Marble Sealer: toxic for food?

rosyladyMay 27, 2013

I am putting marble on my kitchen island. I do a lot of baking and will be kneading bread (daily) and rolling out doughs, etc.

I am considering not sealing the marble. I am not worried about staining and etching. I chose marble for it's function, not it's look (although that's a bonus).

Has anyone else chosen not to use sealer?

When is sealer applied? Is it applied at the fabricator's or after it's installed?

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Use a marble "counter top" sealer. We use DuPont, but there are a lot of them. You'll be fine.

    Bookmark   May 27, 2013 at 3:14PM
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Sophie Wheeler

A penetrating sealer is inside the stone. Not a lot on the surface will come into contact with food. While it might not be a good idea to drink a quart of sealer, I wouldn't have an issue with kneading the occasional bit of bread dough on a surface treated with it.

    Bookmark   May 27, 2013 at 5:11PM
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