Neither Pot nor Window
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Pot Rack
A knock off on the Kiva used for spirits to get in and out of the adobe houses of Native Americans. My brother in law makes them to display rugs and blankets and I asked for one for the pans. It works really well although one day it slid off the fridge and landed on me while I was at the table.
A knock off on the Kiva used for spirits to get in and out of the adobe houses of Native Americans. My brother in law makes them to display rugs and blankets and I asked for one for the pans. It works really well although one day it slid off the fridge and landed on me while I was at the table.
Bless St Sandy McLendon
These are the collection of farberware pans I bought from Sandy when he closed out inventory from his cooking school. Sold in the 70's they were competition for Cuisinart that was selling upscale cookware. They are a three ply rolled construction with Rosewood handles. They cook like a dream, never scorch, are easy to clean and well used at my house. If you note the upper edge rolls out slightly. This shape is called Windsor and used in commercial kitchens for sauce making and tasks that would require pouring from the pan. This shape allows you to pour from the pan and not a drop rolls down the side. I had some All-Clad but they were dripplers and I found the hard edges of the handle uncomfortable to hold. They have been gifted forward and I am fortunate to have this quality Farberware cookware that will last the rest of my life.
These are the collection of farberware pans I bought from Sandy when he closed out inventory from his cooking school. Sold in the 70's they were competition for Cuisinart that was selling upscale cookware. They are a three ply rolled construction with Rosewood handles. They cook like a dream, never scorch, are easy to clean and well used at my house. If you note the upper edge rolls out slightly. This shape is called Windsor and used in commercial kitchens for sauce making and tasks that would require pouring from the pan. This shape allows you to pour from the pan and not a drop rolls down the side. I had some All-Clad but they were dripplers and I found the hard edges of the handle uncomfortable to hold. They have been gifted forward and I am fortunate to have this quality Farberware cookware that will last the rest of my life.
polkanut
Well-known member
Kelly,
Have you ever used Rena Ware? We have several pieces that we inherited from my mother-in-law. It is super heavy, vintage stuff (50+yo). It is 3 ply, 18-8 gauge stainless steel, with bakelite handles.
Have you ever used Rena Ware? We have several pieces that we inherited from my mother-in-law. It is super heavy, vintage stuff (50+yo). It is 3 ply, 18-8 gauge stainless steel, with bakelite handles.
Love the hanging pots---so convenient. And Kelly, if that's you in the little photo (don't know what those things are called---not avatars, but something else), you had a real classic Michael Caine look going on!
norgeway
Well-known member
Aristo Craft
I have some Aristo Craft that also pours well and dosent drip ,those pots look great, something else for me to hunt.
I have some Aristo Craft that also pours well and dosent drip ,those pots look great, something else for me to hunt.
I was wondering where you got all of that Farberware Advantage. It is in beautiful shape. I have some of the Cuisinart with the Rosewood handles and aluminum sandwich base and pieces of almost every iteration of Cuisinart since. Some people love to shop for clothes. Me, I'd rather look at cookware. I agree with you about the handles of All-Clad. I have a few pieces for the induction elements, but much prefer the Silit, WMF, Lagostina & Schulte-Ufer pieces because they have more comfortable handles and flat bases for use on electric elements whereas the All-Clad is ever-so-slightly concave. I discovered that after buying a few introductory pieces in the 80s, but I kept them in anticipation of induction cooking.
Michael Caine Uses Rena Ware
I did look like Michael Caine in 1968 unfortunately lack of hair and addtion of weight erased all likelyhood of mistaken identity. My Aunt Sara had a few pieces of Rena Ware and years later I bought a set with the raised lids that let you stack cook. The lid looks like a pan but the gauge of steel is too light for burner top cooking. It is very nice cookware but overheating it can case the floor of the pan to ripple, which was the case with my aunties old pans. I do think they have improved through the years and have friends in Michigan who have built on their set since marriage.
Last Picture Taken at New Years after getting 1,500 Pinochle.
I did look like Michael Caine in 1968 unfortunately lack of hair and addtion of weight erased all likelyhood of mistaken identity. My Aunt Sara had a few pieces of Rena Ware and years later I bought a set with the raised lids that let you stack cook. The lid looks like a pan but the gauge of steel is too light for burner top cooking. It is very nice cookware but overheating it can case the floor of the pan to ripple, which was the case with my aunties old pans. I do think they have improved through the years and have friends in Michigan who have built on their set since marriage.
Last Picture Taken at New Years after getting 1,500 Pinochle.
danemodsandy
Well-known member
The Farberware Advantage:
Yeah, I sold the Advantage to Kelly. I was no longer able to use it without pain, because I have arthritis in both elbows, and Advantage is very heavy stuff, particularly in the larger sizes (the assortment I sold Kelly included the 12-inch, 5-quart deep sautoir and the 12-quart stock pot).
It's a tri-ply sandwich construction, with stainless inside and out, and aluminium between. When I was teaching and in the biz, we carried and recommended Advantage over Cuisinart because the triple layer extended all the way up the sides of every piece; it wasn't just on the bottom. All-Clad made the bodies of Advantage under contract to Farberware; Farberware wasn't really set up for that kind of construction. All-Clad shipped raw bodies to Farberware's Bassett Avenue plant in the Bronx (now, sadly, gone), where Farberware then added handles and knobs and did final polishing.
Advantage was the last time a U.S. manufacturer introduced a line of premium cookware made in America; Cuisinart was already switching from French manufacture to Japanese at that time ('80s), and now it's Chinese and Thai, like everyone else.
I now collect Farberware's regular aluminium-clad stainless with the phenolic (Bakelite) handles, which is also damned fine cookware. James Beard was very laudatory of the stuff, saying it was the best cookware for the money, hands down. Julia can be seen using pieces of it on the old French Chef programmes. Unusually for American cookware of the '50s, you could get it in professional sizes - 12-inch skillets, 4-quart saucepans, 16-quart stockpots, that kind of thing. Revere did that too, for a time, but by the '60s, their copper bottom layer was already so thin the cookware didn't perform that well. Farberware's thick aluminium layer had it all over Revere once the copper on Revere was decreased in thickness.*
Anyway, I'm glad Kelly could give the Advantage a home; the thought of it sitting gathering dust was not pleasant, and I just wasn't able to hoist that 5-quart sautoir full of food any more, at least without pain.
* Note to all you Revere fans: Yes, I know vintage (pre-1965) Revere is great stuff. I'm talking about the cheaper, lighter stuff sold after '65.
Yeah, I sold the Advantage to Kelly. I was no longer able to use it without pain, because I have arthritis in both elbows, and Advantage is very heavy stuff, particularly in the larger sizes (the assortment I sold Kelly included the 12-inch, 5-quart deep sautoir and the 12-quart stock pot).
It's a tri-ply sandwich construction, with stainless inside and out, and aluminium between. When I was teaching and in the biz, we carried and recommended Advantage over Cuisinart because the triple layer extended all the way up the sides of every piece; it wasn't just on the bottom. All-Clad made the bodies of Advantage under contract to Farberware; Farberware wasn't really set up for that kind of construction. All-Clad shipped raw bodies to Farberware's Bassett Avenue plant in the Bronx (now, sadly, gone), where Farberware then added handles and knobs and did final polishing.
Advantage was the last time a U.S. manufacturer introduced a line of premium cookware made in America; Cuisinart was already switching from French manufacture to Japanese at that time ('80s), and now it's Chinese and Thai, like everyone else.
I now collect Farberware's regular aluminium-clad stainless with the phenolic (Bakelite) handles, which is also damned fine cookware. James Beard was very laudatory of the stuff, saying it was the best cookware for the money, hands down. Julia can be seen using pieces of it on the old French Chef programmes. Unusually for American cookware of the '50s, you could get it in professional sizes - 12-inch skillets, 4-quart saucepans, 16-quart stockpots, that kind of thing. Revere did that too, for a time, but by the '60s, their copper bottom layer was already so thin the cookware didn't perform that well. Farberware's thick aluminium layer had it all over Revere once the copper on Revere was decreased in thickness.*
Anyway, I'm glad Kelly could give the Advantage a home; the thought of it sitting gathering dust was not pleasant, and I just wasn't able to hoist that 5-quart sautoir full of food any more, at least without pain.
* Note to all you Revere fans: Yes, I know vintage (pre-1965) Revere is great stuff. I'm talking about the cheaper, lighter stuff sold after '65.
Vollrath
Hey Sandy, according to the Vollrath website, most of their cookware is of US manufacturer. They have a new line called "Tribute" (US made) which is tri-ply stainless steel, and induction ready. I don't currently have any pieces of this, but am planning on buying a fry pan & sauce pot soon. The lady at the store said she has several pieces, and loves them. They are, of course, not sold in dept. stores, (though the Sears catalog used to have some of their products) but only at restaurant supply places.
Hey Sandy, according to the Vollrath website, most of their cookware is of US manufacturer. They have a new line called "Tribute" (US made) which is tri-ply stainless steel, and induction ready. I don't currently have any pieces of this, but am planning on buying a fry pan & sauce pot soon. The lady at the store said she has several pieces, and loves them. They are, of course, not sold in dept. stores, (though the Sears catalog used to have some of their products) but only at restaurant supply places.
norgeway
Well-known member
West Bend_-_-_-_
West Bend still makes several quality lines of cookware,Towne Craft, Kitchen Kraft, are two, very expensive sold door to door, I have some of both,very good quality 5 ply construction.
West Bend still makes several quality lines of cookware,Towne Craft, Kitchen Kraft, are two, very expensive sold door to door, I have some of both,very good quality 5 ply construction.
Sandy, Sorry to hear about your arthritis. He's the worst of those Ritis brothers. I started housekeeping with a whole set of original Farberware. I remember James Beard's commendations of it in the Cook's Encyclopedia. The only fault I found with it was using the pans to bring water to a boil on an electric element. The concave bottom which flattened out at frying temperatures remained concave with the cooler liquid removing heat from the metal. It made for a minor decrease in efficiency, but when Consumer Reports tested cookware in the 70s and 80s, the Farberware skillets excelled at even heating. In addition to the saucepans, I have the 7, 8, 10 and 12 inch covered skillets and a second 12 inch with the black non-stick coating. I have all of the electric pieces also, except for the griddle. Farber really made a quality line. I guess the new stuff with the stainless steel plate on the bottom is made in the turd world? What a shame. I also have a big collection of Copco in a mix of mostly orange with a few green pieces
.
.
danemodsandy
Well-known member
Tom:
Hey, that's a new development, I gotta say. I confess that I don't really think of Vollrath as a consumer company; when I was in the biz it was really more professional stuff sold through restaurant supply houses. They did have a range of stainless bakeware (Sears sold it), but that was never very well-regarded, since stainless is a lousy conductor of heat unless it's paired up with some other, more conductive metal like aluminium or copper. They're obviously changing their focus a bit, which is probably to the good.
For U.S. manufacture today, there is also Tramontina, which has an American operation in a former Mirro factory in Manitowoc, WI. If I'm correctly informed, that factory only does aluminium cookware; Tramontina's stainless is largely from Brazil. The Brazilian stuff is incredible, at least the high-end range, which is fully equal to All-Clad at a much better price.
Hey, that's a new development, I gotta say. I confess that I don't really think of Vollrath as a consumer company; when I was in the biz it was really more professional stuff sold through restaurant supply houses. They did have a range of stainless bakeware (Sears sold it), but that was never very well-regarded, since stainless is a lousy conductor of heat unless it's paired up with some other, more conductive metal like aluminium or copper. They're obviously changing their focus a bit, which is probably to the good.
For U.S. manufacture today, there is also Tramontina, which has an American operation in a former Mirro factory in Manitowoc, WI. If I'm correctly informed, that factory only does aluminium cookware; Tramontina's stainless is largely from Brazil. The Brazilian stuff is incredible, at least the high-end range, which is fully equal to All-Clad at a much better price.
danemodsandy
Well-known member
Other Tom (Tomturbomatic)
Today's Farberware Classic Series cookware is made in Thailand, and I do own a few pieces, since they're making some useful items that were never made in the old days.
The Thai stuff is very easy to tell from vintage Farberware. Instead of the former exposed layer of aluminium on the bottom, there is now what is called a "full-cap" base, meaning that there is an aluminium bottom on each piece, but that it's covered with a stainless layer, so that you do not have to shine exposed aluminium.
I have found the new Thai pieces to be pretty much equal to the vintage ones; if manufacture had to be switched from America to Thailand, whoever re-engineered the cookware for a full-cap base did a very good job. The weight is, if anything, even heavier than it was in the old days. There are two drawbacks: one is that new pieces are not exactly the same size as old ones; a lid for a new 3-qt. saucepan won't necessarily fit a vintage 3-qt. saucepan, for instance. Another is that the Farberware logo on the full-cap base is very deeply impressed into the base, trapping grease in its lettering; you have to be a meticulous pot-cleaner to keep grease from building up in the logo and carbonising. Those two things aside, I have no complaints; the body of the cookware is made just like the old stuff, and the handles and knobs are exactly like they used to be.
I have an 8-inch open saute with slant sides, a 10-inch open saute with slant sides, and a 3-qt. saucier with curved sides. None of these were made in the old days; all are welcome additions to my collection of vintage stuff.
Today's Farberware Classic Series cookware is made in Thailand, and I do own a few pieces, since they're making some useful items that were never made in the old days.
The Thai stuff is very easy to tell from vintage Farberware. Instead of the former exposed layer of aluminium on the bottom, there is now what is called a "full-cap" base, meaning that there is an aluminium bottom on each piece, but that it's covered with a stainless layer, so that you do not have to shine exposed aluminium.
I have found the new Thai pieces to be pretty much equal to the vintage ones; if manufacture had to be switched from America to Thailand, whoever re-engineered the cookware for a full-cap base did a very good job. The weight is, if anything, even heavier than it was in the old days. There are two drawbacks: one is that new pieces are not exactly the same size as old ones; a lid for a new 3-qt. saucepan won't necessarily fit a vintage 3-qt. saucepan, for instance. Another is that the Farberware logo on the full-cap base is very deeply impressed into the base, trapping grease in its lettering; you have to be a meticulous pot-cleaner to keep grease from building up in the logo and carbonising. Those two things aside, I have no complaints; the body of the cookware is made just like the old stuff, and the handles and knobs are exactly like they used to be.
I have an 8-inch open saute with slant sides, a 10-inch open saute with slant sides, and a 3-qt. saucier with curved sides. None of these were made in the old days; all are welcome additions to my collection of vintage stuff.
xraytech
Well-known member
I have a few pieces of Vintager Farberware, the 8 qt stcock pot, 4 qt sauce pot, and 3 qt saucepan.
I also have a few pieces of All-Clad, mostly for cooked fillings, also I like to support them since all of the cookware is made locally, I even know people who work there
I also have a few pieces of All-Clad, mostly for cooked fillings, also I like to support them since all of the cookware is made locally, I even know people who work there
I envied a friend of mine who started working right out of college and got herself a full set of Cuisinart cookware. She's probably still using it!
Great pot-rack, Kelly. Has your b-i-l made any to display at quilt shows and vendor sales? They would be quite a hit for displaying quilts, the ladder display arrangements are very popular now and this would be a more rustic departure. Lots of display in a small amount of floor space.
I didn't know the bodies of this cookware were made by All-Clad, what a great tidbit! Fred N. has a whole set of the Cuisinart like these and they are really great cookware. My daily cookware is All-Clad which I love but I also have a set of Queen from Amway that I found at sales and completed on Ebay. It's great stuff, sourced from Vollrath in Wisconsin. There were quite a few variations of branding for this cookware, my mother has a set sold by Cutco years ago (they still have cookware) and it was also made for others as well. It's wonderful stuff.
I didn't know the bodies of this cookware were made by All-Clad, what a great tidbit! Fred N. has a whole set of the Cuisinart like these and they are really great cookware. My daily cookware is All-Clad which I love but I also have a set of Queen from Amway that I found at sales and completed on Ebay. It's great stuff, sourced from Vollrath in Wisconsin. There were quite a few variations of branding for this cookware, my mother has a set sold by Cutco years ago (they still have cookware) and it was also made for others as well. It's wonderful stuff.
I was at Williams-Sonoma yesterday to visit a couple of friends who work there and got a look at the new All-Clad d5 series that just came out. It's pretty impressive, the five-ply construction is noticeably heavier but improvements to the handle make it fairly well balanced. I won't be replacing my straight-sided pieces just yet, I think a compliment of a couple of sauce pans with the rolled lip for "dripless pouring" would be nice but I don't need the whole set. The bodies of the pans are made in the U.S. but the lids are all sourced from China now. I did see a very tempting 10" and 12" covered sauté pan, but I kept my composure and ordered the All-Clad canisters instead ;-) The new non-stick pieces are all dishwasher safe with a lifetime guarantee, a nice feature if you like non-stick.
http://www.williams-sonoma.com/shop/cookware/cookware-all-clad-dss/?cm_type=lnav
http://www.williams-sonoma.com/shop/cookware/cookware-all-clad-dss/?cm_type=lnav
The "Amway Queen" by Vollrath looks to be a very nice & heavily made pan. My Aunt Doris has had a similar type set called "Seal-O-Matic" for many years, and I found out it was made by Regal Ware.
xraytech
Well-known member
Greg,
If you can wait until June I can get you some all-clad at a greatly reduced price at their factory seconds sale, most items have no noticable scratches, some stuff is excess stock.
I was able to pick up pans that sold for $180 each for only $40.
If you can wait until June I can get you some all-clad at a greatly reduced price at their factory seconds sale, most items have no noticable scratches, some stuff is excess stock.
I was able to pick up pans that sold for $180 each for only $40.
