Author Topic: Remodeling kitchen...Best surface? (Read 3005 times)

Jersey Pie Boy · « **on:** March 01, 2020, 10:31:20 AM »

Hi guys,

Knowing how important the right/best surface is for bread and pizza making but taking also care , maitenance and appearance into consideration, whats the winning countertop surface to go with?

What do you have...and love...or not love?

Any details appreciated.

Thanks

The Dough Doctor · « **Reply #1 on:** March 01, 2020, 01:16:24 PM »

Cultured quartz, offers both beauty and durability with little to no maintenance and it's widely available even at home centers.
Tom Lehmann/The Dough Doctor

Chicago Bob · « **Reply #2 on:** March 01, 2020, 06:27:37 PM »

. Some of the newer quartz colors are magnificent looking.

I have Corian from an 8 year old remodel... Still looks new but it was pricey.

Fiorot · « **Reply #3 on:** March 01, 2020, 06:58:17 PM »

granite is not NSF neither is Marble as a safe surface for cooking

Minolta Rokkor · « **Reply #4 on:** March 01, 2020, 10:58:02 PM »

I like stainless steel, however nickle plated countertop might be your best bet.

https://www.flickr.com/photos/onohoku/1002546788/

Rolls · « **Reply #5 on:** March 02, 2020, 11:04:11 AM »

Another vote for quartz (engineered stone) for the reasons already mentioned. Personally, I'd avoid dark-colored countertops because they show dust much more than lighter colored ones. I have granite in my kitchen but like to make my doughs on a piece of laminated hard board (36" x 24") placed on top of a non-slip liner mat. Keeps everything confined to a small area and is easy to clean and store away.

Rolls

Jersey Pie Boy · « **Reply #6 on:** March 02, 2020, 11:26:05 PM »

Thanks very much, guys...quartz was my first thought, and the bread board might be a great addition. I appreciate the input.

02ebz06 · « **Reply #7 on:** January 19, 2022, 11:04:53 AM »

I'm a granite fan. Have it in my kitchen, all bathrooms, and in my outdoor kitchen too.

scott r · « **Reply #8 on:** January 19, 2022, 11:08:40 AM »

Me too. I have no issues keeping my black granite clean. Its a dream when working with dough.

Heikjo · « **Reply #9 on:** January 19, 2022, 11:30:08 AM »

How is granite and quartz compared to stainless steel? I’ve never had a stone or composite top, but even then I’ve managed to break a couple of items on them.

Jersey Pie Boy · « **Reply #10 on:** January 19, 2022, 11:47:30 AM »

Too long a story to type...we went with black quartz...and it was a nightmare..looked terrible, everything made marks that stayed. Had it ripped out and went with black granite, well sealed...now love our kitchen!

This is the quartz we ditched...always looked cloudy

02ebz06 · « **Reply #11 on:** January 19, 2022, 11:51:58 AM »

Quote from: Heikjo on January 19, 2022, 11:30:08 AM

How is granite and quartz compared to stainless steel? I’ve never had a stone or composite top, but even then I’ve managed to break a couple of items on them.

As with any counter top, you need to take precautions.
I buy the round cork disks at Home Depot.
I use it to set my gallon jug of ice tea on rather than on the granite, to avoid any mishap.
https://www.homedepot.com/p/Vigoro-8-in-Cork-Mat-CM8PHBDI/204400659

mosabrina · « **Reply #12 on:** January 30, 2022, 04:12:44 PM »

Quote from: 02ebz06 on January 19, 2022, 11:51:58 AM

As with any counter top, you need to take precautions.
I buy the round cork disks at Home Depot.
I use it to set my gallon jug of ice tea on rather than on the granite, to avoid any mishap.
https://www.homedepot.com/p/Vigoro-8-in-Cork-Mat-CM8PHBDI/204400659

If you have ikea nearby they sell a 3 pack for the same price. I think the ones at Ikea are thicker too

scott r · « **Reply #13 on:** January 30, 2022, 04:17:41 PM »

My granite counter tops seem incredibly robust. im 12 years with them now and I take pan pizzas straight out of my 585 degree oven and put the pans right down onto it. I have never even thought to worry about cold.

02ebz06 · « **Reply #14 on:** January 30, 2022, 04:40:55 PM »

Quote from: scott r on January 30, 2022, 04:17:41 PM

My granite counter tops seem incredibly robust. im 12 years with them now and I take pan pizzas straight out of my 585 degree oven and put the pans right down onto it. I have never even thought to worry about cold.

You are braver than I. 585f vs 68f - That is a big difference.

scott r · « **Reply #15 on:** January 30, 2022, 05:20:15 PM »

Uba tuba... was the cheapest stone counter top I could find. LOVE IT! just seems indestructible and a joy to work on dough with. I have never had it re sealed or polished since the day I got it either... somehow still looks brand new.

parallei · « **Reply #16 on:** January 30, 2022, 05:28:54 PM »

Quote from: scott r on January 30, 2022, 04:17:41 PM

My granite counter tops seem incredibly robust. im 12 years with them now and I take pan pizzas straight out of my 585 degree oven and put the pans right down onto it. I have never even thought to worry about cold.

I'm needing to replace my 25 year old counter tops (home). How have the interface between the horizontal and vertical pieces held up?

Thanks for your input.

Paul

scott r · « **Reply #17 on:** January 30, 2022, 09:21:14 PM »

Everything is still like new

Christild · « **Reply #18 on:** February 19, 2022, 07:41:47 AM »

Last summer, when I changed my kitchen furniture, I opted for high-quality furniture. My designer advised me to choose a quartz surface for the cooking table. It is durable, looks nice, and is easy to maintain. We looked for other materials, but they weren't a good choice. Moreover, I had an obsession with wooden furnishings and chose everything made from natural wood. Even the doors from https://internaldoorsuk.co.uk/ that my husband selected were made of oak. It looks fancy, vintage, and is long-lasting at the same time.

KingsleyCom · « **Reply #19 on:** April 24, 2023, 06:07:21 AM »

Cultured quartz should be nice

Author Topic: Remodeling kitchen...Best surface? (Read 3005 times)

KingsleyCom