Ruffoni Historia Polenta Pot
Handcrafted at a family-owned workshop in the Italian Alps, this heavy-gauge copper paiolo is designed for traditional polenta preparation. The pot's flared sides facilitate stirring and encourage the steady absorption of water into the cornmeal, ensuring a creamy texture.
- 3 1/2-qt. cap.
- Crafted of hand-hammered copper for excellent heat conductivity.
- Interior is lined with durable nonreactive tin.
- Shaped to facilitate stirring and encourage absorption of liquid.
- Riveted brass handle is adorned with sculpted acorns and leaves.
- Includes a long wooden stirring spoon.
- Made in Italy.
- Dimensions & More Info
- 8 1/2" diam., 5 1/4" high.
- 3 1/2-qt. cap.
- 2 lb. 14 oz.
- 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.
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- 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.
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Rated 5 out of 5 by Goodbakergirl from Not just for polenta I purchased this a couple of years ago, but it did not have a spoon for polenta - probably why it was discounted. At any rate it has become my risotto pan and works perfectly for that in addition to it being beautiful. Copper is the best medium for even heating and this pan is proof of that. Easy to clean, too.Date published: 2015-07-11Rated 5 out of 5 by ForzaItalianAmerican from True traditional item. Polenta is a great Italian tradition, because they have made it and keep making it. Corn was exported from the New World back to Europe and the Italians have discovered a great way to cook and serve it. Since cauldrons are used for making witches brew, I'll be using this beautiful, highly-technical, well-made pot for my polenta! Ciao! Buon Appetito!Date published: 2014-09-09Rated 1 out of 5 by ClaraSmith from Fake item. Polenta is not Italian tradition 3500 years ago, ancient Greeks attested flax polenta making technique coming from Dacians (nowadays South Eastern Europe Romania). It is therefore unlikely that Italians have it as a tradition, since it does not belong as their authentic custom. No offence to this beautiful handcrafted item, but to make a great polenta, one should us a cauldron. I've tried this and it does not fulfill my expectations. Cauldrons for making polenta.That is the real traditional way to do it. Enjoy cooking, enjoy life!Date published: 2014-07-07Rated 5 out of 5 by mylady from Perfect every time I have only used it for polenta and custards but the it is excellent for that I read in a review before I bought it that the spoon got ruined after the first wash. I washed mine by hand and it is doing very well. In my experience wooden tools get a little ugly with use but they are just as good The pot is gorgeous !!!Date published: 2013-02-13Rated 5 out of 5 by CNYItalianAmerican from Perfect polenta I've been making polenta all my life, and this is the best cookware I've ever used. There was no burning or sticking, and the even heating made for a very uniform and perfectly cooked polenta, with no spattering. Cleanup was easy--I let the cooled pan soak in water, and then removed any residue with a plastic pan scraper before washing with a soft sponge. Definitely an heirloom for my daughter! I just wish it came with a lid, as I want to try making risotto in it next. A helper handle would also be nice, for ease in removing the cooked polenta.Date published: 2012-03-24