On Oct 29, 2:52*pm, notbob > wrote:
> My baking education is coming along swimingly. *I haven't really needed
> a rolling pin yet, but see one in my future. *I'd like to try my own
> pie crusts. *In Julia's 2nd Art/French book, she discussed rolling
> pins, prefering the basic French style or the huge US ball bearing
> version. *On this website:
>
> http://www.fantes.com/rolling-pins.html
>
> ....I see more variations than I ever imagined. *SS, marble, silpat,
> etc. *All those different materials make me think about a rolling
> surface, too. *I have a basic Formica-type counter, now. *Should I be
> considering something else? *Matching silpat, chillable marble, etc,
> pin/surface pair? *So many choices.
>
> What say the baking brethren? *
>
> nb

French style ones are easier to control. Actually, my favorite one is
just a large dowel, cut about 15" long- got it at my local hardware
store for a lot cheaper than what you'd pay for a "real" one...