Larger pieces of meat or fish or larger quantities of food are best fried on a Teppanyaki/Plancha. Put the griddle on two rings on the hob or in the oven. This way you can prepare delicious ‘gambas à la plancha’ or you can fry several steaks, sole, vegetables, smaller snacks etc. With the Japanese ‘teppanyaki’ method you can prepare strips of fish, meat, vegetables, just fry with a little bit of fat and shortly after, finish off with a marinade or (syrupy) sauce.
You can even divide the large griddle into two cooking zones: place the griddle on two rings of the hob (a large one and a small one) and switch them to different heat levels. Quickly fry the ingredients in the hot zone and move them to the less hot zone so they can continue cooking or can be kept warm. The Teppanyaki/Plancha are made of 7-Ply. Material to the edge (4 mm) and are finished with the Silvinox surface treatment. They can be used in the oven and on all types of cookers, induction included.
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