The seasoning of the plancha is an essential step, often underestimated, that allows for a lasting improvement in cooking performance, extends the lifespan of the plate, and creates a naturally non-stick surface, whether you are using a traditional plancha or a plancha integrated into a high-end brazier.
By properly mastering this technique, you not only ensure a more even and enjoyable cooking experience, but you also optimise the resistance of your equipment against humidity, oxidation, and wear over time.
Why seasoning the plancha is essential for perfect cooking
The seasoning of the plancha, and more specifically that of a brazier plancha, relies on a precise process that involves combining a controlled temperature rise with the application of a fine layer of suitable oil, thus creating a natural protection on the steel.
This protective layer plays a fundamental role, as it limits the adherence of food, improves the glide during cooking, and ensures an even distribution of heat across the entire surface, while effectively protecting the plate against corrosion and humidity.
By properly carrying out the seasoning, you benefit from a smoother culinary experience, simplified maintenance, and a plate that gains in performance with each use.
How to season a plancha effectively with a professional step-by-step method
To successfully season your plancha, it is essential to follow a rigorous method that allows for a homogeneous and durable impregnation of the surface.
Step 1: Carefully clean the surface before seasoning
Before any operation, it is essential to clean the plate to eliminate impurities, residues, or industrial marks, as a perfectly clean surface ensures better adhesion of the oil and an even seasoning.
Step 2: Gradually heat the plancha
Next, it is advisable to gradually heat the plate to a temperature between 200 and 300°C, which prepares the metal and promotes the bonding of the oil layer.
Step 3: Apply a thin layer of suitable oil
The application of oil is a crucial step, as it is recommended to use a high-temperature resistant vegetable oil, such as sunflower, rapeseed, grape seed, or peanut oil, ensuring to spread a very thin and even layer using a cloth.
An excessive amount of oil could make the surface sticky and compromise the quality of the seasoning.
Step 4: Allow the oil to polymerise
Under the effect of heat, the oil will heat up, smoke slightly, and then transform into a dark protective layer, thanks to a phenomenon called polymerisation, which creates a resistant and naturally non-stick surface.
Step 5: Repeat the process to strengthen the seasoning
To achieve optimal results, it is recommended to repeat the process two to three times, with each pass reinforcing the protection and improving the performance of the plate.
Seasoning a brazier plancha: special attention required
The seasoning of a brazier plancha requires particular vigilance due to its larger surface area and specific heating system, which involves ensuring an even distribution of heat and oil across the entire plate.
A uniform seasoning is essential to guarantee perfectly controlled cooking and to fully enjoy the performance of the brazier.
Maintenance of the seasoning over time: a crucial point often overlooked
It is important to understand that the seasoning of a plancha is never completely fixed in time, especially when your brazier is not used for several weeks or months.
Indeed, exposure to air, humidity, and temperature variations can gradually alter the protective layer formed on the steel, which is a perfectly normal and natural phenomenon.
To avoid this and maintain a performing plate, it is recommended to adopt regular maintenance, even during periods of non-use.
Good practices to preserve the seasoning:
- apply a thin layer of oil approximately once a month
- protect the plate with a natural wax
- avoid leaving the surface completely dry for a long time
- store the brazier in a dry environment if possible
These simple actions help maintain effective protection against corrosion and prolong the quality of the seasoning.
The COEO technique: a natural protection with beeswax
At COEO, we have developed a specific approach, inspired by artisanal methods, which involves using natural beeswax to sustainably protect the cooking plate.
This technique relies on local collaboration with beekeepers from the south of France, who provide us with high-quality wax, recognised for its protective and water-repellent properties.
The application of a fine layer of beeswax allows for :
- enhancing protection against moisture
- improving resistance to oxidation
- sustainably nourishing the metal surface
- extending the effectiveness of the seasoning
This natural and high-end method fits perfectly into a sustainable and qualitative use of the brazier, while providing a real differentiation compared to traditional solutions.
When to re-season the plancha?
Even though the seasoning naturally strengthens over time with use, it may be necessary to renew it in certain cases :
- when the plate starts to stick
- when the surface becomes uneven
- after intensive cleaning
- after a long period of non-use
Re-seasoning allows for a perfectly functional and protected surface.
Mistakes to avoid when seasoning the plancha
To ensure an optimal result, it is important to avoid certain common mistakes, including :
- applying too much oil
- not heating the plate sufficiently
- use an unsuitable oil
- neglect prior cleaning
These mistakes can lead to uneven seasoning, a sticky surface, or a loss of performance.
How to maintain a plancha after seasoning
After each use, it is recommended to clean the plancha while hot, remove food residues, and then apply a light layer of oil to nourish the existing seasoning and maintain a performing surface over time.
Conclusion: seasoning, a key step to unlock the full potential of your plancha
The seasoning of the plancha, whether used alone or integrated into a fire pit, is an essential step to ensure optimal cooking, enhanced durability, and superior ease of use.
By combining a good seasoning method, regular maintenance, and natural solutions like the beeswax developed by COEO, you allow your plate to improve over time and become a truly effective and durable cooking tool.
FAQ: everything you need to know about plancha seasoning
How to properly season the plancha to achieve a durable and effective non-stick surface?
To achieve an effective seasoning of the plancha, it is essential to heat the plate to a high temperature and then apply a thin layer of suitable oil to create a natural protection that prevents food from sticking while improving the cooking quality.
Why is it important to season a plancha before its first use?
Seasoning a plancha before its first use helps protect the cooking surface from oxidation, improves its non-stick properties, and prepares the plate for optimal long-term use.
What is the best oil for seasoning a plancha or a brazier plancha?
The best oils for seasoning the plancha are those that withstand high temperatures, such as sunflower oil or rapeseed oil, as they create a uniform protective layer without burning or leaving residues.
How many times should the seasoning of the plancha be repeated for it to be effective?
It is recommended to repeat the seasoning of the plancha two to three times to strengthen the protective layer and achieve a perfectly non-stick and durable cooking surface.
What are the mistakes to avoid when seasoning the plancha to prevent damaging the surface?
The most common mistakes when seasoning the plancha are excessive use of oil, insufficient temperature, or lack of prior cleaning, which can lead to a sticky surface and ineffective seasoning.
At what temperature should the plancha be heated to successfully season it correctly?
To successfully season the plancha, it is advisable to heat the plate between 200 and 300 degrees to allow the metal pores to open and the proper fixation of the protective oil.
Should the seasoning of the plancha be redone regularly to maintain its performance?
Yes, it is recommended to redo the seasoning of the plancha when the surface becomes less non-stick, after intensive cleaning or when the plate starts to stick, in order to maintain its cooking performance.
Is the seasoning of a brazier plancha different from that of a classic plancha?
The seasoning of a brazier plancha requires special attention due to its larger surface and specific heating, which necessitates an even distribution of oil and heat to achieve an optimal result.
Can the seasoning of the plancha be improved by cooking certain foods?
Yes, cooking fatty foods such as meats or sausages naturally strengthens the seasoning of the plancha by adding an additional protective layer over time.
How to maintain a plancha after seasoning to prolong its lifespan?
After each use, it is advisable to clean the plancha while hot, remove food residues, and then apply a thin layer of oil to preserve the seasoning and ensure a consistently high-performing cooking surface.
Why does the plancha lose its seasoning after a long period of non-use?
When the plancha is not used for a long time, moisture and air can alter the protective layer, which is a natural phenomenon that can be compensated for with regular maintenance.
How to preserve the seasoning of the plancha in the long term?
It is recommended to apply a thin layer of oil each month or to use a natural protection like beeswax to preserve the surface.
What is the best long-term maintenance technique?
The use of natural beeswax, like the method developed by COEO with beekeepers from the south of France, is an effective solution for sustainably protecting the plate.
Key questions.
The first use of the TRIO is a crucial step. The temperature increase must be gradual, particularly to avoid damaging certain steel parts and the welds. When manufacturing your brazier, the plancha is pressed towards the centre of the hearth to allow the fats to drain directly into the fire and not onto the ground.
It is important that you respect a gradual temperature increase for at least 60 minutes at a minimum before starting to reach a cooking temperature. Otherwise, it could be damaged and warp.
There are several techniques for lighting a fire in your brazier. It is up to you to choose the one you prefer.We recommend the technique known as the "tipi". It is a small basic technique, which involves reproducing the construction of a Native American tent with the wood you have available. To light a fire using the technique known as the "tipi", follow these steps: 1/ Make paper balls and place them at the bottom of the hearth. 2/ Place kindling around the paper balls to form a small tipi. 3/ Light the paper and wait for the kindling to catch fire. 4/ Add larger pieces of wood. Do not add them too quickly as a fire needs oxygen to burn.
There are several techniques to light a fire in your fire pit. It is up to you to choose the one you prefer. We recommend the technique known as the "tipi". This is a basic technique that involves replicating the construction of an Indian tent with the wood you have. To light a fire using the technique known as the "tipi", follow these steps: 1/ Make paper balls and place them at the bottom of the hearth. 2/ Place kindling wood around the paper balls to form a small tipi. 3/ Light the paper and wait for the kindling to catch fire. 4/ Add larger pieces of wood. Do not add them too quickly as a fire needs oxygen to burn.
Be careful when using certain types of wood, such as tropical woods. These woods emit too much heat, which can lead to warping of the plancha.
It is up to you to properly inform yourself about the origin of the wood used and its suitability for cooking and not to endanger your health.
We do not recommend using charcoal, as it will not produce enough heat to heat the plancha to the right temperature. If you wish to use charcoal, it is better to combine it with wood to be used for preheating the brazier or to replenish the fire and maintain nice embers.
Seasoning the plancha of your brazier creates a protective non-stick layer and limits the appearance of rust. This seasoning can occur naturally as you use your brazier through deposits of cooking fat. The more you use your plancha, the more it becomes seasoned with the thin layer of fat.
You can also choose to speed up the process by seasoning it as soon as you receive your brazier.