A plancha or flat-top plate is an essential upgrade for anyone serious about elevating their BBQ game beyond basic grilling. It transforms a standard grill surface into a high-heat, even cooking platform that excels at searing and caramelising. This fits perfectly with the Smoke & Soil ethos by enabling clean, whole-food cooking that highlights the natural flavours of homegrown and seasonal ingredients. Unlike traditional grill grates, the plancha offers a consistent, flat surface that prevents flare-ups and allows for better control over delicate foods like fish or thinly sliced vegetables. Using a plancha means embracing a versatile cooking style that blends the intensity of direct heat with the finesse of pan-searing. It is perfect for smash burgers where a crusty exterior is key, for caramelising vegetables to bring out their natural sweetness, and for searing fish to lock in moisture without sticking or breaking apart. The plancha encourages a no-fuss approach: get it hot, keep it clean, and cook with confidence. It also invites experimentation with different fats and oils that suit high temperatures, reinforcing the brand’s commitment to clean and flavourful cooking. Practical advice for using a plancha includes preheating it to at least 250°C to achieve the proper sear and avoiding overcrowding the surface, which drops the temperature and leads to steaming rather than searing. Scraping the surface clean while it is still warm is crucial to maintaining a non-stick surface and preventing build-up. The plancha is not just a tool but a technique that rewards attention to heat management and ingredient quality, aligning with Smoke & Soil’s grounded and no-nonsense approach to everyday BBQ.
Best for
- Smash burgers
- Vegetable caramelisation
- Searing fish
- Cooking delicate seafood
- High-heat searing
Common mistakes
- Not heating the plancha to 250°C or higher before cooking
- Using olive oil which burns at high temperatures instead of rapeseed or sunflower oil
- Overcrowding the surface causing temperature drop and steaming rather than searing
- Failing to scrape the surface clean while it is still hot
- Neglecting to re-season the plate regularly to maintain the non-stick surface
Maintenance
Maintaining a plancha is straightforward but requires consistency to ensure longevity and peak performance. After each use, while the plate is still warm, scrape it clean with a metal scraper or bench scraper to remove food residue. Avoid using harsh detergents or soaking it in water as this can damage the seasoning layer. Instead, wipe it down with a cloth or paper towel and apply a light coat of high smoke point oil such as rapeseed or sunflower to protect the surface from rust. For long-term care, periodically re-season your plancha by heating it and applying a thin layer of oil, allowing it to polymerise and build a natural non-stick coating. Store it in a dry place to prevent moisture exposure. Proper maintenance not only preserves the cooking surface but also enhances flavour development over time, making the plancha a reliable and rewarding addition to your BBQ setup.
