There are four main materials for griddles: enameled cast iron, enameled steel, hard chrome and 304 stainless steel.
But be warned: they are not at all equal.

👉 Enameled cast iron: heavy, slow to heat up, and brittle in case of thermal shock. Maintenance is simple, yes… but the cooking is unresponsive. It's fine for occasional use, not for a versatile and high-performance griddle.

👉 Enameled steel: much more appealing. It heats up quickly, doesn't rust, remains smooth thanks to the enamel coating, and allows for excellent browning of food. It offers the best value for money, especially with a thick plate like those from ID Plancha: greater stability and perfect heat distribution.

👉 Hard chrome: mirror finish, used in professional kitchens. Excellent, but extremely expensive and prone to scratches. It's a high-end choice… not necessarily suitable for home use.

👉 And 304 stainless steel: the absolute benchmark. Hygienic, indestructible, ultra-responsive, and rust-free. Perfect for searing, deglazing, and cooking at high temperatures.
At ID Plancha, we use a solid 6 mm plate, much thicker than those of the competition: better inertia, stable cooking, maximum longevity.

In summary:
✔ Enameled cast iron = economical
✔ Hard chrome = professional but very expensive
✔ Enamelled steel = the best value for money
✔ 304 stainless steel = the very best

ID Plancha: performance, durability, and a fair price.