Hi I realise this post is a bit old but would say the kitchen splashback has 2 important functions to perform. 1. Needs to be heat resistant and comply with building code 2. Easy to clean and hygienic from the cooking splatters concrete is porous and needs to be sealed. For a concrete look I'd use a dekton or Neolith product which are available in slabs. Caesarstone have concrete looks but you need to check the clearance from gas burners as it's flammable. I think this would be a waste to use polished plaster for this application, but great for a feature wall. Best wishes

We are the Suppliers of QuantumSix+ 6mm & 12mm porcelain...perfect for wall cladding. We have 4 industrial inspired colours that would suit your project. QuantumSix+ is heat, scratch, stain & mould resistant. Sustainable. Made in Italy. Massive sheets measuring 3200x1600mm for a seamless look or can easier be cut to size. This is Costa Concreto on the splashback & benchtop This is Nuovo Concreto on the splashback This is La Roche Blanc on the walls This Grigio Concreto on the outdoor fireplace Please visit www.quantumsix.com.au to discover more colours and view the gallery OR contact our Melbourne office for more info (03) 9585 4706 Goodluck with your project!

Hearty Home. If it ain't broke don't fix it is your best slution. The pressed metal looked the part to moi; subtle character, and not like everyone elses. I've just renovated; all new kitchen has bevelled-edged white subways w' pale grey expoxy grout. Timeless is always timeless. Changing your pressed metal look could make the rest of the kitchen design look odd. I note this article is months old; So now I'm wondering what you did?

Hi All, It sounds like tumeric and grease are the worst culprits for staining. We are looking to put the Cloudburst in our kitchen as our island and backsplash, but I'm very nervous. I love to cook and host. I also LOVE the look of this stone and would like to make it work if we can. Are there any bakers on this thread that have experience with these countertops? If you are rolling out dough or baking with greasy dough, how has that experience been? What if you get butter/oil on it? Any tips? Do you cover the counter before doing your baking etc.? I imagine beet juice would also be a nightmare?