I’ve been seeing defrost plates a lot lately, but I was wondering if they’re truly convenient. When I tried ones from various manufacturers, I found that the differences were bigger than I expected.

First, in terms of defrosting speed, thick aluminum ones are overwhelmingly advantageous. Some melt ice in about 2 minutes, while others take more than 10 minutes. If you use one every day, choosing a defrost plate matters a lot.

Number one, the defrost scissors “解凍ハサミン” are just incredibly fast. Since it’s a type that sandwiches with 2 plates, it’s suited for quickly chilling small ingredients with a focus on speed. However, the downside is that you can’t place large fish or chicken on it.

Second place, the defrost Eco-chan is larger in size, so you can put whole chicken thigh meat on it. It also has good thermal conductivity and is easy to clean. If you’re unsure, this might be the best option.

Personally, I thought models with a wide range of sizes are easier to use. If you live alone, you can choose a smaller size; if you have a family, you can choose a larger size. Cesa beams and HUIUH are strong in that respect.

Another thing people surprisingly overlook is whether it has a rim or not. Without a rim, the water during defrosting can spill easily, making the kitchen get wet, which is stressful. With a rim, like Sugiyama Metal’s Kuikku-kun, you don’t have to worry about that.

Nitori’s model also doubles as a cutting board and a grater, and it costs around 1,500 yen. If you’re unsure whether you’ll really use only a defrost plate, I think this kind of reasonably priced option makes it easier to try.

Also, the “heat-collecting” (heat-capturing) feature is important in a low-key way. If you often make bento, you should check this. You can judge by the time it takes for 70°C hot water to cool down to 40°C.

The tip to avoid mistakes when choosing a defrost plate is to match it to your cooking style—whether you’re the type who defrosts in small amounts or the type who defrosts in bulk. And if you want to use it long-term, how easy it is to clean is also crucial. A flat one with no grooves is easier to wash.

If you prioritize looking stylish, the Toffy series from Ladonna is the way to go. Its performance isn’t bad either, and it doesn’t look out of place even when you set it on the kitchen counter.

In the end, a defrost plate is a modest but capable tool for protecting the deliciousness of your ingredients. I think finding the one that suits you best is the key to making everyday cooking a little more comfortable.