Any opinions on this rolling pin vs a French wooden rolling pin?

You'll see comments about steel's ability to come to work cold, but I cheerfully put my rock maple pin in the freezer. It takes longer, but wood gets just as cold as steel, and it's more pleasant to handle -20° wood than -20° steel. The whole point is to keep butter solid while rolling, its fat & water sequestered from the flour. A cold pin isn't to cool the dough but simply to add as little heat to it as possible. Either does that. In fact, alacrity is probably more important than conduction or temperature, so whichever one you wield most adroitly is best.

What kind of stainless steel is this? 18/8, 18/10?

None of the above. Those are *minimum* % of chromium and nickel in 300-series stainless steels. This is made from 201 steel, containing a *maximum* of 18% chromium & 5.5% nickel. It's consequently more subject to corrosion, though its manganese and nitrogen content, and slightly higher allowance of carbon, make it tough and hard, especially when cold-worked. Unless run through a dishwasher, or used to drive nails, a rolling pin shouldn't encounter conditions where the difference between 304 and 201 steel is significant or even noticeable.

Is the item dishwasher safe?	Yes
Material	Stainless Steel
Item Weight	10 Ounces
Item Dimensions L x W	15.75"L x 1.5"W
Color	Silver

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