Paella pan
A wide, shallow steel disk: rice in a thin layer, socarrat at the bottom, and enough handle for two people to carry lunch to the table.
Portuguese cuisine · Cookware
Portuguese hearths
The pots, disks, and ovens that make Portuguese 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 Portuguese cooking · Open the Portuguese pantry · All cookware
Cast-iron skillet
A black iron pan that outlives its cook: cornbread, a chop, and the weekday that starts with a loud hiss.
Cataplana
A copper clamshell: clams, pork, and coriander steam in their own liquor, and the lid is the serving dish.
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.
Caçarola
A Portuguese casserole, often earthenware: the pot for a refogado, a rice, and a stew that wants a wide quiet heat.
Tacho
A wide copper or tin pot: sweets, seafood, and the Portuguese word for the pot you never lend.
Tacho de cobre
A wide copper preserving pan: doce de leite, fruit pastes, and Brazilian sweets that need an even blush of heat.
Keep cooking
The Portuguese pantry, pots, and table
The spices, mixes, and hearths that belong to Portuguese cooking — then the people around them, and the kitchens still joining the table.
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