Cataplana Buying GuideCopper vs Stainless Steel

A cataplana is a hinged pan made of two domed halves that clamp shut, shaped like a clam shell. It comes from the Algarve, in southern Portugal. The sealed shape lets food steam in its own juices, a bit like a pressure-free pressure cooker, and it goes straight from the hob to the table.

They're sold everywhere in the Algarve, from market stalls to kitchen shops, and quality varies a lot. Here's what to check before you buy one.

Copper, aluminium or stainless steel?

Copper

The traditional choice and the one you see in restaurants. Copper heats quickly and evenly and looks beautiful on the table.

• Check the lining. Food should never touch bare copper. Good cooking cataplanas are lined with tin or stainless steel. Some cheap souvenir ones are made for decoration only, so look for "food safe" or "for cooking" in the listing.
• Not for induction. Copper isn't magnetic.
• Hand wash only, and dry it straight away.

Aluminium

Light, cheap and heats fast. A good budget option for gas or electric hobs. Look for a thick body, because thin aluminium gets hot spots and can warp. It doesn't work on induction.

Stainless steel

The practical modern choice. It goes in the dishwasher and, if the base is magnetic, works on induction. It's less pretty than copper, but it's the one you'll actually use every week.

Which size?

• 24–26 cm: 2 people
• 28–30 cm: 4 people, the most useful size
• 32 cm and up: 6 or more. Check it fits on your largest burner.

What to look for

Portuguese

Artame stainless steel cataplana, 24 cm

A real cataplana from Artame, a Portuguese cookware maker. Stainless steel works on every hob, induction included. The right size for two.

Tip: Choose 24 cm for 2 people, 30 cm for 4.

View on Amazon

Portuguese

Artame stainless steel cataplana, 30 cm

The family size: enough cataplana de marisco for four, carried to the table and opened in a cloud of steam.

Tip: Check it fits your largest burner before you buy.

View on Amazon

• Strong clamps on both sides that close tightly. Weak clamps let steam escape and the food dries out.
• Handles that stay cool enough to lift with a tea towel, or come with silicone covers.
• A flat enough base to sit steadily on your hob. Some very rounded traditional cataplanas need a ring or diffuser.

Looking after it

Wash it with warm soapy water and a soft sponge. Never use steel wool on copper. Dry it straight away, inside and out. Polish copper with a paste of lemon juice and salt if you want it to shine. If a tin lining wears through to the copper after years of use, it can be re-tinned, or the pan can retire as decoration.

Your first cataplana dinner

Start with our cataplana de marisco, the classic Algarve seafood version. Once you're comfortable with it, try pork with clams (carne de porco à alentejana) or a fish and potato cataplana. They all use the same layering technique.

From the shop

What you’ll need

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Portuguese

Artame stainless steel cataplana, 30 cm

The family size: enough cataplana de marisco for four, carried to the table and opened in a cloud of steam.

Tip: Check it fits your largest burner before you buy.

View on Amazon

Portuguese

Artame stainless steel cataplana, 24 cm

A real cataplana from Artame, a Portuguese cookware maker. Stainless steel works on every hob, induction included. The right size for two.

Tip: Choose 24 cm for 2 people, 30 cm for 4.

View on Amazon

Portuguese

Casafina Portuguese cork placemats, set of 4

Portugal produces about half the world's cork. These heat-safe placemats take a hot cataplana or clay pot.

Tip: Wipe clean with a damp cloth. Don't soak them.

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