A step backward

[Oak Smoke]

Several years ago we fell for an infomercial and bought this set of green non-stick cookware. It has truly been non-stick. I burned bbq sauce in one once and it washed out. The drawback being we couldn’t use metal utensils or put them in the dishwasher. They have started to show their age so I decided to replace them. I’ve looked at so many options for quality cookware that I was a bit unsure which way to go. Most of the ways tended to be pricey. We have a Revere Ware copper bottom sauce pan my wife got from her mom that I really like. My mom had a set that I liked using as I grew up. Wondering if I could still find some of that I went to my biggest weakness in life eBay. I ended up buying a large set that looks almost unused and picking up a couple of other pieces I wanted like a steamer. I have been using these for two weeks now and love them. I could have bought a new name brand set of stainless that I didn’t have any experience with but I went with something I had used before and liked. I took a step backward I know. The other thing is I have got $160 including freight tied up in this set. That’s not bad. I’ve already given the green set away. Edit: These are all made in USA .

[au4stree]

Coincidentally I just got an email from Made In, they’re promoting their non stick ceramic coated pans. Can’t put into the dishwasher. While not a huge deal to me, cuz I don’t put my carbon steel or cast iron in there either. So not a huge deal, I might consider getting a smaller pan, see how they do.

I don’t think pricing is available yet, but knowing Made In quality I’ll likely pull the trigger. Plus it’s made in the USA.

[realdocBBQ]

Interesting. Never heard of Revere Ware, but I looked some up on Ebay. Looks like decent stuff.

I keep dreaming of buying stuff like Made In or something.

[Oak Smoke]

Revere Ware was the go to stuff several years ago. It’s very durable stainless steel with copper bottoms to supposedly spread the heat evenly. For the cooking I do for the wife and I it will out last us. I have a huge collection of cast iron cook ware that I use for almost everything but some tomato based sauces will take the seasoning off them and they can’t go in the dishwasher either. Besides it’s nice once in a while to grab a pan that doesn’t weigh 3 pounds or more.

[Purc]

I have several pieces of Revere Ware that I use weekly. They must be 35 to 40 years old or so.

[HawkerXP]

We revere our Revere Wear. I and Mrs. H grew up with these.

[acorgihouse]

My mom had several pieces of Revereware, I grew up cooking with them. When we cleared out her house, they went to the young nieces who were just setting up. That was 5 years ago, my mom was 85, and those pans are still in daily use.

[Sid P]

We got a set of stainless/copper Revere Ware as a wedding present 40 years ago. The wife has always loved it, and we use it to this day.

[Draznnl]

I have a Revere Ware pot that my mother received as a wedding present about 80 years ago. It's still going strong. Just requires cleaning the copper bottom with Barkeeper's Friend.

[Oak Smoke]

Draznnl Same here, I grabbed some Barkeepers friend at the store before mine ever came in. You doing ok with all the rain?

[Draznnl]

Thanks for asking Oak Smoke. We've pretty much dried off here. Most of the flooding was north of here.

[Carolyn]

The Revere Ware, if I remember correctly, had nice tight fitting lids. My Mom might have had one pot with the copper bottom.

[TripleB]

I have some Revere Ware copper bottom pots and a pan that came my way after my parents passed. Still have them and use them on occasion. They must be close to 60 years old. But the All-Clads have taken their spot as the everyday pot and the CI skillets for pan use.

[Mosca]

As much as I love cast iron skillets, non stick still rules for omelets. I bought a cast iron omelet pan, and went back to non stick after a few months.

[TripleB]

Mosca Yes, non-stick rules for omelets. I have a couple 8" non-stick pans for omelets. Also do not use my CI Dutch oven for spaghetti sauce or other acidic solutions. Back to the All-Clads for such endeavors.

[Jfrosty27]

My mom had a set of these pans when I was growing up. She cooked everything in them. I have no idea were then went after she died.

[Mosca]

Older RevereWare is excellent, newer RevereWare might be or might not be, depending. (I googled it while looking at some at an estate sale). I have some older RevereWare that is very dependable.

For non-stick skillets, after many years I’ve hit on the strategy of buying the cheapest ones and replacing them every couple years. I don’t buy non-stick sauce pots or sauté pans, I’ve never needed that quality in those items.

[Jfrosty27]

I’m with you on buying cheap non stick. I think of them as disposable. Works for me. 🤷♂️

[DTro]

My Revere Ware is almost 40 years old and is still in daily rotation. I have three copper bottom sauce pans, lids and a stock pot. Somewhere along the line I lost a 10 inch fry pan and the lid for my stockpot. Last year I bought a four piece set with lids at a yard sale in pristine condition for 15 bucks. I gave that set to my daughter.

[Oak Smoke]

I don’t think you can beat the quality for anywhere near that price.

[Murdy]

I remember driving through (I think) North Carolina as a kid when we came across a Revere Ware outlet. My Mom was very excited.

[IowaGirl]

Most of my cookware is Farberware that I bought new ages ago. While my pots might look a bit dated nowadays, they're still going strong. I recently got my husband a non-stick Oxo pan for eggs, but other than that one pan, everything else is stainless steel with clad bottoms.

My mom and my paternal grandmother had mostly Revere Ware pans -- probably bought before Farberware was even a "thing". I have a vintage 4-quart Revere Ware pot with a bail handle purchased on eBay. It's identical to one of my grandma's that I always admired -- her pot got adopted by another family member before I could call dibs.

Revere Ware clad their pots with copper, which is nice, but the bottoms of Revere Ware pans aren't all that thick, so food tends to burn fairly easily if I don't pay extra-close attention. Farberware pans have thick aluminum bottoms that I think do a better job of distributing heat from the burner, so food doesn't burn as easily.