Does anybody know why the nylon rolling pin made by Matfer is usually so expensive? ($80?!?) And does anybody here use one and prefer it over wood? If so, why?
I actually already bought one, because I was able to get it at the $29.95 price mentioned in "Fresh Out of the Oven: Nouveau baking supplies" By Louisa Chu http://www.chow.com/stories/10369 so I figured I'd try it out and see for myself. But it hasn't arrived yet, and I'd like to hear others opinions on this. I currently use a straight wood pin with no handles, as well as a tapered pin, and I really like both of them.