Cooking and maintenance tips for meat and planchas

Practical advice has been shared regarding meat preparation and the maintenance of outdoor cooking equipment.

To prevent meat from becoming dry after cooking, it is recommended to let the meat rest on a warm plate or cutting board before slicing. Cutting meat immediately after it leaves the heat causes juices to escape, as the muscle fibers contract and push moisture toward the center. Allowing a resting period helps the juices redistribute within the meat.

For plancha maintenance during the winter, cleaning the steel surface completely can be counterproductive. Leaving the steel bare exposes it to moisture and rust. Instead, after cleaning and drying, applying a thin layer of vegetable oil, such as sunflower or rapeseed oil, creates a protective barrier. It is advised to avoid olive oil or animal fats for this purpose.