Bain-Marie - 6"
Perhaps less known than other kitchen tools, the Bain-Marie is a precious ally for many recipes, both sweet and savory. You can use it to melt chocolate and cheese for a sweet or savory fondue, of course, but it will prove useful for many sauces and desserts as well.
The insert is made of durable porcelain, easy to use and care for, while the solid copper pot can have infinite other uses as an independent saucepan
Crafted in solid copper for superior heat conductivity, hand-hammered and tin-lined by hand over fire — so naturally low-stick. The riveted stick handles are cast in solid bronze, and the lid is crowned by Ruffoni's signature acorns and leaves.
Made in Italy.
Use your Ruffoni Bain-Marie for mouthwatering desserts such as custard and budini, but also consider savoury recipes: you can prepare warm sauces, such as Hollandaise and beurre blanc, but also terrines and pâtés for the aperitif.
For a night in with friends, start the meal with a rich cheese fondue served with bread, apples and crunchy vegetables for dipping. Or save the best for last, by melting high quality dark chocolate for a Belgian fondue accompanied by fresh fruit, biscuits and marshmallows: a sharing dessert that is as delicious as it is simple and fun!
Recommended for use on gas stovetops, open flames (wood, charcoal, barbecue) and in the oven - electric cooktops also possible. Never heat the pot empty and do not exceed 220 C (430 F). Bronze handles will get hot: always use pot holders while cooking. Use wood or plastic tools to avoid scratching the tin lining.
Hand-wash with a soft sponge and mild detergent, and dry immediately with a soft cloth.
With use, copper develops a rich patina over time that many love and cherish. To restore a polished shine, use a good copper polish (like Ruffoni Cleaner) or salt with lemon juice/vinegar.
Tin will naturally discolor over time, but will remain equally effective. Depending on use, the tin lining may eventually wear off and require retinning. Prolong the tin lining's life by not scratching it with metal tools, never overheating the cookware, and limiting the use of acidic ingredients.