Brand
- A Priori Distribution
- Accuweight
- Brod & Taylor
- Browne
- Burlap & Barrel
- Carmel Ceramica
- Casafina
- Chicago Importing
- Cortez Milling Co.
- Crown Maple
- de Buyer
- Dreamfarm
- Earlywood
- Escali
- Falcon Enamelware
- Food Ireland
- GIR
- Hayden Flour Mills
- India Tree
- iSi Flex-It
- Japanese Pantry
- Just Panela
- Kuhn Rikon
- Mad Rose
- Maine Grains
- Manicaretti
- Milk Street
- Palouse Brand
- Pearlman Group
- Pearson Farms
- POD Sale NZ
- Pure Indian Foods
- SAVA Trading Co.
- Soom Foods
- Steen's Syrup
- Tala
- Trudeau
- Umikah
- Vain Vanilla
- Wa Imports
- Wood's Cider Mill
- Zwilling J.A. Henckels
Earlywood Tapered Rolling Pin
Working with Montana-based Earlywood, we designed our perfect rolling pin. The gentle, graduated taper starts off at 1 3/8 inches thick, slimming down to roughly 3/4 of an inch at the ends—perfect for rolling out the flattest, most even crusts. We prefer this French style to American-style ball-bearing pins because the lighter weight provides better control; tapered pins are also ideal for rolling out circles of dough. (Rotate the pin in an arc with the right hand while keeping the left side of the pin stationary.) In addition, we prefer longer pins that can handle a full pie crust, so we designed this model to be 20 inches long. Finally, a rolling pin has to be just the right weight: heavy enough to do the work for you but not so heavy that you lose touch with the dough underneath. This pin is a perfect one pound. Earlywood’s dark, dense hardwoods feel good in the hand and won’t dent if used to crush ice or flatten cutlets. For an especially sturdy rolling pin that is destined to become a family heirloom, we recommend the Mexican ebony. Not only does it have a gorgeous dark luster that will add interest to your kitchenware collection, the wood is also nearly indestructible.
Working with Montana-based Earlywood, we designed our perfect rolling pin. The gentle, graduated taper starts off at 1 3/8 inches thick, slimming down to roughly 3/4 of an inch at the ends—perfect for rolling out the flattest, most even crusts. We prefer this French style to American-style ball-bearing pins because the lighter weight provides better control; tapered pins are also ideal for rolling out circles of dough. (Rotate the pin in an arc with the right hand while keeping the left side of the pin stationary.) In addition, we prefer longer pins that can handle a full pie crust, so we designed this model to be 20 inches long. Finally, a rolling pin has to be just the right weight: heavy enough to do the work for you but not so heavy that you lose touch with the dough underneath. This pin is a perfect one pound. Earlywood’s dark, dense hardwoods feel good in the hand and won’t dent if used to crush ice or flatten cutlets. For an especially sturdy rolling pin that is destined to become a family heirloom, we recommend the Mexican ebony. Not only does it have a gorgeous dark luster that will add interest to your kitchenware collection, the wood is also nearly indestructible.
#changethewayyoucook
