Marble Rolling Pin Care
If you are rolling a big rectangle or oval and quick pivoting doesn’t matter, a dowel may work a tiny bit better than a tapered pin. Read the instructions accompanying a glass rolling pin for water temperature.
The first time we rolled out a pie crust with it, we had to dust it with flour only twice compared to three to five times for all the other pins. If you already own a rolling pin that you like, you needn’t fret over getting a better one: the best rolling pin is one that you are comfortable with. Once you go to the french tapered style of pin you have eliminated the only feature of marble pins that makes them usable, which is the fact that your hands are not actually touching the rolling portion of the tool. Kinda scary all the things that you never see until you are looking for them.
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This pin is extremely effective at rolling out pastry dough, thanks to its heavyweight marble construction. Silicone is recommended for rolling fondant, but in our experience, a well-seasoned wooden pin dusted with confectioner’s sugar works just fine. Many rolling pins are made from a single piece of wood or other material.
Both have a different feel and you may prefer one over the other, or even find that they work well for different tasks in the kitchen.
They work better than any of the various gimicks and alternatives out there.
Marble Rolling Pin Care
Baking expert Tim Brown gives the chef some advice on how to pick out a rolling pin for baking.
Marble pins with handles, while not that versatile, still have their uses in baking. It also seems likely to break your toe or crack in half if you drop it.
This pin is less expensive than our top pick, and more widely available, so it may be a more practical choice for some readers. A non-stick rolling surface will make it easier to roll over the dough. Rolling pins are tinged with nostalgia for real or imagined mothers and grandmothers, and they are your tactile connection with the dough you shape. We are looking to upgrade and my first inclination was to buy marble, mainly due to durability and option to cool/freeze. Contrary to what one might expect, it was just as effective as the other tapered pins at evenly rolling out large surfaces.
The beeswax-polished walnut wood is not only a striking color, but the wood also has a more porous surface that holds a dusting of flour longer than any other rolling pin we tried. We were intrigued to find a marble pin without handles, but are still concerned that marble isn’t as versatile as wood. Flour doesn’t adhere well to this pin like it does with wood, but it can be dusted directly on the dough instead.
The shape of the pin allowed for rolling out large surfaces smoothly, as well as truly round discs.
The surface should feel very smooth, but not so slick that flour won’t adhere. Wash them by hand by wiping with a damp cloth and air-drying. Most rolling pins should not be placed in the dishwasher, ever. When most people think of a rolling pin, they conjure the image of a wooden one with two handles, but the experts we interviewed and novices we tested with agreed that a pin without handles gives a better sense of the dough and is a better tool if you are baking for hours. Less dough stuck to this pin than on inexpensive wooden ones, but what did stick was harder to remove. Fussing with unscrewing the set and screwing back on the desired spacer was a hassle and we could imagine losing them in our kitchen. A pastry cloth and rolling pin cover are pastry essentials in my book. Some high-end rolling pins are made from other hardwoods, like walnut or cherry, while the cheapest pins use beechwood.
They are always easy to clean and they are usually very well balanced.
The spacers are built like plastic washers held on with a plastic bolt. Plus, it’s good-looking and sturdy enough to last a lifetime.
Pins made from thermally conductive materials such as marble, stainless steel, and glass are meant to be chilled (or in some cases filled with ice water) before using so that they won’t warm buttery dough. A good pin shouldn’t be so so heavy that it cracks a flaky piecrust, or so light that you have to lean your whole weight into it to get any work done. Less expensive rolling pins may be perfectly functional tools, but this is a beautiful object to have in your kitchen that will last a lifetime with proper care. On the downside, while these rolling pins are marvelous to look at, they are very heavy and can really squash delicate pastry. Wood and silicone are the most affordable and versatile materials.
Conductive materials like marble and metal might be good at getting cold, but they are also good at getting warm quickly. His marble rolling pin uses steel berrings, something many of the others do not. It feels like a special object that you will want to care for well and keep forever.
The ends are gently rounded off instead of bluntly cut like a mass-produced pin.
The hard maple surface has a smoother finish than a basic mass-produced rolling pin, which keeps dough from sticking and makes it easy to clean. Finally, think about getting a heavier pin (but not marble, which can be overly heavy and hard to use if you’re not accustomed to the weight). But if you are setting up your first kitchen or don’t want to spend too much, this is a good choice.
The marble is high quality bright white with specks of color. A rolling pin can be improvised using a clean glass bottle if you don’t have one.
There are plastic, silicone, and other non-stick surface rolling pins. Still other barrels (usually made from glass or metal) are often hollow so they can be filled with cold water or ice; these pins are also used to keep the dough chilled as it’s rolled.
The roller is a round cylinder of wood attached to an internal axle, with two handles at the end to push on to make it roll.
Like a cast iron skillet, a rolling pin can become seasoned with use, but mineral oil gives you a head start and can compensate if you have to wash the wood with soap. Its weight was similar to our top pick: light enough not to crack or dent fragile dough, but heavy enough to help the work go quickly with less muscle. We had no trouble rolling out large surfaces in spite of its unusual shape (or maybe because of it). We preferred the simplicity of dowel and tapered pins which have no bearings to wear out and no cracks for flour to collect in. Heavy-handled pins do more of the work for you by providing more leverage but give you less of a tactile sense of the dough. And if precise dough thickness is important to you, a dowel pin with a set of spacers is the best choice. Choosing the right rolling pin for your needs isn’t as straightforward as it might seem; there are different types and materials, each with their own good points. If it’s tapered, look for a straight section in the middle of seven inches or more, or look for a very gradual arc across the whole pin. It’s often used in professional and teaching kitchens because it is cheap and good.
Rolling pins can become both an obsession for the kitchen tool collector and a source of great pride for the cook who delights in baking. Weight and diameter are subjective: light, narrow pins are more agile, while heavier pins do more of the work for you. A handled pin is the most familiar style for most people, and you shouldn’t feel bad about sticking to it if it feels more comfortable.
Check that it can be chilled if needed and that its surface is safe. Marble pins are beautiful but heavy, making them hard to maneuver and causing some kinds of dough to crack. Perfectionists may appreciate this pin for rolling to a precise thickness, as it can be fitted with spacers (essentially color-coded rubber bands of various thickness). If you do get one, be sure its internal axle is very solidly attached and not likely to wobble off course.
The naturally dark walnut wood stands out beside the golden maple of most other rolling pins, and it’s both smooth and porous, so it holds a dusting of flour longer than any other rolling pin we tested. A brass hanging ring embedded in one end emphasizes that this is an object you’ll want to display.
This gives you the opportunity to change rolling pins between baking recipes and to show them off on display.
The spacers did feel a little awkward, as it was hard to find a placement where they didn’t interfere with your grip or make tracks in the dough. I don’t have room for useless duplicates, silly gadgets, or junk.
The surface of the pin was not as smooth as our main pick, so it required more dustings of flour and it took more effort to clean.
Some cooks swear by marble for rolling out pies, but it’s too heavy for some kinds of dough, and not versatile enough to be the best all-around pin for most readers. Stubborn bits of dough can be scraped off with a bench scraper, but be careful not to gouge the wood.
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Dusted with a little flour, the pin shouldn’t stick to your dough. Walnut is more porous than the maple most rolling pins are turned from; when we dusted the pin with flour, it visibly collected in the grain of the wood. On the downside, your hands touch the dough; some people enjoy this “dough feel” as a technique in itself, but touching too much risks heating the dough from your hand warmth, so you need to work quickly. Finally, store the pin in a safe, quiet place, where the pin won’t bump into other tools (nicks or scratches on the barrel can hurt the pin, preventing it from rolling a smooth dough). Rolling pins are an essential baking tool and they’re frequently displayed in the kitchen as a work of art in themselves.
The reviewer pointed out the problem with silicone – it’s very static-electricity prone and lint and dust stick to it like crazy. I read high reviews, saw how pretty it was, and imagined that if marble countertop is ideal for pastry dough, then a marble rolling pin would be doubly ideal. However, she wants something that will help prevent pie crusts and such from sticking to the pin. Its dark walnut color looks fancier than other rolling pins, but the singular features that distinguish it as a truly special hand-crafted object are the brass hanging ring and softly rounded ends. It’s more agile than a handled pin, doesn’t stick to the dough as much as cheaper models, has just enough heft to do some of the work for you without smashing fragile dough, and is one of the easiest to clean.
The best way to clean your rolling pin is by wiping it with a dry dish towel. You can wash your pin with a soapy sponge if you need to, then rinse it and wipe it dry. But it’s ideal for rolling oblong and rectangular shapes and can be fitted with spacers to help achieve precise thickness. For someone without a lot of strength or leverage, like our 10-year-old tester, the extra weight helps with the work. We also opted not to test glass or metal pins, and we generally eliminated anything under 12 inches. We put our rolling pins to the test with three different kinds of dough to see how they performed on a variety of textures and shapes. With a tapered pin, you are going to constantly be transferring your body heat to the pin through your hands making the marble warm (even from a chilled state) in a remarkably short time.
Bamboo is very light, so it is not ideal for a rolling pin—you want just enough heft to help with the work. It’s one of the millions of things they sell that you never notice until you look for it. Glass rolling pins are made so that cold water can be poured inside them to keep them chilled for rolling the dough.
The heaviest of the tapered pins, it flattened dough with less effort than narrower lighter models, but it wasn’t so heavy that it cracked or dented the dough (as handled pins sometimes did). As for the marble one, he thought it could break a toe if you ever dropped it. Maple and beech wood, the most common hardwoods used for rolling pins, provide good value, durability, and a pleasing weight. In this case, you need a long rolling pin, longer than the average sizes. It would be a wonderful gift for the baker who has everything, and a fitting choice for a beautifully appointed kitchen.
Cooking Basics Of Rolling Pins
It glided across flaky pie crust, requiring fewer applications of flour than the aforementioned pins. No off flavors that way and the flour is so worked into the fibers that it is even likely to stick without the use of additional flour. It should feel smooth but not slick, be at least 18 inches long, and if it tapers, look for a very gentle arc or a seven-inch straight section in the middle. It would be an impossible feat to review all of them, but you can assess any pin you come across based on the criteria we’ve set out. While function is the most important aspect of any kitchen tool, aesthetics make a difference in how you relate to it.
Rolling Pin Care .
Home Kitchen Best Rolling
That said, this is the only pin we tested that could be soaked in soapy water or run through a dishwasher.
The wood is beautiful, but it was so slick that flour didn’t adhere like it did to the other wooden pins, and this pin was the most difficult to scrape clean. How often you should oil or buff your pin depends on how often you use it and the climate you live in; when the wood looks pale and feels rough like dry skin, it’s time to care for it.
The beauty of silicone rolling pins is that they don’t stick and they’re really easy to clean. Aluminum pins can discolor eggy dough; neither metal nor glass hold flour well.
This dowel-shaped pin isn’t quite as agile as our main pick for making round shapes and needs to be dusted with flour more often.
The unique torpedo shape with only 7 flat inches (in contrast to the 12 inches on our main pick) was too extreme for good handling or smooth rolling. We had more problems with dough sticking to it than with similar pins, and the manufacturing felt cheap. It feels much smoother in your hand than a basic rolling pin and even slightly smoother—almost velvety—compared to the other hand-finished pins. A generic set of spacers (essentially rubber bands of various thicknesses), which won’t work on a tapered pin, can help novice bakers roll to a precise thickness and avoid making one section thinner than another. Instead of a straight section in the center that tapered towards the ends, like all the other tapered pins we tried, this whole pin is shaped in an arc.
The reviewer wasn’t crazy about the glass rolling pin he tested. However, it may be time to upgrade if you find yourself struggling with sticking or cracking dough, a pin that’s difficult to maneuver, or a handled pin that spins in place instead of rolling smoothly across the surface.
If you are rolling a big rectangle or oval and quick pivoting doesn’t matter, a dowel may work a tiny bit better than a tapered pin. Read the instructions accompanying a glass rolling pin for water temperature.Subscriber Stone Restoration Blog
The first time we rolled out a pie crust with it, we...
The first time we rolled out a pie crust with it, we...