Frequently Asked Questions
• 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 stockpot and chef pan are made of solid copper with a lining of stainless steel inside. There is a thin layer of aluminum to bind the stainless steel and copper to each other, but this layer is not exposed to your cooking and does not impact cooking performance. The serving/frying pan is clad stainless steel, which has an aluminum core with stainless steel on the interior and exterior. The handles are all made of stainless steel, and the knobs are made of bronze that is silver-plated, in a design that is special and unique for the Pasta Queen Collection.
The stainless steel inside all of the cookware is 18/10, which is high-quality food-grade stainless steel that is safe for food preparation. There is different stainless steel on the exterior of the serving/frying pan so it works on induction.
This cookware is safe. It does not have a nonstick coating, and it is PFOA-free. All stainless steel contains some nickel, which is only a concern for people who have an allergy to this metal.
Each piece of the Pasta Queen Collection will work on gas electric and glass/ceramic stovetops, yet only the clad stainless steel serving/frying pan will work on induction. Copper does not work on induction because it does not contain iron and it is a non-ferrous metal, which means it’s not magnetic. Induction needs magnets to work.
At the moment these pots are sold as a set only. Stay tuned for the option to purchase the stainless steel serving/frying pan separate from the copper cookware, if desired.
Dishwasher cleaning is not recommended for this set. The dishwasher is never recommended for copper because this metal tends to stain. The dishwasher will also cause the silver on the knobs to tarnish.
The best way to clean this set is by hand with warm soapy water and a soft sponge or cloth. Most food should not stick if you use oil and the correct cooking temperature, but if it does, soak the cookware in warm soapy water and allow the food to soften and release. This prevents scrubbing and scratching. After washing, rinse and dry copper immediately to avoid watermarks. If you choose to polish the silver knobs, we recommend a silver polishing cloth instead of a cream, which can become stuck in the crevices of the design.
All cookware that is made of real solid copper will change color through exposure to water, heat, food, and air in time. This is not a problem. Rather, it is the nature of copper, similar to good leather shoes softening and adjusting to your shape. The color change does not impair the cookware’s functioning in any way. When you embrace it, you can enjoy the lovely patina that develops and symbolizes all of the meals and memories you’ve made with your cookware. Nonetheless, if the patina is not your preference, you can choose to use commercial products to polish the surface and restore the original sheen. lf you prefer a natural approach, try mixing fine salt and an acidic ingredient (like lemon juice or vinegar) and rub the solution gently over the tarnished copper surface. Rinse off and dry well.
The stainless steel inside this cookware is not non-stick because it does not have a non-stick coating, but that makes it free of PFOAs and other toxins. Practice with cooking temperatures and using oil, butter, or another fat will help avoid sticking. Warm up the pan with oil before adding the food and then check the temperature, turning it down if it seems too high. Also, wait to move or flip a protein like a steak or fish fillet until it has seared and released from the pan.
Copper is the best heat conductor used in the kitchen. It has a beautiful appearance that has been used around the world for centuries. It offers a rediscovery of taking the time to enjoy the cooking process, find happiness, and take care of the good things in life.
Copper cookware lasts almost forever, and Ruffoni provides a lifetime warranty if there happen to be any manufacturing defects. These pots and pans are not easily damaged, as long as you avoid leaving the cookware on high heat unattended, scrubbing them with steel wool, or putting them in the dishwasher. Otherwise, the cookware continues to function well and look beautiful for a long time to come, especially with proper care. This is the copper cookware you can look forward to handing down to your children as a family heirloom.
Suitable for use on gas stovetops, open flames (wood, charcoal, barbecue) and in the oven (electric cooktops included)
Bronze handles will get very hot: always use pot holders when cooking with an empty pot. Do not heat the cookware above 450˚F (230˚C). Use wood or plastic tools to avoid scratching the lining.
Hand-wash with a gentle sponge and mild detergent, and dry immediately with a soft cloth.
Copper develops a rich patina over time that many love and cherish. To restore a polished shine, use a good copper polish or salt with lemon juice or vinegar.
All real solid copper cookware will change color with heat, humidity and time. This does not impair the cookware’s functioning in any way - I actually love a good copper patina, it tells the story of all the delicious meals you’ve prepared in that pot! Nonetheless, if the patina is not your preference, you can use commercial products to polish the surface (e.g. Wright's copper cream, Kleen King copper powder etc). lf you prefer a natural approach, try mixing fine salt and an acidic ingredient (like lemon juice or vinegar) and rub the solution gently over the tarnished copper surface. Rinse off and dry well.
To polish the silver knobs, just give them a quick wipe with a silver polishing cloth - we do not recommend silver creams as they can become stuck in the nooks and crevices of the knobs and be hard to remove completely.
You can remove the finial of your cookware, however turning the finial onto the lid can leave indeleble scratch marks on the lid so we recommend to be very careful:
• While holding the finial firmly onto the lid, unscrew the screw/knob under the lid.
• When the screw is loose, gently lift the finial, paying attention not to scratch the lid.
• Be equally careful when replacing the finial onto the lid: always turn the screw, not the finial
Click here to watch Rita Ruffoni cleaning the pots