One of the major manufacturers of quartz worktops is Caesarstone. Quartz is abundant in the surface of the earth, coming second only to felspar. In order to make quartz worktops the stone is mined and then pulverised to a fine powder. Next it is mixed with polyester resins and colouring and poured into a mould to make slabs 120″ x 57″.
The slabs are then subjected to a vacuum and vibration process under 100 tons of pressure. Next, the slabs are cured at a temperature of 90 C for 45 minutes. Finally each slab is polished to a matt or high polish finish or can also have a textured finish. The end product is extremely tough and hard wearing and totally non-porous.
Caesarstone quartz worktops are cold to the touch and so are excellent for rolling out pastry or dough. When finished, a quick wipe up of any remaining flour and a further wipe with a damp cloth will bring your worktop back to its normal beauty. Because it is non-porous Caesarstone quartz is completely impervious to spills of red wine, coffee, lemon juice, oil, beetroot and other foods which could easily stain less resistant materials such as marble and granite. However, it is not a good idea to chop foods directly on to the surface, not because you will damage it but you are likely to harm the knife blade.
Caesarstone quartz worktops have been tested by Breton spa in Italy and compared to other worktop materials such as laminates, marble, granite and so on. Tests included scratch resistance, stain resistance, maintenance required and several more. Caesarstone scored “excellent” in all categories except resistance to heat where it scored “good”. Of the other types of material tested every one of them had scores that included “poor”, and laminates and granite only had two in which they were awarded an “excellent” compared with the ten of Caesarstone.
All things considered, you could probably do no better than fitting a Caesarstone quartz worktop in your kitchen.