"ben" > wrote in message
...
: Hi,
:
: I am doing more cooking lately and decided I need a rolling pin
to "open
: my horizons". What should I look for in a rolling pin. I saw
some kind
: of stainless steel one for $25, but my local supermarket has a
wooden
: one that looks good for $10. I also so a marble one which was
very
: expensive and on the box said it should be put in a freezer so
the dough
: wouldn't stick to it which sounds like a pain in the behind.
What's
: good in a rolling pin? It seems that the $10 one could do the
same thing
: as the $25 so is it just a preference?
:
: I presume a good one should be relatively heavy and not have
dough stick
: to it easily. Is that the case with wood?
:
: Thanks all,
: Ben
=============

My wood pin has been retired for 20 years. I only use a marble
one and have never needed to put it in the freezer. Marble stays
cooler than other surfaces which is why it works so well with pie
crusts.

YMMV, but I doubt it. LOL
--
Cyndi
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