Why Caesarstone worktops are the cook’s choice

In Set in Stone News by dawn

The popularity of Caesarstone worktops in homes throughout Humberside, Cheshire, Yorkshire, and Leeds in particular, is often attributed to looks and aesthetics alone.

It is wise, however, not to underestimate the requirements of the amateur cook as being at least partly responsible for the growing take-up of this brand of worktop.

The overriding benefit for cooks in deploying Caesarstone worktops is that they at once have a hard-wearing and extremely versatile work surface on which to prepare a variety of foodstuffs.

As with marble and its more consistent variant – Compac Marmol – the surface of a Caesarstone worktop is cool to the touch, making it an ideal preparation area for tasks such as pastry rolling and dough kneading.

In addition, because the panels that connect together to form the worktop are precision made, there are no hairline gaps between any two of these fitted panels.

What the cook has therefore is a completely smooth surface on which to work – after which a quick and straightforward wipe-down can take place without any awkward residue being left behind or lodged in any non-aligned surfaces.

The cook is then instantly free to move on to the next item of food preparation.

As with most quality quartz worktops – including those made from Compac Quartz – Caesarstone worktops are also ideal for withstanding the impact of regular chopping and cutting – with there being virtually no danger of scratching or chipping of the surface.

This impenetrable quality also helps maintain high levels of hygiene for Caesarstone worktops – another essential requirement for the good cook of course.