best rolling pin
I've worn out the internal ball bearings on my wooden rolling pin. (or something I actually have no idea what's inside to make it spin). I need to replace it
any opinions on handles vs. straight?
Stone vs. wood?
I roll dough at least once a week.
I am a big fan of the Sil Pin Rolling pins. They are made by the same people who make the Sil Pat making mat. William Sonoma has them but they are pricy 40-50$. I had a marble one until I cracked it and I am never going back to wood or marble ever again. I like it because it is non stick, easy to clean and have a nice weight to them without being too heavy. I am using the rolling pin without handles because I find it has a better feel.
Right. Different people like different rolling pin. I have a very small one for making very small pastries. I have a normal size one by Vic Firth:
It is the straight one, not the roller style and not the French style.
Stone rolling pin is great if you do a lot of delicate pastry which require a cold refrigerated pin. Otherwise a wood one is probably better.
I liked using a rolling pin that had 'bent' handles that turned 90 degrees. It allowed better freedom of movement, especially when rolling sideways across the far side of a sheet of dough near the wall.