Engineered for precision baking and pastry work, the Crest Stainless Steel Rolling Pin delivers professional-grade performance for home and commercial kitchens. Available in two versatile sizes—13 inches and 20 inches—each pin features a smooth, non-stick stainless steel barrel that glides effortlessly over dough, ensuring even thickness and consistent results.
The heavy-duty construction resists warping and maintains its shape through years of use. Comfortable handles provide secure grip and control, while the durable finish prevents rust and staining. Easy to clean and dishwasher-safe, this rolling pin transitions seamlessly from everyday baking to special occasion pastry projects.
Choose the 13-inch size for intimate gatherings and detailed work, or opt for the 20-inch model when rolling large sheets of dough for breads, pizzas, and elaborate desserts. An essential addition to any serious baker's collection.
1 × Crest Stainless Steel Rolling Pin — in selected size (13-inch or 20-inch)
General Specifications
Product Name: Crest Stainless Steel Rolling Pin
Brand: Crest
Vendor: Kaka Bawa Sons
SKU: 775251-01
Price: PKR 1,400 (Compare-at: PKR 1,560)
Available Sizes: 13-inch, 20-inch
Barrel Material: Stainless steel — smooth, rust-resistant, non-reactive rolling surface
Rotation Mechanism: Precision bearing rotation — the barrel rotates independently of the handles on internal bearings, allowing the roller to glide over dough with minimal hand pressure and even force distribution
Handle Design: Fixed handles with comfortable grip; barrel rotates freely between them via bearings
Dishwasher Safe: No — wipe clean with a damp cloth only; water will damage the bearing mechanism
13-inch: a versatile everyday size suited for individual roti, small pastry sheets, cookies, tarts, and detailed pastry work; compact enough for comfortable use in most home kitchens and suitable for smaller portions and everyday baking tasks
20-inch: a large professional-scale pin for rolling wide dough sheets, pizza bases, naan, large pastry crusts, and bread dough; ideal for anyone who regularly works with large portions or needs to roll out big sheets in fewer passes; also suited to commercial kitchen use
Features
Precision bearing rotation for effortless, even rolling — unlike a standard fixed-barrel rolling pin where the handles and barrel move as one unit, this pin uses internal bearings that allow the stainless steel barrel to rotate freely and independently of the handles; this means the barrel glides over dough with the natural rolling motion of the dough’s resistance rather than requiring the baker to drag the barrel manually; the result is significantly less hand and wrist fatigue during extended rolling sessions, more even pressure distribution across the full width of the dough, and consistently uniform dough thickness that is harder to achieve with a fixed-barrel pin
Smooth stainless steel barrel for clean, precise dough contact — the polished stainless steel surface is non-reactive, does not absorb odours or flavours, and does not warp, crack, or swell the way wood can over time; when lightly floured, the smooth barrel glides across dough without dragging or tearing, producing a clean, even sheet in every pass
Heavy-duty construction for professional durability — the stainless steel body and bearing mechanism are built for repeated heavy-duty use in home and commercial kitchens; unlike wooden pins that can split or crack over time, or silicone pins that lack weight and precision, the stainless steel construction maintains its shape, weight, and rolling performance indefinitely with correct care
Rust-resistant stainless steel surface — the stainless steel barrel is resistant to surface rust and corrosion under normal wiping-clean use; the bearing housing is the component most vulnerable to moisture, which is why the no-tap-wash rule is critical; the barrel surface itself will remain clean, bright, and rust-free with simple wipe-clean maintenance
Two sizes for full kitchen coverage — the 13-inch covers everyday roti, individual pastry, and compact baking tasks; the 20-inch covers large-scale tasks, professional baking, wide pizza and naan bases, and anyone who wants a professional-grade rolling width; owning both provides complete coverage for all rolling tasks
Premium alternative to wood for serious bakers — stainless steel bearing pins are the professional baker’s choice because they combine the weight and even pressure of a heavy pin with the precision of bearing-assisted rotation, producing results that are difficult to achieve with a standard wooden or silicone pin; this is a meaningful upgrade for any baker who rolls dough regularly
Use Cases
Roti & chapati: rolling perfectly round, evenly flat rotis with bearing-assisted smooth rotation that reduces wrist effort over many consecutive passes — the 13-inch size is most popular for this task
Pastry & pie crust: rolling shortcrust, puff, or flaky pastry to a precise, uniform thickness with the even pressure distribution that bearing rotation provides
Pizza bases & naan: rolling wide, thin dough bases quickly and evenly with the 20-inch pin; the bearing rotation makes wide rolling significantly easier than a fixed-barrel pin
Bread dough: rolling and shaping bread dough that requires firm, even pressure across the full width; the weight of the stainless steel barrel provides natural downward force without extra effort
Professional & commercial kitchen use: a durable, high-performance rolling pin for professional bakers, pastry chefs, and commercial kitchens where rolling quality and durability under heavy use are priorities
⚠️ Do NOT wash under a running tap or submerge in water — this pin rotates on internal bearings; water entering the bearing housing will cause the bearings to rust and seize, permanently damaging the smooth rotation mechanism; this is the most important care rule for this product
Clean with a damp cloth only — after each use, wipe the stainless steel barrel and handles thoroughly with a clean damp cloth, then follow immediately with a dry cloth to remove all moisture; this is the correct and only recommended cleaning method
Do not place in the dishwasher — dishwasher water and steam will penetrate the bearing housing and cause irreversible rust damage to the bearing mechanism
Dry immediately and completely after wiping — do not allow any moisture to sit on or around the handles or barrel ends where water could track into the bearing housing
Flour lightly before use to prevent dough sticking — dust the stainless steel barrel with flour before rolling; the smooth stainless surface releases cleanly when floured and wipes off easily after use
Store in a dry location — keep the rolling pin in a dry drawer or utensil rack away from steam, moisture, and sink splashback areas to protect the bearing housing from ambient moisture
Crest Stainless Steel Rolling Pin | 13 & 20 Inch
1,400.001,560.00
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Frequently Asked Questions
This rolling pin uses internal precision bearings that allow the stainless steel barrel to rotate freely and independently of the fixed handles. When rolling dough, you grip the handles while the barrel glides over the dough’s surface, driven by the natural resistance of the dough rather than your hands dragging the barrel. This delivers three key benefits: significantly less hand and wrist fatigue during extended rolling, more even pressure distribution across the full width of the dough, and more consistently uniform dough thickness compared to a fixed-barrel pin where uneven hand grip directly causes uneven thickness. It is the same mechanism used in professional-grade rolling pins and makes a noticeable difference especially during repetitive tasks like rolling multiple rotis.
No — do not wash this rolling pin under a running tap and do not place it in the dishwasher. The pin rotates on internal bearings, and water entering the bearing housing will cause the bearings to rust and seize, permanently destroying the smooth rotation. The correct cleaning method is to wipe the stainless steel barrel and handles thoroughly with a clean damp cloth after each use, then immediately dry with a dry cloth to remove all moisture. This is sufficient to remove flour, dough residue, and light grease. The stainless steel surface cleans quickly and easily with this method and does not require washing under water.
The 13-inch is the right choice for most everyday home baking tasks — it handles individual roti, chapati, biscuits, small pastry sheets, tarts, and cookies comfortably and is easy to manoeuvre in a standard home kitchen. The 20-inch is for larger tasks — wide pizza bases, naan, large pastry sheets, and bread dough that needs to be rolled to a wide, thin sheet in fewer passes; it is also better suited to commercial or professional kitchen use where high-volume rolling is required. If your primary use is daily roti or standard home baking, the 13-inch is the more practical everyday choice. If you regularly prepare large portions or work professionally, the 20-inch is the better investment.
There are two key differences. First, the rotation mechanism: a standard wooden pin is a fixed barrel — the entire pin rotates as one piece in your hands, requiring you to control both grip and rolling force simultaneously. This bearing pin has a barrel that rotates independently of the handles, meaning the barrel glides naturally over the dough while your hands simply guide direction and pressure — less wrist strain and more even results. Second, the material: stainless steel does not absorb flavours, odours, or moisture, does not warp, crack, or need oiling the way wood does, and stays naturally cool for pastry work. The trade-off is the cleaning restriction — bearings require wipe-clean care rather than washing under a tap.
Stainless steel has a smooth, non-porous surface that releases dough cleanly when lightly floured, similar to a well-maintained wooden pin. Dust the barrel lightly with flour before starting and re-flour as needed between passes. The smooth polished surface means dough does not grip or drag the way it can on a textured surface. For particularly sticky doughs such as soft pastry or very hydrated bread dough, you can also roll between two sheets of baking paper, which eliminates sticking entirely without adding extra flour. The stainless steel surface wipes clean easily after use with a damp cloth, removing all flour and dough residue quickly.
