Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Fri, 09 Aug 2013 23:57:05 -0700, Michael Press >
wrote: >In article >, Gary > wrote: > >> sf wrote: >> > >> > Darker granite is supposedly harder (less porous) than lighter colored >> > granite and it certainly isn't like cast iron because the slab is >> > composed of more than one type of rock. If you're banging where a >> > quartz crystal is you might chip it out - but those chips can be >> > repaired/filled with a little resin. >> >> Granite countertops and glasstop stoves are great for show kitchens, >> not for serious cooks. >> >> Just my opinion. I would refuse buying or renting a house that had >> either. > >All my tops are wood; I do not own a cutting board. Makes no sense to use a knife directly on a wooden countertop... |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Granite countertops | General Cooking | |||
[TN] '05 Granite de Clisson | Wine | |||
granite or quartz? | General Cooking | |||
Granite City Dip | Recipes (moderated) | |||
Granite vs Marble | General Cooking |