Rolling pins split into French tapered (no handles, more feel and control) and American style (handled, more leverage), pick based on how you actually roll rather than which looks nicer on a shelf. Weight matters too, a heavier pin does more of the work on stiff cold dough.
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Farberware
A cheap, sturdy handled pin that does the basic job of rolling out pie dough and cookie dough. The bearings in the handles are basic, they won't spin as smoothly as a pricier handled pin, fine for occasional use.
J.K. Adams
American-made hard maple with a tapered French profile, gives more direct feel for dough thickness than a handled pin. Takes some getting used to if you've only rolled with a handled pin, there's a real learning curve.
Joseph Joseph
Removable thickness rings let you roll dough to a consistent, repeatable thickness, genuinely useful for cutout cookies where even thickness matters for even baking. The rings are a gimmick if you already eyeball thickness fine.
Fletchers' Mill
Heavier, denser hard maple than most tapered pins, the extra weight does more of the work pushing through stiff, cold doughs. It's a specialty price for a rolling pin, buy it only if you roll dough often enough to feel the difference.
Wilton
A lightweight non-stick pin that needs less flour dusting than wood, handy for sticky doughs like fondant. It has less mass than wood, so it does less of the work on stiff dough, you'll push harder to get the same result.