Stainless Steel & Copper-Cookware Revolutionized

The Revere Company spent years making cookware from the late 1880’s, but during the 1930’s tried to come up with something lighter than the heavy cast iron that was the main source of every day cookware.  Restaurants and people with a lot of money used copper pans with tin lining, but it was expensive to re-tin.  Tin is a very soft metal, almost as soft as aluminum, and a lining was just that, a thin layer inside the copper.

Revere was the first to decide that stainless steel was the overall best material for a cooking surface, and spent over two years developing new production techniques.  Finally they patented a stainless steel cooking surface, with an electroplated copper clad bottom for better heat distribution, and added Bakelite handles.   They applied for the patent in 1938, and introduced “Revere Ware” as we know it today in 1939.

Revere never changed their product materials, although as years went by they used both thinner copper and stainless in their cookware.   When their heavy solid copper/stainless cookware came out in 1967 (which includes the Bicentennial edition in 1976, and signature collection after that), they changed the process a bit.  Rather than simply electro-plating the copper onto the stainless steel, they used two equal sheets of each and pressure bonded them together.

Stainless steel and copper have been the foundation for the growth of the Revere Ware company and much of the history of the evolution of cookware in the 20th century, and Revere Ware proudly displayed their choice of materials on logos, boxes and labels as long as they made them here in the USA.

9 thoughts on “Stainless Steel & Copper-Cookware Revolutionized

    1. paulrevereware Post author

      I agree. Stainless is much lighter and easier to move around on the stove, especially if you are just boiling something. I still have an old Wagner cast iron skillet for baking my cornbread, though. 🙂

  1. Mark Robinson

    I have a very unusual Revere ware double boiler set that I’m wondering if you can help me figure out. I can send images. It was my mom’s and always known to us as Revere ware, the logo is pretty much worn off. The lid, form and copper cladding identify it as Revere ware, but… It’s a slightly different size than any of our other pots, the handles of the two pots are slightly different (the saucepan handle doesn’t do the swoop at the end, but comes to a flat end, and has one screw that holds it to the pot). It may be circa 1950.

  2. Mark Robinson

    Well… a little more searching and another family story bites the dust: it’s actually Maid of Honor, which was the Sears knock-off. Very, very similar. in style.

  3. ddos vps

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  4. Stephanie

    I am looking for a revere 14″ high-sided wok-type pan like the one i bought in 1998 with a nonstick cooking surface. This one is worn out.


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