Hi, Kim. I have a number of rolling pins, and use whatever I'm in the mood for, or whatever is best suited to the task. I like my stainless one because it's heavy, rolls well, and can be chilled if I have to work with it in a hot kitchen. I also use a tapered wooden pastry pin, which is useful for things like dumplings or anything you want to roll with a tapered edge. They have the advantage of not having a handle at all, so nothing to break. Wood is fine, as long as it's a dense maple. I am used to having my pin be 18" long with a 10" barrel. It's very useful for determining dimensions when I'm rolling out. The barrel is 10" wide, each handle is 4", so I can see 10", 14" and 18" just by looking down at my pin. Susan

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