Does anyone know what this pot is used for?

Just saw jasper white and simply Ming steam clams mussels and chorizo want to sell yours?

Called a cataplana

Yes, Pat is correct it is a Cataplan pan: see below and here is a recipe to try in yours! CHORIZO AND MUSSELS CATAPLANA STEW

Ingredients

• 2 pounds cleaned mussels
• 1 pound cleaned squid, sliced into ½-inch rings and tentacles separated
• ½ pound chorizo (roughly 2-3 sausages), sliced
• 1 medium yellow onion, thinly sliced
• 2 tablespoon minced garlic
• 1 28-ounce can crushed or diced tomatoes, or generous 2-3 cups fresh diced tomatoes
• 1 cup dry white wine (optional, but encouraged)
• Salt and pepper to taste
• 3-4 tablespoons olive oil
• 1 bay leaf
• ½ cup chopped parsley stems (optional)
• Chopped fresh herbs to garnish, such as parsley and chives

*Before cooking, ensure that your cataplana pot is free of lacquer and completely dry.

Directions

1. Heat olive oil in cataplana on medium-low heat. Add chorizo, sauté for roughly 6-8 minutes until the oil in the pan is an orange-red hue. Remove chorizo and set aside.
2. Saute onions until sweating, about 8 minutes, before adding garlic and chopped parsley stems, if using. Season assertively with salt and pepper. Adding the garlic after the onions have had a chance to release some moisture will prevent the garlic from burning.
3. Cook onion mixture until very soft and translucent, about 15 minutes on low heat.
4. If using, add wine and let reduce by half.
5. Add tomato and bay leaf and let simmer on low for 15-18 minutes until thick and reduced by roughly a third. Taste constantly and season as necessary — the key is to let all the flavors meld together. If mixture looks too thick or needs additional time to cook, add water or vegetable stock in ½-cup intervals and continue to cook until flavor tastes fully incorporated.
6. Add chorizo, mussels, and squid to the cataplana. Gently stir to incorporate evenly.
7. Using oven mitts, close the top lid and seal the cataplana using the latches on the side. Cook for 8-10 minutes or until seafood is cooked. Alternatively, you can place the cataplana in the oven to finish cooking. It is oven-safe to 400°F.

Remove from heat and let rest for 3-5 minutes. Carefully open the cataplana — beware of steam. Garnish with fresh herbs and serve.

Might be a bit late for reply, but it feel like a duty to inform you that this pan most likely is a very rare example of a cataplana pan. The common cataplana´s is made in a simpler maner and not as robust as yours (can tell be the hammered surface, that yours is made out of thicker copper than the traditional portuguese made pans). This is a true keeper!

It is an old Indian or Turkish mining lunch box / pot. :) or you can call it a Chapati