Ruffoni Copper Polenta Pot: BIG Review and Cooking Feature

Рет қаралды 2,817

5 ай бұрын

In this video we review a tin-lined copper Ruffoni polenta pot.
We start with an overview of the Ruffoni polenta pan, with full stats and details, and compare it to copper cookware from Mauviel and Falk. We also have some cooking tips for tin-lined copper cookware.
To test the pan we cook polenta, of course, but also cook grits, peposo, and show a recipe for farinata al cavolo nero, a Italian polenta dish featuring cannellini beans and black kale.
We tackle the age old question: Are grits the same thing as polenta? And then we cook some peasant food grits in this high-end expensive polenta pot.
We also look at copper cookware and how it develops a patina. Should you let the patina develop or keep your copper polished and shiny?
And finally Uncle Scott reveals his rating for this pan. Is the Ruffoni only beautiful or does it cook delicious food too? Find out if a piece of Ruffoni is a great cookware addition to your kitchen.
Select Gear and Equipment Seen in this Review
La Cucina Toscana cookbook (in Italian): amzn.to/3SukYY1
Ruffoni Polenta Pot: amzn.to/3w9FuFT
Le Creuset Dutch Oven: amzn.to/3SsmwmI
Kramer Carbon Steel Chef Knife: amzn.to/3SvREl2
Staub Dutch Oven: amzn.to/41M4Pl0
ilve Stove: amzn.to/494CxVh
Uncle Scott's Amazon Store: www.amazon.com/shop/unclescot...
*If you click on our affiliate links, it allows us to earn a small referral commission if you purchase something. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate and/or influencer links with Amazon, De Buyer, Thermoworks, Le Creuset, Smithey, Pleasant Hill Grain, and others.*
UNCLE SCOTT'S WEBSITE: www.unclescottskitchen.com
#ruffoni #cookingshow #coppercookware #peposo #recipe #food #foodie #kitchen #polenta #cooking #cookingchannel #grits #italianfood #cookware

Пікірлер: 21

@UncleScottsKitchen 5 ай бұрын

Some of you may have already seen this video, as I had to delete the old one and fix a problem and re-upload it. It may be even BETTER the second time!

@bcaldwell3849 5 ай бұрын

My Cherokee grandmother made cornmeal mush. So I never knew it was called polenta until I started watching cooking shows. We ate a lot of corn bread and cornmeal mush. No grits in NW Virginia; maybe further south. Leftover mush was chilled and sliced, fried in a little bacon grease and served with maple syrup or honey comb, and served with homemade country sausage, or scrapple-also made with cornmeal.

@postholedigger8726 Ай бұрын

Probably the major difference between polenta and grits is the way they are cooked. I spent some time in Italy and learned that Italians cook polenta for a long time producing a scortched odor. When I asked if the food was burning I was told that polenta was normally cooked that way. After the polenta is cooked they add FONTINA cheese and melt it into the mix. .

@postholedigger8726 3 ай бұрын

Copper pots and pans transfer heat better than other commonly used materials. The flame from a natural gas burner can reach temperatures as high as 3560 degrees F, so there is a danger of melting the tin lining or warping the pan when heating the pan over an open gas flame. They can be used with a gas flame provided the burner is set to a low setting and the pan contains liquid or food to absorb the heat. Since copper pans transfer heat so well, they excel when used on a hot flat cooking surface such as a French Stove Top or a Griddle. When the cooking surface is set to a temperature below the point where the pan can be damaged, it is perfectly safe to cook with them. Copper pots and pans were initially intended to be used on a flat cooking surface; not an open flame but can be used on a low heat setting. Before the introduction of gas stove burners,. Cooking used to be done on wood and coal fired stoves, that had thick flat cast iron tops with round removable inserts. The flat surface worked best with copper pots and pans. If more intense heat was required for searing the inserts could be removed exposing the pan bottom to the fire. In this case cast iron pans and pots would be used.

@Luke.Cooking 5 ай бұрын

Nice looking ice bucket

@julianvickers 5 ай бұрын

I’d say that buying a $250 pot specifically for cooking a single side dish is fairly low on my list of priorities ;) One question: is there an advantage to the shape of it compared to cooking in a regular shaped saucepan or saucier?

@Visitkarte 2 ай бұрын

Well, if you cook porridge and polenta every day, it might still be worth it.

@Visitkarte 2 ай бұрын

Your wife is awesome. Such a good sport and very loving. A beautiful gift, in needs a special place in the living room, maybe. So beautiful.

@slam854 4 ай бұрын

Med. Market & Deli sells fine ground polenta. Owner Annette asked what I was making. Xaeti from Veneto I told her. 2 days later I had a basket of these delicious polenta cookies which I delivered to Annette and crew. They were amazed and delighted at how good they were. Pasta Grammar Christmas Cookies has the recipe.

@slam854 4 ай бұрын

That was some mighty fine looking food! Fine looking kitchen you got there.

@stellalopez8499 4 ай бұрын

Yummy

@markdale6104 5 ай бұрын

Déjà vu all over again?

@Hugh_Hunt 5 ай бұрын

Does Utah have pot dispensaries? Yea, def seen this before.

@Vandelay666 5 ай бұрын

13:22 I really love this music

@kencrane9726 5 ай бұрын

Beautiful pot but if I bought it, it would become my funeral urn - my wife would kill me. Nice video. I’m sure that you’re broken up about not having to use the induction burner.

@Visitkarte 2 ай бұрын

He loves that induction burner, doesn’t he? 😉