HOME > Chowhound > Cookware >


Rivets or Welds, your opinion

  • m

I'm about pot and paned out, but reading some articles prior to purchasing the saucier I noted a couple of the "authorities" on some of the links I found here on CH, were dead set on rivets.

Now my wife has had the same pots and pans for most of the 40+ years of our married life, they have spot welded handle attachments and plastic handles. I've replaced the plastic handles, but in 40 years only one welded handle sockes has come off and that was when it was droped on a tile floor after almost 40 years of service.

Why are these guys so intent on rivets? I can go either way, in fact the new Viking we bought has rivets and the Demeyere Atlantis is welded. I see the advantage of welded and no rivets to clean around, but that's not a big deal.

  1. Click to Upload a photo (10 MB limit)
  1. welds please. although if a rivet fails you can always easily drill it out and replace it with less fuss than a spot weld (personally if a weld fails I'd just take the bastard to an auto body shop or something).

    1. I think that in general Rivets are a better bet for strength. Of course this depends on the quality of the Build. Good quality Welds also work just fine but are not as common. I have had a Professional Sitram that is welded for 30 years and it is fine.

      1. Hi mikie,

        Far from an authority, I nonetheless used to be a flat-out rivets fanatic, due to loss of dinner when a welded handle on a cheap NS frypan failed. It separated right away from the pan body. It was not only a cheap pan, it was cheaply made.

        It seems to me that well made pans can safely sport either. My Vollrath Optio saucepan handles have a number of tiny spot welds that seem to hold the handles on very securely, with no gaps or flaws. My Vollrath Tribute saucier has rivets.

        Both are used for liquid saucy things, but I haven't noticed any difference in cleaning the pans. I also feel pretty confident in the welds on the saucepans.

        Result? Rivets v. Welds isn't something I care about anymore. I still have a beef with disk bottoms, but that's another thread.

        Please give my compliments to Mrs. mikie. The only thing I've kept for 40 years is my dude.


        1. Rivets interfere with turning out cakes and breads that are baked in pots (for purposed of this discussion, I'll use that term to include variously-named pans, too)but otherwise have an advantage in that rivets loosen gradually, giving you fair warning, whereas when a weld fails, it tends to be dramatic, involving lost food and possible injury.

          1 Reply
          1. re: greygarious

            <...rivets loosen gradually, giving you fair warning, whereas when a weld fails, it tends to be dramatic...>

            That has never occurred to me, Grey. Makes sense.

          2. It depends. On my small steel crêpe pan, a welded handle is right. A rivet would interfere when I shake the crêpe preparatory to flipping it. But rivets are stronger and more suitable for a heavier pan. I have one saucepan with no handle because the weld failed. It lasted about 40 years, but I don't want another saucepan with a welded handle, just in case I live to be 120 or so.

            1. I like the Fissler style -- the handle is attached using a stainless steel plate with about 12 spot welds around the edges. This prevents catastrophic failure, since there is no chance that all 12 spot welds will fail at the same moment, and it allows a smooth, easy-to-clean interior.

              1 Reply
              1. re: tanuki soup

                The Fissler plate design is the same as those on my Vollrath saucepans and stockpot. Fissler uses more welds, but the design is the same.

                My stockpot has 10 welds, the saucepans have 6. One presumes it's a weight thing, plus the plates are smaller on the saucepans, without a narrower handle to attach.

                The Fissler pan is much nicer looking than mine are.

              2. Hi, mikie:

                I gave my technical reasons in detail for preferring rivets a couple of years ago. I was goaded into digging up product safety reports and recalls of spot-welded handles that failed, injuring people.

                The long and short of welding thin SS handle flanges (e.g., 1mm)to thin exterior layers of SS (e.g., 0.2-0.4mm on clad pans is that it is very tricky to get the weld penetration correct. There is very little room for error. When welded handles fail, they tend to fail catastrophically--which is a legitimate safety issue. Riveted handles tend to fail gradually, giving telltale signs--loosening, leaking, one rivet head breaking off. IMO, the chances of you scalding or burning yourself or someone else is smaller with riveted escutcheons. I would *never* trust a large SS stockpot with spot-welded handles.

                However, fillet welds by the best makers (Vollrath, Demeyere, Fissler, Rosle, etc.) don't worry me nearly as much. I trust these makers more to have sweated the technical details and put in place good CQC/QA.

                Rivet heads protruding into my pans has never been an issue for me, so I see no downside to the dependable 'ol rivet.


                1 Reply
                1. re: kaleokahu

                  Hi Kaleo,

                  I certianly understand your logic. I guess it comes down to statistics again. We have some old Revere, over 50 I'd say, some was my mothers and some grandmothers, all spot welded. Mrs. mikie's pots and pans were made by West Bend and sold door to door. They were very expensive back then, she could have bought a good used car for what she paid for those pots and pans almost 50 years ago. The one that lost the handle on impact actually wasnt as catastrophic as one might expect. Being an engineer, I had to inspect the failure. It appeared to me of the 4 welds that only 2 broke on impact, the other 2 had given way long ago. It was a small maybe 1.5 or 2 qt pot.

                2. Here's a video about Demeyere's welded handles. The strength demonstration at the end is pretty impressive.


                  2 Replies
                  1. re: tanuki soup

                    That skinny little Belgian? And after what they did to our Red Cross nurses!
                    JK ;)

                    I want to see him jumping on a saucepan handle.

                    1. re: kaleokahu

                      I like him. He's cute, in a dorky way.