Aside from being aesthetically pleasing a marble rolling pin has a couple of major benefits.
Marble or wood rolling pin.
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First unlike wood a marble pin can be chilled in the fridge or freezer which is ideal for working with temperature sensitive doughs like puff pastry or pie crust.
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Marble rolling pins operate similarly to classic wooden models but the barrel is made from stone.
Will hold a chill for the two times you might make puff pastry a year.
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Some products have wooden handles while others are made completely from marble.
A marble pin might help prevent sticking insofar as if you chill it it will retain coolness longer and thus keep the dough from warming up and getting sticky as fast as it might if working with a wooden pin.
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With either marble or wood the weight of the pin and pressure from the cook are usually enough to flatten the heaviest of doughs.
Marble rolling pins are for the aesthetically aware and the laminated dough enthusiasts.
But i never use marble pins i find them to be too heavy and a little harder to control if i press too hard i suddenly have a dent in the dough.