While not widely known in the Netherlands, cooking on wood is an ancient tradition. Native Americans have used cedar planks for centuries to infuse fish, poultry, game, and vegetables with rich, natural flavors. Professional chefs worldwide rely on the CedarWood OvenPlank for its distinctive smoky cedar taste.
It's straightforward: roast fish, poultry, meat, or vegetarian dishes in your oven on a CedarWood OvenPlank. Your kitchen fills with an irresistible aroma, and your food gains that signature smoky depth. Whether it's salmon, duck breast, or stuffed portobello mushrooms, the plank transforms every dish into a standout.
Note that unlike metal trays, the wooden plank doesn't conduct heat from below, so larger cuts may need extra time to cook through evenly.
The OvenPlank works in any oven—convection, Aga, gas, and more. For deeper flavor, cook longer at lower temperatures. Always soak the plank in water for at least 1 hour first to saturate it with moisture, creating steam in the oven.
Preheat the oven with the plank inside, then lightly oil the cooking surface. Place your food on it and return to the oven. Cleanup is simple, ensuring the handcrafted plank lasts for years. Its built-in groove catches drips, making it perfect for oven-to-table serving—a la Jamie Oliver.
We've also introduced CedarWood BBQ boards, letting you achieve the same smoky results on the grill for unforgettable barbecues.
As an avid home cook, I love preparing cod this way. Wrap the fillets in Parma ham, place on the plank, and bake at 180°C for about 20 minutes. The result is tender, flavorful perfection every time.
