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Never, ever, let it sit out wet. Finish with a quick coat of neutral oil to seal it up, keep the wood supple and prevent cracking and drying.
Properly handled, a solid wooden rolling pin will darken and patina beautifully, and last decades. Using the recommendations of our expert panel as a guide, as well as rankings and reviews on Amazon with a few wildcard options thrown in for good measure we went into the kitchen with a lineup of six rolling pins of various styles and materials—handled, tapered, and dowel, solid wood, aluminum, and nylon—and then whittled that list down to three winners that we felt represented the best value in terms of design, ease of use, performance and cost.
There are no bells and whistles here: just a wonderfully simple, attractive, well-crafted made-in-America maple dowel that performs admirably over a range of baking tasks and has the elemental design and sturdy heft to serve you through a lifetime of kitchen work.
Weighing in at a substantial 1. Its unfinished, matte surface held a dusting of flour well, fending off any issues with stickiness and tearing, and its simple shape meant that it could be easily fitted with generic spacers that allow you to roll dough to a precise and even thickness.
Widely available and priced at a point that feels accessible even at the most entry-level baker, this pin seemed like an incredible value—a performance that is reinforced by dozens of glowing Amazon reviews in which users call it "one of the best kitchenware purchases ever" and report that it's "still going strong after 20 years.
For all-around performance, sturdiness, and bang for your buck, we think you'd be hard-pressed to do any better. This French-made dowel-style pin, crafted from cream-colored nylon, is the personal favorite of baking doyenne Dorie Greenspan—and after a couple of days in the kitchen with it, we could see why.
Heavy but not oppressively so, with a wonderful balance in the hand, it made rolling sugar cookie dough a delight, producing even sheets every time, and tackled discs of buttery pie dough without tearing or sticking.
Like the JK Adams dowel, the simple silhouette was adaptable to generic spacers and the nylon surface felt cool to the touch and cleaned up easily.
Another bonus: Because nylon is non-porous, unlike wood, this pin would be even more adaptable to other potentially messy kitchen tasks that require the blunt force of something weighty, like pounding meat or crushing nuts or spices, without the worry of staining or contamination.
Last but not least, as Greenspan says, "it's pretty darn handsome to boot. That said, if you are looking to treat yourself or someone you love to a special kitchen tool, this is a keeper that will more than earn its keep by turning out decades worth of beautiful cookies, pies, tarts, and more.
This tapered maple pin was beloved by a lot of the pro bakers we spoke with, and its simple lines and sleek finish are certainly appealing, especially when trying to work pastry into thin, delicate rounds.
But ultimately, its lighter weight and more slender silhouette seem better suited to niche work with precise tasks and laminated doughs, whereas the dowel pins felt like all-purpose workhorses.
Also, though the narrower sides made for graceful pivoting when shaping the rounded edges of a double-crust pie, we found them to be a hindrance rather than a help when trying to maintain an even thickness with sheets of cookie dough not to mention that the tapered design eliminates the option of using spacers.
This metal pin lifted whole swaths of dough onto its surface. Was wood the only way to go? Maybe, but some of the wood pins were also too smooth, resisting a flour dusting.
The dusting clung best to slightly rough-textured wood, which gripped dough just enough to roll it out. Most of our tapered French models weighed less than the handled pins but had just enough heft for this task.
Should a pin be straight or tapered? One tapered model left pie dough thick at the edges; others rolled evenly. We got out our measuring tape and discovered that the problematic pin started tapering from closer to its middle.
So fat-bellied that it resembled a lozenge, it provided only 4 inches of straight, flat rolling surface. Considering that the bottom of a standard pie plate measures 7 inches across, pins that stay straight for at least 6 inches function best.
The dramatically tapered pin was truly cumbersome when we rolled out stiff gingerbread cookie dough, leaving hills and valleys in its path.
For this task, the heaviest rolling pins with the longest untapered expanse worked best. Plus, using these lighter pins took so long that the dough had ample time to warm up, making it harder to cut out neat shapes.
I learn more from it each time I read it. Something positive that happened to me that nobody noticed was: I got my first year actually off work and touring since I was 15 years old.
The mistake I learned the most from this year was: Believing that my putting out an album meant that I was really living and becoming my own woman.
To feel purpose by way of activism, to feel rested by way of solitude and surrender… I honestly think I had some shit pretty twisted until this year.
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