Review
Classically straight-sided, this 1-quart saucepan is perfect for making sauces and for countless other kitchen tasks. The phenolic handles and knob are oven-safe to 350 degrees F, so the pan can be used to braise or warm foods in the oven under its tight-fitting lid. Revere’s Copper Clad cookware is made of handsome, mirror-finish, 18/10 stainless steel. Copper is cookware’s best heat conductor, and this pan has a copper-clad bottom that spreads heat quickly and evenly. The pan has a loop on its handle for hanging on a hook or peg, carries a 25-year warranty against defects, and should be hand washed. –Fred Brack
A classic for over 65 years, Revere Copper Clad cookware dresses up any kitchen. Engineered of durable, high quality polished stainless steel, the cookware delivers performance, easy cleaning and long-lasting beauty. Bases are designed with exceptional heat-conducting copper for quick, even heat distribution and exceptional good looks
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The name Revere ware used to mean exceptional quality, now it means “Just more Chinese crap”. The bottom is so thin it can’t have the logo stamped properly. The redesigned handle has an impossible to wash void in it. In all fairness it is better than most imported junk.
The difference in quality and weight of newly manufactured (overseas) Revere saucepans and those made in America half a century ago is obvious when placed side by side. I am STILL using several 1960’s pans, and they remain in BETTER shape after all these years of use than the “new” ones I bought that dent so easily. Young owners of the “new” Revere will not know the difference, making “ok” or “acceptable” the new standard. How sad is THAT?!
Our older Revereware pans are great, and part of the reason they’re great is the really heavy bottom, which distributes heat evenly and extends the life of the pan. This pan has a nice copper bottom, which is good for heat distribution I guess, but it’s disappointingly thin. It’s not the quality it used to be, or so it seems to me.