Ruffoni Historia Copper Artichoke-Handle Stock Pots
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Hand-hammered at a family-owned workshop in the Italian Alps, this versatile stockpot is crafted from a single sheet of copper then lined with tin. The heat-responsive pan is finished with handles and a lid adorned with sculptural artichokes and their graceful leaves.
- Crafted of hand-hammered copper for excellent heat conductivity.
- Interior is lined with durable nonreactive tin.
- Tin-lined copper lid is crowned with a hand-cast brass artichoke and leaves.
- Riveted brass handles.
- Made in Italy.
- Dimensions & More Info
- 7 1/2-Qt.: 9 1/4" diam., 7" high; 6 lb.; 3 oz. with lid.
- 12 1/4-Qt.: 10 3/4" diam., 8 1/2" tall; 7 lb. 8 oz. with lid.
- Made in Italy.
- Use & Care
- Ideal for gas and electric cooktops.
- Oven safe to 450°F.
- To protect the tin lining from damage, do not heat the pot empty or at temperatures above 450°F.
- Use wood, plastic or heat-resistant nylon tools to avoid scratching the tin lining.
- Allow pot to cool before washing.
- Hand-wash; dry immediately with a soft cloth.
- Avoid using steel wool, steel scouring pads or harsh detergents.
- Copper will develop a rich patina over time. This will not affect the pan's cooking performance. To keep the exterior looking new, use a copper polish or a combination of lemon and salt.
- The tin lining protects foods from reacting with copper but will become discolored over time. This is normal. Depending on the frequency of use and types of food cooked, the tin lining may eventually have to be replaced. To prolong the lining's usefulness, avoid cooking acidic ingredients in your tin-lined cookware.
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Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- California Proposition 65
- More about Ruffoni
Ruffoni was founded in 1962 in Omegna, Italy, a beautiful lakeside town at the base of the Alps that’s known for its tradition of metalworking and coppersmiths. The Ruffoni family preserves this history in its private collection and museum, which showcases antique copper cookware and early copper-production processes. The company’s skilled artisans still use many of these time-tested, hands-on techniques to craft heirloom-quality cookware as beautiful as it is functional. From hand-hammered exteriors to decorative molded handles and knobs, the famous Italian attention to design shines in every piece.
Rated 5 out of 5 by jeanpnadeau from Perfect if you use it right I've had that big pot for a while. I use it mainly for cooking spaghetti sauce, cooking spaghettis and making stock. First, I'll say that I don't think tin-lined copper should be used with anything else than a gas stove, as on anything else, you lose the benefit of copper conductivity as a result of residual heat of the burner. The rule with tin-lined copper is that you never use high heat, there's no need for that. You also have to put in your butter, oil or liquid in the pot before you subject the pot to heat, so to preserve the tin coating. As for maintenance, after cooking I fill the pot with soapy water and let it sit for 10 minutes. Then I clean the inside with a soft material and finish with a plastic scouring pad if needed. As for the exterior (copper), I use Bar Keeper Friend with a sponge, rinse the pot, dry it with a cloth and I'm done. Tin (especially the first times the pot is used) will blotch and stain. What I do is that I boil water (nearly to the top of the pot). Then I put in 3-4 tablespoons of table salt and the same amount of baking soda in the water. Then I put a folded foil in the bottom of the pot, pushing it with wood ustensil. I secure the foil in the bottom using a couple of glasses full of water. Then I bring back to water to a nice simmer for half an hour. There's some kind of chemical reaction that'll remove the blotches and the foil will darken. Any residue of the pot can then be easily removed using a scotch-brite type plastic scouring pad. After a while, the tin will blotch less and less and darken more gracefully. Fantastic pot if well used and maintained.Date published: 2018-01-12Rated 1 out of 5 by BeaCee from Extremely Disappointed After years of using my Ruffoni 7qt plus pot I am severely disappointed to discover the tinning has failed at the bottom. I can deal with discolorations inside and out, but the failure of the tinning makes it unusable. The cost is too great for it to fail at this point (little use annually). It is why I cannot recommend this product.Date published: 2016-12-26Rated 2 out of 5 by acesaroundagain from Tin wears thin After limited use the tin has worn thin on our stockpot. It turned our chicken black. Now we can't get the black stuff off the inside of the pot no matter how much we clean it. After reading some of the other reviews I realize it is a common problem. The pot looks wonderful but performs poorly.Date published: 2016-12-14Rated 1 out of 5 by NYhomecook from Not as advertised This is not the normal professional grade Ruffoni pot. I received this as a gift January 2014. Used about 3x per week and tinning had failed by November. Took to Williams Sonoma and was told it was mis-used. Seems the only appropriate use is as a serving dish. Have no trouble with the four other Ruffoni pots/pans in my kitchen, some of which are used more than once a day for many years. Retinning can not be done locally, but got quotes in the $250 range - not really worth it.Date published: 2015-02-20Rated 5 out of 5 by Nantucket from Ruffoni is Quality I own several pieces of cookware by Ruffoni and decided that I wanted a small stock pot. I shop at the store often and wanted to be able to feel this pot before ordering. It's beautiful and so well made. Would not hesitate more of their cookware, and I plan on adding to my collection of Ruffoni in the future..Date published: 2015-01-12Rated 1 out of 5 by YLHomeChef from Waste of money! I bought this item as a gift for my wife. For a few months it sat unused and looked pretty on the countertop. And it is a very pretty pot. Unfortunately it was then used and its flaws were exposed. This is not a Copper pot. It is a tin pot thinly clad (likely electroplated) in copper. After a single use in a high end home kitchen burner the bottom shows areas where the copper has disappeared. For this price I was expecting much better. This does not compare at all with the All Clad Copper Core pots we generally use for cooking (which are excellent). This was my first piece of Ruffoni cookware and is likely my last.Date published: 2014-12-09Rated 5 out of 5 by MrsWhit from Beautiful pot, beautiful food "Have nothing in your house that you do not know to be useful, or believe to be beautiful." It's nice when something meets both criteria. We received this pot as a gift- and it's a showstopper! Gorgeous piece. I make a large amount of vegetable soup in it every week, and this is a pleasure to use. It does conduct heat quickly and even filled up you don't need to turn up the heat (and of course shouldn't to preserve the tin lining). I know others like stainless lined copper, and I get it. I have one mauviel stainless lined copper omelette pan and it's a lovely pan, but not as quick heating as this. Follow the directions and never heat a tin lined pan empty- then hand wash and dry- not a big deal. It turns out great soup! Fortunate to have.Date published: 2014-11-18Rated 5 out of 5 by FrenchCook from Life long cookware! I have had this stockpot, and 4 other Ruffoni pieces for over a year now. They are not only visually stunning but amazing to cook with. The heavy gage, consistent even heating turn out best results each time. If you take care of your copper cookware it will Last a life time. This company has been in business for well over 100 years. If the products needed re lined they would not be associated as high quality cookware. I highly recommend this stockpot and the line. The company backs all their pieces sold and it has a warranty. If any piece is damaged they will replace it. Why would William Sonoma re line ANY other brand of copper cookware. You would send it to the maker. That made no sense. Reviewers who tout a different brand than the one they are supposed to be reviewing is an automatic red flag for me.Date published: 2013-10-12