cataplana

this copperware, produced by Cobres Boavista, is treated in the factory with a protective coating of lacquer to prevent tarnishing. If you want to use this item as decoration, you can keep this coating of lacquer as protection. So,  you have just to clean the dust or use a cotton cloth in order to recover its shine.

1- However, for every piece putted in contact with heat, it is essential that this lacquer should be removed. to do this, add soda crystals to water (1 tablespoon to 2 pints of water) and bring to boil in a pot. While boiling, immerse the cooper (one half at a time if your pot is not large enough) for about 15 minutes. The lacquer will peel off.
2- Should  the lacquer prove stubborn, acetone, available from any drugstore, will also remove it. This should be rubbed in with cotton wool and need two or three applications. Please remember it is essential to remove all the lacquer before using the Cataplana. Wash thoroughly prior the use.

Attention! To keep the Cataplana shining after use, you must use a good brand of copper polish nonabrasive and it will retain its original attractive colour.
Never place the Cataplana on a flame or in the oven without either some liquid or cooking fat inside to prevent it from burning. do not use excessive heat as cooper conducts heat well. As a rule use the minimum heat. Avoid using metal tools for stirring. A plastic or wooden spoon is ideal. Do not clean this piece with abrasive cleaners as they can scratch the protective coating or tin or the copper itself.

SOME RECIPES:
Clams in the cataplana:
Brown many slices of onion, crushed garlic's in margarine or butter, good white wine and red peppers without peel, chopped parsley, olive oil and some malagueta pepper. After the onion is browned, add the parsley, garlic's, wine, clams and cold meats (jam, smoked pork, sausage and italian sausage). Leave 5-10 minutes on heat. Grease the two sides of the cataplana with margarine and put all these ingredients inside it. Add 1 bay leaf, parsley, slices of onion and fried pork meat. Cook it during 15 minutes.

Codfish in the cataplana:
Put all the ingredients in  layers by follow order. A lot of tomato and onion, parsley and garlic's, some slices potato and one red pepper. The codfish, previously stepped, olive oil, some margarine and a 1/4 litre of a good white wine. close the cataplana and put it on the flame 15 minutes. If you like, joind some cockles when is almost ready. It is very good.