The plancha plate is delivered with a food-safe protective wax coating that prevents rust and protects it during transport. Before using it for the first time, this layer should be burned off to properly prepare the surface for cooking.
Light the grill as usual and heat the plancha at high temperature for about 30 to 45 minutes. Then apply a small amount of cooking oil to the hot surface and spread it evenly using a cotton cloth. The oil will bind with the wax, allowing you to easily scrape off the residue with a spatula and push it into the flame. During this process, smoke and odors are completely normal and part of the seasoning procedure.
As the plate heats up, it may slightly curve into a concave shape—this is intentional. It ensures that grease and residues flow toward the center and into the fire instead of remaining on the surface. At this stage, the plancha is technically ready for use, but an seasoning procedure is recommended for optimal results.
Apply another thin layer of cooking oil across the entire surface and heat the plancha again for 30 to 45 minutes. Allow it to cool completely afterward. You will notice the surface becoming darker - this natural patina acts as a protective, non-stick layer and helps prevent oxidation.
With this preparation, your plancha is fully protected and ready to deliver excellent cooking performance - ideal for perfectly seared meats, vegetables, and a variety of plancha dishes.
