Teppans

Teppan refers to a flat metal cooking surface, derived from the Japanese iron plate (鉄板). A teppan is typically made of cast iron, carbon steel, or stainless steel, and is heated by gas burners or electric heating elements. Foods are cooked directly on the hot surface with little liquid, often with a thin layer of oil or fat to prevent sticking. The surface may be seasoned, similar to cast iron cookware, to create a developing nonstick patina and to protect against rust.

The term teppanyaki (鉄板焼き) combines teppan with yaki (grilling or frying) and denotes both the cooking technique and the style in which meals are prepared on a teppan. In restaurants, chefs perform high-heat, quick-cooking techniques on a large teppan, searing meats, seafood, and vegetables and often entertaining diners with knife work and juggling tricks. The practice has become widely associated with Japanese cuisine but has also been adopted around the world, particularly in the form of teppanyaki grill concepts and home appliances.

In the home and in commercial kitchens, teppans range from small portable griddles to large built-in units. Maintenance typically involves cleaning off food residues after use and applying a light coating of oil to protect the surface. Traditional, uncoated teppans require periodic seasoning and careful drying to prevent rust; many modern variants use protective coatings that alter care requirements.