silicon vs. marble rolling pin
I am the chef and my wife is the baker. I am good with the boring old wooden rolling pin. However, she wants something that will help prevent pie crusts and such from sticking to the pin. It seems like marble would be the answer, but I have seen these new(er) silicon ones and am wondering if anyone has experience with them. I'd love to hear some recomendations in either direction. Also, if you are particularly pleased with a certain brand, please feel free to pass that along as well. Thanks much!