What it is
The cataplana is a cooking vessel associated with Portugal’s Algarve. Its body and lid close together to cook food by steaming. Designs differ: some models have a fixing attaching the lid to the body, while others have a removable lid.
When to use it
It is used to steam food in a closed vessel and to prepare dishes such as clam or fish cataplana. Closing the vessel helps retain the foods’ aromas during cooking; the material and specific instructions depend on the model.
How to use it
Add liquid or cooking fat before heating if your cataplana’s instructions call for it; this precaution is essential for the cited copper models. Keep the vessel closed during cooking, then open it carefully to avoid steam burns. Follow the manufacturer’s instructions for your particular model. If the copper piece has protective varnish, remove it before cooking following the product-specific instructions. Do not confuse a varnished decorative piece with cookware prepared for cooking.
How to choose it
In the documented Silampos range, the Cataplana Algarve has its lid attached to the body; the Cataplana Aroma has a removable lid. Check your model’s material and closure: tin-lined copper care does not automatically apply to other variants.
Cleaning and storage
For the copper models with a tin-plated interior described by their manufacturers, avoid metal utensils and abrasive cleaners or scourers. For the copper cataplana in the A Vieira manual, wash it immediately after use with hot, soapy water and drying it with a soft cloth. Follow the instructions for your own model.
Common mistakes
For the copper models covered by the available instructions, do not heat the vessel empty: add liquid or cooking fat first. Avoid excessive heat and metal utensils where the manufacturer advises against them. Do not use abrasive cleaners or put those models in a dishwasher if their instructions advise against it.
Safe use
Hot steam may escape when the vessel is opened. Open the cataplana carefully and keep your face and hands away from the escaping steam. For a copper cataplana, follow the manufacturer’s specific warnings about liquid or cooking fat and heat level.
Frequently asked questions
What do you cook in a cataplana?
It is used to steam dishes such as clam cataplana and fish cataplana.
Does every cataplana have a lid attached to the body?
In the documented Silampos range, the Cataplana Algarve has its lid attached to the body; the Cataplana Aroma has a removable lid. Check your model’s material and closure: tin-lined copper care does not automatically apply to other variants.
Should I add liquid or cooking fat before heating it?
The instructions for the cited copper models say to add liquid or cooking fat before cooking.
How should I open it?
Open it carefully to avoid burns from escaping steam.
Sources and review
Sources consulted for this utensil’s documented uses, care and characteristics.
- Turismo de Portugal: Gastronomia do Algarve www.visitportugal.com/pt-pt/node/73815
- Cataplana.com Copperware Instructions www.cataplana.com/docs/instructions/instructions.pdf
- A Vieira Cataplana Cobre: Instruções e limpeza www.avieira.pt/files/files/Manual_Instrues_Cataplana_Cobre___Digital.pdf
- Silampos Catalogue: Cataplanas, printed pages130-131 www.silampos.pt/fotos/download_catalogos/catalogo_silampos_1858067932678536b12640a.pdf
- RTP A Nossa Tarde: Cataplana de Peixe original recipe media.rtp.pt/anossatarde/receitas/cataplana-de-peixe/
