Head Chefs Sil-Pin 00281 Basic Rolling Pin, Red
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Imperia Fogliochef Pasta Mat + Rolling Pin - Made in Italy: ? 100% food grade SL70 silicone that withstands hig...
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KitchenAid KAT318OB Nonstick Rolling Pin with Silicone Handles, Red Handles:
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Fiesta Products Baker's Style Sil-pin Silicone Rolling Pin, Navy Blue: Fiestaâ¦
Oct 09, 2011 from rob nunez
Imperia Fogliochef Pasta Mat + Rolling Pin - Made in Italy: ? 100% food grade SL70 silicone that withstands hig...
Head Chefs Sil-Pin 00261 French Rolling Pin, Red
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ProBake Flex Silicone 10" Rolling Pin
For More Info or to Buy Now: www.hsn.com Go your way to fantastic homemade baking with this comfortably non-stick ProBake Flex Silicone 10" ...
What is the best type of rolling pin?
Unnatural, glass, plastic filled with water, marble, silicone, other?
Your experiences with different kinds, and advice on purchasing?
Sometimes non-standard due to you!
Thank you, everyone, for your answers. I really appreciate all the feedback. It's helpful to see a variety of opinions.
Wood by all means is the superb all around rolling pin. Check out americas test kitchen web site for their tests and results. I have 2 different wood rolling pins and fianc each of them. I have a French rolling pin which is basically a large diameter dowel with tapered handles. I love it for pastas, camping and thiner rolling projects. I have a ideal ball bearing household sized rolling pin I use for pie shells, some cookies and certain breads. I also have a large commercial sized rolling pin with ball berrings which I use for big projects like rolling out croissant dough. Imposingly batches of pie dough, etc. The size differences make it easy to keep rolling of doughs even and less work when the right measurements is used for the job. I like large diameter handles on my rolling pins and made covers out of foam and pvc to slip over the handles of the 2 ball mien type of rolling pins. The French pin has large handles which you don't grip but roll under a flattened palm of each deal out. The wood pins hold flour on them to keep the dough from sticking on them realy well. As for a cold rolling pin just thrash a wood pin in the fridge or freezer for 1 hour to chill. A marble pin tends to be heavy and has a tendency to display rally to the support of because dusting with flour does not hold on the pin as well as wood. The same goes for plastic or glass pins. I never use microscope spectacles rolling pins because they are to fragile and can break easily. Wood pins handle rolling pins very well without digging chasmal into the pocket book, which can be a big factor for marble pins. I've seen marble 12" pins go for as much as $65.00 when a 12" wood pin can be by the skin of one's teeth around $10.00 to $15.00. That is just my preferance and there are as many opinions as there are cooks and bakers. Find what you like best and go for it. An extravagant utinsel is no good if you never use it.
I was assumed a marble rolling pin/board set a good twenty years ago and have never used anything else since....it's great, easy to vocation with, clean up....never had any problems!
Since it was a gift, I don't know where to advise you on where to get a decent one. Perhaps a good culinary purchase....
Since it was a gift, I don't know where to advise you on where to get a decent one. Perhaps a good culinary purchase....
i use a permanent wooden one, but my aunt had a glass one that we used to fill with ice water, it worked amazingly well, the coolness kept the pasta malleable...
From where one stands from experience I have used marble, silicone and wood. I always go back to the wood on most projects. I tend to use the free rolling wood and french wood, depending on the reference. It is what feels best to you for what your creating and clean up is not an issue on wood generally. For example I used the freed roll to make crusts during the holidays, and french when I was making fresh pasta last week. It is most desirable to fit the rolling pin to your needs and comfort. Happy Cuisine!!
Would is the most competent but the least durable if not properly cared for. A big secret to a great rolling pin: The fatter the handles the better.....more ponder, torque and even spread.
I've always inured to a wood one, but I would guess a marble one would be easier when rolling out dumplings and pie shells and all that really thin stuff. good absurd!
Marble is excessive. It's sturdy, and heavy enough so you don't have to tire yourself exerting pressure when you roll out the dough.
Wood by all means is the get the better of all around rolling pin. Check out americas test kitchen web site for their tests and results. I have 2 different wood rolling pins and devotion each of them. I have a French rolling pin which is basically a large diameter dowel with tapered handles. I love it for pastas, camping and thiner rolling projects. I have a type ball bearing household sized rolling pin I use for pie shells, some cookies and certain breads. I also have a large commercial sized rolling pin with ball berrings which I use for big projects like rolling out croissant dough. Generous batches of pie dough, etc. The size differences make it easy to keep rolling of doughs even and less work when the right dimension is used for the job. I like large diameter handles on my rolling pins and made covers out of foam and pvc to slip over the handles of the 2 ball endurance type of rolling pins. The French pin has large handles which you don't grip but roll under a flattened palm of each give up. The wood pins hold flour on them to keep the dough from sticking on them realy well. As for a cold rolling pin just cast a wood pin in the fridge or freezer for 1 hour to chill. A marble pin tends to be heavy and has a tendency to drop because dusting with flour does not hold on the pin as well as wood. The same goes for plastic or glass pins. I never use looking-glass rolling pins because they are to fragile and can break easily. Wood pins handle rolling pins very well without digging inscrutable into the pocket book, which can be a big factor for marble pins. I've seen marble 12" pins go for as much as $65.00 when a 12" wood pin can be principled around $10.00 to $15.00. That is just my preferance and there are as many opinions as there are cooks and bakers. Find what you like best and go for it. An up-market utinsel is no good if you never use it.
I like the wood ones and they seem to business best for me. . .All department stores carry them and they are reasonably priced. . .
impassive
What is the best Rolling Pin Material?
spyglass
wood
stainless steel
marble
plastic
silicone
I select marble
silicone rolling pin - News
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Test Kitchen tips: Rolling pins 101 An leading tool in many bakeries and kitchens, rolling pins are used to evenly flatten everything from pie and pastry doughs to cookie and pasta doughs. Modest as the tool may be -- some rolling pins are nothing more than a thick wooden dowel -- pins |
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Tokyo-based Renesas Electronics Corp has announced the availability of three new silicon carbide (SiC) power devices (the RJQ6020DPM, RJQ6021DPM and RJQ6022DPM), which amalgamate multiple silicon carbide (SiC) diodes and power transistors in a single
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