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Ruffoni Historia Hammered Copper Stock Pot with Pineapple Knob, 5 1/2-Qt.
Ruffoni Historia Hammered Copper Stock Pot with Pineapple Knob, 5 1/2-Qt.
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Detail
Summary
On one of his early trips to Europe, Chuck Williams discovered Ruffoni, a family-owned company in Omegna, Italy, that had been producing extraordinary pans for 45 years. Crafted in the same artisan tradition used for decades, this pot is hammered from a single sheet of copper at the Ruffoni family workshop in the Italian Alps. The tin interior is lined by hand to create a professional-quality cooking surface. This pot is the perfect way to blend beauty and functionality in the kitchen.
- Hand-hammered copper construction guarantees top precision and control, allowing the pot to respond quickly to changes in cooking temperature.
- Interior is lined with durable, nonreactive tin.
- Shape inspired by antique pots that were traditionally used to prepare dried beans and pulses.
- Made in Italy.
Dimensions & More Info
- 7" diam., 7 1/2" high (8 1/2" high with lid).
- 5 1/2-qt. cap.
- 4 lb. 13 oz.
- Made in Italy.
Additional Information
- This product contains the following chemical: tin (and compounds). For more information, visit the Williams Sonoma Disclosures page.
Use & Care
Use
- Ideal for gas and electric cooktops (not induction-compatible).
- To protect tin lining from damage, do not heat pan empty or at temperatures above 450°F.
- Use wood, plastic or heat-resistant nylon tools to avoid scratching tin lining.
Care
- Allow pan to cool before washing.
- Hand-wash; dry immediately with soft cloth.
- Avoid using steel wool, steel scouring pads or harsh detergents.
- Copper will develop a rich patina over time. This will not affect pan's cooking performance. To keep exterior looking new, use copper polish or combination of lemon and salt.
- Tin lining protects food from reacting with copper but will become discolored with use. Depending on frequency of use and types of food cooked, tin lining may eventually have to be replaced. To prolong liner's usefulness, avoid cooking acidic ingredients in tin-lined cookware.
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