A rolling pin is such a simple tool that we wondered if there could be much difference among models, but after nearly 20 hours of research and a dozen conversations with bakers and cooks—both professional and amateur—we learned that small variations matter. When we tested 12 carefully selected rolling pins (out of nearly 30 we considered) on three types of dough, the timeless maple 23-inch Whetstone Woodenware French Rolling Pin proved to be a superior tool and a great value. 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.
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