In article >, Andy <q> wrote:

> said...
>
> >>I was watching a cooking show, and the demonstrator was using what
> >>appeared to be a ceramic rolling pin to roll the dough. It was greenish
> >>in color, and I assume heavier than a wooden one. Do these work better
> >>than wood ones?
> >>
> > I don't think a ceramic rolling pin is necessary if your dough is the
> > right consistancy. I've used a wooden rolling pin forever and never
> > wanted anything else.
>
>
> Sorry for piggybacking,
>
> I have a wood and a marble one. Marble is heavier and it doesn't hold a coat
> of flour very long and gets sticky. I have better luck with the wood pin.
>
> Andy

Freeze it.

Lightly oil it.
:-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson