Just like the pressure cooker, the shape of the cataplana ensures that the steam from cooking the food is kept in the utensil, generating an increase in pressure and allowing cooking temperatures above 100°C. In addition, its concave shape, along with the excellent thermal conductivity of the aluminum, means that the heat is distributed more evenly inside, thus ensuring the cooking of food more evenly. On a slow fire, for example, this heat distribution makes the utensil more energy efficient. The origins of this cooking gadget are lost in time. At the beginning of the 20 Portuguese hunters carried cataplans loaded with onions and tomatoes, so they could cook game on a wood fire. Later, in the 1960s, cataplana became a popular way to cook fish and seafood in the Algarve. Since then, it has become a hallmark of Portuguese cuisine. In addition, the cooking process that Cataplana uses prevents the loss of ingredients and aromas, ensuring a full and excellent taste. On the other hand, cooking in the cataplana is healthier as the recipes use less fat, and therefore contain less calories. Although not tightly sealed like a pressure cooker, the cataplana works in a similar way, and can therefore be described as an early version of the modern utensil. The widest use of the pressure cooker, which is very common in today's homes, does not seem logical, however, given the clear advantages that its counterpart, catapola, offers and that should give you a place of honor in the home kitchen.
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