Martha Stewart prefers zinc countertops over wood for multiple reasons. Zinc surfaces are non-porous, preventing bacteria growth and making cleaning easier. They are also excellent for baking, as dough does not stick to the surface. Over time, zinc develops a unique patina that enhances its rustic charm. In contrast, wood countertops are porous, which can lead to health issues if not maintained daily. They are more prone to damage from water, stains, and require regular treatment, making them a less favorable option for many.
"I did use wood originally for my outdoor working kitchen, but I don't like wood as a countertop as much as I like stone."
"Up at my home in Maine, all my counters are covered in zinc. It's actually the baker's choice because you can roll out dough on it without using extra flour and it won't stick."
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