Choosing the right oil for a plancha makes an immediate difference to cooking performance, flavour and maintenance. On a hot cooking surface, oil is exposed to much higher temperatures than in a regular frying pan. An oil that works perfectly well indoors can quickly burn on a plancha or leave a bitter flavour.
For high-temperature cooking, oils with a high smoke point are the best choice. Avocado oil, refined sunflower oil and peanut oil are good examples. They remain stable when a plancha reaches the high temperatures needed for cooking meat, fish or vegetables.
The type of food you're preparing also matters. A smashburger requires a slightly different approach from slowly grilled courgette or prawns on a hot GrillRing. Anyone who regularly cooks outdoors on a plancha BBQ will quickly notice that oil becomes a practical part of controlling the cooking process.
Why the smoke point of oil matters
A plancha often operates at higher temperatures than a standard frying pan. Especially towards the centre of the cooking surface, temperatures can become particularly high. Oils with a low smoke point will quickly begin to smoke and eventually burn onto the steel.
You'll notice this immediately in the flavour of your food. Burnt oil creates a sharp, bitter taste and can also leave behind stubborn residue on the cooking surface.
That's why experienced plancha users generally choose neutral oils that can withstand high temperatures. Extra virgin olive oil is often avoided for high-heat cooking and is better suited to cold applications or lower temperatures.
The best oils for a plancha
Which oil works best mainly depends on the cooking temperature and what you're preparing. These are some of the most commonly used options on a plancha:
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Avocado oil
One of the most heat-resistant oils. Suitable for searing, smashburgers and quick cooking at high temperatures. -
Refined sunflower oil
Neutral in flavour and suitable for a wide range of dishes. Works well for vegetables, potatoes and meat. -
Peanut oil
Popular for its high smoke point and stable cooking performance. Particularly useful for wok-style cooking on a plancha. -
Rice bran oil
Increasingly used for premium outdoor cooking. It has a neutral flavour and remains stable at high temperatures. -
Olive oil
Best suited to lower-temperature cooking, for example when preparing fish, vegetables or briefly finishing ingredients.
How much oil should you use on a plancha?
On a plancha, a thin layer of oil works better than adding a large amount of fat at once. Too much oil collects on the cooking surface, starts smoking more quickly and makes the cooking process harder to control.
Many outdoor cooks therefore apply the oil directly to the food instead of covering the entire cooking surface. A lightly oiled steak or vegetable often cooks better than it would on a plancha covered in oil.
With fattier ingredients such as sausages, ribeye or marinated chicken, you may hardly need any additional oil. Lean fish or finely sliced vegetables usually require a little more attention.
Can you use butter on a plancha?
Regular butter burns quickly at high temperatures. This can leave a dark residue on the cooking surface. When cooking with butter, many outdoor cooks therefore start with a neutral oil and add a small amount of butter later for extra flavour.
Clarified butter works better at higher temperatures. It contains fewer milk solids, allowing it to withstand more heat before burning.
Oil and maintaining the cooking surface
The oil you choose also affects how easy your plancha is to clean. Oils that burn quickly can leave behind a sticky layer that's more difficult to remove.
A stable oil helps create a more even cooking surface with less burnt-on residue. Especially on a steel cooking surface or GrillRing BBQ, this helps keep the steel in good condition during longer outdoor cooking sessions.
After cooking, it's usually enough to scrape away food residue while the surface is still warm. A thin protective layer of oil can then be left on the steel.
Which oil do professionals use most often?
Professional plancha cooking usually involves neutral oils with a high smoke point. Not because they add a particularly distinctive flavour, but because they behave predictably at high temperatures.
For everyday outdoor cooking, avocado oil, peanut oil and refined sunflower oil are therefore some of the most practical choices. They provide better control at high temperatures, cook consistently and allow the natural flavours of your ingredients to remain the focus.
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