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Need advice on baking station & kitchen flooring


Cookware 17

Need advice on baking station & kitchen flooring

Lynndsey Rigberg | May 9, 2007 09:08 AM


My husband and I are building our dream kitchen. I've spent days on Chowhound threads reading all sorts of valuable information on counter tops and appliances. But I have two specific questions I am hoping you can help me with:

1) We've decided to go with Caeser Stone for the countertops in our kitchen. But we are dedicating a 3 feet portion to a baking station. I know Marble is the age old surface of choice, but when talking to a salesman, he said that was just an old wives tale and that Caeser stone will stay as cool as marble. Fact? Fiction?

2) We've heard that wood floors aren't a good idea in a high traffic, with potential water spill area - but its attractive and cheap. (more than half the kitchens I see in magazines have wood floors!).

Stone/granite gets slippery and is hard on the feet and if anything falls, its sure to break.

Tiles should be a good option, but I HATE HATE grout and all the crap that gets trapped in grout and how hard it is to keep looking good because the grout lines are dirt and stain magnets.

Concrete is beautiful, but also hard on the feet.

What is a cook to do?

Thanks for your advice!

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