ruffoni-classici-stockpot-saute-pan-comboCopper cookware is a favorite of mine, even though it requires a little work to keep it pristine looking. Generally you can clean the outside with a copper cleaner. Never use an abrasive. You can also  rub the exterior with a cloth that has been moistened with salt and vinegar or salt and lemon juice to clean it.

Ruffoni have an excellent range of copper cookware that is very elegant as well as practical.

Take this Stockpot – Saute pan combination. How innovative is that!!

You have the convenience of your stockpot for all your boiling, simmering, blanching and steaming requirements and it is just right for making soups and stews. Plus you have your saute pan for searing, and of course to saute.

The Ruffoni Classici line of cookware is made has a 1.5mm to 2.5mm thickness of copper and the handles are made from cast brass or forged iron.

The Ruffoni Classici Stockpot/Saute Pan Combo is a two handled pot that measure 8 3/4 inches and is about the same in diameter as it is in height.

Things to remember when cooking with copper cookware:

If you have a new pan, then before you use it for the first time you should add some water to the pan and bring it to the boil, once it is boiling add some aromatic herbs such as rosemary, sage or bay leaf or you can  even just use some green vegetables.

Maintaining the durability of the tin lining:

  • Never heat the pan empty, always ensure there is a small amount of liquid or fat in the pan before putting it over the flame or heat source.
  • Never let the pan boil or go dry so don’t have the flame too high.
  • Use silicone, wood or plastic utensils for stirring or mixing. Metal will scratch the tin lining.
  • Copper is an excellent conductor of heat so food shouldn’t stick to the bottom of the pan, and it should come clean in warm soapy water. Never ever use abrasive cleaning products or scouring pads to clean copper.
  • If you do burn the inside of the pot or pan  either due to inattention or some error in cooking, simply immerse the pan in warm, soapy water and leave it to soak until the mark comes away easily.
  • Over time the tin lining will eventually stain or get marks which are caused by high temperatures or food acids, this will not harm you, or  the functionality and hygiene of the product.

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