The Spanish call it la plancha. Argentineans call it la champa. I call it the best way there is to cook Spanish-style seafood and veggies over a wood, charcoal or even gas fire. Our plancha gives foods a crusty, smoky sear while keeping them succulent on the inside. The plancha is excellent for delicate fish, shrimp, vegetables-in short, anything that tends to break apart or dry out on the grill.
- Cast iron heats quickly, retains heat
- Raised side handles for easy moving to and from grill
- Gives foods a crusty, smoky sear
- Excellent for delicate fish, shrimp and vegetables