I have been going coo coo lately trying to find a sink. I have one I bought two mos ago , ADKY, that already has rust in the brushed stainless grooves on the upper left lip that sits ON the countertop. Now that is just not gonna work. I have learned more than I wanted to have to learn at age 72. Check out the reviews on these sinks and you will be flabbergasted. Much of the talk here has been about gauge and sound quieting when the main talk should be about how easy these stainless steel sinks rust and scratch so easily. It is just not acceptable. I removed an old SS sink that NEVER had rust issues whatsoever to place the new one that is rusting . I will just not tolerate it being there. That is when my search began and I sadly discovered how the sink makers are ripping us all off. Why can't they make them like the older ones anymore???? 304 is standard and it rust extremely easy. The majority of sinks out there are 304 mixture. The next marine-grade would be 316. Not easy to find in the style you may be looking for but it corrodes less easily and I assume is pretty rust-resistant. At the moment I have a 33” x 22 “ Workstation Topmount / Drop-in Nano Black Stainless Steel Sink, 16-Gauge Bowl w/ Integrated Ledge in my sites. They say it is made with premium 16-gauge Nano black stainless steel and the deck is made with an extra-thick 9-gauge 4 mm Nano black stainless steel. Nao black stainless steel also offers rust-proof long lasting durability, performance and lustrous beauty. Moreover, Nano black stainless steel repels water and more dirt resistance than normal stainless steel – easier cleaning and maintenance! It has a 9-gauge deck. It has nano-PVD finish, the stainless steel is overlayed with a colored mat finish that is resistant to wear and abrasion. The finish has a matte texture that is fingerprint and stain resistant. They claim it will never rust or tarnish. I may be willing to find out lol. Not fond of the blk but I have been pushed into that corner because it seems the only one I can find that hopefully will not rust. Here is the sku # SKU: WSRT3322-BLK The best of luck to ya. If anybody has any other suggestions please comment below.

Like I said up thread, I have both quartz and granite in our kitchen: granite on the island, and a white quartz on the perimeter. The granite is pretty busy with a lot of movement. Even so, because of the highly reflective polish, it's easy to see smears. Oddly enough, it totally hides crumbs and other kitchen detritus (I just wiped a black ball point pen off that was hiding in the pattern!). We've had it less than a year, so we haven't had to reseal yet. The quartz isn't as highly reflective, which I like (my husband wanted the high gloss on the island). The more uniform color let us go with a busy mosaic backsplash, which we couldn't have done with our busy granite. It seems more "smear" resistant than the granite, and the light color makes it easier to keep clean, because I can see when and where it needs wiping down. As far as staining, I haven't had trouble with either surface. Two days after install, I left a box of blackberries on the quartz overnight, not realizing a pool of juice had soaked through. That left a shadow, but it came off immediately with a little Soft Scrub. And as far as heat, as I said, I'm kind of paranoid. It's not that hard to use pot holders, cutting boards and trivets, so that's what I do. Both surfaces have great qualities, it comes down to what you want to see in your kitchen.

I have a viking 30 inch vdsc that has been installed for about a year and a half and am happy with it. I chose this range because I wanted a black range and I wanted dual fuel, we have to use a lp tank and did not want to have both the range top and oven dependent on the tank. I am a cook-something-quick-and-easy-that-my-picky-kids-and-picky-husband-will-eat-5-days-a-week cook so did not need a super high powered cook top, I almost never go above med-high. I do use the simmer a lot and it is not the best so I bought a simmer plate to help get an evenly low cooking surface. The burners are closed and have been very easy to clean but I have not had any overflows or cooking mishaps that would get anywhere near that part of the burners. The black, shiny surface that is below the grates of the viking does show every little bit of dirt and I do clean it frequently using soap and water and a dry rag to buff out water streaks. The oven seems to take a bit longer to preheat than my old stove and because it uses the broiler to help preheat you cannot stick items in before the preheat is done or you will burn the tops (I still sometimes put items in early but keep them on the bottom rack.) The oven also cooks a little differently than I am used to, cannot really explain how or why but it does leave most items moister which is nice. If you have concerns with how a viking cooks I would recommend finding a dealer that offers demonstrations, the dealer I bought from had demos all of the time.

I'm in the same dilemma and am leaning towards Neolith, a large-scale porcelain, which comes in a couple of marble colors: Estatuario and Calacatta. It's largely indestructible (I tried on some samples), but I'm not having much luck in finding slabs to view other than an Estatuario one that I generally liked though it had a bit too much white. I think Calacutta would work better with the buttery cabinets we'd like, but I'm reluctant to go with it without seeing slabs. The fact that a mitered edge won't have the pattern is concerning too, and I'd love to see that as well. Decisions.