central - east central Minnesota - | The main benifits of granite is for bakers - As posted above. I see the bigest benifit is hot pans / plates don't hurt it. As far as sealing - the harder/denser the granite the less sealing is neccessary. Pennitrating sealing is neccessary to keep germs from living/growing in less dense open grain rocks(granite). Dense/harder granites don't allow that (some of the hardest/densest granite is found in Wisconsin - ruby red colored stuff). Formica has it's place, but heat will delaminate it and it scratchs easily when metal pans or such are moved/slid on it surface. The quarts can not take the heat like granite, but I don't really know what that means . . . no heat, some heat, 500° heat?
Edited by iseedit 1/9/2010 09:44
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When was Formica not good enough?
