Growing up, my mother used a handled rolling pin, so naturally I followed suit—until I had to stock my own kitchen. Being a poor college student who wasn’t willing to relinquish baking activities, I was lured by the inexpensive cost of the tapered French rolling pin. And what started out as a way to save money has become an indispensable tool. The French pin is lighter and easier to pivot, which allows more control over a pastry’s thickness and size. It took a few flattened cookies to get used to the slim design, but after rolling pie, cookie, pizza, and tart dough, the benefits of this pin are apparent.

French rolling pin, $13.95

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