Without rolling pins, it would be pretty hard to get perfect, even cookies every time. Rolled fondant would be incredibly difficult to work with and biscuits would be lopsided. The rolling pin is a staple in bakeries that is often overlooked, but should never be underestimated. A rolling pin makes a lot of contact with dough in the commercial kitchen. It can easily become covered in little pieces of dough, which is not only a nuisance, but you have to worry about cross contamination between products. A good way to prevent dough from sticking to your pin is to place it in the freezer for around ten minutes or so. Once chilled, remove it from the freezer and cover it in a light dusting of flour. This should help deter those tricky little pieces of dough from sticking to the roller. To keep a wooden rolling pin from warping, remember to never place it in the dishwasher or let it sit in water. The natural wood grains will soak up the water, causing the pin to warp when it dries. Cleaning a wooden roller is quite simple. Brush off any loose piece of dough and then run a damp cloth the length of the pin several times. Once you are satisfied it is clean, dry it with a cloth and place it in a storage drawer.