Plancha & Cast Iron Griddle BBQ — Complete Guide

A plancha or cast iron plate transforms your BBQ into a versatile cooking surface. You can grill fish without it falling through the grates, cook eggs or vegetables alongside your meat, and achieve a perfect crust without direct flame contact. This guide tells you everything you need to know about using a plancha or cast iron plate on your BBQ.

What is a plancha?

A plancha is a flat, metal griddle plate that you place directly on the grate or burner of your BBQ. Originally from Spanish cuisine, the plancha has become indispensable for serious BBQ enthusiasts. There are two main types:

• Cast iron plate — retains heat for a long time, provides intense browning (Maillard reaction), heavy and durable
• Steel plancha — heats up and cools down faster, lighter, less heat retention but easier to handle

Why use a plancha on the BBQ?

A BBQ grill has open grates — ideal for large cuts of meat, but less suitable for fish, vegetables, shrimp, or eggs. A plancha offers a closed surface that locks in juices and ensures an even, crispy crust. Moreover, you won't lose fats and herbs through the grates.

A cast iron plate also reaches extreme temperatures that contribute to the Maillard reaction — the reason why grilled food tastes so intensely good.

How to use a plancha on the BBQ?

The technique is simple, but the details make all the difference:

• Preheating — place the plate on the hot BBQ for at least 10–15 minutes before you start. This takes longer for a cast iron plate than for steel.
• Temperature control — drip water on the plate: if it evaporates immediately? Then it's hot enough (200–250°C). See also BBQ Temperatures & Cooking Times
• Using oil — oil the plate with a heat-resistant oil (sunflower, peanut) just before use, not in advance.
• Don't overcrowd — fill the plate to a maximum of 70%, otherwise the temperature will drop, and you'll steam your food instead of searing it.

Which rub do you use on a plancha?

On a plancha, you work with direct heat and higher temperatures. This affects your rub choice:

• Sugar in rubs burns faster on a cast iron plate than on a grate. Use rubs with less sugar, or add sugar only at the end.
• Herb rubs like Toscana Fire or Shawarma work excellently — the aromatic herbs activate quickly on the hot surface.
• Tex-Mex and Jamaican Jerk are good but require attention: keep the temperature slightly lower (180–200°C) to prevent burning.

Read more about when sugar in rubs burns: Rub on Indirect vs. Direct Heat.

What can you grill on a plancha?

Almost anything you would otherwise place on the grate, but the plancha excels at:

• Fish and seafood — salmon, mackerel, shrimp without falling through. See also Fish & seafood on the BBQ
• Vegetables — zucchini, bell peppers, asparagus with a nice crust. Tips: Rub on Vegetables
• Chicken — chicken wings and chicken thighs get an even crispy crust.
• Eggs and side dishes — fried eggs, scrambled eggs, or cornbread alongside your main course.
• Cheese — halloumi and camembert grill perfectly without melting through the grates.

Maintenance of your cast iron plate

Cast iron requires a little more care than steel but will last a lifetime:

• After use: clean warm with warm water — never soap.
• Pat dry and immediately coat with a thin layer of oil.
• Store in a dry place — cast iron rusts quickly when exposed to moisture.
• Season (seasoning) if the plate is new or shows rust.

See also the complete guide: BBQ Cleaning — Step by Step.

Plancha vs. grate — when to choose what?

Grates: large cuts of meat, brisket, spare ribs, indirect cooking. Plancha: fish, vegetables, small pieces, eggs, cheese. Many BBQ enthusiasts use both side-by-side — meat indirectly on the grates, side dishes on the plancha.