I’ve been curious lately about how long Revere Ware cookware really lasts in everyday kitchens. The brand has built a reputation for being durable, practical, and timeless, but nothing speaks louder than real experiences from people who have been using it for decades. So, I wanted to start a discussion here: how long has your Revere Ware lasted, and what kind of shape is it in today?
For anyone unfamiliar, Revere Ware Inc. has been known for its copper-bottom stainless steel cookware since the late 1930s. Many of us grew up seeing those classic shiny pots and pans in our parents’ or grandparents’ kitchens. They were often passed down through generations, which says a lot about their quality. The question is how well do they actually hold up after years (or even decades) of cooking, cleaning, and constant use?
Personally, I still use a few pieces that belonged to my grandmother. They’re easily over 40 years old, and while the copper bottoms have darkened a bit over time, the pans still heat evenly and perform beautifully. I’ve replaced a few handles and screws here and there, but the stainless steel has never warped or rusted. The fact that these pieces are still functional after so long really says something about how well they were made.
That’s why I thought it’d be interesting to hear from others who own Revere Ware whether it’s vintage models from the 1940s or more recent ones. Some questions to get the conversation going:
I’ve seen some people mention online that their older Revere Ware outperforms many modern stainless steel sets, especially when it comes to heat distribution and durability. The copper-clad bottoms seem to make a real difference when cooking on gas or electric stoves. Others have mentioned that newer versions produced in later years aren’t quite the same in build quality as the original ones made in Rome, NY. I’d love to know if anyone here has compared the two firsthand.
Another topic worth discussing is maintenance and care. Many long-time owners have their own methods for keeping that copper bottom looking good. I’ve heard of people using a mix of vinegar and salt, while others rely on store-bought copper cleaners like Bar Keepers Friend or Wright’s Copper Cream. Some even prefer leaving the copper tarnished because they feel it adds character. What’s your approach? Do you polish regularly, or just let it age naturally?
There’s also a growing community of people collecting vintage Revere Ware pieces. Some hunt for specific production years or look for rare markings on the bottoms. For collectors here, what’s the most unique or oldest Revere Ware piece you own? Have you noticed any design changes over time that affect performance or usability?
I think this brand represents something more than just cookware it’s a part of American kitchen history. Many families associate these pans with holiday dinners, weekend breakfasts, and everyday meals. That sense of reliability and nostalgia is hard to find in newer brands.
So let’s hear your stories. Post pictures if you have them, especially of older pieces still in use. Whether your Revere Ware has lasted five years or fifty, every experience adds to the bigger picture of why this cookware continues to be appreciated today.
If you’re new to Revere Ware and thinking about getting your first set, this thread might help you understand what to expect in terms of longevity and performance. And if you’re a long-time user, your insights could help keep the legacy alive for the next generation of home cooks.