How to cook on planchettes: basic tips and recipes

What is a planchette and why use it?

A planchette is a wide surface (usually steel) that distributes heat evenly.

At Tromen our planchette models are made of iron and the cover is made of stainless steel.. This helps them to retain the temperature and allow a uniform and tasty cooking, either in direct fire, anafes or on any of our grills. our grills..

Among the main advantages of the planchettes are:

• Healthy cooking, with very little oil.

• Ideal for small cuts, vegetables, fish and fast food.

• Prevents food from falling or sticking to the grill.

• Compatible with our stokers, grills and stoves.
  

You can choose options with lid, such as our Plancheta 465with or without lid, perfect for more controlled cooking. This plancheta comes with spatula and smasher included.

Basic planchette cooking techniques

Heat management

In any griddle, hotter zones are generated and others a little less hot. Make the most of this play to move the food according to what it needs: strong sealing in the center and soft finishing at the edges.

Perfect sealing

To achieve the even browning that makes you want to eat so much:

• Do not move meat or vegetables prematurely.

• Leave them still until they peel off on their own.

• Use a good metal spatula spatula (yes, don't be afraid of scratching here). Spatulas are included with the purchase of the planchette.

Sautéing and moisture control

To prevent food from getting too wet:

• Do not overload the surface.

• Move only when necessary.
  

If you have a griddle with liduse it to finish cooking or melt cheeses without letting the heat escape.

How to cure a planchette?

Curing is an essential process essential process for cooking any product. This develops the non-stick patina that prevents food from sticking to the griddle.

How is the first curing done?

1. Wash the planchette with hot water and a little soap (the only time you use soap).

2. Dry it well, do not leave it wet.

3. Apply a very thin layer of oil over the entire surface.

4. Heat it over high heat for a few minutes until the oil darkens.

5. Let cool and repeat the process 2 or 3 times.

After that, the planchette begins to "mature" on its own with use.

How to maintain curing between uses

• Avoid strong soaps.

• Clean it with paper or a little hot water.

• Dry it immediately.

Basic recipes to get started

All these recipes work especially well on our planchettes because of their thickness and heat distribution.

Grilled vegetables

Bell peppers, pumpkin, zucchini and onion. Cut them evenly, add olive oil, salt, pepper and a touch of paprika. Even browning is assured.

Steaks or hamburgers

For a juicy point:

• Seal over high heat.

• If you use a lid, use it to melt the cheese and retain moisture.

Chicken cubes or fillets

A simple marinade of lemon, oil, garlic and rosemary is perfect. The chicken cooks quickly and is very tender on this type of surface.

Fish

The trick is not to move them too soon. Seal them on one side until they "give" and then turn them over. With the lid on, the steaks cook even more evenly.

Scrambled eggs or quick shakshuka

The planchette works great for a different kind of breakfast. A drizzle of oil, chopped vegetables, eggs and a few minutes of cooking.

Quesadillas, sandwiches and wraps

For crispy toasts or well-marked wraps, the planchette is ideal. If you like your cheese well melted, use a lid and enjoy the oven effect.

Cleaning and maintenance after cooking

The key is to clean the planchettes when they are warm. You can follow these steps:

1. Remove the residues with a spatula.

2. Add a splash of hot water (carefully).

3. Dry with paper or a microfiber cloth.
   

This way you will keep it always ready and without risk of oxidation.

Planchette cooking is simple, practical and tremendously delicious. Whether in your kitchen or on your grill, a good planchette allows you to solve quick recipes, experiment with new flavors and enjoy even cooking every time you use it.