The plancha

The plancha

A searing hot plate for cooking without smoke or visible flame

What it is

A solid, smooth cooking surface heated from below, without a grate or visible flame. The heat spreads evenly across the entire surface, which allows you to sear meat, fish, and vegetables without charring them in spots. Unlike a barbecue, nothing falls into the coals: the juices stay on the plate and flavor the food.

When to use it

For seafood, diced vegetables, thin slices of meat, and anything that needs direct, dry contact. Excellent for cooking on the patio with a group, where everyone serves themselves as they go. Less suitable for large cuts that need slow, enveloping heat.

How to choose

• Enameled steel or stainless steel for easy maintenance, cast iron for the best heat retention
• Check the electrical power: at least 2000 W for a fast temperature rise
• A grease drip tray prevents overflows
• Gas versions heat up faster but require more supervision

Care

Scrape off hot residue with a metal spatula right after cooking, while it is still warm. Wipe oiled paper towels over cast iron to prevent rust between uses. For stainless steel and enamel, washing with hot, soapy water is enough, without using abrasive products that scratch the surface.

The common mistake

Overloading the plate with cold food straight from the fridge: the temperature drops suddenly and everything starts to boil in its juices instead of searing. Take the meat and fish out ahead of time and cook in several small batches. Another pitfall: not oiling the plate soon enough, so food sticks and tears the surface.