Long a devotee of cast iron pans, I recently went on a quest for vintage Revere Ware. I searched e-bay and local thrift stores for these earlier pans, which are better quality and heavier than the product on the current market. Vintage is easy to identify---check the bottom for a profile of Paul Revere, and the words "made under patent process" followed by a series of numbers. This cookware is the greatest thing since sliced bread (no offense to bread bakers, like me, or to artisan bread lovers!) It heats quickly and evenly, and cleans up with no fuss. Try sprinkling a little Barkeeper's Friend across the bottoms and rubbing very briefly to keep the copper shining bright, a procedure that takes all of five seconds. If pressed for clean-up time, simply put the pans into the dishwasher.
Recommend this product?
Copper-bottomed Revere Ware is much preferable to all-copper pans, once thought to be the ultimate cookware, because recent research indicates that over time, copper may leach into the food being cooked. With Revere Ware, only the bottoms are copper, and the area in contact with the food is stainless steel.
I haven't put away my cast iron skillets, which are superb for eggs and pancakes, but I have my prized Revere Ware hanging in the kitchen where the copper catches the light and reminds me that yes, cooking is a joy!
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