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"New Revereware"

If you are in the market for Revereware cookware because you remember how well it worked for your Mom, Aunt, Grandmother, my advice is that you look for used pieces (especially the copper-bottomed style) at garage or estate sales. Having recently purchased a new 12 inch pan made in China I found it to be of very poor quality in comparison to the Revereware I inherited from my Mother. The new cookware is thin, not made for any temps higher than low (it will pop and warp at medium heat) and not up to the standards of the antiques. And, if you go to the Revereware website, there's no way to ask a question, get customer service or get any information other than a sales pitch. While the new is shiny and bright, it's not even worth discount outlet prices. Beware of the new and search for the old cookware made in the U.S. decades ago.

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  1. Today's new Revere Ware is only a "legacy brand name". Essentially the rights were purchased by a manufacturer located - I think - in Indonesia.

    They are not manufactured in the same fashion as your grandmothers pots and pans AT ALL.

    If you really want to add to your RW collection, swing through thrift shops and flea markets or hit eBay. Diligently doing so for a few months will get you a set to make you the envy of any 1950s homemaker. I paid, on average, less than $7 per pot w/lid. (Pick up lids seperately for $1 to marry to pots & pans you WILL find later!)

    14 Replies
    1. re: CaliforniaJoseph

      <They are not manufactured in the same fashion as your grandmothers pots and pans AT ALL. >

      I don't know about grandmother's reverse ware, but I know the reverse ware from 30 years ago were not that great anyway.

      Fond memories can cloud judgement. I also had some real fond memories of Marie Callender’s Frozen Food. I bought a year ago. They were ok, but they were far from anything great.

      1. re: Chemicalkinetics

        True, CK. My mother used Revereware exclusively and when I think of what she cooked, it didn't require much from the pans. She boiled potatoes, she boiled vegetables, she stewed chicken, corned beef and pot roast. She made spaghetti, chili and soup. She never thought to sear any proteins or cook eggs in them. (We had fry pans with Teflon for that and she didn't sear anything anyway.) Delicate sauces weren't in her world.

        She gave me a set of the same cookware when I got married. I cooked the same way.

        Until.... Julia, Jeff, Jacques, and others came into my life. PBS was my go-to for learning new things. I couldn't get enough, and those pans from my mom didn't cut it for a lot of things. She thought I was over-thinking the whole cooking thing - until she started to eat my food.

        She loved my cooking - although up until her passing, she still used her good old Revereware. That was name-brand quality to her and I never would think to change her mind.

        I STILL don't know how to make her chicken fricassee.

        1. re: breadchick

          I inherited my Mom's Revereware set that she received as a wedding present more than 60 years ago. Back then it really was considered top of the line quality cookware. It's held up well, and I still make my Mexican (NOT Spanish) rice in the 10 inch skillet, and it still comes out perfect every time.
          I've added a lot of "better"/pricier stuff over the years, including Le Creuset and All Clad, but I still revert to the Revereware for many things that my Mom taught me how to cook, using those pots and pans. I guess it's part nostalgia, part intuitive cooking.
          All of mine, being from so long ago, have the copper bottoms. I'm going to have to shine them up, though. After looking at California Joseph's pictures, I'm ashamed of how cruddy the bottoms of my stuff look. It doesn't have anything to do with how well it cooks, but if I get them all pretty again it will remind me of all the good stuff my Mom cooked while I was growing up.

          breadchick - My Mom, like yours, thought that Revereware was the "ne plus ultra" of cookery and that anything else (more expensive) was just a frivolous waste of money. We did have a few cast iron skillets, though, that her mother gave my parents for a wedding present. They had been used by Grandma for decades, so were well seasoned. They gave my Mom a sense of nostalgia cooking on them, just as I now get when I use her Revereware. I sure wish I knew where Grandma's CI pans went, though!

        2. re: Chemicalkinetics

          I've read your feelings on the matter CK and respect your opinions.

          Maybe grandmother's wasn't great... That being said "it's not the same" = (still) "it's not the same".

        3. re: CaliforniaJoseph

          I see you have both the pre and post-1968 Revere Ware. Many say that the post-1968 a very different. How do they compare in your experience?

          1. re: Angelus2013

            There is no comparison really. New shiny offshore made junk versus substantial even cooking quality made cookware. Lesson learned based on money ill spent on the new skillet that warped and scorched after/during first use at medium heat. I would (and have) gotten better results using heavy duty aluminium foil instead of the new garbage. Don't throw your money away.

            1. re: Jengland

              Oh, that I know on the out of country stuff, but how about the stuff from 1968-1999 when they were still made in America? We had two Revere Ware pieces from around the late 80s to early 90s and they work well but they're still thinner than the original pre68 pieces. It makes me think that the overseas stuff is now even thinner. Basically what I mean is, what's the difference between CaliforniaJoseph's Revere Ware from the 60s and the Revere Ware that he has that look like they're from the 70s to 90s? I can see the difference because the pre68 pieces have two screws on the handles and the stuff from the 70s and later have full plastic handles.

              1. re: Angelus2013

                The copper which had been around 0.5 mm and maybe more if the piece was bigger according to the patents, was cut in half

                1. re: wekick

                  Yes I know that, but I was asking if there's a difference in cooking between the pre1968, 1968-1999 and the Indonesian versions of the cookware. I've seen reviews and discussions where people act like everything made after 1968 was terrible. Yet multiple Amazon reviews have people stating that even the stuff from the 80s and early 90s are better than the current Asian made Revere Ware.

                  1. re: Angelus2013

                    All of the above could be true. The new ones are barely flashed with copper. No one has responded that can compare the pre and post 1960s reduction in copper but some have pans "from the 60s" that do not seem to perform well while as you can see from the video I posted, the earliest pans seem to have pretty even heat. I think as they got lighter in weight they got a little tippy too.

                    1. re: wekick

                      Ah yes, your sugar video. I thought it was pretty nice to watch. Think you can do other cooking videos with the pans?

                      As for their thickness, I don't think the copper is only 0.5mm thick even in the original pans. If the pictures of the Revere Ware blog is true, then that means in total the original pans were only about 1mm thick including the stainless steel and the post68 pans being 0.5mm thick in total. That seems rather thin even for the post68 pans. The 3/4 quart saucepan that my mother uses doesn't seem that thin. But then again it could be due to the size and thickness ratio.

                      1. re: Angelus2013

                        Pre-68 it was 2mm. Post 68 1mm. (US made, the Korean stuff rubs off)

                        1. re: CaliforniaJoseph

                          Thanks Jospeh. I figured that the original had to be at least 2mm thick.
                          Also thanks for your input on the omelette pans.

            2. re: Angelus2013

              The pre-68 stuff seems sturdier. The pans I use the most often, my two omelette pans, are post 68... And they produce lovely 2-egg omelettes.

          2. Hi, Jengland:

            Don't feel too bad. IMO, none of the Revereware was all that.

            Before anyone flames me, I inherited quite a lot of it (50s-vintage) from my mother, and I have fond memories of many fine meals cooked in it. It worked, and it was very durable. But none of it was particularly thick or heavy. I keep looking for the supposedly "better" Revereware (I've researched all the various marks), and after handling 100s of pans, I've yet to find a single one I'd want to own.

            I'm open to being shown otherwise, if someone has one of the elusive "better" RW pans.


            3 Replies
            1. re: kaleokahu

              I wouldn't bother trying - preferences are preferences.

              1. re: kaleokahu

                Howzit Kaleo,

                Are you over here on the Big Island (Hilo side)? If so I can loan you one of my Mom's 1950's pots or pans to give it a try. As I said below, I'm not sure about the innate quality of the pans, I just know that they work well for me, when making some dishes. I use different brands, sizes, makes and models for different things. I wouldn't use Mom's Revereware for risotto, for example, but she did.

                I haven't researched any marks, just know that it was a wedding present she and Dad received in 1952. :-) What do the "better" ones look like?


                P.S. I also have some mid-80's RW that I was given when I moved from Kailua to Wai'anae for work and needed something to cook with/on. I couldn't talk my Dad into letting me take a couple of Mom's pieces with me, so he hit Liberty House and bought me some of my own. I prefer the 1950's stuff, but I think some of that is purely sentimental. ;-)

                1. re: KailuaGirl

                  Shoots, kailuagirl:

                  'Ole, I'm in Seattle. Can you measure and weigh a saucepan for me?

                  Pololei, this older RW was thought to be dakine in the 1950s, so your parents' makana was very generous. I couldn't get rid of my makuahine's for a long time.

                  Aloha Kaua,

              2. I have all kinds of cookware and have several pieces of the old Revereware I like to use. I have some sauce pans my favorite being a squat 2 qt that I use to make caramel. It cooks the sugar very evenly and even though I have copper pans, I like this for caramel. These pans will follow me to the grave because they are lighter weight than many pans I have. The handles almost seem to be designed to be used if you have any type of issues with your hands. They are easy to hold and the stock pot has the bail handle with the helper handle that allows the weight to be distributed to both hands and give more control to emptying the pan.
                The quality of Revere Ware has taken a turn for the worst. The amount of copper decreased by almost half as a cost cutting measure in the late 60s. Here are the things to look for if you want Revere Ware from the time when it was made with that full amount of copper. There might be a few variations here and there.

                It should be marked on the bottom-
                “made under process patent” or pat. pending.

                If it has handles, they should have two rivets
                You can buy replacement handles if they are too beat up but I just would just wait and buy one in good shape if I needed another piece of it.

                2 Replies
                1. re: wekick

                  You must be a miracle chef. I had numerous old Revere pans years ago, but I always used a very thick West Bend pan a relative bought for me from a door-to-door salesman to cook any type of syrup or candies. Revereware was an "instant scorch" for me.

                  1. re: Cam14

                    It would be hard to know what went wrong for you. You could have pans that are 50 years old and could be the ones with less copper so will not cook as evenly. It could be for some other reason.
                    This is a video I uploaded awhile ago of this pan with the caramelized sugar bubbling away. In this case the burner is wide and the flame touches the pan about 1/2 inch from the outside but the sugar bubbles all the way across and turns brown in a very even pattern. It is very similar to cooking in my Baumalu 2mm copper pans.
                    That is great that you have a pan that works well for you.

                2. Rivereware is very difficult to cook in. Even water burns in those pots:)

                  1 Reply
                  1. re: zackly

                    Cookware doesn't burn water, people burn water: you have mad skills!

                  2. Sadly so many of the great names of American manufacture are now just brands owned by conglomerates who stamp those names on cheap wares. The original Revereware stuff was revolutionary for its day and and is also very durable and fairly ergonomic. It was not super high-end but works well enough for most basic tasks and lasted lifetimes. Wile not comparable to modern high-performance cookware like a set of All-Clad saucepans and Mauviel skillets I do believe that a basic set of Reverware (or similar Farberware) stock pots and sauce pans complimented by a good cast iron skillet could serve a family well for a lifetime and accomplish most recipes quite successfully. I am pretty sure my great aunt could have cooked an amazing family dinner with a sheet of aluminum and a paint bucket - skill is more important than the tools. I have a bunch of the old stuff and could not ask for more as far as stock and soup pots but I do tend to reach elsewhere when searing or making delicate sauces.

                    1. It seems like almost all of the famous old reliable American cookware and appliance brands have become Chinese crap. I did a recent kitchen refit (got rid of my prevous stuff to move overseas, now back in the U.S.) and bought mostly used on eBay. Very happy with what i ended up with. And saved a ton of money, too. My kitchen looks like 1980, but I don't mind. Most of what I bought, generally around 30 years old, is likely to outlive me.

                      One of the interesting things I discovered: A famous cookware and appliance brand still sells high-quality, made-in-France tri-ply pans in the U.S., but you may have to look hard for them. Their stuff is everywhere in the U.S., but it's mostly Chinese. The French stuff, naturally, costs more.

                      Apparently there is a belief in the industry that Americans care more about cheap prices than they do about quality. So this company sells Chinese to the Americans, and French to the rest of the world. That sales strategy probably isn't uncommon.

                      4 Replies
                      1. re: emu48

                        Hi emu48,

                        <A famous cookware and appliance brand still sells high-quality, made-in-France tri-ply pans in the U.S., but you may have to look hard for them. >

                        Would you be talking about Cuisinart French Classic? It's easy to find on Amazon. Also BB&B online, likely a few others.



                        1. re: DuffyH

                          Not wanting to identify the brand. Lawyers are like roaches, everywhere and always hungry.

                        2. Let's not get too nostalgic about Reverware. This stuff belongs in a museum not in a modern kitchen.They were never very good to begin with. The amount of copper was more "for show than for go". I inherited a sauce pot from my mother's kitchen that was probably bought in the early 1960's.It was a poor conductor of heat and had to be monitored closely to avoid burning. Much better pots and pans from that era were the thick Club Aluminum pans that my mom also used. I guess Club was a brand of cast aluminum. Nowadays, besides aluminum you have multi clad cookware which offers the great conductivity of aluminum and/or copper and the non-reactive stainless steel interior. The best of both worlds..

                          19 Replies
                          1. re: zackly

                            That's no museum. I do have All-Clad and Club Aluminum. Most of my cooking isn't so delicate as to demand that much attention. I'd wager the same is true for 97% of America. These are fun, inexpensive, light serviceable pieces that are found easily for little to no cost. A great way for a newbie to cut teeth on SS cooking.

                            1. re: CaliforniaJoseph

                              Couldn't disagree more! These are difficult to use especially for a newbie.

                              1. re: zackly

                                We will have to agree to disagree as much as we possibly can then.

                            2. re: zackly

                              Hi, zackly: "Let's not get too nostalgic about Reverware [sic] ...They were never very good to begin with."

                              Yes. I grew up cooking with my mom's 1950s RW, and the pans are so light there's ZERO chance any of them had 2mm of copper. In fact, I doubt any were 2mm thick TOTAL.

                              As Americana go, RW is OK, but that's about all.


                              1. re: kaleokahu

                                yeah, but they work well to perform most basic needs and while they do not compare to current high-end cookware or perhaps even the mid-range disk bottom stuff they are head and shoulders above some of the real junk at discount stores and would serve someone starting out on a budget better than something that will fall apart or flake away after any real use. The skillets I find a bit hard to work with but when it comes to boing water for pasta or simmering soup they do a perfectly good job. It seems the old-old stuff has a few microns more copper but I don't think it makes much of a difference.

                                1. re: JTPhilly

                                  The copper is 0.5mm on the oldest pre mid 60s stuff and a little more on bigger pieces. This is according to the patents. The amount was cut in half after that and reduced to a flashing again after that.

                                  1. re: wekick

                                    I have a bit of a hard time believing the 0.5mm copper, even with the patents. The Revere Ware History website shows a picture of the metal thickness. The steel and the copper pieces seem to be the same thickness. Which would mean that the pans are only 1mm thick on the base. It seems a little too thin even for fair functioning pans. When cut in half that would mean the steel parts would be 0.25mm with 0.25mm of copper with a total of 0.5mm in thickness for the base. I don't know if I own any steel utensils that are 0.25mm thick but it still seems rather thin. a pan with a 0.5mm base doesn't seem like it would belong on the stovetop.

                                    1. re: Angelus2013

                                      I think when they cut the copper, it did not necessarily mean they cut the stainless steel.

                                      1. re: wekick

                                        With the picture comparision, it sure looked like they cut both. http://i.imgur.com/OaauJ.jpg

                                        1. re: Angelus2013

                                          Hi, Angelus:

                                          A machinist's ruler or scale in the pic would help, no? All I know is I've never handled ANY Revereware that was at all weighty. Since there's no mistaking the heft of a 2mm copper bottom, I've concluded that the amount in even the early RW is scant. Still waiting for proof I'm wrong.


                                          1. re: kaleokahu

                                            It's not my picture since I found it on the wordpress website on Revere Ware history. I even asked the author of the website and have been given no response.

                                            But I know there's definitely no chance of 2mm worth of copper on the bottom. I don't know if you've see my reply further up or down as it were. But even then I wouldn't know if there would be a good comparision. Cookware that actually does use 2mm worth of copper only on the base probably uses much thicker stainless steel than Revere Ware does.

                                2. re: kaleokahu

                                  Definitely there's zero chance of it containing 2mm of copper. They'd be much heavier, perform better and be much more costly. I think the 2mm thickness is only at the base of the cookware. Meaning 1mm of stainless steel body with 1 mm of copper on the bottom.

                                  I think the only Revere Ware pans that can meet your minimum standards of cookware would be their Pro Line and their bottom clad tri ply line. The amount of aluminum they use seem to be at least 3mm thick or so.

                                  1. re: kaleokahu

                                    check here

                                    scroll down - shows a cross section of old & new

                                    1. re: PSRaT

                                      Hi, PSRaT:

                                      Thanks. I've seen this photo before, but without a scale, it's pretty useless in determining the pre-'68 thickness. My mom's RW was late 1950s stuff, and it was neither thick nor heavy.

                                      Maybe the stuff people remember as being heavy with copper is the institutional line referenced in your link.

                                      I'll believe it when I see it.


                                      1. re: kaleokahu

                                        Kaleo - I think the memory of it being "heavy" is in comparison to what other cookware people had at the time - Revereware was not marketed to people who inherited a batterie of French copper and the staff to keep it up. It was for the emerging "modern" mid-century housewife with her nifty new 20th Century kitchen (ideally in a suburban rancher) - she probably had been raised in the depression era (her mom probably grew up cooking on wood or coal or if higher class and urban not cooking at all) a motley collection of cast iron, cheap tin and "modern" lightweight aluminum sufficed.A shiny, matching set of RevereWare or similar aluminum base Farberware (which is better actually IMHO) would have seemed like All-Clad does to today's home cook - stylish and functional, a well made American industrial product for mass market. It was decent stuff - it served families for half-centuries to be handed down to grand kids starting out or bought cheap in thrift stores. It is not "great stuff" compared to the baseline of what is available in SS cookware today and it has very little copper but it is serviceable, solid and feels quality, not flimsy in the hand. Remember it also was at the height of popularity during the era of "can of soup" casserole cooking before Julia and Jaques, James and Craig lit a collective fire under American Home cooks asses. It does not hold a candle to Demeyer or Falk but compared to the crappy enamelware I had in college it is fabulous

                                        1. re: JTPhilly

                                          Ok, yes. This^!

                                          I can't defend it as top of the line but it was a great start for me starting out with nothing on a "few bucks a week thrift shop budget"!

                                          Most of what I found was the Cali-made (Riverside) stuff that was all made pre-1968. Heavier than the later stuff I found, it served me well on an inferior coil electric range.

                                        2. re: kaleokahu

                                          Well when people refer to pre1968 Revere Ware as "heavy", I think they mean in comparision to post1968 and later the Asian made Revere Ware. A ten page 8x11 term paper is light but still heavier than a six page term paper with the same dimensions.

                                          1. re: Angelus2013

                                            Hi, Angelus:

                                            Your logic is impeccable. Which is a shame in a way, because even a 10-page term paper does not a dissertation make.

                                            But I flee before your argument--6 is less than 10.


                                            1. re: kaleokahu

                                              Oh, well thank you for the compliments. As for 10 pages for disserations, it would probably depends on the professor/school.

                                              So yeah, while the pre1968 is considered the best in terms of the copper bottomed pans, they still aren't comparable to even 2.5mm of all aluminum. Judging by the types of cookware you own, the Revere Ware the comes closest to your standards would probably be the Proline and their "tri-ply" aluminum disc pans. But definitely nothing like Falk/Mauviel and Sitram.

                                  2. Revereware was one of my earliest childhood memories. Despite a plethora of toys, mom would always find me pulling out the RW from the kitchen cabinet. Perhaps my screen name originates from that time.

                                    I had several of those pieces ( mfd. in 1949 - the old stuff had the year of production stamped on the bottom) into adulthood along with a few pieces from the 70's and 80's. Quality seemed to go down steadily. The original bakelite handles became the shiny black plastic; the SS gauge certainly became thinner and the copper bottoms devolved into a skimpy veneer. Becoming enamored of the heavy Cuisinart, I dumped most of the RW at the local thrift shop (we're talking before Ebay) in 1997. Curiously, the old heavy pieces went overnight while the newer ones languished for weeks.

                                    I now only have the RW 10Q stock pot and their commercial grade all-SS 10" skillet left to supplement my Cuisinart and cast iron. Mismatched, yes, but each does what it does best.

                                    1. I've found a few blogs where people posted pictures of them cooking with the older Revere Ware pans. They seem like workable pieces of cookware. The fish and the steak cooked in it seem surprisingly even.



                                      14 Replies
                                      1. re: Angelus2013

                                        I found them perfectly serviceable and fun to cook with when I was building a kitchen from scratch with a $5-10 a week thrift shop budget. For basic cooking on an electric coil burner, I found they worked alright. The sauce pans worked perfectly fine for steaming, the 8 quart pot set me back $4.88 and boiled pasta exactly as I needed, I sautéed mushrooms in my $3 fry pans with ease.

                                        I won't claim they are perfect, but if you had a college student with roommates in your life who needed some kitchen wares or found yourself starting over or in need of some cookware to date, not marry... I found these to be fun and easy pieces for basic cookery.

                                        1. re: CaliforniaJoseph

                                          Any chance of seeing your pictures of you cooking food in them?

                                          1. re: Angelus2013

                                            It's triple digit temps out here... The grill is getting all the love! But I did braise a beef shank just the other day in my brass handled RW pan...

                                            1. re: Angelus2013

                                              For lunch today. 2 eggs scrambled. Results comparable to what I get with my All-Clad French skillet on my sad coil burners. I think I paid $3 at a thrift shop - it was $3 well spent at the time.

                                              1. re: CaliforniaJoseph

                                                Nice. But for some reason the website isn't allowing me to enlarge the photos.

                                                  1. re: breadchick

                                                    I'm not sure why that happened... But if you squint your eyes you'll see eggs scrambled - to the best of my limited ability - identical to eggs scrambled - to the best of my limited ability - in a much, much pricier pan.

                                                    1. re: CaliforniaJoseph

                                                      So the pictures are working again and I appreciate the postings. The pot looks like it has rivets that attach the handles. I've never seen Revere Ware with rivets before.

                                                      1. re: Angelus2013

                                                        I hadn't either. I'm not sure how it was marketed but I'm guessing it was sold as being a "range to oven". For casseroles or braising maybe.

                                                        1. re: CaliforniaJoseph

                                                          I would think so too. Are those brass handles on it by the way?

                                                            1. re: CaliforniaJoseph

                                                              Nice. Also adding that I bought Revere Ware's 6.25" frying pan. I'm using it for eggs. Cooking with it isn't easy as I have to adjust how I cook eggs. Totally different from my fair thickness nonstick one egg pan and my 7.5" All-Clad stainless steel pan. I don't know what the BTU of the stove at home is but putting it on medium low got the pan hot enough for oil to smoke. Also one large jumbo egg for a mini French omelette cooled off the pan significantly.

                                                              1. re: Angelus2013

                                                                I don't know that it would be my go to pan for eggs. I use anodized aluminum pans for our fried eggs.

                                                                I used to use a couple of small cast iron pans -actually the ones that come with those dumb "skillet cookies sold around the holidays.

                                                                1. re: CaliforniaJoseph

                                                                  I don't mind it. I really only bought it on ebay because it was cheap and small and I like small cookware. I think it would do well for one egg French omelettes that I put in my sandwiches.

                                        2. We grew up with this really heavy copper bottom cookware (over 40 years ago)and my Mom had a peg wall built for them. We had to polish those things EVERY DAY! She was an incredible cook so they got used. Don't remember the brand, but she dropped a lot of money for them. I did love using them. I grew up and became a Chef and Culinary Instructor and have always loved using copper in restaurants and catering halls - especially for showmanshoip cooking.

                                          I have 4 new Spring Culinox 11.5 pans that I'm selling because I realized that I cleaned enough copper growing up. ☺ Honestly, I don't do as much cooking anymore (went to event planning), so I need to part with them. They're circa 1992.They've been in storage for 20 years.

                                          1. Hi Jengland,

                                            I sort of thoughtlessly inherited my pots and pans over the years. The only recognizable name and style I was aware of in the earliest times was my Revereware--and some of my pieces even had copper bottoms! It all came to a head two years ago, when I decided to go induction. By then, my Revereware collection had dwindled to two pots and two pans, one 8" and one 10". Both copper bottom pots and my copper bottom 10" failed the magnetic test. I just checked, and I still have my 8", after about 45 years, the one pan to pass the magnetic test (though a bit warped). Even though I no longer use Revereware, it brings back positive memories of great meals that would still meet the highest standards today. I was surprised by some of the negativity expressed toward all Revereware. products--even the old ones.

                                            I'm thrilled to be using All Clad, Le Creuset, and Staub cookware, and I don't want to go back, but the Revereware I used did the job.


                                            Collecting Revereware will be a problem for me as long as I stick with induction, but it has revived my interest in Dansk Kobenstyle colorful enameled steel. If you see any Kobenstyle, grab it!


                                            1. Okay, guys, I've not included this before because I've been lazy. However, now I'm wondering: what is this pan, and what was it used for? My late mother had this in her cupboards, and I have no idea when she got it, or even what it was used for that I'm aware of. It wasn't in her kitchen when I was a kid. It reminds me of Revereware, but there are no markings. It weighs about 1.5 lbs, and is not quite 9.5 inches across.

                                              (Hey, I KNOW you guys love this shit, but I can't come up with the copper layer info, sorry.)

                                              Any answers to this mystery is most appreciated!

                                              1 Reply
                                              1. re: breadchick

                                                I saw one of the sold on ebay. Since it looks like a Revere Ware frying pan without a handle, I would guess it's either a factory second or a pie/cake pan.