Most helpful customer reviews

110 of 110 people found the following review helpful.
Functional, and useful.
By Ira Carmel
This style of tapered rolling pin is far more useful than the conventional flat rolling pin for making pie doughs, pizza doughs, calzones, and other rolled out baked goods. The idea is that the tapered aspect of this rolling pin creates what I call a "dough front" which migrates around in a circle as you turn the dough and it is rolled. As you turn and roll the dough it maintains a consistant thickness as it is rolled out. This technique is not possible with a flat rolling pin. This kind of rolling pin greatly reduces the "cracking" of pie doughs associated with flat rolling pins.

Without getting into the mathematics of elasticity of substances, and the conversion of spheres into circles, I will just say that the tapered aspect of this rolling pin makes the conversion easier, more repeatable, and less prone to variable thicknesses of the final product. Combine this rolling pin with a board with sized circles and you are well on your way to becoming a super pie maker.

See a good cook book like "Cooks Illustrated" for more information.

This rolling pin is what is advertised, it was inexpensive, and of fine quality.

Sincerely,
Ira Carmel

39 of 39 people found the following review helpful.
great little rolling pin
By Kevin R. Grimm
This rolling pin is small, light weight, and rolls dough out nice! I would recommend putting some oil on it, every now and then, to keep it looking nice.

46 of 47 people found the following review helpful.
Best rolling pin I've owned
By James Schroeder
After doing a quick check I discovered that I had collected no less than 12 rolling pins over the years!

Wood ones, metal ones, marble ones.....with handles, without handles....obsession?

But once I got my hands on this beauty, the remainder were thoroughly cleaned and dispatched to Goodwill.

If you do pastry or any baking needing a rolling pin....this is the one to have!