Deep baking pan

The tall white aluminum ruoto is the tall version of the Neapolitan ruoto: the same flared shape as the traditional ruoto, with more vertical space for sweets and leavened products that rise during cooking. Mamù produces it in durable white aluminum, available in seven sizes. Made in Italy.

When to use the tall ruoto instead of the classic ruoto

Use the tall ruoto when the preparation rises during cooking or when the filling is abundant. The classic Neapolitan pastiera goes in the low ruoto, but with a very generous filling or with whole wheat that absorbs a lot of liquid during cooking, the tall ruoto provides the necessary space. For round rustic breads, tall donuts, and leavened brioche cakes, the tall pan is the perfect choice: the higher edges guide the dough upwards during leavening.

Seven sizes available

The Mamù tall pan is available in seven sizes, from the most compact for cakes serving 4-6 people to the largest for large meals and hearty preparations. Before purchasing, measure the interior width of your oven: the pan must fit with at least 2 cm of clearance on each side.

White aluminum: care and maintenance

The white aluminum tall pan does not have a non-stick coating. Butter the inside surface before pouring the dough, or use a disc of parchment paper on the bottom. To unmold, wait for the cake to cool, run a knife between the edge of the cake and the side of the pan, then lift it out. Wash by hand with warm water and a soft cloth. After the first few baking sessions, the inside surface becomes less sticky.