panelas

Panelas are cooking vessels used for heating and preparing food, typically made of metal, ceramic, or enamel-coated materials. The word panelas is the Portuguese plural of panela, and in Brazil and Portugal it refers to a range of pots and pans from small saucepans to large pots, including specialized items such as panela de pressão, the pressure cooker.

Materials and construction vary by purpose. Common materials include stainless steel, aluminum, copper, cast iron, and enamel-coated variants. Stainless steel with a layered core or clad bottom offers durable, even heating; copper provides excellent thermal response but is often lined or coated. Cast iron retains heat well and is favored for searing and slow cooking, while enamel coatings prevent reaction with acidic foods and simplify cleaning. Many panelas are designed for induction cooktops, requiring a magnetic base to work with compatible stoves.

Common forms and uses span a range of sizes and shapes. A saucepan is a tall, narrow pot suited to sauces and boiling small quantities. A frying pan or skillet is shallow and wide for frying and sautéing. A stock pot is large and tall for soups and pasta, and a panela de pressão is a pressure cooker that speeds up cooking times. In everyday kitchens, panelas may also include casseroles, stewing pots, and specialized vessels for boiling, steaming, or braising.

Care and safety emphasize appropriate use and maintenance. Nonstick surfaces require low to medium heat and utensils made of wood or silicone to avoid scratching. Cast iron requires regular seasoning and thorough drying to prevent rust. Copper often needs polishing to maintain appearance, and some copper or tin-lined pans require extra attention to avoid corrosion. Proper storage and avoiding sudden temperature changes help extend a panela’s life.