1,023 easy and fully explained recipes, with 12,445 photos and 77 videos

Home made plancha

188,723 43.5/5 for 99 ratings
Grade this page:

Last modified on: April 23th 2018

What is a plancha?

The plancha is a cooking method that originated in Spain. It consists of a very hot metal plate on which food, usually cut in small pieces, is cooked with little fat.

Contact with the hot plate means that cooking is very rapid, only a few minutes, and there is an obvious "cooked" side. Food is well browned but not in direct contact with the flame as on a barbecue.

The plancha transforms whatever it cooks, grilled prawns, for example, are already very good, but with lemon juice and a dash of olive oil, the grilled/fried taste is intensified, and becomes simply extraordinary!

Many kinds of plancha are available now, in shops that sell barbecues, in every style and at every price. But if you do not want to invest in a plancha, or at any rate not right now, here are some hints to help you make your own quite cheaply.

Your plancha

Making a plancha is like cooking with it, quite simple.

You need to find a stainless steel plate of "food" quality and fairly thick.

Choose the size according to your the size of your cooker and the number of burners.

Mine is about 35 X 40 cm (13 X 16 inches) and 1.5 mm (0.05") thick.

To fix it over the hob burners, I drilled a hole in each corner, and in each hole I put a short length of iron wire. This is just to prevent the plancha from moving while in use.plancha
Ideally the plancha should be centred on the biggest burner, because it needs plenty of heat.plancha
That's all there is to it, your plancha is ready for use.plancha


Utensils can be inexpensive too: buy a stainless steel painter's knife or scraper from a DIY store, large enough to handle food easily (mine is 10 cm / 4 inches wide).

It's best to get two, which makes moving food around on the plancha very easy. Get another one the same, or a stainless pie or fish slice.

Another worthwhile tool is a spray, which allows you to add a small amount of something but very evenly.

I suggest you usue one for oil, and maybe another for vinegar, balsamic for example (the one you see in photo is a present from my old friend Robert).



The basic rule is that the plancha must be very hot when food is put on to cook. This heating time might take a few minutes because it should reach 490°F (250°C).

To see if this temperature has been reached, put a few drops of water on the plancha. The drops should separate into smaller drops in all directions.

When the plancha is really hot, you can start to cook by putting a little olive oil on it...

...and adding the food to cook.

Or spray the food directly with oil and then put on the plancha.

I find this second way more efficient.

As soon as one side of food is cooked (1 or 2 minutes usually), turn over using the knife or slice.

Try adding any aromatic ingredients you have: salt, pepper, herbs, spices, sauces, etc. You will see on plancha everything is good!

Cook on all sides to your taste, then divide between serving plates.plancha

Back to top of page

Other pages you may also like

Your 4 comments or questions on this page

Post your comment or question

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this page

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page