Monthly Archives: June 2015

Revere Ware 1950’s Miniature Toy Cookware Set

revere ware miniature toy pan set 002 revere ware miniature toy pan set 003Here is my little collection of the mini toy
Revere Ware pots and pans.  I feel fortunate to have acquired the mini double boiler, and the solid copper whistling tea kettle.  The miniature pans were introduced in the 1950’s, and continued sales into the 1960’s, from what I can tell by the old advertisements for them.  They really are smaller versions of the full size pots and pans.  The tea kettles measure about 3 inches in diameter, so you can get an idea of the size.

My set consists of 3 different size sauce pans, a stock pot, two different sized open skillets, a coffee pot, mixing bowl, whistling tea kettle, solid copper whistling tea kettle, and a measuring cup with lid.  The measuring cup is the same size as the large sauce pan.  All are copper clad on the bottom with double circle logo, but some are pretty faded.

The original boxes for these toy pans could be flipped over and made into a stove-top.


My Big Revere Ware Deep Chicken Fryer Pan

for blog steamer chicken fryer 004This is a great pan!  Not just for chicken-frying, but for just about anything.  It was made in Clinton, Illinois in 1985.  They aren’t super rare, but they are not as easily found as some Revere Ware items.  When it is full, it is pretty heavy, so the opposite handle is great for two-handed lifting.  This is the newest piece of Revere Ware that I own, and one of the last made in the good old USA.

for blog steamer chicken fryer 009Super low heat is the key to cooking with this pan.  As with all Revere Ware, the copper conducts the heat so much better than other metals, so high heat is a no-no. The Revere company put out several recipe books specifically for cooking with copper bottomed Revere Ware pans.

Revere book pictureIf anyone would like a free copy of this e-book, leave a comment on this post, and I will email you one.  The book is great, but I have found one thing that removes copper tarnish even better than the cleaners mentioned in the book.

texas magic sparkle copper cleanerIf I did all the technical stuff correctly, you can click on the picture of this copper cleaner “Texas Magic Sparkle” and the link will take you to where you can get some.  It is all natural, and made from food-grade ingredients, and it isn’t a messy powder, it is a nice gel consistency, so it stays on the copper, and in about 1 minute or less, the copper tarnish is gone!  No abrasives either, which I like, because there is only so much copper on the bottom of a Revere Ware pan, so why scratch off any when you don’t have to?

My Big Revere Ware Steamer Pan

for blog steamer chicken fryer 010 This pan is HUGE! 10 diameter, it is a steamer on top of a 6 QT Dutch Oven.  It was made in 1978 in Clinton, Illinois, and is still perfect.  I mostly only use it for steaming/blanching.  This pan is one year older than my son, and now I am telling my age!  But considering this age, I have learned the importance of fresh vegetables, so gardening is becoming one of my favorite hobbies.  When I manage to grow more than I can eat or share, preserving food is necessary.  Some of it is easily frozen, but canning and dehydrating are important ways to preserve food, too.

for blog steamer chicken fryer 008Here is where this Revere Ware Steamer comes in.  It is a wonderful blanching machine!  Many vegetables should be blanched before freezing, or dehydrating.  Seems like there is always an excess of squash each year, so this year, I bought a dehydrator for that purpose.  Squash that is canned or frozen becomes mushy, and dehydration is supposed to do better.  Blanching the squash before dehydrating opens up the fibers, allowing it to better rehydrate, without all the mush.  If steam is used to rehydrate, the food is not soaking in the water, as it would be with boiling.

for blog steamer chicken fryer 002That is where this steamer will come in handy again, it is perfect to rehydrate dried foods. Since it is so big, you can do a large batch, or just spread a smaller amount out across the bottom.  Everything the food touches is stainless steel, and the more I cook with stainless steel on the stove, the less I care for plastic and microwave ovens.

If anyone has any food preservation tips, please share them!  Thanks.