I have my Mamaws old wooden rolling pin. The handles were already off when I got it. I also have a stainless one that works pretty well if both the dough and the pin are chilled.

I love my marble rolling pin and marble slab if it is floured. It is Pretty good about sticking.

I had several rolling pins: wood with handles, wood without handles, and marble with handles. Got tired of dough sticking to the wood. Marble was too heavy. And I couldn't immerse the two with handles for fear of messing up the bearings, which left me feeling as if they were never really clean. Last year I bought a French style stainless steel pin and gave the others away. It is so lightweight! The dough doesn't stick. And it is a breeze to clean and dry. No nooks or crannies.

Mine is an antique wooden one with handles (they don't rotate separately) that my mother gave me over 50 years ago -- I adore it! But as far as the pastry sticking, I roll mine between two pieces of parchment. No need for extra flour, and easy to transfer to pie plate...

I may want to try the stainless sometime. For years I used wooden with a floured cloth cover. My sis convinced me heavier was better....some weight in the pin itself meant less work, and she baked much more than I in those days. My next rolling pin then was marble and I roll crusts on a floured rolling mat. With the recipe I use most often, I lightly dust the top of the dough with flour before beginning. I do a pretty good job with the marble and have had it several years - but would not be opposed to looking into the stainless.

You know how socks get eaten up by the dryer? Well, don't through out the stray. Use it as a rolling pin cover. Works great.

Thank you for sharing. I may try the rolling pin cover and/or the French stainless steel pin. Donna, do you chill the pin?

I've had a marble rolling pin for at least 25 years. I love it. Super easy to clean and the weight is a big advantage over lightweight ones. I recently bought a cover to use on it, but for years I just used a knee-high stocking to cover it - no sticking at all. Works perfectly.

I like this rolling pin from Joseph Joseph, but I usually just use my small roller from Pampered Chef. I've had mine for soooo long. It's one of the originals - it's all wood and when you flour the roller, nothing sticks to it.

Lindsey, I am extremely interested in that hand roller! My intuition tells me that it will be very easy for me to use for all kinds of dough.

Forgot to say I also use a piece of plastic wrap on the crust when rolling it out and it works great

I have a few rolling pins. One is marble, seldom use it, so heavy the regular size wooden one, one covered with a plastic type stuff, and a very big wooden rolling pin. I like it the best. Never used a cloth pastry mat or cover, just a bit of flour. Once in a great while, some parchment paper. I do not like plastic wrap or waxed paper. My pies are usually bigger than the width of the plastic wrap or waxed paper it seems.

Sue

Mine has great sentimental value-my Dad (gone since 1998) made it for me in his basement workshop.It's maple, heavily oiled so the dough doesn't stick. with the handles all in one carved piece. He made three one year as Christmas gifts for his daughters. I treasure mine.

had one with red handles for years. then found a "French" rolling pin. i rarely have anything that gets rolled out, and that pin just seemed a bit more "foodie" ;) if i had a gun held to my head and was told to make pie crust from scratch... was nice knowing all of you!

once made pastry crust for a beef Wellington... couldn't CUT thru it!!

ROFL, Anoriginal! Thank you for my biggest laugh of the day!

I have a pie crust recipe that a teacher gave me close to 30 years ago that I've used ever since. I usually name my recipes after the person who gave it to me, so it's "Marge L-'s pie crust".

Speaking of which, I have a recipe card for meat loaf titled "Grandma Barber's Meatloaf". My mother's recipe card show's "Mom's meatloaf". My mother passed away last year. I took a picture of the card this summer when we were staying with my father for awhile. Someday I will add that card to my own recipe binder and have both in there.

I have a single piece of wood rolling pin that is one of my first "grown up" purchases. Nice and smooth and wide. It's rarely been washed, mostly it comes clean with a good rub down with a clean cloth. A few years ago I bought a "flour wand." It's great for when you want a fine, even sprinkle of flour on a sticky dough.

I LOVE my marble rolling pin. It's cold and heavy. If the dough has lard/butter/veg shortening, it doesn't stick as much. Also I roll on my granite counter tops. For dim sum or Mexican meat pies(no oils), I use a little 1" round wooden one(DH made it for me out of a dowel).

Tupperware makes one you fill with ice. I haven't tried it. I try "not" to buy anything plastic.

I use my Mom's wooden rolling pin and I find if my dough is cold it does not stick. I also had a big rolling pin made out of one piece of wood by a Mennonite furniture maker. I also love my silicone rolling matt

I have my late mothers - probably dates to 1940. It has handles. It's the best I've ever used.

Was not fond of the tupperware rolling pin........tried it a hundred years ago. I love their pastry sheet and usually use that with a rolling pin cover. Today I used a stray sock in the laundry basket. Just cut off the foot and used the leg portion. I was just making a 9" pie so I used parchment paper which worked as well as the pastry sheet and I didn't have to wash it. The nice thing about the pastry sheet and parchment paper, when you have finished rolling the crust, flip it in half and peel back the paper or sheet. then flip to the other side and peel back. Never need any flour.

Rhizo, if you're referring to the Pampered Chef roller, yes, it's very handy! The smaller end is great for rolling the dough in the pie plate -- to make sure that it gets up against the "join" of the bottom to the side of the pie plate.

As I said in my original reply, I've had mine for a very long time -- since early 1990s. Apparently Sur La Table is selling one for $10 that is also wood and looks nearly identical to the original Pampered Chef roller that I have. The current model of the Pampered Chef roller is $19.50.

Georgysmom -- the Tupperwear rolling pin may not have been great as a rolling pin, but it was great to take eggs in on camping trips!

LOL Lindsey. As they say, necessity is the mother of invention.