I have a French pin and used it for years. BUT, I've found that I prefer a long straight cylinder pin. No handles, just about 18 inches long and somewhere around 1.5-1.75 diameter. It allows me to roll out pie crust and cookie dough very evenly - especially since I can put those nifty elastic rings on the end that have the desired thickness. Another great tool that I purchased from KA a long time ago. The French pin I may still use for bread dough, but the cylinder is my choice for thin, exacting applications.

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