How to choose rolling pins
• Consider the quantity of dough you will be working with; this will affect the length of the rolling pin. The greater the amount of dough, the further you will need to spread it, so a longer rolling pin will be most useful. Shorter rolling pins are best used for smaller, more delicate things such as pastries.
• Decide whether you prefer wood, plastic or metal. Wood has a sort of artisan charm and specific feel to it but takes longer to dry between uses. Plastic may be best suited to wetter dough or beginner bakers, due to its non-stick surface. In professional circles, metal or stainless steel options are considered the most hygienic and quick drying.