The plancha, a durable metal plate crafted from cast iron, aluminum, steel, or similar materials, excels at high-heat searing for superior flavor and texture. As a top outdoor cooking alternative to barbecues, it's also available in indoor models for year-round use. For best results, preheat to the ideal temperature—higher for meats, lower for fish—to ensure even cooking and that coveted sear.
Traditional plancha cooking requires no added fat, making it a healthier option. To prevent sticking, lightly brush the surface with oil using a brush. Pro tip for delicate items like white fish fillets: place a sheet of baking paper between the food and griddle. Timing depends on food type and thickness: 3-4 minutes per side for medium-thick meats to rare; 2-3 minutes per side for fish fillets like sardines; about 15 minutes skin-side down for unilateral salmon steaks.
Treat the plancha's surface gently to maintain its longevity. While still hot, wipe away residues with absorbent paper. Degrease by pouring on a white vinegar-water mix to dissolve cooking juices and fats, then finish with another pass of absorbent paper for a spotless finish.
