---
title: "Plancha: what it means in cooking — Tiny Plates"
description: "A plancha is a thick, very hot flat-top used in Spanish cooking. Cooking a la plancha sears seafood, meat and vegetables fast with only a little oil."
url: "https://www.tinyplates.dev/glossary/plancha"
---

# Plancha

A plancha is a thick, very hot flat-top used in Spanish cooking. Cooking a la plancha sears seafood, meat and vegetables fast with only a little oil.

Also called A la plancha, Flat-top grill.

A _plancha_ is a thick, flat metal plate heated from below until it is very hot. Cooking _a la plancha_ means searing food on it with a little oil and salt. It comes from Spain, where shrimp, squid, sardines, steak and vegetables are cooked this way in bars and served as [tapas](https://www.tinyplates.dev/glossary/tapas). It is close to a [griddle](https://www.tinyplates.dev/glossary/griddle), but runs much hotter.

## How to do it

1. Heat the plancha, or a heavy [cast iron](https://www.tinyplates.dev/glossary/cast-iron) pan as a stand-in, over high heat for 10 minutes or more.
2. Dry the food well and brush it, not the plate, with olive oil. Season with coarse salt.
3. Lay the food flat on the hottest part. Thin pieces work best.
4. Leave it alone until it is browned and releases, often 1 to 2 minutes for shrimp or squid.
5. Turn once, then move it to a cooler edge if it needs more time.
6. Finish with lemon, garlic and parsley, or a drizzle of good olive oil.

## How to tell it is done

The surface has a deep brown crust, sometimes with [charred](https://www.tinyplates.dev/glossary/char)spots. Shrimp turn pink and opaque and curl into a C shape. Squid turns white and firm in a minute or two; cooked longer it gets rubbery. Vegetables are tender but still have bite.

## Why it works

A thick plate stores a lot of heat, so it stays hot when cold food lands on it. That gives a fast, hard [sear](https://www.tinyplates.dev/glossary/sear) without overcooking the inside. Unlike a grill, juices stay on the plate and keep browning around the food instead of dripping away.

## Common mistakes

* A plate that is not hot enough. The food releases water and stews.
* Too much oil. It smokes and the food fries instead of searing.
* Overcooking seafood. Most of it needs only a few minutes.
* Thick cuts. They char outside before the middle cooks. Cut them thinner or finish in the oven.

## In recipes

"Gambas a la plancha" means shrimp seared on a plancha. If you have none, use a very hot cast iron or carbon steel pan.

## Related terms

* [GriddleA griddle is a flat, heavy cooking surface, and to griddle is to cook on it. It makes pancakes, flatbreads, burgers and grilled cheese with an even brown.](https://www.tinyplates.dev/glossary/griddle)
* [SearSearing browns the surface of meat or fish in a very hot pan to build a deep, flavorful crust. It adds flavor but does not seal in juices.](https://www.tinyplates.dev/glossary/sear)
* [TapasTapas are small Spanish dishes served with drinks, from olives and ham to garlic shrimp and potatoes. See how to plan a tapas spread at home.](https://www.tinyplates.dev/glossary/tapas)
* [CharCharring cooks food over intense heat until parts of the surface turn black and blistered, adding smoky flavor to peppers, corn, onions and meat.](https://www.tinyplates.dev/glossary/char)
* [Cast ironCast iron is heavy iron cookware that holds heat for hard searing and turns nonstick when seasoned. Here is how to cook in it and clean it.](https://www.tinyplates.dev/glossary/cast-iron)

[More in dry-heat cooking](https://www.tinyplates.dev/glossary/category/dry-heat-cooking)[Every term from A to Z](https://www.tinyplates.dev/glossary)