Why Bakers Prefer a Quartz Countertop in the Kitchen
Quartz countertops should always be beneath that sprinkle of flour, whether you bake full-time or adore mixing up a batch of brownies for the kids. However, suppose you’re remodelling your chef’s kitchen or routinely creating homemade pizzas on marble counters. In that case, it’s time to think about switching to a quartz countertop.
Why Do Bakers Go For a Quartz Countertop?
Specialists recommend quartz for chefs and bakers for reasons other than its beauty. Here’s why quartz countertops are pastry-friendly and baker-approved if you want your pizza dough to turn out delightfully flaky and fresh.
It would help if you never had to pick between cooking and causing damage to your lovely surfaces. Quartz is non-porous, so you may cook on it and spill oils, eggs, and butter without fear of permanent stains.
Similarly, cleaning and essential maintenance are a breeze because they’re poreless. All you have to do now is wipe clean your counters with a moist cloth.
And there’s no need for a seal with quartz countertops. Unlike porous countertops like marble, Quartz surfaces do not require harsh chemical sealants. So without an annual checkup draining your time and money, your countertops are free to live and breathe.
Temperature control is essential to pastry chefs. Butter melts on hot countertops, dough adheres to the surface, and flaky crusts deflate. In other words, a baker’s worst nightmare. Quartz countertops keep their cool, so you don’t have to worry about a kitchen heatwave stifling your productivity. Quartz counters are also resistant to heat. This robust stone material is unaffected by piping hot trays direct from the oven.
Wear and Tear Friendly
Quartz has the bonus of being both gorgeous and long-lasting. We never recommend placing hot trays directly on surfaces or using quartz to replace cutting boards. There’s no need to be concerned about unintentional wear and tear if you frequently use knives, forks, metal trays, and cookie cutters on your quartz surfaces. Scratch resistance is a feature of quartz. Because quartz is poreless, acid from lemons, wine, and creams won’t damage your tabletops.
Why Does a Marble Countertop Fail to Measure Up?
Marble countertops, without a doubt, are a gorgeous accent to any room. The elegance is unrivalled, and the beauty is timeless. But, on the other hand, marble isn’t the best material for baking. Why? While marble is aesthetically pleasing, it fails every chef test that quartz passes. Marble is porous and easily stains, so persistent pressure and food spills, such as flour, eggs, and butter, will stain your marble quickly. It will seep beyond its outer layer and cause lasting damage.
Furthermore, the marble countertop seal (unnecessary for quartz surfaces) contains harsh chemicals. When you’re continually putting food on the counter for friends, family, and clients to eat, these chemical ingredients aren’t ideal.
If you want to make a living as a chef or start cooking more at home, the countertop you choose can make or break your chef’s touch. So it’s a no-brainer to have a durable, chemical-free desk that doesn’t require frequent upkeep. Quartz is your best baker’s bet for various reasons, including simplicity of use, durability, and, of course, aesthetics.
Imperial Granite & Stone in Markham is the place to go if you’re looking for the ideal countertop. We fabricate and install the most incredible quality kitchen and bathroom countertops with the highest quality artistry, specializing in quartz, granite, and marble surfaces. Visit our countertop store for inspiration as you look through a wide range of stone countertop colours, designs, and patterns. Better yet, schedule a free consultation with a design specialist to discuss your kitchen remodelling project. Or, connect with us on Instagram to see our latest projects!