I've been baking for 30 years and when I roll out dough I never get it even. My 1/2 inch dough is either an inch or flat flat flat, and how thin is thing anyway? And why do I have little skinny edges and big lumpy middles? Well, now I don't. The Casabella rolling pin spacer bands fit perfectly on my traditional rolling pin, and my french rolling pin.
Now I know exactly where I'm going off, and my 1/2 inch dough is 1/2 inch, my 1/4 inch is 1/4 inch and I use the thin ones for perfectly even thinly rolled dough.
The silicone bands are easily stored, clean up in a snap, there are no nooks or crannies to get dough stuck, and are ready the next time.
Do you ever have one of those aha moments when you wish you'd thought of something? this is one for me, I can't believe how much easier these are to use than getting out my ruler and trying to figure if my dough is thick or thin enough. Maybe now I'll actually start getting the serving amounts some of those recipes list!