norgeway
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Crown double oven..
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First the west coast, now the northern central coast (getting a little closer)
They need to stop teasing you.
Now if you could only find something along the central east coast, then it will be close enough.
It will eventually happen if it's meant to be. Just be patient!
They need to stop teasing you.
Now if you could only find something along the central east coast, then it will be close enough.
It will eventually happen if it's meant to be. Just be patient!
1954
My Sister has the virtually identical range, however it has one oven on the right and storage on the left instead.
Gram bought it in 1954. Sis got the Crown stove and I have the Crosley fridge. Both still work.
According to my Mom, it was a great baking unit
My Sister has the virtually identical range, however it has one oven on the right and storage on the left instead.
Gram bought it in 1954. Sis got the Crown stove and I have the Crosley fridge. Both still work.
According to my Mom, it was a great baking unit
The light, clock and the blue knobs are very much like the single oven Crown we had from late 1952-early 1964. I can still remember the fire in the oven when mom tried to broil something when the stove was new. I remember the orange flames leaping up the side walls inside the oven. I wanted to open the door to watch, but mom said it had to be closed. I don't think that's what they meant by "gas closed door broiling." I guess she thought it was going to broil as well as the electric one it replaced. HAH! We never broiled anything again until we got the GE in early 1964. The stove had the Harper "center-simmer" burners and those 4 little buds of flame could keep 6 quarts of spaghetti sauce bubbling with the lid of the Revere Dutch Oven slightly up because of the big cooking spoon that was kept inside for frequent stirring.
Does anyone remember when frozen vegetables used to come in a block that was not quite square? The box was waxed and had a glossy paper overwrap with a picture. I remember putting that block in a saucepan over the front burners which were the large 12K BTU burners and then waiting for the thing to defrost while the high flame was on full blast under it. Mom used to complain about the hot spots on the sides of the copper-bottom ECKO pans, but the hot spots were never noticed once we switched to the electric range.[this post was last edited: 1/27/2014-09:29]
Does anyone remember when frozen vegetables used to come in a block that was not quite square? The box was waxed and had a glossy paper overwrap with a picture. I remember putting that block in a saucepan over the front burners which were the large 12K BTU burners and then waiting for the thing to defrost while the high flame was on full blast under it. Mom used to complain about the hot spots on the sides of the copper-bottom ECKO pans, but the hot spots were never noticed once we switched to the electric range.[this post was last edited: 1/27/2014-09:29]
norgeway
Well-known member
Revere and hot spots!
You must have been cooking on some solid disc element, because ive never used Revere on an electric stove that didnt have hot spots, little rings on whatever you werre cooking, gas spreads the heat evenly across the pan.
You must have been cooking on some solid disc element, because ive never used Revere on an electric stove that didnt have hot spots, little rings on whatever you werre cooking, gas spreads the heat evenly across the pan.
vintagekitchen
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- Aug 28, 2011
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- 706
Not revere...
Tom said Ecko copper bottom, not Revere. While it looks nearly identical, there is a difference in performance. My grandmother on my birth mother's side had some peices of both Revere and of Ecko, she preferred the Ecko, I preferred the Revere.
Preferable to both for me was the old fashioned enameled graniteware my grandmother on my father's side used. When she finally tossed her old white pans with the black rims for newer aluminum ones, I was heart broke.
Tom said Ecko copper bottom, not Revere. While it looks nearly identical, there is a difference in performance. My grandmother on my birth mother's side had some peices of both Revere and of Ecko, she preferred the Ecko, I preferred the Revere.
Preferable to both for me was the old fashioned enameled graniteware my grandmother on my father's side used. When she finally tossed her old white pans with the black rims for newer aluminum ones, I was heart broke.
danemodsandy
Well-known member
Archive Photo!
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norgeway
Well-known member
my bad..
If I remember Echo had a resessed center section, so it would have been less likely to burn stuff, my Mother had a couple of pieces of Norris Thermic Ray, which was heavier and better than Revere, I gave all Mothers revere away after she died, to me its good for one thing, burning stuff!LOL, I like aluminum or heavy multi ply stainless, I have a set of Presto Pride my aunt got new in 1959, it is three ply plus a copper bottom, and it cooks really well.I was half asleep when I read the above..as you can see im not a stainless fan in general, I have one piece of Revere, a big round griddle, just for looks, I would no more try to cook pancakes on that thing than I would jump off a building!LOL
If I remember Echo had a resessed center section, so it would have been less likely to burn stuff, my Mother had a couple of pieces of Norris Thermic Ray, which was heavier and better than Revere, I gave all Mothers revere away after she died, to me its good for one thing, burning stuff!LOL, I like aluminum or heavy multi ply stainless, I have a set of Presto Pride my aunt got new in 1959, it is three ply plus a copper bottom, and it cooks really well.I was half asleep when I read the above..as you can see im not a stainless fan in general, I have one piece of Revere, a big round griddle, just for looks, I would no more try to cook pancakes on that thing than I would jump off a building!LOL
danemodsandy
Well-known member
There's Revere, and There's REVERE....
Hans,
The Revere you gave away sounds like it would have been post-1965 production. In that year, Revere cut the thickness of the copper plating in half. The cookware looked the same as ever, but it did not perform anything like the same. The situation was very puzzling to a lot of young cooks (including this one) who had heard Revere extolled for years, and when they got some, found it to be very problematic cookware.
If you get your hands on Revere made before '65, you will have yourself some righteous pots and pans. The way to tell if you have old, heavy Revere worth owning is to look on the bottom. If you see a large logo containing the words "Process Patent," you just made Bingo.
If it does not say "Process Patent," it's post-1965, and it's not worth your time or money. The thinning of the copper layer was bad enough when it first happened, but later on, it was cut even more, so that it is now a thin, thin wash of copper that is more or less purely decorative.
Again, the words "Process Patent" on the bottom are the key.
Hans,
The Revere you gave away sounds like it would have been post-1965 production. In that year, Revere cut the thickness of the copper plating in half. The cookware looked the same as ever, but it did not perform anything like the same. The situation was very puzzling to a lot of young cooks (including this one) who had heard Revere extolled for years, and when they got some, found it to be very problematic cookware.
If you get your hands on Revere made before '65, you will have yourself some righteous pots and pans. The way to tell if you have old, heavy Revere worth owning is to look on the bottom. If you see a large logo containing the words "Process Patent," you just made Bingo.
If it does not say "Process Patent," it's post-1965, and it's not worth your time or money. The thinning of the copper layer was bad enough when it first happened, but later on, it was cut even more, so that it is now a thin, thin wash of copper that is more or less purely decorative.
Again, the words "Process Patent" on the bottom are the key.
norgeway
Well-known member
Moms Revere..
Was bought between 51 and about 62, my Aunt has it now, she bought hers in 47 when she got married, its just waaay to touchy for me, i can put a roast in Club aluminum and after browning add no water, cover turn the knob to simmer and never look at it for 2 or 3 hours, everything I ever tried to cook in Revere I burned up!!and I cant stand anything the least bit scorched!LOL
Was bought between 51 and about 62, my Aunt has it now, she bought hers in 47 when she got married, its just waaay to touchy for me, i can put a roast in Club aluminum and after browning add no water, cover turn the knob to simmer and never look at it for 2 or 3 hours, everything I ever tried to cook in Revere I burned up!!and I cant stand anything the least bit scorched!LOL
norgeway
Well-known member
Oh yeah,,,,Revere pressure cooker!!
I do have a 6 quart Revere pressure cooker that is great, but its about 5 times thicker than regular Revere!
I do have a 6 quart Revere pressure cooker that is great, but its about 5 times thicker than regular Revere!
danemodsandy
Well-known member
Clad Stainless
Is always a little "touchier" than heavy aluminum, which I understand to be your preference.
I guess it all boils down to what the individual cook likes. I'm very fond of Corning Ware and cook in it just fine, but I know people who would consider that pure torture.
Is always a little "touchier" than heavy aluminum, which I understand to be your preference.
I guess it all boils down to what the individual cook likes. I'm very fond of Corning Ware and cook in it just fine, but I know people who would consider that pure torture.
vintagekitchen
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- Aug 28, 2011
- Messages
- 706
I still prefer enamel on steel myself..
It takes heaps of abuse, it's non reactive, light weight, the handles are a solid piece of the pan instead of flimsy plastic held on with a screw, and it's still extremely affordable compared to other options.
It takes heaps of abuse, it's non reactive, light weight, the handles are a solid piece of the pan instead of flimsy plastic held on with a screw, and it's still extremely affordable compared to other options.
norgeway
Well-known member
I like Corning..
I have one frying pan, and its good for some stuff, on the enamel ware, ive never used any, my Grandmother did years ago.
I have one frying pan, and its good for some stuff, on the enamel ware, ive never used any, my Grandmother did years ago.
vintagekitchen
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- Joined
- Aug 28, 2011
- Messages
- 706
Corning ware
My grandmother had a 4 piece set of the casseroles, but we never used them on the stovetop and they got broken one by one over the years, but they were great for use in the oven.
I use a vintage 3 piece set of nesting round Pyrex casseroles now, I find the round shape to cook a little more evenly and it's easier for me to clean, lol. Not to mention how expensive vintage creole is now that everyone and their sister has started collecting it, lol.
My grandmother had a 4 piece set of the casseroles, but we never used them on the stovetop and they got broken one by one over the years, but they were great for use in the oven.
I use a vintage 3 piece set of nesting round Pyrex casseroles now, I find the round shape to cook a little more evenly and it's easier for me to clean, lol. Not to mention how expensive vintage creole is now that everyone and their sister has started collecting it, lol.
polkanut
Well-known member
Hans,
In regards to cookware I have only 4 words; Rena Ware & Aristo Craft. Don't you agree?
In regards to cookware I have only 4 words; Rena Ware & Aristo Craft. Don't you agree?
Hans, and all, the hot spots were on the sides of the pan where the heat came up on the gas range.
Yes, stainless steel pans seem to be a hotter cooking surface than aluminum. I took the advice from GE range manuals and use a one step lower heat setting or 25F lower on the SensiTemp unit when using Stainless steel skillets rather than aluminum.
Revere Ware Presssure cookers were a problem on electric ranges. The original models, with the heavy construction bowed out in the center of the bottom when pressure built up. This was OK over gas burners, but it raised the bottom of the pan slightly off electric surface units, cutting efficiency. The new style introduced in the late 70s had the recessed area in the base which meant that part of the pan did not touch the element and then, as pressure built, it bowed out lifing the pan slightly above the surface unit. Stamped aluminum pressure cookers, both Presto and Mirro do that. For a brief time in the early 1950s, Presto made a stainless steel pressure cooker with a copper bottom. I have collected two, but they do bulge out under pressure, also. They are beautiful to look at though.
Yes, stainless steel pans seem to be a hotter cooking surface than aluminum. I took the advice from GE range manuals and use a one step lower heat setting or 25F lower on the SensiTemp unit when using Stainless steel skillets rather than aluminum.
Revere Ware Presssure cookers were a problem on electric ranges. The original models, with the heavy construction bowed out in the center of the bottom when pressure built up. This was OK over gas burners, but it raised the bottom of the pan slightly off electric surface units, cutting efficiency. The new style introduced in the late 70s had the recessed area in the base which meant that part of the pan did not touch the element and then, as pressure built, it bowed out lifing the pan slightly above the surface unit. Stamped aluminum pressure cookers, both Presto and Mirro do that. For a brief time in the early 1950s, Presto made a stainless steel pressure cooker with a copper bottom. I have collected two, but they do bulge out under pressure, also. They are beautiful to look at though.
norgeway
Well-known member
Presto..
I have one of those too, Copper Bonded they called it! I also have one of the old Reveres from the early 50s.
I have one of those too, Copper Bonded they called it! I also have one of the old Reveres from the early 50s.
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