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Aug 28, 2009 03:35 PM

In search of new cookware

I would like some advice as I am seeking to purchase new cookware. I have used copper bottom revere ware for over 20 years and would like to replace it with stainless steel. Does anyone have opinions on Cusinart classic stainless steel vs revere ware stainless. Both have the aluminum core base, I believe. I have read mixed reviews especially with the cuisinart. One reveiw had concerns with pitting and possible health risks of the aluminum core being exposed with the pitting and heatlh concerns attributed to cooking with aluminum.
I noticed that Revere ware doesnt' cover pitting in the warranty.
Is pitting a problem...which do any of you feel is of better quality. Any suggestions would be helpful. Thanks!

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  1. I have been using Revereware for 25 or so years (my first cookware when I moved out of the house into my own place). I quite like it, even though I've now added additional pieces from other manufacturers. However, the Revereware being sold now is, to me, grossly inferior to the older stuff. Revereware today is manufactured in Asia (S. Korea, I think) and it is flimsier. I guess when you cut labor costs, cutting everything else is right behind. So, I don't think I'd replace my Revereware today. The older pieces are stamped Clinton, IL on the copper bottom and have a Revere icon (the stuff even older than mine may have a different stamp). I hope you get some comments from people who have the newer version of Revereware--their opinions are probably more helpful than mine, since I have the old stuff.

    You might also want to ask this question in the Cookware board.

    1 Reply
    1. re: nofunlatte

      thanks for the help. I didn't think about the current Revere ware not being as durable as it was many years ago. Good info...thanks!

    2. mandy52, One line that you may wish to look into -- it does not get much notice because the major chains do not carry it -- is Chantal's new Copper Fusion line. Do an on-line search and see if it matches your needs. Probably, you will do better getting individual pieces than a big set, unless you really want to throw everything away all at once.

      1 Reply
      1. one of the best lessons I learned over the years, often at wasted expense, is don't look for a single line or brand to solve all of your cookware needs. Pick each piece for what you want it to do and how you will use it. My kitchen is a mixture of copper for saucepans and saute pan, stainless for stockpot , cast iron for frying pan, blue steel for omelette pan, etc. Also, each piece is exactly the size and shape I want, not the size and shape that some company selected to put into a set. I learned to cook 45 years ago on my mom's vintage Revereware and cast iron skillet. The Revereware was pretty when polished, easy to clean, etc., but really did not perform as well as a lot of other cookware does today. It is often not an issue only of what the pan is made of but how much of it. A nice thick aluminum core will, in my experience, out perform a thin wash of copper, and a 2.5 mm copper pan will seriosuly outperform a 1.5 mm copper pan. Read threads on specific pans and try to identify people that seem to use the pan as you would, BTW, this approach applies to virtually anything you bring into your kitchen, especially knives, and if you are anything like me the story behind each piece will mean way more to you than the fact that they match.

        4 Replies
        1. re: tim irvine

          agreed. If you want to look like a cook, have a pretty matching set. but If you want to actually cook, have a combination of different pots and pans that each excell at what they do

            1. re: tim irvine

              good information...I hadn't even considered. Thank you!

              1. re: tim irvine

                I agree completely ... having bought a set the first time around, I'm not doing it this time. I'm replacing pieces one by one with exactly what I want, and it also gives me a chance to try different lines and see what I think.

                I used to have two pieces of Revereware, one inherited, one I bought myself about 20 years ago. The inherited one failed ... it was the craziest thing. My electric burner had a hot spot, and it made a pencil sized hole in the bottom of the Revereware. Luckily I was just boiling water, but imagine my surprise as the water started pouring from the bottom of the pan.

                The other one's demise was due to my burning something in the pan. I didn't have Barkeeper's Friend at the time, and maybe that would have enabled me to clean it up.

                But my experience with replacements leads me to believe there are far better options than even the old Revereware.

              2. I can't comment on Revereware, but I have had a set of Cuisinart Classic Stainless Steel cookware for about three or four years, and I absolutely love it. I have never had any issues with pitting, discoloration, or any food quality issues due to aluminum that I have noticed. In fact, despite what I had heard about sticking with stainless steel, the only things I occasionally have trouble with are skinless chicken breasts. I don't cook eggs in them at all.

                I've washed them in the dishwasher, shined them up with powdered cleansers, washed them by hand, cooked over high heat, low heat, in the oven, all kinds of different foods and applications. Love them, for what it's worth.

                1 Reply
                1. re: tgrlily317

                  I had read a couple of bad reviews about the pitting with cusinart, but it was only two reveiws so I really wasn't sure what to think about it. thank you...the posts I read about pitting occurred in the first use. So, having had them for four years...says something. Thanks!

                2. The inside of your Revereware is stainless steel, just like the 18/10 stainless steel in all of the other lines you are looking at. The only difference is that the Revereware is thinner and the copper is thin and fused to the outside. If you have never pitted the inside of a Revereware pot, it is unlikely to happen with Cuisinart. What causes pitting? Salt. Lots of it, left on the inside of a pot to sit for hours. That will do it. Other than that, it is pretty indestructible.

                  The critics on these boards of Cuisinart are what I would usually describe as "All Clad Snobs". They have swallowed the Kool Aid and believe that clad construction is the be-all and end-all of cookware construction. In truth, clad works best for some applications and disk construction works best for others. I have both, and that is not an accident. Cuisinart makes two lines: Multi-clad and a disk construction. I happen to have a number of pieces of the disk construction for years and years. Great line, and great pots for the money. I'd recommend them without hesitation. They have been made in Korea and China for as long as I remember.

                  I, like you, used to have copper-bottomed Revereware thirty years ago. I upgraded to disk bottom Cuisinart, and then later to an assortment of higher end Paderno Grand Gourment, Demeyere Atlantis, Sitram Catering, All Clad (some stainless, some LTD anodized aluminum), and Calphalon. This was in addition to my ever-growing collection of Le Creuset, Staub, Falk copper and Mauviel copper, which for me are specialty pots. I am a true cookware junkie. I can tell you from experience that for the money, the Cuisinarts are well made and can stand oven temps up to 600 degrees -- more than some of this "higher end" cookware. You can also put it in the dishwasher, so it is pretty industructible. It also has welded handles that are comfortable, which to me is a plus because I hate scrubbing around rivets (although some of my best pans have rivets too). Just don't ever leave salt lying around in a SS pot, and you will never get pitting. As for occasional rumors of disks "popping off" (and I believe this rumor mongering is from one of the "All Clad Snobs" mentioned previously): you'd have to leave an empty Cuisinart pot on an open burner with nothing in it for an hour or so to literally burn the pot to death. It just isn't going to happen, so no need to worry about Cuisinart or any of the other disk construction pans listed here ever having exposed aluminum. BTW, pots with copper core are in the same situation, such as the Sitram Catering and Chantal Copper Fusion (which seem to be beautiful pots -- I want to try one next). The copper is not going to get exposed unless you damage the pot. Plus, unlined copper IS toxic versus aluminum, which is in use in restaurants every day.

                  4 Replies
                  1. re: RGC1982

                    This was great information. I am by no means a chef or talented cook so I really just want this for everyday cooking. You have really answered my questions regarding the comparison of the two. Great info. Thanks!

                    1. re: RGC1982

                      I had an experience with a heavy disc bottom - it didn't 'pop off' but it DID develop two bubbled spots on the bottom and I assure you it had never been used at higher than medium heat, nor left to boil dry or anything else that comes close to abuse. It was a fairly expensive pan as well. I am not an all-clad snob into rumour mongering - though I do have some. I am more of a 'horses for courses' kind of person in that I'll use construction other than 'clad' but I want to say YES it is possible for things to happen to disc bottom pans even when they are not abused. My theory is that it was something to do with poor manufacture but I really don't know. It obviously went out of service once the bubbling occurred.

                      1. re: RGC1982

                        You have a lot of cookware in various lines that I'm exploring, specifically the Paderno G/G, Sitram, and Demeyere. Do you find any of these brands better suited for certain purposes?

                        Would you mind expounding on what pieces you have of which lines? I' finding your posts very enlightening!

                        1. re: jmholsin

                          I know your question was directed to RGC1982; but for what it's worth, I have a few pieces of Sitram Catering and would certainly recommend it. (I can't offer any comparison with Demeyere or Paderno Grand Gourmet, as my only experience with those lines has been lusting after them at the cookware store.) Sitram Catering is solidy constructed, performs beautifully, and has a satin-finished interior that cleans up remarkably easily. In my opinion, the only drawback is the handles, which are designed for restaurant use. They're somewhat uncomfortable to hold; and on wide pieces, like my 11" frying pan, they're a bit too long for my ordinary household stove, and tend to get in the way. Nevertheless, I love the stuff.