Plancha Grill: What It Is, How to Cook on One and Which to Buy

A plancha is a thick, flat metal plate heated from below, hottest in the middle and cooler toward the edges. The word is Spanish for "plate", and cooking a la plancha means searing food directly on that hot metal: fish, shrimp, vegetables, meat and bread, often with nothing more than oil and salt. A plancha grill is any grill built around that kind of plate. This guide explains how a plancha differs from a griddle, the kinds of plancha grills you can buy for home, what they cost, and how to cook on one.

The short answer

• A plancha vs a griddle: a griddle aims for even heat you set with a knob; a plancha runs very hot in the middle and cooler at the edges, and you move food to control it.
• For the classic plancha heat pattern at home, a wood-fired plancha (a steel ring around a fire) does it naturally. Gas planchas heat faster but behave more like a griddle.
• The Arteflame 40″ is a wood-fired plancha and grill in one: a ½″ hot-rolled steel cooktop around a center grate that passes 1,000°F, from $1,995, made in Phoenix, Arizona.

Where the plancha comes from

The plancha is a Spanish tradition. The Michelin Guide describes it as a flat metal plate, and a la plancha as cooking on it, a style used across Spain for seafood, meat and vegetables. The same idea spread to Latin America, France and restaurant kitchens everywhere, which is why you will see "a la plancha" on menus for anything from octopus to chicken.

Plancha vs griddle: what is the difference?

Both are flat metal cooking surfaces, and the words are often used for the same thing. The difference is in how the heat is spread.

Restaurant temperatures are from Foodservice Equipment Reports, which covers commercial kitchen equipment. In short, a griddle is about even, controlled heat. A plancha is about high heat in the middle and a range of temperatures around it, so you can sear, cook through and keep warm on one plate. See also the best flat top grills compared.

What a plancha is made of

• Carbon or hot-rolled steel: heats fast, handles very high heat and builds a natural non-stick layer as you oil it, like a cast-iron pan. It needs seasoning and a light coat of oil after use.
• Cast iron: holds heat well. Bare cast iron needs seasoning; enameled cast iron, common on French gas planchas, does not, but it does not build seasoning either.
• Stainless steel: does not rust, but food sticks more easily.
• Chrome-plated steel: common in restaurants because it is non-reactive and cleans easily.

Thickness matters as much as the material. A thick plate holds its heat when you drop cold food on it, so the sear does not stall.

Plancha grills for home: the main types

Wood-fired planchas compared

If you want the real plancha experience outdoors, these are the wood-fired options most US buyers compare. Prices were checked on each maker's or dealer's website on 19–20 October 2026 and change often.

Read the full comparisons: OFYR vs Arteflame and Breeo vs Arteflame.

How an Arteflame works as a plancha

An Arteflame is a fire pit plancha grill. You build a hardwood or lump charcoal fire in the center bowl. A ½″ hot-rolled steel cooktop ring, 40″ across, sits around it, with a grill grate over the fire. Because the steel sits between the fire and the food, grease cannot drip into the flames, so there are no flare-ups on the cooktop. When dinner is over, lift off the cooktop, add a few logs and it is a fire pit.

Controlling temperature is about location, not dials. Measured on our own Classic 40:

• Center grill grate (1,000°F+): the sear zone, right over the fire. Steaks, chops and burgers get a hard crust in 1–2 minutes per side.
• Inner edge of the cooktop (about 450–550°F): the main plancha zone. Scallops, shrimp, fish, chicken, sausages and hash browns.
• Outer edge (about 250–350°F): for toasting bread, eggs, gentle vegetables and keeping food warm. If you build the fire toward one side, the far side of the cooktop drops to about 180°F.

Read how to control the heat zones for the details.

How to cook a la plancha

1. Heat the plate fully. On a wood-fired plancha, light the fire 30–45 minutes ahead so the steel is hot all the way through.
2. Oil the food, not just the plate. A thin coat of oil on the food helps it release. Add a little oil to the plate if it looks dry.
3. Sear hot, finish gentle. Start proteins near the fire for color, then slide them outward to cook through.
4. Do not crowd one spot. Spread food out so the steel stays hot under each piece.
5. Season simply. Salt, olive oil, lemon, garlic and parsley are the classic Spanish finish.
6. Clean while warm. Scrape the plate, then wipe on a light coat of oil to protect it.

What to cook on a plancha

• Seafood: shrimp, scallops, squid, fish fillets and Galician octopus a la plancha, all of which would fall through a grate. Try hake a la plancha with olive tapenade.
• Vegetables: peppers, asparagus, mushrooms, sliced potatoes and onions.
• Meat: thin steaks, pork, chicken thighs and smash burgers.
• Breakfast: eggs, bacon, pancakes and hash browns.
• Bread: toast it at the cooler edge to finish the meal.

More ideas in our flat top griddle recipes.

How to season and clean a plancha

You do not need soap, wire brushes or harsh chemicals. The goal is to build up the black, polymerized oil layer (seasoning) on bare steel.

1. Scrape: while the plancha is still hot, scrape food residue off with a flat-edged scraper. On a wood-fired plancha, push it into the fire.
2. Wipe: wipe on a little high-smoke-point oil, such as grapeseed or avocado, with a rag or paper towel.
3. Protect: leave a thin layer of oil on the surface. It prevents rust and keeps the plancha ready for next time.

Ready to cook a la plancha over real fire? See the Arteflame 40″ grill and plancha combos, or the 40″ fire pits with cooktop.

Frequently asked questions

What does plancha mean?

Plancha is Spanish for "plate". A la plancha means cooked on a hot metal plate.

Is a plancha the same as a griddle?

They are close cousins. A griddle aims for even heat you set with a knob. A plancha runs very hot in the middle and cooler toward the edges, and you control the heat by moving food.

How hot does a plancha get?

Restaurant planchas often run 550–700°F, and the Michelin Guide cites about 662°F. On an Arteflame, the cooktop runs about 450–550°F toward the inner edge and the center grate passes 1,000°F.

What is the best material for a plancha?

Carbon or hot-rolled steel and cast iron are the most common for home cooks because they handle high heat and build a natural non-stick layer with seasoning. Stainless steel does not rust, but food sticks more easily.

What oil should I use on a plancha?

Use an oil with a high smoke point, such as grapeseed, avocado or canola, for seasoning and cooking. Save olive oil and butter for finishing, away from the hottest part of the plate.

Can a plancha stay outside all year?

A seasoned steel plancha can, as long as it gets a light coat of oil after each use. If surface rust appears, scrub it off, oil the steel and heat it again.

Can you use a plancha on a charcoal grill?

Yes. Plancha plates and inserts sit on a charcoal or gas grill in place of the grate. They are limited to the size of the grill they fit.

Does food taste different on a plancha?

Food cooked on a hot plancha develops an even, all-over crust instead of grill marks. On a wood-fired plancha, food near the fire also picks up a light smoky flavor, without flare-ups.