Our MaterialsShop Now
Ruffoni creates items for the kitchen and the table in different materials to suit the different needs and preferences of our customers. Which Ruffoni collection you choose will depend on how you prefer to cook, entertain and decorate your home. You might prefer the traditional charm and unsurpassed performance of tin-lined copper, the modern, fashionable look and functionality of copper with stainless steel lining, or the convenience and every-day appeal of multi-ply stainless steel. You might also want to mix and match!
Whatever you choose, you can expect your items to be created with expertise and love by Ruffoni master craftsmen and uphold the same commitment to quality, performance, and lasting beauty. Read on to learn about each material and its unique benefits, or consult our quick How to choose guide
Copper with tin lining
Why cook in copper?
The use of copper in kitchen utensils dates back millenia, and even though cooking options now abound, it remains the favorite cooking materials for Chefs worldwide.
The primary reason for this is copper’s heat conductivity, which at 392Wm°K is the highest among non-noble metals: almost twice that of aluminium (225°) and much superior to stainless steel (16°). Superior conductivity means that, when placed on a flame, copper cookware will spread heat evenly and consistently across the bottom and up the sides, resulting in even, quick cooking and energy savings.
When the heat source is removed, the temperature will drop quickly, avoiding overcooking. Food will not burn or stick, and its flavours, textures and nutritional values will be preserved and enhanced.
Additionally, copper is extremely resistant to bacteria and corrosion because of the natural oxidization that protects it; it is a natural material, contained in many foods and water and routinely processed by our digestive system; it does not emit harmful substances and it is 100% recyclable: it is estimated that 80% of copper ever extracted since ancient times is still in use in some form today.
Lastly, it’s beautiful: whether polished to a mirror-like shine, or enriched with years of lovingly-developed patina, the warm iridescence of copper cookware will enhance the beauty of any kitchen and table, inspiring family and friends to gather and enjoy delicious meals together.
Because copper is reactive, it is usually lined internally to ensure hygiene and ease of use. Two main options exist: tin, and stainless steel.
Tin has been the lining of choice for copper cookware for centuries, and for good reason:
- A great heat conductor itself, so it will not interfere with the cooking performance of copper
- Naturally low-stick: because its crystalline structure is very smooth, food doesn’t tend to stick to tin; a small amount of oil or butter, combined with the right cooking temperature, is enough to release cooked foods effortlessly
- Not hydrophilic, making it well suited for browning
- We apply it by hand over an open flame, which bonds it into the copper ensuring a very long life (when properly cared for!). It also results into a very thin layer on the copper surface, so the cookware isn’t rendered unnecessarily heavy
- Tin is nickel-free: a great reassurance for people with nickel allergies and their families
Tin-lined copper is arguably the best surface to cook on, and when well-cared for, will last through generations. However, tin-lining might not be for everyone: care should be taken to avoid scratching it with metal tools and heating to temperatures above 220 C (430 F). Continued and intense use with acidic foods (e.g. lemon juice, tomato..) could also shorten its lifespan. After years of faithful service, tin-lined cookware will need retinning.
If you love copper but are not sure about tin-lining, read on to learn about Copper with stainless steel lining.
Note that some copper cookware items with specific uses are manufactured and sold without any interior lining: melting sugar into caramel, whisking egg whites, making jams and preserves are all techniques that not only *can* be safely done in pure unlined copper, but in fact *should*.
Copper with stainless steel lining
As explained in detail above, copper has always been one of the most popular choices for the kitchen due to its unbeatable heat conductivity, resistance to bacteria and corrosion, and full recyclability.
However, copper is also a reactive material and, for this reason, it's usually lined internally, to ensure hygiene and ease of use.
To better suit different cooking styles we offer two options for the lining: tin, and stainless steel.
Stainless Steel lining
Due to its reactiveness, copper is usually lined internally, to ensure hygiene and ease of use. To better suit different cooking styles we offer two options for the lining: tin, and stainless steel.
Stainless steel has become increasingly popular over the years, and it is not hard to see why:
- practical and easy-to-clean, stainless steel is ideal for everyday use
- unlike tin, it is scratch-resistant, meaning you can use metal utensils without worries
- it will not require retinning even after years of cooking
- stainless steel’s maximum temperature is higher than tin’s, and this will help you – among other things – achieve that beautiful and delicious browning called the Maillard reaction.
Stainless steel lining is a great option for all the home chefs who care about practicality of use and care. However, for those requiring the finest temperature control, tin may still be the best solution.
Stainless steel is also slightly more prone to sticking, generally heavier and more expensive than tin, so if these elements play an important role in your evaluation, please take a look at the above chapter, to discover everything about tin-lined copper.
Clad stainless steel
Our clad stainless steel collections meet the need of time-tested, yet easy-to-care-for beautiful cookware.
Created with a 3mm thick aluminum core enclosed between two layers of stainless steel, Ruffoni clad stainless steel combines the best qualities of the two materials:
the thick aluminum core guarantees a perfectly even heat distribution
the stainless steel encasing is non-reactive, allowing you to use any kind of ingredient for your recipes
- stainless steel is also scratch-resistant, meaning you can use metal utensils without worries
- unlike non-stick lining, which typically wears out after a while, with an internal and external encasing in resistant stainless steel, your cookware will last for decades
- on top of all this it’s also induction suitable, making it future-proof
If you prefer copper cookware, have a look at the chapters above.