Fry Pan - 11"
A good fry pan allows you to sauté vegetables, sear meats and shallow-fry almost any kind of ingredient. The tin-lined inside is naturally low-sticking, and solid copper construction very heat conductive, so the Ruffoni frying pan is well suited to cook delicate foods like eggs and fish. The long stick handle allows for skilful tossing, and the low flared sides speed up evaporation and simplify flipping ingredients.
Crafted in solid copper for superior heat conductivity, hand-hammered and tin-lined by hand over fire — so naturally low-stick. The riveted stick handle is cast in solid bronze.
A timeless piece that will become a loyal kitchen ally and can be proudly hung on display to adorn the kitchen when not in use.
Made in Italy.
Let the children wake up to the smell of freshly made pancakes for a sweet Sunday treat, and fry some eggs for the grown-ups. Come lunch time, use to sauté all kind of veggies, then sear and pan fry chicken breast or cod fillets and fries for a quick and delicious dinner.
Our fry pan is a practical and versatile kitchen ally that you will find yourself using at different times of the day for the most different recipes.
Use tip: remember that copper cookware never needs to be pre-heated, and always use a bit of oil or butter to prevent sticking.
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.