It is almost here. The cooking day of champions, also called Thanksgiving. This feast involves a great deal of slicing and dicing and roasting — no matter what vegetable sides or pies are tradition to share around your family table. Here are the dos and performn’ts to get caring for your counters while they’re the hub of holiday cooking.
1. Granite is most certainly the most popular countertop option. Maintain your granite countertop looking good by wiping down with a damp cloth and a pH-neutral stone cleaner.
2. Prevent soap, abrasive cleansers, and citrus cleansers when cleaning granite countertops — those alkaline solutions can etch the stone.
3. Steel wool isn’t your counter’s buddy. It will scratch most counter tops.
4. Butcher blockcountertops are generally made of maple or walnut and come in wide plank or thin strips in terms of style. The wide plank design is more apt to warp.
5. Be sure to use only food-grade mineral oil to stop the wood from warping and drying out. Steer clear of olive or vegetable oils for your butcherblock countertop — those oils may turn rancid.
6. Reapply mineral oil whenever the wood appears dry. You will want to use a generous quantity of mineral oil — continue reapplying until you find the timber is no longer accepting any more oil.
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7. Cooking oil bottles may in fact leave ring marks on stone surfaces that could be hard to remove. Use coasters or a menu beneath bottles to stop marks.
8. Take care of the counter from vinegar, lemon, tomato, and other acidic foods, that will etch marble.
Modern-Twist Studio Trivetz – $12
9. Every countertop — even rock — requires a trivet as protection from hot pots and pans. Burn marks are permanent, so it’s ideal to be safe than sorry.
10. Kitchen Cabinets often become germ-keepers. It is ideal to use dishrags instead. But if you are fond of your sponges, don’t use the identical sponge to wash dishes and your countertop.
More: 10 Alternatives to Granite Countertops
Alternatives to Granite Countertops, Part II
Alternatives to Granite Countertops, Part III
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