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Which rolling pin do you use?

I used to have a wooden rolling pin with handles and had no problem with it. I recently replaced it due to age.

I tried a non-stick silicone one, but found it to be terrible (everything stuck). Then I bought another maple wooden one, but this one got mold on the ends (no handles) after less than a month, despite drying it very well each time. Both were from Williams Sonoma.

Now I'm considering marble, but it seems kind of heavy.

Which type of rolling pin do you use? Brand? Why is it good?

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  1. Old British-made maple, one about 3" diameter, another about 2"+. I'd recommend not washing wood pins, a quick wipe with a damp t-towel is enough when needed. Forget W-S. Try Golda's.

    1. I have a maple one I've had for years but I only use it for select things now. My go to pin is this silicon one because I like the lack of handles, it's longer so it's easier to roll out larger pastry and I have no problems with sticking.


      1. I use straight maple wood rolling pin (made in US) because I hate the idea of using a "French" rolling pin.

        1 Reply
        1. re: Chemicalkinetics

          CK: "I hate the idea of using a "French" rolling pin."


        2. I have an old-fashioned wooden pin with the rolling handles, which was considered modern in the 1950s. I bought it a decade and a half ago at an estate sale. Previously I had a pin with a smooth coating from 1970, which I used but never really liked, and later I tried using an antique solid pin, but found the handles too small. I really like my '50s era rolling pin. Too bad I don't bake all that much any more.

          I don't put water on my pin. I wipe it off really well and put it away. If you are on the prowl for a good vintage iron skillet, you could also look for a good rolling pin from mid-20th Century era.

          2 Replies
          1. re: sueatmo

            I also have an old-fashioned rolling pin with handles and ball-bearings. Sometimes I use the handles while rolling; other times I just press directly on the pin. It's easy to use and does its job well. I use it several times a week and dread the day when it dies.

            1. re: Isolda

              That's it! I couldn't come up with the term "ball bearings" for the life of me. Do you think your pin will die? Mine seems fine and it is really old.

          2. Tapered french rolling pin. I used it in a pastry class and had to get one.

            1. Wooden French tapered rolling pin that I got at Fante's in Philly about 15-20 years ago. I don't like using rolling pins with handles--less of a feel for the dough with those (for me at least). I gave away my handled pins (one wood, one marble) to a friend. She, OTOH, loves them.

              1. wooden french tapered and love it.

                1. I'm sorry that you had bad luck with the non-stick silicone rolling pin.

                  I use it only to roll out my pizzas, because it works better on pizza dough (for me) than my other rolling pins [I have a bunch of them :-)) ].

                  I hardly every wash it, but dust off the hard dough parts (if any), wrap it up in aluminun foil, leaving the flour on it. It's floured up ready to go.

                  If that idea is not practical for you, another tip is to (before use) "roll" your silicone pin in some flour back and forth a few times, rather than just wiping the flour onto it with your hands; that seems to set the flour a bit more than just rubbing flour onto it.

                  I should mention that the most-used wooden pins that I have, I usually leave the flour on them, do not wash them, and put them into a food safe plastic box. I always put bay leaves in the box to keep out the bugs.

                  As to a marble pin, it's too heavy for me to use, but I'm older and frail; I let my husband tend to this heavy work.

                  1. I use an old wooden one with handles. I have a cotton knit sleeve that I put on it , add a bit of flour and roll out on a large piece of cotton muslin, which is also dusted with a bit of flour.
                    The cloth sleeve and cloth work well because the texture holds the flour, and the dough stays nice and soft because you don't have to add a lot of flour for rolling. I just rinse off the excess flour and toss in the washing machine...or, you could wrap in plastic and freeze.