But one issue that comes up is storage space. Where are you going to put this new toy? Well, the Pin Pair ($39.99) from Chef'n is designed to help a little with that storage issue - it's a French rolling pin and a silicone rolling pin combined.
When it's assembled, the ends of the French rolling pin act as the handles for the silicone pin. With the two together, this has a nice weight, and the silicone surface is supposed to be nonstick. Let's be serious, though. If you have a sticky dough, it's going to want to stick, no matter what the pin surface is.
It'll be less likely to stick to silicone, though, and cleanup is generally easier.
When you want to use the French pin, you just unscrew a ring at one end of the pin, give it a little tap, and the French pin slides out. The French pin is made from beech wood, and it looks as good as any other French rolling pin I've seen - I mean, it's a piece of wood with tapered ends. It's a little longer that the other French pins I have, which should be useful if you tend to work with large pastries
When I first got this, I had some trouble figuring out how to unscrew that one end, but after doing it once, it makes perfect sense and it's pretty easy. And you don't need to tighten the heck out of it to use it - finger tight is fine.
Like most rolling pins, it should be hand-washed.
The product was supplied for the purpose of a review on Serious Eats; this was previously published on Serious Eats.