On 03/04/2004 7:30 AM, in article
, "Dimitri"
> opined:

>
> "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
>
>
> Personally I prefer a "pastry rolling pin" I think they gibe more control
> and a better feel.
>
> Here just 1 example
>
> Dimitri
>
> http://216.239.57.104/search?q=cache...cessories-stor
> e.com/PROGRESSIVE-INTERNATIONAL-Progressive-20-Inch-Wood-Pastry-Rolling-Pi
> n.asp+%22pastry+Rolling+Pin%22&hl=en&ie=UTF-8
>
>

I could turn one of those on a lathe in about 30 seconds.

The Mexicans use a simple dowel for tortilla's

Why do some rolling pins have bearings that spin and others are straight
one piece?