Five stars for an expensive pot I do not need?You bet.You can make good grits and polenta in another pot.You do not need bare copper.Bare copper has no advantage over lined copper in making polenta the way it does for whipping egg whites where chemistry is directly involved.So the reason for bare copper in polenta pans was that it was cheaper than keeping yet another pot lined with tin, especially one you used constantly. How this historical reason has faded.Now, this pot is pure luxury unless you make money from cooking polenta.If you want to go cheaper with a more versatile pan, choose a Windsor reduction pan.Back to the five stars.Copper at 2.5mm or greater thickness is the best material for this pot if you are using gas.Some people will prefer the wooden handle of the competitors.I prefer the front and rear handles to the French maker, which is otherwise quite similar.I cannot recommend the American version, even though it is half the price.I do not like their lacquer coating.It is what you do to decorative cookware never meant to meet flame.Even if you want to remove it, I still could not find how thick the copper is.Too thin and it becomes a menace.
The other winning advantage is the shape.The narrow and tall flare combines reduced evaporation of essential moisture.Dry or gummy polenta is a sure way to never be asked to make it again.The shape completes the requirements by maximizing surface space because the sides conduct great heat in a recipe calling for so much stirring.Ruffoni is a great maker and they offer a fair price for this quality.
Finally, nice big polenta pots like this allow for plenty of leftovers to grill for dinner.Oh, and you need a wooden spatula too. Ciao ciao
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Product Description:
Ruffoni Copper Polenta Pan with polished brass handle. 10" dia. This is the classic shape pan for making polenta.
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