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.

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12 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.

      Reply
    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!!!!!

      Reply
    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.

      Reply
  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!

    Reply
    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.

      Reply
  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?

    Reply
    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.

      Reply
  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.

    Reply
  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.

    Reply

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