Panela de barro
An unglazed clay pot: moqueca that tastes of the coast, dendê, and the vessel that refuses to be hurried.
Brazilian cuisine · Cookware
Brazilian hearths
The pots, disks, and ovens that make Brazilian food sound like itself — not a substitute skillet with the same recipe printed on top.
A cuisine is a shape of fire as much as a spice drawer. These are the vessels this kitchen still cooks in — the hearths of the country, with an Amazon search if you want to bring one home.
Back to Brazilian cooking · Open the Brazilian pantry · All cookware
Dutch oven
A heavy pot with a tight lid: the one the 30 books reach for when they do not name a country-specific hearth.
Mortar and pestle
A bowl and a weight: salsa, pesto, and spice pastes that still taste of the stone they were born in.
Churrasqueira
A grill for churrasco: skewers, a fat cap, and a fire you manage like an Argentine parrilla with a different accent.
Tacho de cobre
A wide copper preserving pan: doce de leite, fruit pastes, and Brazilian sweets that need an even blush of heat.
Cuscuzeira
A lidded steamer pot: cuscuz of maize or rice that is a Brazilian breakfast, not a Maghrebi stew.
Clay pot
A small earthen casserole: caramel fish, rice, and braises that want a pot which remembers fire.
Keep cooking
The Brazilian pantry, pots, and table
The spices, mixes, and hearths that belong to Brazilian cooking — then the people around them, and the kitchens still joining the table.
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