Review on 18 Inch French Rolling Pin for Baking - Gifbera Premium Quality Beech Dough Roller Utensil for Pizza, Bread, Pastry, Fondant - Enhance Your Baking Experience! by James Shavers

I'm a pretty good cook, but hardly a brilliant baker. For all baking attempts I was lured into, I used a rolling pin that was over a hundred years old and inherited from my great-grandmother. I love it - more for the story I suppose than for its usefulness. But all the cooking videos flickering across my screen seem to use the simpler, one-piece French dough sheeter; a wooden stick that tapers at the ends and may allow for a little more muscle during the baking process. Here, in the middle of a pandemic, as I'm baking more like all Americans seem to be doing, I thought I'd try a new tool. Concerned that the new rolling pin might not feel as comfortable to me, I looked for the cheapest version because I figured I could trade it in anytime I liked the new technique. I stumbled upon this solid clean wooden needle. As far as I can see there is no reason for the exchange. I like it. And I like it the way it is. I assume you are too.