The Spanish call it la plancha. Argentineans call it la champa. Steven Raichlen calls it one of the best ways there may be to cook Spanish-style seafood and veggies over a wood, charcoal, and even gas fire. The Steven Raichlen Best of Barbecue cast iron Plancha gives foods a crusty, smoky sear at the same time as keeping them succulent at the inside. The plancha is very good for delicate fish, shrimp, vegetable — in short, anything that has a tendency to break apart of dry out of the grill. Raised side handles for simple moving off and on grill. 15.8-inch by 11.8-inch.
Cast iron heats quickly, retains heat
Raised side handles for simple moving to and from grill
Gives foods a crusty, smoky sear
Very good for delicate fish, shrimp and vegetables