The Spanish call it la plancha. Argentinians call it la champa. Steven calls it the best way there is to cook Spanish-style seafood and veggies over a wood, charcoal, or even gas fire. Our cast iron griddle gives foods a crusty, smoky sear while keeping them succulent on the inside. The plancha is excellent for delicate fish, shrimp, vegetables—in short, anything that tends to break apart or dry out on the grill.
Preheat plancha over direct heat.For best results, plancha must be very hot. To test plancha’s readiness, flick a few droplets of water from your fingers onto the plancha. If water hisses and evaporates instantly, the plancha is ready to cook on. Once properly heated, lubricate the surface with butter or olive oil before adding food to cook on the plancha.
To clean, hand wash with a mild dishwashing soap, rinse and dry immediately. Cast iron is porous, do not allow to soak. Do not wash in the dishwasher. Periodically apply a small amount of vegetable oil to the surface.