Rolling pins5/4/2023 ![]() They are very sturdy and like the French style, allow one of the least restrictive environments as far as being able to "feel" the dough through the pin.Ĭheck out this dowel-style rolling pin on Amazon. It is designed to be basically an even stick. This is a very rudimentary, straightforward rolling pin. Most bakers prefer non-stationary handles if they're using this type.Ĭheck out this traditional rolling pin on Amazon. You can find traditional styles with stationary handles or luxury models with internal ball bearings. It has handles that allow you to comfortably grip with your hands, leveraging your arms allowing you to push and pull the pin forward and back with ease. The traditional rolling pin is very common in the United States. It gives you a more sensory experience while rolling doughs, the pin becoming a natural extension of your hands.Ĭheck out this French rolling pin on Amazon. They report this design is perfect for dispersing pressure and weight evenly. Many professional bakers consider the French style of rolling pins to be the best design. ![]() You can tenderize meats easily with these kinds of pins, or crush cookies to use for your crusts and toppings by gripping the handle and delivering blows with it. The "American" rolling pins equipped with handles can be used for more than just rolling doughs. Most bakers say the French pin design allows you to manipulate your dough a bit easier since you are using the palm of your hand to make the stroke with these pins instead of pushing and pulling while leveraging on handles. Working with a rolling pin without handles, called French pins affords you the ability to make one long stroke spreading your dough with the pin. There are two main differences in rolling pins: those with handles and those without. Selecting the right rolling pin can really help you to work more efficiently in your kitchen. Having the right type of rolling pin that is both comfortable and easy to use can be a major advantage for any baker. ![]() They are a basic baking tool, being used for everything from pie crust to rolling pasta dough and pizza crust. Marble, silicone, metal, and nylon may have certain strengths, but when it comes to versatility, durability, and long-term performance, our tests found that wood rolling pins remain the gold standard for a reason.Rolling pins come in a variety of shapes, sizes, and materials. Wooden models also happen to be the most affordable. Pins of this style are also much easier to keep clean, because they’re made up of just a single piece of wood with no cracks or crevices for dough to get stuck in. Lo and behold, the tapered, wooden French rolling pin still came out on top-it was more comfortable to grip, more nonstick, easier to maneuver, and gave the most nuanced feel for the dough, resulting in more control over thickness and shape as we were rolling. In our most recent update to this piece, we decided to put our assumption to the test and widen the field to include pins with handles, and made of a variety of materials. (Rolling pins with handles are called American-style handleless pins are French.) We did so not to stir up controversy but because without exception, all the professional bakers and pastry chefs we spoke to on the subject preferred a French rolling pin to an American one. In previous rounds of testing, we narrowed the field to include only wooden rolling pins without handles. You may notice that the majority of the rolling pins listed here are of a similar style.
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