How to season a Steel Plancha on a Weber Kettle BBQ by the BBQ Chef

How to video of seasoning a new Steel Plancha on a Weber 57cm Kettle grill.
Seasoning is the most important step when getting a new Plancha as it protects the surface and makes it non stick.
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#food #cooking #bbq #webergrill #plancha #planchacooking #blackstone
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Please watch: "Barbecue Pork Sage and Onion Meatballs Recipe by The BBQ Chef"
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[Thebarbequechef]

Your interactions mean the world to us, please click the like button and leave us a comment. We try to respond to every one of them 👍

[markforsyth]

Great informational video. Look forward to giving my Plancha the works this weekend

[dowsey]

You didn’t leave a link for the supplier

[keithbennett]

Getting one for Father's Day, so thanks for the video 👍🏻

[LassesFoodAndBarbecue]

Nice video mate.
Love that plancha :)

[CarsonFilm]

Got to get me one of those, looks great 😋

[johnschulenberg]

Do you season both sides of the griddle?!!

[christarry]

Would it make a difference if it's mild steel vs stainless?

[speedeatingchannel]

That Breakfast looked awesome, We'd smash that.

[mafjalali]

Looks great. Would it be suitable to bbq pizza on it?

[rickgamelin]

Taking the oil past the smoking point burns the polymers that make your skillet non stick. Take the skillet just before the oils smoking point and cool slowly. Do this 4 or 5 times.

[ColinsCookingChannel]

Very satisfying. I've only ever seasoned pans but even that is still a satisfying job. Does this require more maintanince down the line?

[theimp]

Great video, I followed this when I seasoned my half and half plancha a while back. I cooked some sausages on it and the fat seems to have made the plancha sticky. Is there any way to remove the stickiness or do I need to remove the existing seasoning and start again???

[jasondavies]

Hi mate, thanks for the video, I just seasoned my new plancha last week following your advice 👍 What sort of coal set up do you use for a regular cook? After the seasoning burn I tried it out a slow and sear but concluded the coals needed spreading out further. I only used half a chimney but the heat was too concentrated in crescent shape. I’ve got some sea bass fillets in the freezer I’m dying to try - any tips on best temps and technique? Cheers!