Our Materials

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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

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Clad stainless steel

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