Ruffoni cookware

Discussion in 'Social Life, Food & Drink, Travel' started by Andrew V., Oct 19, 2006.

  1. Andrew V.

    Andrew V. Senior member

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    Is anyone familiar with Ruffoni copper cookware? I've been itching to upgrade some of my kitchen stuff, so I'm going to work a little at a Williams-Sonoma this season.

    I've been learning how to make risotto lately and I've become smitten with this pan:

    http://www.williams-sonoma.com/produ...&cm%5Fsrc=None

    but thought that I would check in here before purchasing it. I think it's pretty attractive, and of course it's quaint that it's hand-hammered by a family-owned firm in the Italian Alps. I'm also thinking about buying some All-Clad (I like the appearance of Ruffoni and All-Clad more than, say, that of Calphalon). Perhaps one of these sets:

    http://www.williams-sonoma.com/produ...&cm%5Fsrc=None

    http://www.williams-sonoma.com/produ...&cm%5Fsrc=None
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    IMO, it is not a good choice. You do not want the hassle of tin lined copper. You literally need to re-learn how to cook to be able to use the stuff, or you will melt the tin out and have to get it re-done. It is a huge pain in the ass. Also, my guess is that those are rather lightweight, which is not so good. Tin used to be the gold standard for lining copper. Ever since somebody figured out how to apply stainless to copper, nobody wants to use tin anymore. Stainless will not melt out and you never need to get it redone. Tin needs to be retinned every few years no matter what. Stainless lining is more expensive, but it is worth it. There are two really good brands available. Mauviel is very good, Bourgeat is great. They are expensive, but here are links to the same size pans. http://www.shopping.cutlery.com/&sku=WMEC45E (bourgeat) http://www.williams-sonoma.com/produ...&cm%5Fsrc=None (mauviel lower line) http://www.buycoppercookware.com/cat...nal_series.cfm (mauviel top of the line)
     


  3. Andrew V.

    Andrew V. Senior member

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    Thanks for the warning about tin lining. I'll definitely consider that Mauviel chef's pan with lid. It's a little more than I wanted to spend (even with an employee disocunt) but the curved sides do make it seem good for risotto, and the lid would make it more versatile for other things too.

    One more question about copper. If I'm lazy about polishing it, I'm not damaging it in the long term, am I? If I don't mind the tarnished look, can I one day decide to polish it back up?
     


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