Why this accessory earns its place
Marking pattern is part of the plate. A cross-hatch grill creates small squares of colour — perfect for dense vegetables (aubergine, peppers) or fish fillets where you want defined visual grid marks. The parallel-stripe side suits softer items (courgette ribbons, asparagus) or when you prefer continuous line detail. One grate, two plate aesthetics.
Reversible design cuts storage in half. Hotels and event catering don't need a dedicated cross-hatch pan and a separate stripe pan occupying two oven slots — one grate does both jobs. The grate sits proud of the pan base, so heat circulates underneath and items don't stew in their own moisture. Stainless steel is stiff enough that the grate doesn't bow under the weight of a full load of vegetables, and it's resistant to salt and acidic items (vinegar-marinated prep) that would pit mild steel.
A 2/3 grate is sized for standard gastronorm pans, so it drops into prep counters and oven rigs without adapters. Stack three grates in the oven without worrying about them shifting or jamming together.
