A rolling pin is a long, cylindrical device used to flatten dough for pie crusts, cookies, pastries and other treats. There are many different rolling pins on the market today, in a variety of sizes and materials. The most common rolling pins are those made of hardwood, but they also can be found in plastic, glass, rubber, silicone and even marble.

Thanks to a thin handle on either side of the rolling pan, hands don't have to touch the dough underneath. Rolling out dough isn't a completely hands free task, however. If the dough sticks to the rolling pin, the chef will have to sprinkle a little flour on the offending area so the dough easily peels off. If you want to avoid this type of sticking, you should opt for a rolling pin made of either metal or marble. These can be placed in the freezer for a few minutes to chill before using. A cold rolling pin is less likely to stick to dough. Many marble, glass or silicone rolling pins can be filled with water to keep them cool.

Many chefs prefer a "French" rolling pin, which is one without handles. Proponents of this rolling pin claim that it allows them to work the dough more easily. A heavier rolling pin is usually preferred over a lighter pin as it's easier to flatten dough with. Choose what works best for you, though. The rolling pin should glide easily over the dough and flatten it without a lot of straining and pushing. The handles of the rolling pin should fit comfortably in your hands and move freely while you roll dough.

It is interesting to note that many chefs use a rolling pin for tasks other than rolling dough. For instance, if they want to crush crackers, cookies or nuts, they place the food in a paper bag and beat it with a rolling pin until it's completely crushed. A rolling pin can also work in the same manner as a meat tenderizer; use the rolling pin to pound thin cuts of meat such as cutlets.

If you're in the market for a rolling pin, take the time to visit a store selling several different models. Find one that feels comfortable in your hands and ask those in charge for recommendations. Soon, you'll be rolling out dough like a pro!