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Ruffoni Cookware

18

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Ruffoni Cookware

The roots of the Ruffoni Company can be traced back as far as 1931, when Antonio Ruffoni made his first copper cooking pan and ignited the family’s love affair with the elegant material. It wasn’t until 1962 that the brand was formed as son Fremide transformed his own passion for copper, basing the company in the ancient town of Vaemenia; a traditional home to coppersmiths for many years before located on the shore of the quiet Lake Orta.

Back in the 1st century A.C. Apicio, in his manuscript “de Arte Coquinaria”, described the importance that copper had in kitchen tools. Chefs have always favoured this metal because it is the best for cooking; its conductivity 392Wm°K is great if compared to aluminium 225° and stainless steel 16°. This feature allows heat to spread evenly and consistently on the entire surface of the cookware. The ideal temperature is reached rapidly and transfers evenly from the bottom of the pan to the sides. The perfect control of temperature is guaranteed even when poured. Flavours and nutritional values remain unchanged and the food doesn’t stick to the bottom of the pan, avoiding hot spots and burning. It is indespensable for the perfect outcome of recipes that require long cooking time such as gravy, custard, sauce, and also to sauté and to braise. Copper has great resistance to corrosion because of its natural oxidization that protects it.

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1-12 of 34

Page:
  1. 1
  2. 2
  3. 3

Ruffoni Cookware

The roots of the Ruffoni Company can be traced back as far as 1931, when Antonio Ruffoni made his first copper cooking pan and ignited the family’s love affair with the elegant material. It wasn’t until 1962 that the brand was formed as son Fremide transformed his own passion for copper, basing the company in the ancient town of Vaemenia; a traditional home to coppersmiths for many years before located on the shore of the quiet Lake Orta.

Back in the 1st century A.C. Apicio, in his manuscript “de Arte Coquinaria”, described the importance that copper had in kitchen tools. Chefs have always favoured this metal because it is the best for cooking; its conductivity 392Wm°K is great if compared to aluminium 225° and stainless steel 16°. This feature allows heat to spread evenly and consistently on the entire surface of the cookware. The ideal temperature is reached rapidly and transfers evenly from the bottom of the pan to the sides. The perfect control of temperature is guaranteed even when poured. Flavours and nutritional values remain unchanged and the food doesn’t stick to the bottom of the pan, avoiding hot spots and burning. It is indespensable for the perfect outcome of recipes that require long cooking time such as gravy, custard, sauce, and also to sauté and to braise. Copper has great resistance to corrosion because of its natural oxidization that protects it.

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