Note: If the following text overlaps the pictures, or the pictures are not at the right margin of the page, you need to enlarge your type size in your browser settings. Stove-top and oven-ware were typically heavy cast iron, copper, or bronzewhile lighter tinware was used for kettles, cups, and tableware. Cookware was a later addition, coming afterand included skillets with heavy copper bodies, straight sides, and flat uninsulated iron handles.
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It's Metafilter's 20th anniversary! To celebrate, scan some cats or help fund Mefi! I know I'm lucky my house didn't burn down, but do I really need to buy new cookware?
Share your post with your fan club! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. A friend just gave me her late aunt's copper bottomed Revere ware.
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Random thoughts and meanderings that occur to me as I update my advertising cookbooks database. This booklet, Revere's Guide to Better Cooking32 pagesprobably came with the purchase of a set of Revere Ware pots and pans. The publication date is only a couple of years after the cookware's introduction at the Chicago Housewares Show. The covers and the interior pages of the booklet all are printed with the patriotic color scheme of red, white and blue.
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.