✔ 80cm, 6mm Steel Plate — The Surface That Makes the Difference — Eighty centimetres of cooking width. Six millimetres of solid steel thickness. The plate holds heat evenly across its full surface, recovers temperature quickly between additions, and delivers the kind of responsive, high-output cooking that a thin or narrow grill surface can't replicate. Enough room for multiple dishes simultaneously. Enough mass to mean it.
✔ Wood-Fired Heat — Results That Justify the Method — Gas is convenient. Wood-fired is something else entirely. The BonBiza cooks over open flame and real combustion heat — the kind that chars the edges, caramelises the surface, and gives seafood, meat, and vegetables a depth of flavour that controlled burners don't produce. The method is part of the result.
✔ Two Finishes — Chosen for the Space, Not Just the Preference — Corten steel begins warm and gets warmer — a living surface that develops copper and amber tones as it weathers, growing more characterful the longer it sits outdoors. Black steel holds its ground differently: sleek, architectural, and graphic against any outdoor setting. Both are finishes with genuine design intention behind them. Neither is a default.
✔ Effortless to Clean — Performance Without the Penalty — A 6mm steel plate retains seasoning, resists sticking, and wipes clean without specialist products or prolonged effort. The BonBiza is built to be used regularly — and cleaned quickly — so the focus stays on the cooking rather than the maintenance that follows it.
✔ Sculpture, Grill, and Social Centrepiece — Simultaneously — The BonBiza doesn't ask to be hidden away between uses. It stands in the outdoor space as a considered object — a cooking station with the proportions and material quality to hold its own as a design piece when the plate is cold and the fire is out. Equal parts functional and admirable. Built to be both at once.
