• Never heat the pot empty – always add water, oil, butter or a fat of your choice, before turning on the flame.

• Cook on low/medium heat and adjust the temperature as you go – high temperatures are not necessary and can damage your copper cookware. Do not exceed 450 F (230 C), or 430 F (220 C) if the copper is tin-lined.

• Match the size of your cookware with the size of the burner – do not extend the flame beyond the diameter of the cookware.

• Avoid scratching the inside of your cookware with metal utensils or scouring pads – use wood, plastic or silicon tools.

• All our cookware can be used in the oven — do not exceed 450 F (230 C), or 430 F (220 C) if the copper is tin-lined.

• Always use oven mitts as handles and finials, especially those made of bronze, can get hot.

• Do not store leftovers in your cookware – use cookware to prepare and serve your meals at the table, then transfer any leftovers to an appropriate storage container and wash and dry the pan as per instructions.

The thickness of Ruffoni pieces depends on different factors: the collection, the specific shape and size, the intended purpose, and the year of manufacture.

As we aim to strike the perfect balance between even heat conductivity, responsiveness, speed in heating up and cooling down, and ease of lift and maneuvering, the thickness of the copper layer in most of our pieces ranges between 1-2mm.

The choice between tin and stainless steel is subject to personal preferences as both these materials are great for cooking. We recommend you have a look at their different benefits to choose what best suits your cooking style.

• Tin is a traditional, nickel-free choice. It’s naturally low-stick and has an unmatched heat conductivity. Its maximum temperature however is lower than stainless steel and it can be scratched by metal utensils. Please note that after many years of everyday use (or some years of improper care) your tin-lined cookware will require retinning

• Stainless steel is scratch-resistant, easier to care for than traditional tin lining, and will not require retinning. However, it’s slightly less heat-responsive, requires more control in order to avoid sticking, and it's generally heavier and more expensive.

While not as naturally low-stick as tin, or chemically engineered to avoid sticking as Teflon/non-stick, stainless steel is a practical, scratch-resistant material appreciated by home chefs all around the world. If you are used to non-stick pans, we recommend you start cooking on low/medium heat, adjusting the temperature as you go – the thick aluminum core of your Ruffoni stainless steel cookware guarantees a perfectly even heat distribution without the need for high temperatures.

Copper is a non-ferrous, non-magnetic metal, so our copper cookware isn't induction-suitable, but we do offer best-in-class clad stainless steel cookware that is ideal for induction cooktops.

All our cookware can be used on AGA cooktops. We recommend using our Historia collection specifically on gas stoves and open flame where its responsiveness can be truly appreciated and where it’s easier to modulate the heat, but AGA cookers can also be used.

We recommend washing your Ruffoni cookware inside and outside by hand, with warm water, regular non-aggressive dish soap, and a soft sponge. 

When following use directions and keeping the cooking temperature low-med, sticking should not happen. If there is any food stuck to the inside, refrain from scrubbing with scouring pads – instead soak your Ruffoni with hot, soapy water to soften and release any food residue. After washing, rinse well and dry immediately to prevent the formation of water stains.

We recommend that you do not wash your Ruffoni in the dishwasher – harsh detergents can tarnish copper surfaces, tin linings and silver finials, dull the shiny surface of your pots and pans and cause rim corrosion.

With use, copper develops a rich patina that many love and cherish.

To restore a polished shine there are many good products available for purchase in the US – we especially appreciate Kleen King powder and Wright's Copper Cream – but if you’re out of your favorite cleaner or prefer a natural approach, we recommend a tried-and-tested nonna’s remedy: mix fine salt and an acidic ingredient (lemon juice or vinegar), rub gently all over the tarnished copper surface, then rinse off and dry well.

You can remove the knob of your Ruffoni, however turning the finial can leave indelible scratch marks on the lid so we recommend the utmost caution. To safely remove your cookware knobs:

• Loosen the knob’s screw placed under the lid while holding the finial firmly onto the lid.
• When the screw is loose, gently lift the finial, paying attention not to scratch the lid.
• Be equally careful when repositioning the finial onto the lid – remember to always turn the screw, not the knob.

All real copper cookware, Ruffoni included, will naturally tarnish when exposed to air, heat and humidity – turning pink, silver, yellow or even iridescent. With continued use, the tarnish will evolve into a solid dark brown patina, coveted by copper collectors and enthusiasts alike. This rich, cherished patina can easily be removed to bring back the shiny polish of brand new copper. Please refer to the question above for our cleaning tips.

The stainless steel lining of your Symphoria Cupra, will likely change color or show rainbow stains over time. 

This multicolored phenomenon – known as “heat tint”– is purely cosmetic and does not affect the quality of the product or its performance. To restore the stainless steel lining's original shine we recommend using a commercial cleaner (e.g. Bar Keepers Friend) or a little white vinegar diluted with water.