The braiser is a versatile kitchen staple you'll find yourself using every day. Roast, braise or stew meats filling your home with delicious aromas, or use it to cook fresh vegetables from the farmer’s market. Taller than a frying pan (but shorter than a stockpot!), with a wide bottom and sloped slides, the Ruffoni braiser is designed to seamlessly transition from stovetop, to oven, to table.

The beautifully decorated lid traps heat and moisture, helping you soften tough meats and retain aromas.

Crafted in solid copper for superior heat conductivity, hand-hammered and tin-lined by hand over fire — so naturally low-stick. The riveted handles are cast in solid bronze, and the lid is crowned by Ruffoni's signature acorns and leaves.

A timeless piece that will transition seamlessly from stovetop to tabletop, and can be proudly displayed to adorn any kitchen when not in use.

Ideas For Use

Classic braised beef, Belgian beef carbonnade, coq au vin, but also ratatouille, veggies with tomato sauce, a large batch of delicious beef bolognese sauce... the number of recipes possible with a large solid copper braiser make it a real must-have for your kitchen. Use uncovered to brown meats achieving a perfect Maillard reaction, then cover with the beautifully decorated lid to trap in heat and moisture and soften tough meats.

Its generous size makes it perfect for feeding a large family and its timeless aura allows it to move elegantly from stovetop to oven to table, letting you savour your food while it's still piping hot.

Use and Care

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). 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 restored a polished shine, use a good copper polish (like Ruffoni Cleaner) or salt with lemon juice/vinegar.

Tin will naturally discolor over time, but remain equally effective. Depending on use, the tin lining may eventually wear off and require . Prolong the tin lining's life by not scratching it with metal tools, never overheating the cookware, and limiting the use of acidic ingredients. 

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