Care of Copper - Use and Maintenance

... some simple precautions

We suggest, as with most new pots and pans, that you first use by bringing water to the boil, adding some aromatic herbs such as rosemary, sage or bay leaf or alternatively, some green vegetables.

To maintain the durability of the tin lining:

• Always fill the pot or a pan with at least a small amount liquid or fat before putting directly over the flame or heat source. Never heat empty.
• The flame must never be too high and never let the pan boil or go dry.
• You are advised to stir or mix with a wooden or plastic spoon or spatula rather than metal, so as not to scratch the tin lining. This is obviously unnecessary for the "Tecnica " line.
• Because copper is highly conductive, it is unlikely that food will stick to the bottom when used properly, so it should be enough to clean in warm soapy water. Never use abrasive cleaning products or scouring pads.
  • If the inside of the pot or pan does get burnt (due to inattention or some error in cooking) immerse in warm, soapy water and leave to soak until the mark will come away easily.
  • Eventual staining or marks on the tin lining, caused by high temperatures or food acids will in no way harm the functionality and hygiene of the product.

To maintain the exterior:

• Rub briskly with a soft cotton cloth for copper polishing, found in special stores, in order
  to bring back the original shine to copper that has not be used for a while.
• With regular use and in time, copper oxidizes and gradually takes on an allover dark red color that the discerning customer appreciates and maintains.
• To bring out its original brilliance there are two recommended methods:
  • Simply use some RUFFONI CLEANER an effective polish with a nontoxic and biodegradable formula. It is important not to use abrasive cleaners.
  • Or use the traditional method: rub with a cloth dampened in a salt and vinegar or salt and lemon solution.

Please know that some pans such as those used for candy, confection making and zabaglione as well as the traditional Polenta Pan are unlined for specific cooking characteristics or use with very high heat. When using unlined pans, please do not use acidic foods and never store food in these pans.

These few precautions will soon become habit and will guarantee the perfect maintenance of your splendid pots and pans for a very long time. This will ensure for you gratifying results and pleasurable cooking experiences. RUFFONI pans are made to last for generations with proper care.

Please be sure to contact us with any other use and care instructions, questions or for retinning sources. We recommend the folks at Rocky Mountain Retinning (www.rockymountainretinning.com) for quality work.

Buon Appetito!