On 11/24/2015 3:11 AM, Alan Holbrook wrote:
> 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 prefer a non-tapered rolling pin for an even crust (or whatever else I
am using it for). Incidentally, my grandmother always used a heavy
glass rolling pin (non-tapered). She would fill it with ice for some
purposes.

MaryL