I learned to cook on this stuff and now it appears that the pre-1960 examples are valuable antiques! When my mom passed my sister took it and still uses it to this day.

The history goes back to Paul Revere!

Seems like growing up people had either Revere ware or the Farberware stuff with the curled handle.

The modern equivalent appears to be “Hard anodized ceramic”

Anyone use it?

We have I think three Revere items, two saucepans and a larger pot (8 or 10 cup) that we use for soup. Aluminum. All in regular use.

We also have heavier, fancier pots.

Aluminum is newer, I think. The stuff I remember was stainless with a copper bottom.

The latest thing seems to be ceramic cookware. Like this:

Ceramic cookware

Anyone ever tried it?

quote:

stainless with a copper bottom.

I didn’t know that was revere ware, but I’m pretty sure my mom still has several pans like that in use.

Re the ceramic cookware, I don’t think I’ve even seen that before. At least, not that I’ve noticed.

I'm in need of cookware, so I have explored the ceramic models. There are some very highly rated brands out there -- according to WireCutter and Consumer Reports.

But I won't junk my old 1950s Revere Ware. That's the stuff I have always used for soups and other stuff cooked in a pot on the stovetop.

P.S. I just looked on the bottom of one pot and say the picture of Paul, with the "Clinton, IL" label.

We've tried all kinds of cookware and have an odd assortment of stuff right now.

I grew up with Revere Ware. I still remember my Dad scrambling eggs in the small skillet. He would just break a few eggs directly into a pan with melted butter in it, and then scramble them with a fork. Great memory. Best eggs ever.

Mr wtg and I bought a set of Revere after we were married. I was never in love with it, but it was what everyone bought back in the day. We used it for a long time but eventually swapped out the stock pots and sauce pans for restaurant quality stainless steel pieces from a line called Centurion, made by Vollrath. Much more even heat distribution and easy as heck to clean and care for.

Had some enameled cast iron Dutch ovens, casseroles, and grill pans, both Le Creuset and Le Creuset knockoffs. Not a fan, mostly because of the weight. Also felt like I had to be extra careful not to chip them. Liked the idea of unenameled cast iron (Lodge, et al) but again, found the weight to be a pain.

We've had various anodized aluminum, nonstick, and stainless skillets over the years. We've been using Zwilling's Granitium pans for the last 10 years or so. Really love those. Three skillets and a wok-like pan that I use for stir fry.

https://www.costco.com/henckel...oduct.100703383.html

Have seen the ceramic stuff and was tempted to experiment with it. Here's an inexpensive version that Aldi sells, the Awesome pan:

https://aldithings.com/awesome-pan-aldi/

But I'm happy with what I have, so until I actually need to replace something, which isn't likely, I'll stick with my motley collection.

Although we have a few Revere aluminum pots (OK for heating up stuff), for skillets we much prefer cast iron, calphalon or recent nonstick pans. We acquired two stainless steel skillets over the years and they are just not up to the task. Almost everything sticks to them.

The majority of our pots and skillets are Revereware, most of which were wedding gifts. It's not non-stick, but satisfactory for most cooking. I've wondered about the ceramic skillets and thought of buying one or perhaps getting a cast iron skillet, but I haven't done so.

One observation: we have one old Revereware skillet that belonged to my mother-in-law and I believe the copper bottom is substantially heavier than any of our other Reverware pieces.

Big Al

My mother got a set of Revereware when I was pretty young, maybe late 1960s or early 1970s, so not old enough to be classic.

We thought it was very fancy.

She got me a set when I got married, and I was very proud of it.

I still had a piece or two of it that I kept mainly out of sentiment until Quirt and I combined households. It made no sense to keep it among the cookware that we currently think is fancy.