Plancha grilling - what is it and how does it work? | The Rub Kitchen
The plancha — a flat, heated grill plate made of cast iron or steel — is the fastest-growing BBQ trend in the Netherlands and Belgium. Demand for planchas doubled between 2024 and 2026 at major retailers, and for good reason: the plancha creates a different — and in many cases better — crust than a grate. No falling-through-the-grate, no flare-ups, maximum Maillard reaction over the entire surface.
What is a plancha?
A plancha (Spanish for “plate”) is a flat cooking surface that is heated to extremely high temperatures — up to 300°C and higher. The surface is smooth or lightly ridged and made of cast iron, carbon steel, or polished steel. You grill directly on the metal, without grate bars and without flame.
The plancha has its roots in Spanish cuisine — a la plancha literally means “on the plate” and is a classic cooking technique for fish, seafood, and thin cuts of meat. The plancha has now evolved into a versatile outdoor appliance that stands next to or on the BBQ.
Plancha vs. BBQ Grate — when to choose which?
| Plancha | BBQ Grate | |
|---|---|---|
| Crust | Flat, even over the entire surface | Grill marks, not everywhere |
| Juices | Stay on the plate — meat cooks in them | Drip off — more smoke |
| Smoke | Minimal | More — due to fat flare-ups |
| Vegetables | Excellent — nothing falls through | Awkward for small pieces |
| Fish/Seafood | Ideal — delicate meat stays intact | Breaks easily, sticks to grate |
| Thick meat | Less suitable | Better — more heat circulation |
| Temperature | Up to 300°C+ | Up to 250°C direct |
What can you grill on a plancha?
- Fish and seafood — the natural habitat of the plancha. Shrimp, squid, sea bass, sea bream, salmon fillet. Delicate, fast, without falling apart.
- Thin cuts of meat — flank steak, sirloin, chicken thighs, pork tenderloin. High heat, quick crust, short cooking time.
- Vegetables — zucchini, bell peppers, eggplant, asparagus, mushrooms. Get color without burning or falling through the grate.
- Eggs and omelets — outdoor cooking on the plancha as an outdoor cooking appliance.
- Smash burgers — the plancha is the ideal surface for a smash burger: maximum contact surface, maximum Maillard.
- Halloumi and cheese — doesn't melt through the plate, gets a perfect golden-brown crust.
Plancha technique — step by step
- Preheat the plancha thoroughly — at least 10–15 minutes on the highest setting. Test with a drop of water: if it evaporates immediately, the plate is ready.
- Use little oil — a thin layer of oil with a high smoke point (peanut, sunflower, avocado). No olive oil — it burns too quickly.
- Dry meat before grilling — moisture slows down the Maillard reaction. Always pat dry with paper towels.
- Not too much at once — the plate cools down if you place too much at once. Grill in small batches.
- Do not move — let the meat release before turning it. If it sticks, it's not ready yet.
- After use: scrape and rub with oil — never in the dishwasher, never with soap for cast iron.
Dry rub on the plancha
Dry rubs work great on the plancha — with one caveat: sugar burns quickly at extremely high temperatures. On a plancha at full power (300°C+), a rub with a lot of brown sugar can become bitter. Two solutions:
- Use a rub with little or no sugar on the plancha at full power — the Shawarma BBQ Rub (cumin, coriander, turmeric — hardly any sugar) and the Jamaican Jerk BBQ Rub work best here.
- Grill at a slightly lower temperature (200–25°C) if you're using a sweeter rub — more like a hot cast iron pan than a plancha at full power.
→ More on this topic: Rub on direct vs. indirect heat — when does sugar burn?
→ Rub on plancha and cast iron plate — tips and technique
Types of planchas
- Freestanding plancha — dedicated gas appliance, stands next to the BBQ. Most versatile.
- BBQ attachment — cast iron or steel plate that you place on your BBQ grate. Cheapest entry point.
- Built-in plancha on gas barbecue — many Napoleons and Webers have a plancha zone next to the burners.
- Cast iron skillet — technically not a plancha but the same principle. Excellent for smash burgers and small batches.