The seasoning of the plancha is an essential and often underestimated step that significantly improves cooking performance, extends the lifespan of the plate, and provides a naturally non-stick surface, whether you are using a traditional plancha or a plancha integrated into a high-end fire pit.
Why seasoning the plancha is essential to ensure perfect and lasting cooking
The seasoning of the plancha, whether it is a steel plancha or a braziers plancha, involves a precise process that creates a natural protective layer through a rise in temperature combined with the application of a suitable oil, which effectively protects the plate against oxidation, improves the glide of food, and ensures even and controlled cooking across the entire surface.
By properly seasoning, you not only benefit from a better culinary experience, but you also optimise the longevity of your equipment while reducing daily maintenance constraints.
How to season a plancha effectively with a professional step-by-step method
To successfully season your plancha, it is essential to follow a structured method that ensures a gradual temperature rise and an even impregnation of the cooking surface.
Step 1: Carefully clean the surface of the plancha before seasoning
Before proceeding with the seasoning, it is crucial to thoroughly clean the plancha to remove any traces of dust, industrial residues, or impurities, as a clean surface allows for better adhesion of the oil layer and ensures a homogeneous and lasting seasoning.
Step 2: Heat the plancha to a high temperature to prepare for seasoning
Once the surface is ready, it is advisable to heat the plancha to a high temperature, ideally between 200 and 300 degrees, in order to open the metal pores and create the ideal conditions to fix the thin layer of oil that will form the base of the seasoning.
Step 3: Apply a thin layer of high-temperature suitable oil to create the protection
The key step in seasoning the plancha involves applying a very thin layer of high-temperature resistant oil, such as sunflower or rapeseed oil, ensuring that the product is evenly spread over the entire plate using an absorbent paper to avoid any excess that could harm the quality of the seasoning.
Step 4: Allow the oil to polymerise under the effect of heat to form the non-stick layer
When the plancha is hot enough, the oil will gradually heat up, smoke slightly, and transform into a brownish or black protective layer, indicating that the polymerisation reaction is underway and that the seasoning is forming correctly.
Step 5: Repeat the operation several times to strengthen the seasoning of the plancha
To achieve a durable and effective seasoning, it is recommended to repeat the operation two to three times, as each pass strengthens the protective layer and improves the non-stick properties of the plancha.
Seasoning a brasero plancha: a specific technique for a larger surface and intensive use
The seasoning of a brasero plancha requires special attention due to its larger surface area and specific heating method, as it is essential to ensure an even distribution of heat to guarantee uniform seasoning across the entire plate, which then allows for fully enjoying the culinary performance of the brasero.
When to re-season the plancha to maintain its optimal performance
Even though the seasoning naturally strengthens with use, it is advisable to redo it when the plancha starts to stick, when the surface loses its smooth appearance, or after intensive cleaning, in order to restore the protective and non-stick properties of the plate.
Common mistakes to avoid for successful plancha seasoning
It is important to avoid certain common mistakes such as excessive oil application, insufficient temperature rise, or the use of unsuitable oils, as these bad practices can compromise the quality of the seasoning and make the surface sticky or uneven.
How to maintain a plancha after seasoning to prolong its effectiveness
After each use, it is recommended to clean the plancha while hot, remove food residues, and then apply a very thin layer of oil to nourish the existing seasoning and maintain a high-performing cooking surface in the long term.
Conclusion: mastering the seasoning of the plancha for an optimal cooking experience
The seasoning of the plancha, whether used alone or integrated into a fire pit, is an essential step that guarantees optimal cooking performance, increased durability, and unparalleled ease of use, while allowing for the development, over time, of a naturally non-stick cooking surface perfectly suited to all your preparations.
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.
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 making your fire pit, 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 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.
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.