Right, so you’ve probably seen plancha cooking in Spanish restaurants – that sizzling flat griddle where everything from prawns to chorizo gets cooked at blistering heat. And you’re thinking, can I actually do that at home ? Short answer : yes, absolutely. Longer answer : it’s easier than you think, but there are a few things you need to get right from the start.
First off, let’s be clear about what we’re talking about. A plancha isn’t just a fancy word for a griddle. It’s a specific style of cooking that comes from Spain, especially the Basque region, where high heat and minimal fuss are the name of the game. If you want to dig deeper into authentic Basque plancha culture and equipment, sites like https://www.plancha-basque.fr have some really solid info on traditional approaches. But honestly, you don’t need to overthink it – the beauty of plancha cooking is its simplicity.
What makes plancha cooking different ?
Here’s the thing : it’s all about that intense, direct heat. We’re talking 250-300°C on the surface. That’s way hotter than your average frying pan. The result ? You get this incredible sear on the outside while keeping everything juicy inside. Fish, meat, vegetables – they all benefit from this quick, high-heat treatment.
The plancha itself is usually made from thick steel or cast iron. Some are chrome-plated, which I personally find easier to clean. The thickness matters because it holds and distributes heat evenly. You’re not getting hot spots like you would on a thinner pan.
Choosing your plancha for home use
Okay, so you’re sold on the idea. What do you actually buy ? There are basically three options :
Electric planchas – these plug in and heat up via electric elements. Convenient, especially if you’re cooking indoors. Most reach around 250°C, which is decent. Downside ? They can be a bit slow to heat up compared to gas models.
Gas planchas – these sit on your hob or use their own gas burner if you’re cooking outside. They heat up faster and give you more precise temperature control. Personally, I think gas is the way to go if you’ve got the option.
Outdoor planchas – basically built for garden use, often with their own stand and gas bottle connection. Great for summer cooking, but obviously not practical for year-round use unless you’re seriously dedicated.
Price-wise, you can find decent home planchas from around £100 up to £500+ for professional-grade stuff. Don’t go too cheap – a thin, flimsy plancha won’t hold heat properly and you’ll just end up frustrated.
Getting started : your first cook
Right, you’ve got your plancha. Now what ? First time you use it, you’ll need to season it properly. This isn’t complicated – just heat it up, coat it with a thin layer of oil (vegetable or grapeseed works well), let it smoke off, then wipe it down. Repeat this a couple of times. This creates a non-stick surface and protects the metal.
For your actual first cook, start with something forgiving. Prawns are brilliant – they cook in literally two minutes and you can’t really mess them up. Just shell-on king prawns, bit of olive oil, pinch of sea salt. Done.
Heat your plancha until it’s properly hot. How do you know ? Flick some water on it – if it evaporates instantly with a sharp sizzle, you’re ready. If the water just sits there bubbling, it’s not hot enough yet.
Temperature control and timing
This is where people often go wrong. They either underheat the plancha (worried about burning stuff) or they overcook everything because they don’t realise how fast things actually cook at these temperatures.
A thick steak ? Maybe 3-4 minutes per side for medium-rare. Fish fillets ? 2-3 minutes, max. Vegetables like courgettes or peppers ? Slice them thin, they’ll be done in under 5 minutes.
The key is to not walk away. Plancha cooking is active cooking. You’re right there, flipping, checking, adjusting. It’s fast and it’s hands-on. That’s part of the appeal, frankly.
What to cook on your plancha
Honestly, the list is pretty much endless. But here are some things that work particularly well :
Fish and seafood – especially oily fish like mackerel, sardines, or salmon. The high heat crisps the skin beautifully. Scallops are incredible on a plancha too, though you need to be careful not to overcook them.
Red meat – steaks, lamb chops, pork chops. You get that restaurant-quality crust. Just remember to let the meat come to room temperature first, otherwise the outside burns before the inside cooks.
Vegetables – aubergines, peppers, asparagus, spring onions. They char slightly on the edges while staying tender inside. Absolutely gorgeous.
Chorizo and other charcuterie – slice it thick and let it sizzle. The fat renders out onto the plancha and you can use it to cook other things. Very Spanish, very tasty.
Common mistakes to avoid
I’ve made most of these myself, so learn from my errors :
Not preheating properly – if your plancha isn’t hot enough, food steams rather than sears. Give it at least 10-15 minutes to heat up properly.
Overcrowding the surface – leave space between items. If you pack everything on tight, the temperature drops and you lose that sear.
Using too much oil – you really don’t need much. A light coating on the food itself is usually enough. Too much oil and things get greasy rather than crispy.
Flipping too early – let things develop a proper crust before you turn them. If something’s sticking, it’s not ready to flip yet.
Ignoring cleanup – clean your plancha while it’s still warm. It’s so much easier than trying to scrape off burnt-on bits later. Just wipe it down with kitchen paper and a bit of oil.
Taking it further
Once you’ve got the basics down, plancha cooking opens up loads of possibilities. You can do entire meals on one surface – start with vegetables, then fish, then finish with some fruit for dessert (grilled peaches with a drizzle of honey, trust me on this).
The Spanish often serve plancha-cooked food as part of a larger spread, almost like tapas. Cook up five or six different things in quick succession, serve them all on sharing plates, and you’ve got yourself a proper feast.
Is it worth investing in a plancha for home use ? If you like the idea of quick, high-heat cooking and you’re the kind of person who enjoys being active in the kitchen rather than just setting timers and walking away, then yeah, definitely. It’s a different way of cooking, and once you get the hang of it, it’s both satisfying and delicious.
Just don’t expect perfection straight away. Your first few sessions will probably involve a bit of trial and error, maybe something slightly too charred, maybe something that sticks when it shouldn’t. But that’s all part of learning the technique. Stick with it, and you’ll be cooking like a Basque chef in no time.
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