A heavy rolling pin will help you manage larger amounts of fondant; at work we have 3 18” heavy duty pins that really help make quick work of rolling out more than 5# of fondant (we roll ours on stainless steel tables dusted with cornstarch); we also have the large plastic pin from Wilton but a lot of the staff prefer the wooden ones, it just depends on what you like and how it feels in your hands. With a heavy pin, the pin is doing most of the work; with a lighter one, your strength is what is doing the most work. For rolling pastry, my favorite pin is a french pin but I don’t like it for rolling large amounts of fondant because I can control the pin with handles better (for small amounts it’s fine). We also have the small plastic ones (about 8” long) for small detail pieces; as well as a shorter, smaller wooden pin. Fpr me, I found the biggest difference in how much easier it was to roll, was when I was helping a fellow pastry chef and she rolled hers out on the stainless table with the heaviest pin I’d ever lifted! After that, I bought my own heavy duty pin and started to use the stainless steel table rather than a counter top.
