Rolling Pins

I just bought the slender rolling pin pictured above, on the left. Next to it is my old rolling pin. The one my Dad gave me, after he taught me how to bake an apple pie. Before I even get into the advantages of the French style, tapered pin, let me just say, the Dad rolling pin wins. Much like crazy beats strong, nostalgia beats utility. That may also explain why I have eight to ten partial sets of cracked grandma dishes.

Hoarding aside, I do want to espouse some advantages of the new rolling pin, with the caveat that, so far, I've only used it on pizza dough.

It's nice and light, very easy to handle, and its lightness seemed to give me more control. I like that it has no handles -- that means whatever I'm rolling out won't be cut off by the edge of the pin. And it's super easy to clean. There's no nether-zone where the handles meet the pin.

I wonder if its light weight will work against it for something like a pie crust, where the dough is rolled out out quite thinly. We'll see, I guess. And I've always got the Dad pin.