Your Comprehensive Buying Guide to Finding the Perfect Rolling Pin for Baking

Whether you’re a seasoned baker or just starting out, having the right rolling pin is essential for turning out delicious homemade pies, cookies, pastries and more.

But with the variety of sizes, materials, accessories and price points available, choosing the perfect rolling pin can be daunting. This detailed buyer’s guide covers everything you need to know to select the ideal rolling pin for your baking needs.

Wooden Rolling Pins

The most popular choice, wooden rolling pins have been used for baking for centuries. Here’s what to look for when choosing a wooden pin:

Wood Type

• Maple: Classic, smooth-rolling choice that’s durable and won’t impart flavor. Most common wood used. Stains nicely.
• Beech: Similarly tight-grained like maple but lighter in weight. Also, it won’t absorb odors. Very inexpensive option.
• Teak: Has natural wood oils that resist moisture absorption. More expensive but very durable. Retains cold well.
• Rosewood: Beautiful dark wood with varied grain patterns. Gives nice resistance when rolling. It can be pricey.
• Cherry: Ages to a nice patina over time. Provides a good grip for the dough but stains easily.

Coating

• Raw wood: Will require periodic food-safe mineral oil treatment to prevent drying out. Gives the best feel of natural wood.
• Varnished: Seals in wood’s moisture and protects the surface. Minimizes the need for oiling. Can feel slightly slick.
• Lacquered: Very glossy-coated finish. Most durable but can feel more slippery compared to raw wood.

Shape

• Cylindrical: Traditional design, tapered in the middle with thinner ends. Allows even pressure and control.
• Oval: Wider shape can roll more dough at once. The curved shape fits hands nicely.
• Ball bearing: Roller balls in the handles reduce friction and rolling effort. Smooth action.
• Adjustable: Telescopes out to different lengths. Good for storage and travel.

Handles

• Handleless: Plain cylindrical pin. Requires gripping barrel directly. Good for smaller hands.
• The knob handles small mushroom caps on either end. Comfortable grip for most hands.
• Grip handles: Shaped handles that fit fingers and feel more ergonomic. Prevent hand strain.
• Double handles: For two-handed rolling of very large sheets of dough. Allow use of body weight.

Weight

• Lighter: Around 1 lb. Easier for those with wrist issues but less rolling power.
• Heavier: Up to 3 lbs. Provides more pressure on dough but tires the arms quicker.
• Choose based on your strength and how much dough you handle at once.

Marble Rolling Pins

Known for retaining cold, marble rolling pins are ideal for working with pastry dough. Considerations when purchasing:

Stone Type

• Marble: Classic choice that stays chilled to prevent the pastry from warming. Rolls smoothly. Prone to cracks and staining.
• Granite: Also stays cool for pastry dough. More textured than marble for increased traction. Very durable.
• Jade: Semi-precious stone that keeps the dough cool but is less prone to cracking than marble. Stains less.

Shape

• Classic cylindrical: Same general shape as a wooden pin with a bulge in the middle. Provides control.
• Rod: Thinner and lighter with no taper. It may feel too small for some hands.
• Oval: Wider surface rolls more dough at once. The curved shape fits hands nicely.
• Grooved: Has ridges along the surface that are said to help gauge dough thickness.

Weight

• Lighter: Around 1 lb. Easier to handle and control but doesn’t provide as much rolling force.
• Heavier: Up to 3 lbs. Provides more pressure on dough but tires the arms quicker.
• Choose weight based on your strength and how much dough you handle at once.

Metal Rolling Pins

Known for superior strength, metal pins shouldn’t dent or warp. Good choices include:

Rod vs. French Style

• Rod: Thinner straight metal cylinder usually without handles. Lightweight but can stick.
• French style: Iconic tapered shape with small metal ball bearings in handles to reduce friction.

Materials

• Stainless steel: Won’t rust. Provides nice heft. It can get very cold. Go nickel-free to avoid reactions.
• Copper: Beautiful finish but requires diligent cleaning. Antimicrobial properties. Expensive.
• Aluminum: Very lightweight yet still sturdy. Higher risk of warping.
• Chrome: Mirror-finish adds flair but can show scratches. Slippery feel.

Coated vs. Non-Coated

• Non-coated: Gives metal its natural feel and traction but can discolor or oxidize over time without care.
• Coated: Added nonstick or colored enamel coating prevents sticking and oxidation.

Silicone Rolling Pins

Flexible silicone pins mold into dough shape and prevent sticking. Good options include:

Solid vs. Hollow Core

• Solid: Firmer and easier to control but heavier. Retains some chill.
• Hollow: Lighter in weight but can feel floppy. The surface warms faster. Collapses easily for storage.

One-piece vs. Hinged

• One-piece: Simple, easy-to-use solid roller. Just watch the overall thickness.
• Hinged: Opens fully to roll exact thickness. Markings make it easy to gauge. Can feel awkward to handle.

Textured Surface

• Smooth: Glides easily over all doughs with minimal sticking.
• Textured: Small bumps allow thicker doughs to grip better and release from pins.

Ridged vs. Flat

• Ridged: Parallel ridges help gauge dough thickness as you roll. Leave slight imprints on the dough.
• Flat: Smooth, even surface without ridges if you don’t want markings.

Additional Useful Accessories

Certain add-ons help make rolling easier and more effective:

• Dough scrapers: Scoop and cut dough cleanly from the work surface. Great for cleaning pins. Metal or plastic options.
• Rolling mats: Provide cushioning and grip for the work surface to make rolling motions easier on wrists. Silicone or rubber mats.
• Adjustable thickness guides: This allows you to gauge thickness when rolling sheets of dough. Slide onto pins.
• Anti-static spray: Spritz pins to reduce sticking, especially with finicky doughs like shortbread. Buy cheap hair spray.
• Storage racks: Hold multiple types and sizes of pins neatly together within easy reach. Mount on walls or sit on counters.

Conclusion

While personal preference comes into play, keeping these factors in mind will help you select a rolling pin that best suits your baking needs and style. Think about the types of dough you regularly work with, how much counter space you have, and any joint or strength limitations.

Don’t be afraid to buy a couple of different pins for different purposes! With the right rolling pin by your side, you’ll be rolling out perfect pie crusts, cookies, and pastries in no time.