plancha

Plancha is a term with several related meanings, centered on a flat, heated surface. In Spanish, plancha means a flat plate or sheet of metal, and in culinary use it denotes a method and the equipment used to cook on a hot, smooth surface. The term is common in Spain, France, and Latin America, and it has been adopted in professional kitchens worldwide.

Plancha cooking involves a thick, flat metal surface heated to high temperatures. The surface can be cast iron, stainless steel, or another suitable metal, sometimes with a protective coating. Food is placed directly on the hot plate and cooked quickly, producing a seared crust while preserving moisture inside. Preheating is important, and chefs typically avoid overcrowding to maintain consistent heat. Oil is used sparingly, and the technique emphasizes balsing or caramelization rather than slow simmering.

Common foods prepared on a plancha include seafood (such as fish fillets and shellfish), meats (beef, pork, poultry), vegetables, and occasionally fruit. The method is valued for its ability to create a crisp exterior and vibrant flavors with relatively little added fat. Plancha cooking contrasts with traditional frying or grilling on grates, offering a smooth surface and rapid heat transfer.

Equipment and maintenance vary by type. Domestic planchas are often cast iron griddles or stainless steel surfaces, while professional kitchens use large commercial flat-top planchas or built-in gas-fired units. After use, the surface is cleaned promptly; cast iron may require seasoning, and stainless steel should be kept dry to prevent corrosion. Plancha cooking is prized for efficiency, flavor development, and broad culinary application.