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If you have exposed copper on the interior of the pans, be careful as copper reacts with some foods and the reaction is not good.
I have some Kirkland Signature from about 10 years ago that was made by All Clad and I love them. I know of some cast iron pans made in the US ( I saw them on ABC News last week -- they come pre-seasoned), but I don't know of any other pans made here. |
I am still using RevereWare I got in 1973, the older ones are marked on the bottom "Clinton, Ill. U.S.A. I have picked up alot thrifting and at sales very reasonable. I think the older ones were made better. I love these pans too, don't like to cook with nonstick.
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Originally Posted by bucky383
(Post 4819625)
I am still using RevereWare I got in 1973, the older ones are marked on the bottom "Clinton, Ill. U.S.A. I have picked up alot thrifting and at sales very reasonable. I think the older ones were made better. I love these pans too, don't like to cook with nonstick.
Some of you have suggested cast iron cookware. I had a cast iron pan once, but I couldn't get my mind around the concept of seasoning the pan (even if they pre-season it for you) and then you're not supposed to scrub it clean? I can't deal with that. Loved your $1800 cookware set story, Quilty Louise. That IS more than I'm willing to pay. |
Cast iron is GREAT - once you get it seasoned, and you can wash it as much as you want - just don't let it soak. Be sure to season it right, I tried to shortcut once by putting a lot of oil on at once - not good.
Just add a thin layer of oil and bake it in the oven until it is baked on. Then use oil or fat each time you cook and it will build up. I have one pan at home that is as smooth as non-stick, it has such a good seasoning on it. |
I bought a set of Seal O Matic before I got married 50 years ago last April. It is still as good as it was the day I got it. I have gotten some new handles. They used to be guaranteed for life and were replaced free, but now I have to pay for them. Two of the pans had to be replaced, and they aren't nearly as good as the original ones were. My husband was flabbergasted the the pots and pans cost more than our first refrigerator, but we're on our 4th refrig. and on our first set of pots and pans.
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All-Clad D5 and Lodge cast iron... can't beat them.
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Check on line. Amazon has anything that's been made practically.
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Originally Posted by ptquilts
(Post 4820633)
Cast iron is GREAT - once you get it seasoned, and you can wash it as much as you want - just don't let it soak. Be sure to season it right, I tried to shortcut once by putting a lot of oil on at once - not good.
Just add a thin layer of oil and bake it in the oven until it is baked on. Then use oil or fat each time you cook and it will build up. I have one pan at home that is as smooth as non-stick, it has such a good seasoning on it. Seasoning is super easy. I heat the pan in a 250 degree oven, spray it with Pam, wipe it until it looks like there's no Pam left, and put it back in the oven at 350 for an hour. Then I do it again, just to make sure I didn't miss anything. The first few times I cook in it I use it to fry either bacon or potatoes, and after that it's usually pretty well seasoned. You don't want to let it soak very long, nor do you want to let high acid foods like spaghetti sauce sit in it very long, but other than that, the seasoning is durable. I do NOT use soap on my cast iron, I wash it in just super hot water and then pop it on the stovetop to dry. If I really need to scrub it, I use a choregirl...you know the stainless steel scrubbers? Yep. Try that on teflon! ;) The OLD cast iron made by companies like Griswold, Wagner, Favorite, Chicago, is actually thin and fairly lightweight. The newer stuff made in the 50's and 60's tends to be a bit clunky and heavy. |
Good morning,
I also have those pans. I bought mine in 1982 or 1983 you are right time does fly! I have added pieces to mine throught garage sales. I got my 12 big fry pan for 10.00. Most of the pans bottoms are pretty tarnishes but throught time and elbow grease they do come back to at least looking like copper. Happy New Year! Dawn If I do replace mine (and have thought about it) I would buy Stainless steel and that way I could pput them in dishwasher.
Originally Posted by Lisanne
(Post 4818801)
I have some copper-bottomed Revereware pots and pans that I bought in the early 1990s. Wow, it really shocked me when I realized they're over 20 years old - how time flies!
I really hate to replace them, because they're in fine shape, but it looks like the insides have worn down to the copper. They still cook just fine, but I'm worried about the copper leaching into the food and into me. High copper levels in the blood can cause health problems, and I don't need more of those! Any recommends? The company that makes Revereware is gone, and I'm not willing to buy refurbished or replicas via the web. Definitely NO non-stick and NO aluminum cookware for me. I'd like to stay with stainless steel, copper-bottomed pots but would consider all-stainless. I've been shopping around and haven't liked anything I've seen. The ones I'm seeing all have odd, clunky, uncomfortable handles. I bought a saucepan at Wegman's (upscale East Coast supermarket chain with a full section of kitchen supplies) to try it out. I like the pot well enough, except that the handle is so long and heavy, the pot tips over. Talk about hazardous! I've been to Macy's, Bed Bath & Beyond, JC Penney, Target and Wal-mart. I guess I'm hoping there's a lesser-known brand out there, or I may end up at the dollar store getting nameless Third World pots. |
Why don't you look for a local restaurant supply store. I purchased a couple pans at a local one and wish I would have got the entire set (before they went out of business). The pans were expensive, but OH MY are they worth it!
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