Olivier Poels 5:40 p.m., July 04, 2022

In the Middle Ages, many pilgrims went to Compostela, in Spain.

It's a long road that requires traveling lightly.

Out of the question, therefore, to carry too much kitchen equipment.

Some pilgrims then carry a large cast iron plate on the back of their donkey, which they place over the fire in the evening.

This good sized griddle can cook food for several people.

This is how the plancha was born, which will remain, a traditional cooking method in Spain.

In the 19th century, we find the pancha in the village festivals, but also among the nobles, who like to treat large audiences.

In the 20th century, the plancha faced competition from barbecues, grills and other stone grills.

In the 1980s, the appearance of an electric version propelled it back to center stage.

Especially since the plancha enjoys a good image, associated with healthy cooking: no contact with the flame and limited need for fat.

The five rules for proper use of the plancha:

  • Heat it well before use / throw a drop of water on it to check that it is hot enough (it should instantly form mini balls).

  • For fragile fish, use baking paper to prevent the skin from sticking.

  • So that the food does not stick (if oil is not used), it is necessary to wait for the Maillard reaction to occur (caramelization of the proteins) before turning them

  • If using oil, use olive oil.

  • Always clean the plancha when hot / never leave it to cool down with cooking residue on it.

    They char and become too complicated to remove.

    Clean the hot plate with vinegar