Which oil do I use for the plate of my plancha BBQ?
For the plate of your plancha BBQ always use a vegetable oil with a high smoke point, such as sunflower oil, grapeseed oil or rapeseed oil. These oils don't burn quickly, give off little smoke and don't leave a bitter taste. Avoid olive oil, butter and margarine, since they burn quickly on the hot plate and leave a sticky layer.
- Sunflower oil, grapeseed oil and rapeseed oil are most suitable
- Olive oil, butter and margarine burn too fast and give off smoke
- Always use a thin layer, not like in a frying pan
- Lightly oil the plate after cooking to prevent rust
- Extra important for corten steel plates or the Black Line
The right oil on your plancha plate matters more than most people think. It prevents sticking, reduces smoke, protects your plate against wear and even helps prevent rust. Use the wrong oil, and you'll mostly be scraping and cleaning instead of relaxed outdoor cooking. Want to know how to maintain your plancha or how to light it? Check those guides too.
Why is the right oil so important?
A plancha plate gets extremely hot. Not every oil can handle that. The right oil doesn't burn, smokes less and helps build a natural non-stick layer. That means a better cooking result and a longer lifespan for your plate.
- Better natural non-stick layer
- Less smoke while cooking
- Protection against wear and rust
- More consistent, better cooking result
Which oil is most suitable for a plancha?
For planchas you always use an oil with a high smoke point. Vegetable oils are most suitable for this. They don't burn quickly and don't leave a bitter taste.
- Sunflower oil
- Grapeseed oil
- Rapeseed oil
These oils are neutral in flavour, can handle high temperatures and are ideal to use both while cooking and afterwards.
Which oils are better avoided?
Not every oil is suitable for high temperatures. Some oils burn quickly, give off smoke and leave a sticky layer on your plate.
- Olive oil
- Butter
- Margarine
Olive oil is the most common mistake. It has a low smoke point and burns quickly on a hot plancha. The result is lots of smoke, a bitter taste and a plate that gets dirty faster.
How do you use oil while cooking?
Always use little oil. A plancha doesn't work like a frying pan. A thin layer is enough to prevent sticking. You can apply the oil directly to the plate or lightly onto the ingredient.
Too much oil causes smoke and burns faster. Less is really better here.
Using oil after cooking
After cooking, oil is at least as important. Clean the plate while it's still warm and then apply a very thin layer of oil. This protects the plate against moisture, rust and drying out.
For corten steel plates or Black Line models this is extra important. This builds up a protective layer and keeps your plancha in top condition.
Common mistakes with oil on a plancha
- Using too much oil while cooking
- Using olive oil at high temperatures
- Storing the plate dry after use
- Only adding oil once the food is already stuck
With the right oil and a thin layer you avoid these problems and cook more relaxed.
