I use a straight, French pin and have for years. They give maximum feedback and are very eloquent in telling you when you're rolling unevenly. They also allow complete flexibility in how gently you choose to apply pressure. On the other hand, they don't give you much help. The weight of the pin isn't going to do much of the work and you'll have to teach yourself to use even and appropriate pressure. It does take some learning. I have big hands and a fair amount of strength -- rolling pins are finger tip operations for me. All of these things are typical of the tools I like -- so no surprises.
I don't much like the ball bearing pins, because they lack "feel." On the other hand, their weight and balance is supposed to make even rolling easier -- and with fewer passes over the dough.
The tapered pins don't do anything for me, except when doing very small work like dumpling skins.
The silicone covered pins are way cool -- especially if you work in a warm kitchen and flouring your pin as needed is too complicated.
If you liked a ball bearing pin, there's no reason you shouldn't get another.
You bake enough that whatever you choose will soon either end up being totally wrong or a great friend. They're cheap enough that if you make a "mistake" in your choice you can easily fix it by buying another.
Heck, why not get two now?
BDL  |