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?
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.
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.