"Alan Holbrook" > wrote in message
. 130...
> Is there any real, useful difference between using a tapered rolling pin
> and a non-tapered pin in rolling out pie crusts? Or is technique more
> important than shape?
>
> (Oh, and I apologize for posting something about cooking with no personal
> atacks or political posturing embedded...)

I think it depends on what you are making. I bought tapered for crackers
and my MIL says they are best for pasta. I wouldn't use tapered for
cookies.