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.
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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.
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Thorpe rolling pins are the best and the overwhelming choice of pro bakers. http://www.kitchenconservatory.com/Ro...
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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:
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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.
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