Heads up you Revere Ware freaks

[jetcone]

I still have my Mom's reverware pans from when she got married!
They are great for most things.
I found this site today, they are making NEW gaskets for the pressure cookers, new handles, new knobs!

Check it out/ jet

http://www.reverewareparts.com/

 

[peterh770]

Jon, were yours made in IL or in NY?

 

[danemodsandy]

That's Good News!

Revere Ware used to be impeccably supported up into the 1980s, with parts available for every variation they ever made, plus a refurbishment service; you could send in the mangiest burned-up piece of Revere and get it back in showroom condition. I think I still have a parts and repair services list from that time around here somewhere. Sadly, as they say, them days is gone.

I hope this guy does very well.

 

[danemodsandy]

Oh, P.S.:

When I had to give up my professional-quality cookware due to its weight being too much for my arthritic elbows (hope you're enjoying it, Kelly!), I thought very seriously about vintage Revere, because I knew the pre-1965 stuff was great cookware. Knowing that replacement parts were nearly impossible to come by at the time I made my decision was what made me choose vintage Farberware. I don't regret that, because the Farberware is also extraordinary stuff by today's standards. Still, I hope this new availability will persuade more people to look into vintage Revere. If you don't know how to determine if Revere is the good old stuff, or the thinner, lesser new stuff, it's easy. Just look for the words "Process Patent" on the bottom. If they're there, it's the good stuff. If "Process Patent" isn't there, it was made 1965 or later, and it's half the weight - or less - than the Revere Ware that made Revere Ware famous.

 

[westingman123]

Thanks for the heads up!

I had cleaned my local ace hardware man out of vintage Revere handles, your post came just in time!! I grew up with Revere, my Mom's wedding set also, and still love it. I pick up great pieces at thrift shops all the time, but WHY do people insist on putting them in the dishwasher??

 

[appnut]

I have a 2 qt. and 3qt. sauce pan that was my aunt's from late 1940s. I love them. I also have a set from the mid 1970s and acquired my mom's set from about the same time when they closed out their apartment in December. And bought a couple of pieces in early and late 1980s. Some of the 1980s pieces are thicker and heavier than the mid-1970s pieces lol. But, I still love all of them. Sorry, but one of the rreasons why I love them is they go in the dishwasher so nicely. "Interesting", the sani-rinse yields the copper bottoms almost perfect. In hindsight, I wish I'd gotten the non-copper bottom line. I wish my current pans were induction-compatible. I'd like an induction range, but will not because I don't wanna give up my pans for sentimental reasons. Plus it would cost an absolute fortune to duplicate every Reverware piece I have. And after December, I have up to 3 of the same size pans now, hwich being single, is good for me. But, they really arent that conduscive to cooking on flat-surface (glass-top) radiant ranges either. Some day I know I'll have to replace my continuous-cleaning 1984 hotpoint range, but will get most likely a coil range with self-clean oven. Ugh, no convection.

 

[charbee]

We've got a selection of different Revere Ware goodies from most all the different production stages, and definitely love the older pans the best. We've got two of the "process patent" pans, including a tiny one we use for rice, works perfectly every time.

Our favorite thing, though, is the set of lidded all-stainless "leftover" containers: one large square, one rectangle half as big as the large one, and two small squares each half as big as the rectangle. They stack nicely, and look great. They are among the most-used things in the kitchen...use them daily!

This pic comes from another groovy Revere info site:

http://mysite.verizon.net/vzeoywo4/theshineshop2/id10.html

 

[toggleswitch2]

Was it on cooking.com?

Bob...

PSSSST. Secret over here.

Here is a way to use non-induction-friendly cookware on an induction cooktop....

No need to change ANY PIECES!

I had found it once available in this country, but now that I am looking for it on the web, I'm not finding it!

http://www.armorica.co.uk/Pots_and_...ries/Induction_Hob_Converter_Disc_/2389/22959

 

[bendix5]

I have my moms dutch oven. That has been used so much. It was her favorite. It went on to stove stews, beans, in the oven, ham, & roasts. She had the whole set. Made in Riverside, CA. patent pending and the numbers on the bottom. I had to replace the handles which I was lucky enough to find a pot at a garage sale that was pretty beat up but the handles were in good shape. Our Revere we got as wedding gifts in 1971 is not as heavy as this pot. Bob, We cooked with gas for many years and the pots and fry pans all have a slight bow to them now and waddle on the flat top stove. The dutch oven cooks great on the flat top. It is still flat on the bottom after 62 years. The all stainless with the heavy bottoms are great. Can't find them anymore. I would like to find a couple of skillets. Happy Cooking Dano

 

[toggleswitch2]

~But, they really aren't that conduscive to cooking on flat-surface (glass-top) radiant ranges either.

I was wondering- can one buy an electric smooth-top and then cut out a hole to change one surface unit to a coil-type?

Does anyone know if such a glass-ceramic top can be drilled/sawed or will it crumble into "gravel"?

 

[polkanut]

Steve,

I would think that the strength of the glass, even though tempered for heat, would be compromised.

 

[appnut]

Steve, I found a couple of places for those induction discs online--reviews were middle of the road. Looks like you can't use it to boil a large pot of watr for pasta. Wondering if the glass surface would get so hot it would explode. Causes the glass surface to get much hotter than with normal induction cookware.

 

[toggleswitch2]

Of course one could also get an induction or radiant smoothtop cooktop and add two coil-type surface units elsewhere in the countertop separately.

http://www.nextag.com/2-burner-cooktop/products-html

 

[appnut]

Greeat idea, but I have a free-standing slide-in range.

 

[toggleswitch2]

yes.



I meant to supplement that!

 

[appnut]

ahh!!! Then I'd get the burr in my saddle to remodel the kitchen, which I really don't wanna do since all the cabinetry was custom made on site when the house was built.

 

[mixfinder]

Sandy Pans

I do have the amazing pans from Farberware. The advantage line was marketed in the 80's at the same time Cuisinart cookware intoduced their gourmet cookware with Rosewood handles. Pricey, with a 1 quart sauce pan at $84.00 it was only for the serious cook. They are a thre ply sandwich of stainless and aluminum. The windsor style of all the pans allows them to pour dribble free. They a breeze to cook with. There is doubles of everypan and they range from 1 quart to 20 quart and frying pan that is 14 across and 4 inches deep. My brother in law made the Kiva for me to hang the pans on. In a small kitchen it is a lifesaver.

 

[appnut]

Kelly, those are absolutely gorgeous!! I am thrilled you & Sandy were able to get this worked out. Do you pt them in the DW?

 

[mixfinder]

Everything but the refrigerator

I have a few pieces of All-Clad and Calphalon that go in the dishwasher. I was pretty sure the Advantage cookware wouldn't do well. I ran on small skillet and sure enough with one washing it lightened considerably and had a hazy look. I have a soap dispenser built in the sink. When ever I cook, I use the first vessel as a dishpan washing small itmes and wiping the counters. Each time I rinse something I let the clean water run into the soapy bowl to keep it hot. When I am done cooking the cleanup is already finished.