These beautiful copper clamshells are the traditional vessel for steaming a Portuguese sausage, ham and seafood stew in the oven. They can also steam mussels or clams on top of the stove. Made of tin-lined, hand-hammered copper with copper hinges, handles...Read More
These beautiful copper clamshells are the traditional vessel for steaming a Portuguese sausage, ham and seafood stew in the oven. They can also steam mussels or clams on top of the stove. Made of tin-lined, hand-hammered copper with copper hinges, handles and clamps. Made in Portugal.
I recieved the 12"" pan as a gift, and after searching on the net for information and recipies I came to the conclusion that a wok ring would be needed to balance and keep the pan a little higher off the flame. I prepared a pork and veg stew and had no problems. I used the simmer burner on my stove and it did a great job. The copper spreads heat well and the lid seals most moisture in to reduce liquid loss. An interesting bonus was that the copper finish did not discolor in use. An interesting and fun item
Best Answer:The bottom of this pan looks exactly like the top. A wok ring isn't necessary; it's more a matter of preference. Because copper heats up so quickly & retains heat so well, some people prefer not to let their copper come into direct contact with their cookware
Best Answer:they are usually measured by the number of serving a pan will make/hold. If you are going to make a meal for six people you would want the corresponding pan to ho;d food for six. My AVO had six different sizes, sometimes she would use 2 pan. Hope this helps
Best Answer:On the stove, sauté garlic and an onion in olive oil. Then add your seafood (clams, mussels, lobster, calamari), herbs de provence, white wine, and even small pieces of corn on the cob. Cover and steam until the shellfish opens. This is so easy, and everyone loves it!!!
Best Answer:Hi -- you don't need to season it. There is debate, however, about removing the lacquer layer on it. After a variety of opinions on the subject, I did boil mine as per the brochure to remove the lacquer but honestly, I didn't see any difference. Another user just emailed me today saying she never bothered and has had no problem using it. Enjoy!!
I just wiped it with a clean sponge, and then added olive oil, garlic, onions, and then seafood with a little white wine the first time I used it. It came out fantastic!! The meal was fantastic, and everyone loved both the food and the presentation.
Has anyone removed the lacquer as the brochure says is necessary? It says to boil it with baking soda, but I can't imagine what pot I can use to boil this 12"+ round pan! Has anyone used it without removing the lacquer and if so, were there any problems? Thank you!
Best Answer:According to the instructions, acetone will remove the lacquer as well. From what I can tell, using it without removing the lacquer isn't harmful, but it will cause it to tarnish over time.