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[quote=Anonymous]I am a baker and am regularly pulling cast iron pots out of a 500 degree oven, and kneading mound after mound of dough. As such, it is granite for me, all the way. You just can't beat it in terms of resistance to heat and perfection as a surface for baking and cooking. I also like the way most granites look, though I too prefer honed to polished. That said, aesthetically, I prefer a beautiful old butcher block, or marble. [/quote]
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