Some Info About Paul Revere Ware

This blog is to add information on various Revere Ware that ordinarily I would not include in the information when I am selling them.  Some people don’t want to read all that

Paul Revere collection set

extra stuff, but if you do, I’ll share some things I think I know about Paul Revere Ware here.

This special “High-End” cookware was produced in Oneonta, Alabama, about 50 miles NE of Birmingham.   Production began about 1967, right about the time Revere converted their “process patent” heavier copper bottom cookware to a somewhat lighter style, and dropped the “process patent” logo.   This Paul Revere Ware was made from a solid copper sheet and a solid stainless steel sheet bonded together with pressure, unlike the Revere Ware copper bottom pans, which were a stainless steel sheet with an electroplated layer of copper.

When America’s Bicentennial came around 9 years later in 1976, this line of cookware was stamped with Paul Revere’s signature and 1776-1976 on the bottom.  They produced the Bicentennial version for a couple of years, and then dropped the 1776-1976  from the logo, and kept the signature and the “1801”.  6 years later, Revere Copper & Brass (the original company) filed for chapter 11 bankruptcy.     4 years after that, around 1986, the Oneonta plant was closed.

This special Paul Revere Line was so beautiful, (and still is) that many people hesitated to actually use it on the stove, and simply hung it on the wall for decoration.  Eventually they might have taken it down and stored it in a box with some other pans, causing a few storage marks, etc.  Lots of it has never been cooked in, even though it is an excellent heavy-duty line of cookware.


37 thoughts on “Some Info About Paul Revere Ware

    1. paulrevereware Post author

      Anyone who comes across this is welcome to help me out on this. :). From what I understand, Mauviel (made in france) cookware comes in 2.5mm thickness and a thinner line, 1.5mm. Falk (made in belgium) comes only in 2.5mm as far as I know. Both are top of the line, and which wins out seems to depend on who you talk to. The Paul revereware line is nothing like this. They copied the French by calling their frying pans “French chef” saute pans! I can’t find any actual data, but I measured one of mine, and the entire thickness of the pan is only about 2mm, including the stainless. It looks to be about equal parts stainless and copper, which would make the copper only 1mm thick, but can’t tell for sure.

      I understand that mauviel cookware is tin lined, rather than stainless. Tin is softer, so there may be that advantage for any other cookware that is stainless lined and can take more utensil wear and tear. I don’t know much about Falk other than my grandma wouldn’t have even known what it was.

      Perhaps the appeal of all lines of Revere Ware is that for a struggling USA over the years, it was here, made here, and used here by everyone’s grandma, and possibly helped employ their grandpa in some way. Maybe the name itself reminds us of how America came to be. All I really know is that my grandma cooked in it, my mom still cooks in it, and they don’t make it here in the USA anymore.

      1. Theresa R. W. Symansky

        I went to an auction and purchased 3 sauce pans with lids and a 10″ frying pan. The name is only going along the handle Paul revere limited edition. Would you know what years they would have put the name there?
        Thanks, Theresa

      2. Paul Revereware Post author

        The made the pans like yours starting in 1968. They are called “limited edition”. They made them without the name on the bottom for a few years, and then added the signature in the early 70’s. In 1975, they added the 1776-1976 for the bicentennial independence day. Then they left the signature until they discontinued production in the 80’s. Yours are the first, and the oldest ones made.

    2. Dan

      Hello Paul, I thought I would pipe in a little, altho I’m a late bloomer to the copper pan cooking like French chefs, I’m now almost retired and seriously getting into cooking for my lady and myself on a daily basis, I stumbled upon the Revere Ware Copper Limited Edition on some blogs of Mauviel and Falk and Borgeat (I think) that these pans are coated with tin and need to be re-tinned on occasion to keep the copper from contaminating the food, and its runs $60+ plus shipping each way. I suspect these French cook wares are of the utmost quality, I have a few of the Revere copper skillets and pots, they are a pleasure to cook with and I really like the permanent stainless steel liners. Easy to clean, exceptional heat dispersion, lower heat from the stove required, and did I mention they just look cool on the stove, beautiful cook wares and I would say that you can probably get a nice set under 500 bucks. That’s the cost of 1 small pan and a small skillet in Mauviel…ridiculous!! I cant tell the difference in cooking with either one and never have to have the Revere tinned. I have one little issue with this wonderful line of cook ware is that its all small stuff, not good for cooking for a crowd, but for 2 its the best I have ever found. The major selling point to me at the moment is you can buy this stuff for a song on ebay and its usually brand new 40 year old collectibles, now that the times have changed, I guess its not fashionable to have copper on hanging on the walls. My gain, and I am actively searching for every piece they made, Even the really rare stuff, I just picked up the complete 8035 Fondue set for 41 bucks, really nice and very functional cooking wares for a fraction of the cost of the French stuff, and it really was made in the USA!!!!!

    1. paulrevereware Post author

      I think it would depend on the condition, of course, and I suppose also on how many people are looking for this. As I collected my set, I kept a better one when I found it and sold off the others on eBay. I get quite a good price for a good used piece, but I’ve never sold a set. Every piece I sell (used) for at least $100, some of them $200, but I don’t sell them fast. Occasionally I see the unused ones for sale, and they don’t seem to bring a huge amount. Some of these pieces you never see at all, so I guess they didn’t make them very often. I’d like to think they are worth a lot! Look on eBay and see what you think on price, based upon what they are selling for there.

  1. judith

    Thank you for the interesting information. We bought a set of the stainless 1976ish pans with brass handles for our induction cooktop in about 1986. They worked very well and went with my ex. Also bought the all copper exterior version of a 10 inch saute and 6.5 inch round fry pan back then, like ones in your photo. I still can’t bring myself to use them and haven’t parted with them because they are so pretty. How silly is that? The main concern I have about them is the amount of fat needed since broth substitutes don’t work well to prevent food sticking. Any suggestions to get around this?

    Thanks again for the Revere Ware information!

    1. paulrevereware Post author

      Also, keep in mind that if you nor anyone has ever used those pans, they may still have the coating on the outside of the copper. That must be removed before the pan is placed on heat. Soak it in hot water. The Revere Company recommended spraying something like 409 on it and letting it stay for a while, too.

  2. Karl Kaufmann

    I have a 1 qt sauce pan that has “Paul Revere Limited” on the brass handle but no logo on the pan or on the top. It is copper on the outside and stainless steel inside and appears to be very well made. The top has a pagoda shaped brass handle. Its diameter is 5 1/4″ which doesn’t match the size of any other Revereware 1 qt pans I’ve seen on eBay and all of the pots and pans made by Revere appear to have a logo of some sort on them. Do you know if this is actually Revereware or could it be a fake?

    1. Paul Revereware Post author

      I am sure it is real. I have one of those, and it measures 5 1/4 outside diameter. Sometimes people measure inside diameter. The copper bottom only pans have very different measurements. Before revere put the logo on the bottom, they came out (the very first line) with “Paul Revere limited edition”, stamped only on the back of the handle. Probably yours says the word edition, or at least it once did. That is an easily worn spot when using the pan.

      Congratulations on owning a really nice copper pan, from the time slot of 1968-1971. 🙂

      This was in 1968, and by the early 70’s, they had added the signature. Then, in 1975, they added the 1776-1976 bicenteniel edition, for the USA’s 200th birthday. All from the same manufacturing equipment, just different stamps.

  3. Candace Peak

    I love my Revere Copper pans. I do not use a lot of oil and they clean up very well. No sticking as long as you heat the pan, then then the oil, then add the food. I have some that are Limited Edition and some that are the signature line.

  4. Mary H. Gibbons

    Was given a set of Revere Ware for our wedding in 1955 and am still using them all the time. I
    would love to buy another two quart pan, but haven’t found one yet. These are cook friendly pans: light weight, even heating surface, and can even tolerate mistakes by cleaning off readily.
    The new ones can’t compare. If food sticks, you probably have the heat on too high. Slow
    down, use butter and lower heat for great results.

  5. Bob Musiala

    Anyone looking for Revere Limited Edition pots and covers should contact Bob at I have many new sets and individual pieces which still have the factory coating on them. Prices vary per pot from $100 to $200. Many are in the original factory boxes.

  6. Taunya Bisordi

    Are these Revere (I was given a set of the bicentennial from my mother in law who never used them, but for display) pots and pans safe for oven use? Also, would there be an issue with the copper coating after all these years, even if never used? Would I feel the coating? I watched a Youtube video for cleaning, just salt and vinegar seems to polish them right up. My husband and I were originally thinking of selling them, but I love cooking and plan to put these babies to use (finally).

    1. Paul Revereware Post author…e-copper-coating/
      This is a link to a post about removing the protective coating on the bottom, which you must do if it is on the pans, and you intend to cook in them. I doubt you would feel it, but if it is still on, the copper will not be tarnished where it is covered with it.

      These should be fine in the oven, since they consist of copper, brass, & stainless steel, and one of them is even called a casserole pan. 🙂

      As far as keeping them polished, the vinegar and salt will work, but it is easier to use this tarnish remover, which is made from vinegar and salt, because it is thick and stays on the copper long enough to remove the tarnish by itself in about a minute.

      Hope you enjoy those pots & pans!

  7. Tammy Martinez

    I would like to find out some information. I have an oval serving platter (13 1/2″ long x 8 3/4″ wide). I believe it is stainless steel. It has on the back the mark: Paul Revere Shoppe 1801 Korea. It shows the Paul Revere head with “18” on the left of it and “01” on the right of the head. Then, under that it reads: Paul Revere, then under that it reads: Shoppe, then under that it reads: Korea. Would you be able to tell me if it holds any value, and if so, what kind of place would I need to check with to find its value, PLEASE.

    Thank you.

      1. Andrew

        Hi Paul Reverware,

        We used the limited edition pots without removing the coating (which I just read about) and now they are “damaged.” Is there any way to reverse this damage from the flame?

        Thank you.

      2. Paul Revereware Post author

        The only way now is to get that burned coating off the pan. Probably it is the only thing that is burnt, not the pan, but it is probably melted to the pan. I would try to get as much off as you can as per the instructions, which have differed a couple of times. Here is the link to the post that gives 2 different instructions.
        After that, and soaking them in hot water, it is probably going to take a lot of scrubbing. The copper is thick, so don’t worry about that. Good luck, and let me know how it goes.

  8. Andrew

    Thank you for your advice. I tried some copper tarnish remover with little success. I have tried soaking one of the pots in hot water, and then scrubbing a little bit; not much happened. It seems that the coating is coming off slowly, but large spots from the heat are still visible and not going away. I tried the 409 next, which worked better, but again, the heat spots are still there… I tired scrubbing more vigorously, but to no avail. I am soaking in hot water again now. Could the copper be ruined because of the stovetop flame hitting the coating? Yikes.

    Thanks again.

    1. Paul Revereware Post author

      The tarnish remover will not work until you remove the coating. After that, and you are down to pure copper, the tarnish remover will make it shine like new. (It won’t stay that way, of course.) You may have to resort to an SOS pad or something to scrape the melted stuff all off, but you will need to use a very fine 00 steel wool (like from a body shop) to smooth out SOS pad scratches. Keep soaking in hot water! And maybe try the 409 cleaner spray and let it soak, too.

  9. Rick

    Thanks so much for all the info shared on this blog about the vintage Revere Limited Ware. I love this cookware and recently began to collect it and cook with it. Seems just the right cookware for those ceramic cooktops as it tends to sit flat and not rock and roll. Good looking also! Becoming interested in the more uncommon pieces. Recently saw a 10 1/2 inch skillet with a lid. Not seen this lid in the Revere line up photos. The skillet had the 1801 back marks.

  10. Julie M

    Hi. We recently purchased a set of Paul Revere wear pans. The bottoms are stamped 1776-1976 with the signature and each handle has a Paul Revere limited edition stamp. Some pieces look like they have never been used, all are in excellent condition. We paid 100.00 dollars for 2 fry pans, 2 sauce pans and 2 stock pans. How can I tell if there is a coating on the bottom? And…. is the inside of the pans tin or stainless? We have a young daughter that is a cancer survivor and I cannot risk harmful metals leaching into our food 😦 . I didn’t think about all that at the time of our purchase. Looking for advice, is it safe to use, what kind of metals are the inside of these pans made up of, and of course the coating question. I appreciate you help!! Regards, j

    1. Paul Revereware Post author

      The inside is stainless steel, and it should not leach anything more dangerous than any other pan, but please check with your doctor about that! Sounds like you got a good deal on the pans? If the copper on the pans is not tarnished, probably they do have a coating, and it should be removed before using them.

      1. Paul Revereware Post author
        This link takes you to a post I did about removal of the coating. It showed the stickers that were originally in the pans, telling about removal of the coating. I would do this outside, and rinse with a hose, because you don’t want that stuff going down your drain. Keep in mind, yours have had it on there for 40+ years, so It may not dissolve easily. If the suggestions do not work for you, (try them first), then spray a light coat of easy off oven cleaner on the copper part and let it sit until you see the coating “melting” off. Then rinse it off with a hose before you take them in to wash them in the sink.

  11. Julie M

    OK! We’ll double check. Our every day pans are Le Creuset made in France and a few cast iron pieces. I researching everything for our home (cancer does that to a parent – way to many average household dangers/cancer causing chemicals to list here :(. The copper is not tarnished, and pans look brand new and I’m thinking we got a great deal for 12 pieces. What is the best way to remove the coating? Life is short, so we’ll use these pretty pans and enjoy them Thank you for you time. I really appreciated reading all the information you provided. j

  12. Christina Wiggins

    I found a small pot and i was wondering if you could tell me a little about it’s in good shape on the bottom it says 1776 under that it say paul revere and under that it says 1976

  13. Paul Revereware Post author

    It depends? Does it still have the coating on the pans? If so, it will have to be removed. Let me know if it has a protective coating, and I will send you instructions on removing that. If the coating has been removed, regular cleaning with hot soapy water is recommended? If you want the tarnish removed from the copper, I recommend a non-abrasive cleaner such as ? The abrasive cleansers take off a little bit of copper each time? There is only a small, thin layer of copper on each pan? This cleaner removes tarnish only, but doesn’t grind off more copper, and it might need a little buffing to shine! 😃use steel wool, or a scotchbright pad! After you remove the tarnish…


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