Practical for summer meals or grills, the plancha is so easily carried on vacation when it is supplied with gas. With a non-stick coating, it is easy to clean. Discover our selection.
For the past ten years, this traditional utensil of Spanish cuisine since the 19th century has largely acquired its letters of nobility in our kitchens by becoming synonymous with simple and healthy cuisine. Also because it presents itself as a useful intermediate solution, more reassuring than carbon or gas barbecues, while offering more efficient food seizures than electric barbecues (between 240 ° and 300 °).
Asking for extremely little fat or meat preparation, the plancha is requested by amateur cooks or by lovers of a simple and tasty kitchen. But the criteria for choosing it are no less varied: supplied with gas or electricity, the size of the hob as well as its covering are parameters to be taken into account according to the volumes to be cook and the regularity of its use. The cast iron planchas (about 7 mm thick) are the most renowned because they are extremely resistant and perfectly lead the heat. They are also found in the highest price ranges. The less expensive solutions have an enameled or teflon hob, which is easier to clean but also more fragile and less durable. Ideally, the plancha can have enhanced edges, to avoid loss of food, and an inclined plan with material recovery tray. The gas supply plancha is to be reserved for outdoor cooking, it also requires more dexterity to control cooking. In all cases, it is necessary to give particular importance to the numbers of burners it has, at least two, and their independent or not mode of operation. An independent setting thus makes it possible to make a cooking or modulated depending on the food arranged or the desired entry mode.
