Revere Ware vs Farberware Cookware SHOWDOWN! | Vintage Cookware

[@williammitchell-r1d]

Great demonstration! I guess it's whatever you get used to using. I started out and leaned to cook on Guardian Service. My mother and grandmother had early Revere Ware. I have now acquired their set from about 1940. There is no comparison between the Guardian and Revere. I can bake cakes, pies and roast turkeys right on range top in the Guardian Service. I had joined the Guardian Service Wares Facebook group and posted 100's of how to use the equipment in the group. Now I am learning to use the vintage Revere Ware. I joined the Revere Ware Group and am posting examples. I have had no problems with sticking and burning with the old Revere Ware. It seems most users have the heat set WAY TOO High. I thank you for your post. Got to admit you were 100% right but I just still prefer the Revere Ware over the Faberware and Guardian will always be my favorite after using it for 50 years. Thanks for your You TUBE. It was great!

[@xetaprime]

I resisted Guardian Service for years. Found a 2 qt at GoodWill and now I'm in love with GS! I have a few videos of them. So unique! So vintage!

[@deborahc398]

Oh, the pananity! While your point was well made, I'm not going to give up my great-aunt's Revere Ware - I've been using hers for about 30 years. And my mother used Revere Ware, and it's shiny lol. If you don't want that Revere Ware handle, just send it to me...

[@xetaprime]

Pananity LOL! Emotional attachments can be everything! I completely understand :) Pananity LOL!

[@hieliksuslik]

Thank you for this video! I just sold my stainless steel hand me down set i had to clear some space in my pantry in favor of keeping my revere ware set my grandma had bought, then gifted to me when she sold her house. The 8inch has the double ring patent process branding on it, while all of the pots have the post 1968 branding. I had always wondered why i struggled to cook anything without massive sticking (no matter how lubricated the pan was) or burning and this explains alot honestly. I imagine i can still make then work FOR me instead of against me, especially since i got the set for free, though i am slowly building a more quality selection of cookware to use as time goes on. Thank you again, and this has greatly helped set my expectations and to be careful for future cooking on them

[@xetaprime]

I'm glad you found the video helpful. And hey, a set from Grandma is a set from Grandma :)

[@rebeccalankford9810]

I'm so glad you did this, and I ran across it. I have a question with the Reveer ware with copper bottoms. Over time and especially with warped pans, mostly due to thermal shock, does or can the copper leach into food as copper is toxic? I would like to see the stainless steel reverse wear, without the copper bottom, vs. the Fiber wear as well. 😊

[@rebeccalankford9810]

Idk how to add pictures here.

[@rebeccalankford9810]

1801 try ply stainless steel. 4 quart dutch oven. Disk bottom. This version does not have the copper bottoms.

[@xetaprime]

I'm familiar with the Revere aluminum disc cookware. Hmmm, I might cut one in half :) Regarding the copper, as long as the stainless is intact, there won't be any copper leaching. I think the scratches would have to be really deep to cause that.

[@rebeccalankford9810]

@@xetaprime I will be watching for the cutting of the disk bottom revere ware. :) lol Thank you again for all the information. Revere ware 1801 Tri-ply stainless steel Disk bottom Clinton Illinois

[@xetaprime]

@@rebeccalankford9810 First laugh of the morning :) It occurred to me though, the Revere bottom is not encapsulated so I should just be able to look at it. Which would make it even funnier if I cut it in half!

[@summerysandy5116]

Haha, I liked your video and your sense of humor - thanks! New subscriber now!

[@xetaprime]

Thanks for subbing! :)

[@WompWompWoooomp]

Very interesting! Never realized my old Revere Ware was that thin, the heft makes them seem thicker. I'd be interested in a video cutting open a post-68 skillet to compare, or even one of the new import pans. Those things are so light you wonder how they don't just float away. At the very least it'd be a good use for those warped pans at Goodwill! And I've also noticed my small revere ware pans are handle-heavy, especially the post-68 ones. Very annoying when I'm doing something like melting butter or sauteeing onions.

[@xetaprime]

Yeah there's nothing worse than a handle heavy pan. And the classic Revere made in China are an abomination! I've felt the bottom flex like tin foil! No point in cutting that open. I have thought of comparing vintage vs modern Farberware. Problem with Revere pre and post is there is so little copper I'm not sure my camera would actually show a difference. I really need a close-up lens for that...

[@jonlouis2582]

We went to the Brimfield Flea Market last week, and there was a LOT of Revere Ware in the fields. Nothing unusual though. I prefer Farberware, but my roommate likes Revere Ware and inherited his Mother's set, so that's what we use. I try to be open minded.

[@xetaprime]

Hey, I just ordered a very old Revere skillet with wood handle. Still love the vintage :)

[@bldann]

You wrecked my soul when you cut them in half.

[@xetaprime]

Sorry about that :)

[@dioozzy369]

Thank you for the review, and it took gonads to ruin your vintage pans. It was very entertaining and informative. Thank you. You have a great personality and great content.

[@xetaprime]

Thanks dioozzy! :)

[@hsyndicate7585]

I have a pan I got from the on base thrift shop when I was stationed in Germany, it is similar to a farberware in consctructio but much heavier. It is a Garsysteme Sonja, it has an aluminum bottom which is about 3/8" thick. You can tell that the pans bottom had been turned in a lathe by the manufacturer. It takes a bit for it to heat up but once it is there is is very stable from it mass, although if you over do it, it takes awhile to drop back down the temp.

[@xetaprime]

3/8" is THICK! I'd never heard of Garsysteme Sonja. Cool. I saw some sold at auction recently but not much else online. I'll keep a look-out now though. Thanks for mentioning it :)

[@debbie845]

Keep the handles and scrap the rest. Good demonstration but one thing I have learned cooking. Thick bottom or 18/20 gauge stainless is always good. I love all my vintage cookware. Great video! Thanks for posting Xeta

[@xetaprime]

Huih, I just learned something. I didn't know 304 stainless steel is 18/20! Cool!

[@WldHny1]

Just the info I was seeking! My personal Faberware is 1979. Was trying to decide if I should discard for Mom's Revere ware from the 1950s. No, I'm good!

[@xetaprime]

You're welcome :)

[@n3bethet]

Awesome! Thank you for doing this! Surprised to see how much thicker the farberware bottom is, I imagine that helps keep it from bowing as much and the heat difference in the middle between the two shows the copper just couldn't compete. Great point about the handle weights too. The farberware is just over all sharper looking, and the handles are beautiful! I think the farberware has a timeless look. It would be interesting to see what the thickness of the new farberware is compared to the old stuff. I understand the new farberware is not like the old stuff at all.

[@xetaprime]

Oh man! I was thinking of cutting a modern Farberware in half. Maybe when it cools down a little. Tomorrow might reach 112! YOWZERS! I have a whole set of modern. I think they are fine. But more box-like, not as curvy and not as pertty :)

[@n3bethet]

@@xetaprime yikes! that's hot. Hope you survived. I haven't tried the new farberware only heard it wasn't like the old made in usa stuff. I bet it will be thinner.

[@mshowell6264]

THANK you for this...great video.

[@xetaprime]

You are so welcome! :)

[@AngelusBrady]

Did you ever measure the thickness with a caliper and post it into your community section?

[@xetaprime]

No. But I still have the pan halves and will measure by this next week unless there's another hurricane! Promise ;)

[@ianmckinley5613]

Thank You, Thank You, Thank You. I always wanted to know how thick the Farberware was. Had a set in my younger days, always liked it.

[@xetaprime]

You're very welcome 😀

[@derekwells4201]

I was watching this video on my phone while cleaning up a thrifted pre 68 Revere Ware frying pan. I had to cover its eyes and tell it I would never do that to it 😂

[@xetaprime]

First laugh of the morning LOL!

[@MrTweell]

My mom preferred the Revere Ware bottom, it fit just right on a gas stove. I have her Revere Ware and my Farberware, and am not giving up either.

[@xetaprime]

And you shouldn't :) I wish I could remember what my Mother cooked with. She did have us kids in the kitchen as helpers but no cookware memories.

[@michelperezogando2766]

Really good review many thanks bro.

[@shavinmccrotch9435]

Nice sneak attack on those poor beautiful pans. I nearly 💩 my 👖. Thanks. 😆

[@xetaprime]

heh heh :)

[@AngelusBrady]

If only you still lived in NYC. I probably would have traded your newly bought 8 inch Revere Ware with my Revere Ware Neptune 10 inch pan to cut in half. I bought mine years ago and it was greatly discolored. At first I thought it was something I could wash away but couldn't.

[@xetaprime]

If only I still lived in NYC... sigh :( Brillo and BK Friend din't work?

[@AngelusBrady]

@@xetaprime I actually don't even own a bottle of BK's friend. I've used them at work before and since I have a hard time finding gloves that fit me, it made my skin peel off in little bits and pieces. I do use Brillo pads but nothing came off. I don't think they're even stains. They look more like very bad heat damage splotches.

[@keisha1272]

I only recently bought two Revere Ware stock pots for boiling water for pasta or soup, because the height is taller and they don't take up as much space on the eyes of the stove, and yes, they will rock 😅, other than that, Farberware has been my all time favorite go-to for decades! I have quite a few pieces from the Farberware vintage line and I use them often. I love the fry pans, especially my two 12" skillets with the helper handle. I use them for everything, from frying, sauteing, and they cook rice perfectly! The sauce pots handle well, no complaints here. Thanks for sharing!

[@xetaprime]

Thanks for sharing! Out of all my cookware, and I have a lot, Farberware remains my favorite :) I have to be careful though, the other cookware are listening in :0

[@jannea4318]

I remember a dinner-table Revere Ware v. Farberware discussion when I was a child in the fifties. According to my father, it was no contest. Revere Ware won. I agree and built a nice collection over the years. I have some All Clad, Cuisinart, Le Creuset, and other high-end cookware. My Revere Ware is my hands-down favorite, and it's not just nostalgia. Revere Ware made after 1968, however, is thinner and nowhere near the quality of that made in earlier years. Revere Ware made in Rome, NY or Riverside, CA is quality vintage cookware. The Clinton, IL factory began manufacturing in 1950; beginning in 1968 it was thinner and relied mainly on its good reputation for market share. So, Clinton Revere Ware may or may not be of pre-1968 quality. Anything made in Korea or China is not good quality and is prone to burning and warping.

[@xetaprime]

Thanks for sharing! Cool that you remember that. I have no idea what cookware my Mother used and she had us helping in the kitchen lots... I very much like their full copper tri-ply cookware from 2004 made in China! :)

[@morph2011]

I used to work for Revere Copper and Brass. Sad to see this skillet destroyed.

[@xetaprime]

It had some good pitting on the inside. Plus millions abound! Cool that you worked for them!

[@jeffreyboyd4719]

WTF!!!😂🤣😂🤣😂🤣Totally unexpected!

[@xetaprime]

Ha! My first thumbnail gave it away. This was more fun heh heh :)

[@MiddleAgeMike]

If the pot bottom is not flat the heat will not transfer properly from the range top to the pot. No matter how good of a deal at the thrift store a Revereware pot is, if the bottom is not flat I just pass. An exception is if it has a handle in good shape that I can harvest.

[@xetaprime]

Oh man, I can't say how many I've passed on one at GoodWill that were warped!

[@AngelusBrady]

That really only counts if you own an electric stove.

[@AngelusBrady]

I remember you using a caliper in the past to measure thicknesses of some of your pans. Do you still have it to measure the cut out pans? Copper is a very heavy metal and considering how light Revere Ware is, I don't think the Revere Ware even has 1mm of copper. From what I've read electroplating can really only do up to 0.5mm of metal. Revere Ware also seems inconsistant with their pan thicknesses and not just the saucepans. I have a Revere Ware Neptune 8 inch skillet and it feels lighter and thinner than my Revere Ware 8 inch omelette pan. Revere Ware was definitely far too overzealous in the marketing when they first launched their line. Real copper cookware made during that time was most definitely thicker and yet their marketing seemed to imply that the lightweight Revere Ware would be comparable. It just isn't. But I do think it found a sort of niche in that it was lightweight which was a plus for people who were used to cast iron cookware back then. And that due to the thin metal it heated quickly. But at least it was made very well despite how thin they were and their handles being plastic.

[@xetaprime]

And Revere Ware was much less expensive way back when. Ugh, I still haven't replaced the batteries in the caliper and yes I could have used it without the BATTERIES! I completely forgot about it. I'll measure it, and post the results in Community :)

[@AngelusBrady]

@@xetaprime Technically no. I looked up the prices they were sold at during the 1950s. Adjusted for inflation a 7 piece Revere Ware set costs more than a 10 piece set of All-Clad D3 does today.

[@xetaprime]

It was in the back of my mind as I wrote that. And I wrote it anyway :)