A rolling pin is a handy tool for rolling out various types of dough, like cinnamon rolls, pizza, and cookie dough. It helps to flatten the dough evenly, which prevents uneven baking or burning. You can also use it for rolling out puff pastry and scones.

Tapered pins (known as biconical, French, or Italian rolling pins) are loved by pastry chefs and found in many professional kitchens. Their clever shape makes them very easy to roll and they work with all types of pastry, including cookie dough. They are also the go-to for rolling yeasted doughs, especially pizza.

Tapered and dowel rolling pins have different strengths, which you can read about above. If you want ultimate maneuverability and precision for rolling out a near-perfect circle of pie dough, opt for tapered. If your priority is super-even and level slabs of dough, like for cookie cutouts or tart shells, choose dowel.

Opt for a walnut or maple wood rolling pin, which glides easily and provides the right amount of weight. “The JK Adams rolling pins have great heft, and, at under $20, will last you a lifetime,” recommends Saffitz.