This 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.
Super 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.
If 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.
If 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?
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.
Here 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.
That 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.
Revere did not change their logo much, once they dropped the “Process Patent” Double Circle logo in 1968, and started using the 1801 profile, and added the pot/pan size. The one change of much significance is that in 1978 they started adding the year of manufacture. As seen in this photo, -78 is placed beside the size. This continued until the 90’s, when they started adding letters after the year. I’ve read that the letters might represent the month of manufacture, but I can not find any evidence to substantiate this, nor does it seem likely. A year of manufacture is common with almost all items produced anywhere, but rarely is there a need for the month. Many items are produced as an assembly, so it is likely their production times span over more than one month.
If anyone has any more information on these letters added to the 1990-99 years of manufacture for Revere Ware, please comment and let me know.