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recycle1

The comments are as interesting/insightful as the article. About grease (the one thing that ages, not just the kitchen but the whole house) I can't think what I fry inside. If I ever fry something like potatoes, I do it outside in my air fryer because no matter how robust an exhaust hood you have, grease particles will enter the air, stick to surfaces and worse, your air conditioning system. Doing it outdoors really cuts down on that rancid smell left behind on surfaces from oil/grease. We grill our bacon too for those reasons but, it cooks up wonderfully as well as imparting the flavor. So now we do it just because we like it better that way. But I do realize grease does get into the air from oven roasted meats as well perhaps what minimal amount you might get from, say, stove top braising of skinless chicken thighs.

   
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recycle1

I need help in deciding 1. What guidelines to follow when choosing a kitchen floor, such as how to match wooden floors with wooden cabinets. 2. I want my backsplash to be flush with the countertop, so what type of caulking really works to prevent water from seeping in-between the countertop and backsplash? Is it just caulking that prevents this or should I also use some sort of plastic barrier beneath the countertop and bring it up 2 inches and hide it behind the backsplash? 3. Are engineered wood floors which are advertised to resist water infiltration either through a locking system or the resins along the edges reliable in your experience? Thank you.

   
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Charles Green

Avoid black granite countertops (thankfully all of the above photos do). They are impossible to keep spotless for more than 5 minutes! EVERYTHING shows. I can't wait to rip them out after 12+ agonizing years!

   

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