Compare planchas & griddle plates

The plancha originates from Spain and is a solid plate of steel, stainless steel or cast iron that is heated strongly from below. Unlike on a grate, the food lies flat on the surface and fries in its own juices. This creates roasted flavours without flames and without fat dripping into the embers.

There are stand-alone gas planchas and griddles, combination units with grate and plate, and inserts: fire plates sit on a kettle or fire pit, while griddle plates fit on the grate of a gas barbecue.

Thick plates store more heat and release it evenly. Uncoated steel has to be seasoned, but then forms a natural non-stick layer. Stainless steel is rust-free and easy to care for, but distributes heat less evenly. Cast iron retains heat very well, but is heavy and sensitive to knocks.

Before first use, steel plates are cleaned, rubbed thinly with heat-resistant oil and heated strongly. You repeat this a few times until a dark patina forms. After grilling, scrape the plate while it's still warm, deglaze it with a little water and oil it thinly again. That keeps it rust-free and non-stick.

Stainless steel plates don't need a patina, but also benefit from a little oil when cooking.

If you already own a kettle or gas barbecue, a matching griddle plate or fire plate is the cheapest way in. A stand-alone gas plancha pays off if you cook on the plate regularly: it heats up faster, has several temperature zones and a well-designed grease channel. Combination units with grate and plate are a compromise for anyone who wants both but only has room for one appliance.

Budget for accessories too: two wide spatulas, a squeeze bottle for oil and a lid or dome for covering burgers make working on the plate much easier.