Our concrete products are sealed with a high-performance sealer that is applied in our shop in a controlled atmosphere. The sealer may require periodic recoating, a wax can be used but is NOT required.

 General food preparation will not stain the concrete slab as long as the coating is maintained. The coating is intended to keep the food away from the concrete itself. Spills should be removed as soon as possible; however, the resistance to oils, acids, alcohol, and normal food items is excellent.

 DO NOT cut directly on the countertops; use cutting boards. Knives will pierce the sealer, rendering the counter to be more susceptible to staining. Additionally, the concrete will severely dull the knife’s cutting edge. Scratches in the sealer could occur if heavy, rough, or sharp objects are dragged across the countertop’s surface.

Clients should use normal care with respect to water, oil, acids, and foods. Spills should be wiped up as soon as possible, and immediately for acidic or highly staining agents such as lemon juice, balsamic vinegar, and mustard. Staining/discoloration can occur if staining agents are left on for more than a few hours. 

Concrete can microcrack if exposed to high heat and the sealer is not elastic to “absorb” these microcracks. The surface will appear “crazed.”

Non-structural hairline cracks are possible and are considered an inherent part of the product, not a manufacturing defect. Hairline cracks can occur at any time during the life of the countertop but are usually not a common occurrence. Hairline cracks are defined as cracks, generally smaller than ½ mm in width, that do not threaten the integrity or stability of the slab nor prevent the continued and normal use of the countertop.

While durable, both concrete and natural stone are “brittle” materials, as opposed to “elastic” materials. Sharp edges are more susceptible to chipping than rounded edges. Use care with pots and pans around edges.