it every time I use it.