Ruffoni Historia Hammered Copper Risotto Pan with Mushroom Knob, 5 1/2-Qt.

Summary

Handcrafted by master coppersmiths at a family-owned workshop in the Italian Alps, this stunning copper pan provides unsurpassed heat conduction and precise temperature control. The versatile pan is ideal for simmering and stirring risotto to creamy perfection, and also excels at browning and braising meat, slow-cooking stew and roasting vegetables. Its tin-lined interior ensures safety and durability while its riveted bronze handles make it easy to lift and carry. Crowned with a handmade cast-bronze mushroom finial, the hand-hammered pan is designed for elegant oven-to-table presentation.

• Crafted of hand-hammered copper for superior heat conduction and precise temperature control.
• Interior is lined with durable nonreactive tin.
• Tight-fitting copper lid helps lock in heat and moisture.
• Lid has tin lining and handmade cast-bronze mushroom finial.
• Riveted handles are cast in solid bronze.
• Oven safe to 430°F.

Dimensions & More Info

• 11" diam., 4 1/2" high (14 3/4" long with handles; 7 1/4" high with lid).
• 5.5-qt. cap.
• 5 lb. 13 oz. with lid.
• Made in Italy.

Additional Information

• This product contains the following chemicals: tin, tin compounds. For more information, visit the Williams Sonoma Disclosures page.

Use & Care

Use

• Ideal for gas and electric cooktops (not induction-compatible).
• Oven safe to 430°F.
• To protect tin lining from damage, do not heat pan empty or at temperatures above 430°F.
• Use wood, plastic or heat-resistant nylon tools to avoid scratching tin lining.

Care

• Allow pan to cool before cleaning.
• Hand-wash.
• Dry immediately with soft cloth.
• Avoid using steel wool, steel scouring pads and harsh detergents.
• Copper will develop rich patina over time. This is natural and will not affect cooking performance. To keep exterior looking new, use copper polish or mixture of lemon and salt.
• Tin lining protects food from reacting with copper but will become discolored over time. This is normal. Depending on frequency of use and type of food cooked, tin lining may eventually need to be replaced. To prolong lining's usefulness, avoid cooking acidic ingredients in pan.