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Copper Cataplana 2/3 people - 24cm

  • En Stock / Expédition Immédiate
  • Produit authentique du Portugal
  • Paiement sécurisé Carte Bancaire, PayPal ou Apple Pay
  • Livraison éco-responsable à partir de 9.99€
  • Echange ou remboursement pendant 30 jours

This Cataplana is an authentic Portuguese Cataplana hammered and tinned with copper, manufactured in Barcelos in Northern Portugal. Due to its traditional manufacturing, this Cataplana is a healthy and solid utensil that will remain intact after years of use.

Made up of 2 half-shells connected by a removable hinge and equipped with a closing system, the Cataplana makes it possible to steam quickly, preserving food and using very little fat.

If you use induction cookers, I recommend the Cataplana special induction cooker.

Why I love it

  • Fast and healthy cooking with little fat.
  • Steaming preserves the texture and taste of the ingredients.
  • Used for the preparation, cooking and presentation of the dish at the table.


  • Traditional Cataplana in copper-tinned aluminium.
  • Uniform heat distribution due to copper coating
  • Flat bottom for gas or electric fire (induction not compatible)
  • Diameter: 24cm (9.4")
  • Capacity: 2/3 people

Care instructions

When cooking with your Cataplana, do not use metal objects (spoons, forks, etc.) and do not wash it in the dishwasher, with dishwasher detergents, steel wool pads or any other abrasive products, as they could scratch the protective pewter surface or the copper itself.

Never put the Copper Cataplana on the stove or in the oven without putting enough liquid or grease on it to prevent it from drying out.Copper becomes colored when it heats up. It is best to put the cataplana in hot soapy water right after use to soak up any food scraps. Then clean the Cataplana with a soft cloth. 

Do not use abrasive products for cleaning.

Running out of ideas?

Originally from the Algarve, the Cataplana is a kitchen utensil that also gives its name to a large number of very popular recipes in the South of Portugal. I have translated for you the main recipes including those of the chef Vitor Sobra