That $80 French rolling pin was a complete waste

Bought one of those tapered French rolling pins from a fancy baking supply site. Thought it would level up my pie crust game. First time using it, the thing split right down the middle after I rolled out one batch of dough. Contacted customer service and they said it was "normal wear and tear." $80 down the drain. Anyone else had bad luck with those high end rolling pins?

2 comments

2 Comments

thompson.christopher5h ago

Have you tried contacting your credit card company for a chargeback? That sounds like a legit defect, not wear and tear. I had almost the same thing happen with a $60 pin from a popular brand, split after three uses. The company tried to tell me the same thing about normal use, but I pushed back hard and they finally refunded me after I posted photos on their social media. Something about the way these are constructed makes them weak in the middle, especially if they're not properly dried before assembly. My advice is to go get a solid maple rolling pin from a restaurant supply store for like $15, it'll last forever and you won't cry if it gets dinged up.

the_miles2h ago

Man, I used to be all about those fancy boutique rolling pins, thought the price meant quality every time lol. But @thompson.christopher your story about the $60 pin splitting is making me rethink everything. I had a similar one that warped after like a month of light use, and I just assumed it was my fault for not storing it right. Now I'm wondering if it's just how they're made, like you said with the moisture thing. I might have to check out that restaurant supply store idea cause my wallet can't take another $50 lesson.