This style of rolling pin, also called a "baker’s" or "American" rolling pin, is most likely the one you are familiar with. It has a wooden barrel that rotates around a dowel attached to two handles, usually wooden as well. This is by far the most common style you’ll find in home kitchens. Marble: The weight and smoothness of the marble offer a super-smooth roll over both shortcrust pastry and cookie dough. The coolness (which can be increased further by chilling it in the fridge) makes them ideal for making puff pastry. During initial testing, we thought that the pin didn’t spin at all—that’s how tight the handles were. After some use, we felt the pin spinning, but it was still quite stiff, which made rolling harder than it should have been. Perhaps it will loosen even more with extended use, but it can also be used like a dowel-style pin, ignoring the handles altogether. If you're willing to overlook that, the weight, and the price, this is definitely a great rolling pin to have in your tool kit. Before you buy your first (or next) rolling pin, it's helpful to understand the varieties and styles of rolling pins available to bakers today.

On the more expensive side, marble rolling pins will last a lifetime if you take good care of them. But they're super heavy and definitely not ergonomic or kid-friendly, and they could break if dropped. Over many years of use and proper care, hardwood rolling pins will develop a natural patina and shine. The essential baking utensil will last decades, making every dollar a worthwhile investment. Rolling pins are simple devices with a simple job: to flatten dough evenly. The perfect pin will have a length that can handle large sheets of dough without needing too many passes, it will be light enough to make it easy to handle, but with enough weight to make it easier to roll the dough without needing excess force. If the pin has handles, they should spin freely.Another added, "It is a complete game changer. I can roll out pizza dough in under a minute and it gets very thin. It's so heavy, you have to put very little effort into rolling." FOOD GRADE STAINLESS STEEL: Set aside ordinary aluminum imposters. Our rolling pin is crafted from 100% food-grade 304 stainless steel, offering unrivaled durability and longevity. Engineered to resist rust and damage, this is a kitchen tool designed for those who are serious about their baking. The pin is 2 inches in diameter and weighs just under 1.5 pounds, so it’s heavy enough to handle dough, but not so heavy to make it difficult to use. It is not dishwasher-safe and should be washed with warm, soapy water and dried immediately. Since this pin is so long, you might not be able to fit it into a standard-sized kitchen drawer.

Aside from being aesthetically pleasing, a marble rolling pin has a couple of major benefits. First, unlike wood, a marble pin can be chilled in the fridge or freezer, which is ideal for working with temperature-sensitive laminated doughs like puff pastry or pie crust. Second, marble pins are generally heavier than their wooden counterparts, so they can help flatten a stiff dough with ease. In home testing, this was a solid favorite due to the size and heft. It was great for rolling out larger doughs, since it covered more area, and it handled a dense pie dough with ease, thanks to the weight. It rolled smoothly, making it a pleasure to work with. American rolling pins: The iconic hardwood cylinder with free-spinning handles is an American rolling pan (also known as a baker's pin). This style of rolling pin spins on an axle, so it's better to use with heavy doughs. Traditional versions of American rolling pins are typically made from heavy woods, but today, you can buy marble, metal, even silicone versions.If you're guilty of using a wine bottle to roll out dough, it's time to buy a rolling pin. Sure, in a pinch, you can use a wine bottle or even a large Mason jar, but there's always a risk of breaking the glass or popping the cork. Plus, your dough is never evenly rolled out with a wine bottle, no matter what you think of your handiwork.

French rolling pins: These dowel-style, handless rolling pins don't spin on their own, but this allows you greater control over how you work the dough. (It's why so many professional bakers swear by this type of rolling pin.) A French rolling pin is better suited to thin, delicate pastry doughs because the pressure is more evenly distributed across the span of the pin.Not only are marble rolling pins extremely pretty to look at, they're also super functional. Their hefty weight makes rolling dough even easier—the pin does most of the work for you. Plus, you can throw the whole rolling pin in the freezer, and it will help keep the dough cold as you roll. This particular one from Fox Run also comes with a resting base so you can display it as part of your kitchen decor. This roundup was edited by Jenny Kellerhals. Jenny is a food and beverage writer with over a decade of experience as a professional pastry chef in NYC. Pies are one of her favorite desserts to make, and she prefers a French-style rolling pin for most projects.

Dry the rolling pin immediately. Do not let wooden rolling pins sit in water. They will absorb the liquid, swell, and ruin.

Best rolling pin: JK Adams French Tapered Rolling Pin

The Befano rolling pin is a comfortable 18 inches in length but is noticeably lighter than other rolling pins of the same length. The lighter pin may mean you'll have to do more work to roll your dough out, but it's easier to handle for those with reduced hand strength. But even with it's flaws, it's worth it to have a rolling pin on hand when you need one, even if you don't invest in a more expensive option. When shopping for a rolling pin, one of the first questions to ask yourself is, "What type of dough will I be working with most often?" American rolling pins don't allow for fine tuning of a dough, but you'll be giving your hands and wrists a break thanks to the rolling axel in the rolling pin's chamber. French rolling pins might be difficult to manage for first-time bakers because it requires greater dexterity and pressure control A French rolling pin is basically a long dowel with tapered ends. Since there are no moving parts and no seams or nooks that can collect flour or dough, it's easier to clean.