• 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 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.

The stainless steel lining of your Opus 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.