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