Steel or Chrome Griddle Plate — Which Should You Choose?

The surface you cook on matters just as much as the thickness of the plate. When choosing a commercial griddle, the two main options are polished steel and chrome plate. Both can perform well, but they suit different menus and kitchen setups.

Polished Steel Griddle Plates

Polished steel is the most common griddle surface used in commercial kitchens. It needs seasoning before use and, over time, builds a natural patina that helps improve cooking performance.

Steel plates hold heat well and are well suited to high-temperature cooking. They are a strong choice for smash burgers, steaks, bacon, onions and other foods where direct contact heat and strong searing are important.

A solid steel plate setup is what you’ll typically find across most commercial griddles, especially in busy kitchens where consistent heat and recovery matter — you can see examples across our commercial griddle range or on units like the ACE 110cm gas griddle.

Chrome Griddle Plates

Chrome plates have a smoother, non-porous surface and do not require seasoning. They are easier to wipe down during service and tend to give off less radiant heat, which can make the cooking area more comfortable.

Chrome is usually more expensive and should be treated with care to avoid damaging the surface. It is often chosen for more delicate cooking, such as eggs, pancakes, fish and breakfast items where control and presentation matter.

Which Is Best?

Choose polished steel if you need a durable, high-heat surface for busy service and searing. Choose chrome if you want easier cleaning, reduced heat output and a smoother surface for more delicate items.

In most cases, it comes down to what you’re actually cooking day to day.