I have been cooking in Revere Ware since I purchased my first pot in 1978. I have an entire collection of these special edition saucepans, pots, skillets and specialty pans such as the crepe pan and the fish pan in addition to my other Revere Cookware. The saucepans come in 3 sizes and you have the largest.
Wow, that’s amazing. What a testament to the quality of this stuff. The stainless steel pot i showed already gets a lot of use - it’s so responsive! - and I’m excited to get cooking with this larger, copper exterior one. Thanks for the info; you have great taste in cookware! 🙌
Beautiful pots! Great finds. I had no idea Revere made full on copper pots. My mom had the copper bottom, stainless set. It was amazing to cook on. I don’t remember which is which but I know the logo on the bottom of the pots changed over the years and you can tell the general age range based on that.
Indeed, and those are great pots, too. I have a couple of copper-bottomed Revere pots, as well as one with a thick, non-copper disc. It's hard to beat that vintage stuff for its low-cost/high-value equation. Thanks for watching and happy cooking!
Even looking at this pot from a manufacturing perspective you can tell it's a well-made pot; the way the handles are shaped and attached and the shape of the pot itself indicates it was made to last. Glad to see a channel that supports reclamation of well-made products.
Love these restoration videos! I was thrifting yesterday and came across some great vintage bakeware, but I think I've got to up my storage solutions game before I add to the collection.
Hint: several drops of lighter fluid will eliminate both price stickers and their contact-adhesive residue. Let the lighter fluid soak into the sticker. Usually, the sticker and gunk will wipe off easily with a paper towel.
Scrubbing is one way to do it, but copper patina responds really well to chemical removal. More or less any acid works, including common food-safe acids like citric acid. To avoid needing a huge vat of acid, something in paste form can be applied instead. A common example is… ketchup. The citric acid from tomatoes and acetic acid from vinegar make it a surprisingly active oxide remover.
I wouldn't think it is "junk" if I saw it in the thrift store, though that one is much more tarnished than the one I bought new 40/45 or so years ago. But actually, the copper is rather thin and mostly decorative, not "junk" but nothing all that special, a "clad" pot with an aluminum core or heavy anodized aluminum would likely work as well if not better. Its not a 2 or 3mm thick Mauviel, but it also didn't cost $400 when it was new (adjusted for inflation). While Bar Keepers Friend will remove the tarnish pretty well, you could get a higher polish with a dedicated metal polish, the Reverware was near mirror finish when new. They were also lacquered to prevent tarnish, but the lacquer also prevented use unless removed so again maybe decorative.
This line of cookware was introduced by Revere to celebrate the Bi-centennial. The original series had a different hallmark than the one you have. Unlike French-made copper ware, the Revere product is not lined with tin. Revere developed a process to fuse the stainless steel interior to the copper exterior of the pans, so these pans should never need re-tinning. I believe the handles are brass. The pans were manufactured in Oneonta, Alabama. Based on the hallmark, your pan appears to be post-1976. I have quite a few pieces, and they have proven very durable: I have had a few mishaps resulting in burned on food. The pans always clean up with some elbow grease and a good cleanser. The pans were sold with a lacquer coating on the copper surface. Some original buyers purchased sets just for display, and left the lacquer in place. But if the pans were to be used, the lacquer needed to be removed, as heating the lacquer did funky things to the finish. If I recall, white vinegar or ammonia was the recommended solvent to use for removing the lacquer. There are pans available on the resale market that still have the original lacquer. Test any new purchase with a copper polish. If the lacquer is still there, the piece shouldn’t shine up easily. You got your pan for an excellent price.
❤thanks Matt for pot knowledge. You really make cookware interesting! The pot was beautiful cleaned. About books, my favorite book site online is abebooks, used and unusual finds. As well as bargain prices at times. Thanks again
That's an angle block guide for precise sharpening of 🗡️ knives. The more acute the angle, the sharper the edge, but dulls quicker. The more obtuse the angle the stronger the edge is. Think razor blades vs a log splitting axe.
Several years ago i found two Cuisinart stainless steel frying pans. They were in moderate condition. Took them home washed and scrubbed them. I will never part with them. Regarding Revere ware,i grew up with it. They're the only pans my nom ever used.
Always like seeing an old faithful copper pan being brought back to life. If you don't want to use harsh abrasives & the surface isn't too bad then gentle acids like Coca Cola or tomato ketchup are quite good. Submerge the pot in a bucket of cheap pound store cola overnight & it'll come out pretty shiny. Or coat it in a thin layer of tomato ketchup & again leave it for a few hours. You can make traditional homemade pastes from; ¼ cup salt and ¼ cup flour with enough vinegar to make a paste or use damp baking soda. These are abrasive, but gentler than Bar Keepers Friend, which though excellent can scratch up softer coppers. You can use copper or silver pastes/creams, they give a great high shine. But you have to wash them multiple times afterwards for the smell/taste to go away before cooking. Luckily I enjoy polishing as I collect old copper cookware. Which is just as well as I was giving my poissonnière (fish kettle) its annual polish & its over 2 feet long - takes ages. Excellent video.
We made a paste of flour, rock salt, flour, egg white and vinegar. The issue with copper pans isn't the aesthetic of the exterior but rather the longevity of the tin lining. Once that wears out it will require re-lining, which can be costly.
Good point, and I made a video about that with a Baumalu piece I purchased. Another thing I love about this Revere piece is its stainless steel inside. Thanks for watching and happy cooking! 😀
Nice restoration! I own a small 1 qt version of the pot. It's a nice pot overall, but I would not really consider it a "copper pot", when comparing it to a mauviel or other similar copper pots. Most copper pots have a copper thickness of 1.5 - 2 mm thickness, and then a very thin stainless (or tin) cladding, so it's primarily copper. This Revere pot is mostly stainless steel, with a very thin copper exterior. So the performance is primarily that of a stainless pot, not copper.
Right on. I cherish my Mauviel and Baumalu French copper, but for everyday cooking I grab the Revere Ware. Maybe it’s the blue collar in me, lol. Thanks for watching and happy cooking! 👍
@@IWantToCook Forgot to mention but one nice feature is if you hang your pots you can attach the lid through the handle and hang the pot with the handle.
Yeah, you don't have to worry about that nasty low melting point of tin if you accidentally let it run dry. I've got a few copper/tin pieces that I inherited and the tin is worn down from use. Need to find a place that can re-tin.
The trivia item is part of a knife sharpener. There are better ones out there. I no longer have any Revere Ware as it got donated, probably to my daughter-in-law, when I downsized years ago. However, it is a fine product.
Charity shop 101 If you see something you like and is quality or just different.. Put it in your cart, so it's yours ( leaving it on the shelf to come back for later . is a Big mistake ! It will be gone and then tears) , and then Keep on looking. ... Because stuff gets donated in clumps from .the public.
I have been cooking in Revere Ware since I purchased my first pot in 1978. I have an entire collection of these special edition saucepans, pots, skillets and specialty pans such as the crepe pan and the fish pan in addition to my other Revere Cookware.
The saucepans come in 3 sizes and you have the largest.
Wow, that’s amazing. What a testament to the quality of this stuff. The stainless steel pot i showed already gets a lot of use - it’s so responsive! - and I’m excited to get cooking with this larger, copper exterior one. Thanks for the info; you have great taste in cookware! 🙌
Beautiful pots! Great finds. I had no idea Revere made full on copper pots. My mom had the copper bottom, stainless set. It was amazing to cook on. I don’t remember which is which but I know the logo on the bottom of the pots changed over the years and you can tell the general age range based on that.
Indeed, and those are great pots, too. I have a couple of copper-bottomed Revere pots, as well as one with a thick, non-copper disc. It's hard to beat that vintage stuff for its low-cost/high-value equation. Thanks for watching and happy cooking!
Even looking at this pot from a manufacturing perspective you can tell it's a well-made pot; the way the handles are shaped and attached and the shape of the pot itself indicates it was made to last. Glad to see a channel that supports reclamation of well-made products.
Great eye! Thank you for watching :-)
Copper cookware is quite attractive. Especially, the vintage pieces.😊
Yes!! 🙌
those are beautiful pans. There was a company called Princess House that made all their original items in copper.
Ooh that’s new to me! Thanks for the tip. I’ll keep an eye out for those when thrifting 😀
Excellent restoration job. Due to the USA on the pot bottom, my guess is it was made after 1965.
Good to know. Thank you!
I also use toothpicks with Barkeepers to clean around the handle attachment. This special edition line is from the mid to late 70's.
Love these restoration videos! I was thrifting yesterday and came across some great vintage bakeware, but I think I've got to up my storage solutions game before I add to the collection.
Thank you for watching and happy thrifting! 🙏
Happy to see your newly adopted pans found a good home!
Hint: several drops of lighter fluid will eliminate both price stickers and their contact-adhesive residue. Let the lighter fluid soak into the sticker. Usually, the sticker and gunk will wipe off easily with a paper towel.
Good to know! Thank you 🙏
Pickled okra is VERY GOOD and I usually don't like it other than fried. Spicy pickled okra....crazy good.
Scrubbing is one way to do it, but copper patina responds really well to chemical removal. More or less any acid works, including common food-safe acids like citric acid. To avoid needing a huge vat of acid, something in paste form can be applied instead. A common example is… ketchup. The citric acid from tomatoes and acetic acid from vinegar make it a surprisingly active oxide remover.
Good to know! I've done the vinegar and salt method in past, but never ketchup. Time to soak some pennies in Heinz and see the shine!
@ Yeah it’s a fun experiment! Coca Cola works well too (phosphoric acid and citric acid) but it’s less convenient for larger items. :p
I wouldn't think it is "junk" if I saw it in the thrift store, though that one is much more tarnished than the one I bought new 40/45 or so years ago. But actually, the copper is rather thin and mostly decorative, not "junk" but nothing all that special, a "clad" pot with an aluminum core or heavy anodized aluminum would likely work as well if not better. Its not a 2 or 3mm thick Mauviel, but it also didn't cost $400 when it was new (adjusted for inflation). While Bar Keepers Friend will remove the tarnish pretty well, you could get a higher polish with a dedicated metal polish, the Reverware was near mirror finish when new. They were also lacquered to prevent tarnish, but the lacquer also prevented use unless removed so again maybe decorative.
This line of cookware was introduced by Revere to celebrate the Bi-centennial. The original series had a different hallmark than the one you have. Unlike French-made copper ware, the Revere product is not lined with tin. Revere developed a process to fuse the stainless steel interior to the copper exterior of the pans, so these pans should never need re-tinning. I believe the handles are brass. The pans were manufactured in Oneonta, Alabama. Based on the hallmark, your pan appears to be post-1976. I have quite a few pieces, and they have proven very durable: I have had a few mishaps resulting in burned on food. The pans always clean up with some elbow grease and a good cleanser. The pans were sold with a lacquer coating on the copper surface. Some original buyers purchased sets just for display, and left the lacquer in place. But if the pans were to be used, the lacquer needed to be removed, as heating the lacquer did funky things to the finish. If I recall, white vinegar or ammonia was the recommended solvent to use for removing the lacquer. There are pans available on the resale market that still have the original lacquer. Test any new purchase with a copper polish. If the lacquer is still there, the piece shouldn’t shine up easily. You got your pan for an excellent price.
Fantastic information. Thank you for sharing your knowledge! 🙏
❤thanks Matt for pot knowledge. You really make cookware interesting! The pot was beautiful cleaned. About books, my favorite book site online is abebooks, used and unusual finds. As well as bargain prices at times. Thanks again
Thanks for watching and thanks for the tip on that bookstore! 🙏🙏
That's an angle block guide for precise sharpening of 🗡️ knives. The more acute the angle, the sharper the edge, but dulls quicker. The more obtuse the angle the stronger the edge is. Think razor blades vs a log splitting axe.
Thank you for your very interesting videos . 🙏
Thanks for watching! 🙏
Several years ago i found two Cuisinart stainless steel frying pans. They were in moderate condition.
Took them home washed and scrubbed them. I will never part with them.
Regarding Revere ware,i grew up with it. They're the only pans my nom ever used.
Fantastic! Good on ya for giving those pans a new home where they can continue to help cook delicious meals 😀
Always like seeing an old faithful copper pan being brought back to life. If you don't want to use harsh abrasives & the surface isn't too bad then gentle acids like Coca Cola or tomato ketchup are quite good. Submerge the pot in a bucket of cheap pound store cola overnight & it'll come out pretty shiny. Or coat it in a thin layer of tomato ketchup & again leave it for a few hours.
You can make traditional homemade pastes from; ¼ cup salt and ¼ cup flour with enough vinegar to make a paste or use damp baking soda. These are abrasive, but gentler than Bar Keepers Friend, which though excellent can scratch up softer coppers. You can use copper or silver pastes/creams, they give a great high shine. But you have to wash them multiple times afterwards for the smell/taste to go away before cooking.
Luckily I enjoy polishing as I collect old copper cookware. Which is just as well as I was giving my poissonnière (fish kettle) its annual polish & its over 2 feet long - takes ages.
Excellent video.
Thank you so much for watching, the advice, and keeping these special pieces in tip-top shape!
We made a paste of flour, rock salt, flour, egg white and vinegar. The issue with copper pans isn't the aesthetic of the exterior but rather the longevity of the tin lining. Once that wears out it will require re-lining, which can be costly.
Good point, and I made a video about that with a Baumalu piece I purchased. Another thing I love about this Revere piece is its stainless steel inside. Thanks for watching and happy cooking! 😀
@@IWantToCook ah, couldn't tell it's a stainless inner.
Get a drill attachment for the scrubbing/shining brushes.
I only wash mine with barkeepers and a sponge. More aggressive scrubbing removes the copper plating. These pans were made almost 50 years ago.
Sharpening guide for maintaining either a 15 or a 20 degree bevel on a blade.
The trivia item is a knife sharpening angle guide.
Love your second hand cookware videos. kitchen items are my jam too. Today's tool is a knife sharpener.
Thank you for watching 🙏
I think the oval is a fish pan. Brazier or saute.
Ditto! It’s going to be great for cooking whole portions of salmon and the like 😀
It's a magnetic angle base for a rolling knife sharpener for kitchen knives.
Nice restoration! I own a small 1 qt version of the pot. It's a nice pot overall, but I would not really consider it a "copper pot", when comparing it to a mauviel or other similar copper pots. Most copper pots have a copper thickness of 1.5 - 2 mm thickness, and then a very thin stainless (or tin) cladding, so it's primarily copper. This Revere pot is mostly stainless steel, with a very thin copper exterior. So the performance is primarily that of a stainless pot, not copper.
Right on. I cherish my Mauviel and Baumalu French copper, but for everyday cooking I grab the Revere Ware. Maybe it’s the blue collar in me, lol. Thanks for watching and happy cooking! 👍
@@IWantToCook
Forgot to mention but one nice feature is if you hang your pots you can attach the lid through the handle and hang the pot with the handle.
Yeah, you don't have to worry about that nasty low melting point of tin if you accidentally let it run dry. I've got a few copper/tin pieces that I inherited and the tin is worn down from use. Need to find a place that can re-tin.
Is that thing a miter guage?
A knife sharpening stone guide?
Tool to cut angles maybe?
One part of a sharpening block system
It looks like expensive revere ware. Easy to clean up.
That is a very good pot even the tinning is in fair condition.
Thank you! I should have mentioned that for this pot, it's stainless steel -- even easier for upkeep.
Is the interior stainless or tin?
Stainless steel. Sorry, I should have mentioned that. 😊
The trivia item is part of a knife sharpener. There are better ones out there. I no longer have any Revere Ware as it got donated, probably to my daughter-in-law, when I downsized years ago. However, it is a fine product.
That is half of a knife honer and a knife sharpener. Maybe from the brand HORL
Thrifting object revival = satisfying video.
🙏🙏
Honing block? Not a clue
Oh, no! Barkeeper's Friend! Never scour. Lemon juice. Stainless, copper, that dull is going awsy. So will stains that make hotspots.
knife sharpener?
Charity shop 101 If you see something you like and is quality or just different..
Put it in your cart, so it's yours ( leaving it on the shelf to come back for later . is a Big mistake ! It will be gone and then tears) ,
and then Keep on looking. ...
Because stuff gets donated in clumps from .the public.
Excellent advice! 👍
Gadget is a 15° knife sharpening guide.
knife sharpening stone
Its obviously not junk. Copper naturally ages to a beautiful, to me, brown. I wouldn't ever ruin the patina. It's too bad you couldn't see it.
Oh, hell no. I buy that in a new York minute!!! Copper, tin? Lined, brass handles!!!!!! It's GONE!!!!!
If ya know ya know! This one turned out to be stainless steel interior, which I prefer to tin anyway. 👍
Stainless steel. They are not tinned.
It's part of a knife sharpener
✌ 😃
Knife sharpener!!
Copper
Tumbler knife sharpener.
Knife sharpener