Rolling Pins
Rolling pins traditionally come in two styles; those with handles and those without. Whether they're straight or tapered, the surface of a rolling pin should always be smooth in order to prevent sticking and to resist the absorption of fats/moisture. Every pin is designed with a fair amount of heft, which provides an even balance and good flattening force.
The classically designed American rolling pin comes with two handles on either side, and a heavy wooden cylinder that turns independently between them on ball bearings. Because of its weight, it requires little pressure which makes it ideal for rolling out heavy doughs.
The French pin however is made longer than the American rolling pin, and is made more lightweight and without handles. The cylinder of a French pin can be tapered or straight, allowing the baker to be closer to the dough with a wide range of maneuverability. Perfect for working with cookie and pastry dough.
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