Emilie Meyer
Paul Revere Ware is a line of high-end copper and stainless steel cookware produced in Oneonta, Alabama, from around 1967. The copper and stainless steel are bonded together with pressure. Revere Ware is readily cleaned by washing and drying like glasses, dishes, and silverware. To remove burned-on food and grease, a fine steel wool scouring pad can be used. For copper-clad bottoms, a lemon and salt treatment can be used to remove heat discolouration. When cooking with Revere Ware, high heat is never needed because it conducts heat so quickly and uniformly.
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What You'll Learn
- Cleaning scorched pans with vinegar, water, detergent and a microfiber cloth
- Removing food and grease with a fine steel wool scouring pad
- Using lemon, salt and vinegar to remove heat discolouration
- How to avoid melting the aluminium-clad bottoms of your pans?
- The history of Paul Revere Ware and how to identify originals
Cleaning scorched pans with vinegar, water, detergent and a microfiber cloth
Paul Revere pans are made from a solid copper sheet and a solid stainless steel sheet bonded together with pressure. They are high-quality, heavy-duty, and beautiful. Many people opt to hang them on the wall for decoration.
If your Paul Revere pans are copper, you can clean them with a combination of vinegar and baking soda. This combination is also great for deodorizing and getting rid of burnt smells. Here is a step-by-step guide:
- Pour a small layer of equal parts water and white vinegar into the pan.
- Boil the diluted vinegar on the stovetop for a minute.
- Remove the pan from the heat and drain the vinegar down the sink.
- Add a tablespoon of baking soda to the empty pan.
- Use a scouring pad or microfiber cloth to massage the baking soda into any remaining burn marks.
- Rinse the pan clean.
If your Paul Revere pans are stainless steel, you should not use vinegar and baking soda to clean them, as this combination is too acidic. Instead, try using salt, cream of tartar, or dish soap.
Salt is great for alleviating scorch marks and grease stains. Sprinkle a layer of coarse kosher salt on the burned area of the pan and use a sponge or bristle brush to scrub away stuck-on grime.
Cream of tartar is an abrasive substitute for baking soda. Mix a tablespoon of it with a cup of water in the pan and bring it to a boil. Allow the water to cool, then scrub the pan with a microfiber cloth or sponge to make it shine again.
Finally, you can soak the pan in hot water and dish soap for an hour, then scrub it with a microfiber cloth or sponge.
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Removing food and grease with a fine steel wool scouring pad
Paul Revere Ware is a special line of "high-end" cookware produced in Oneonta, Alabama, beginning in 1967. The cookware is made from a solid copper sheet and a solid stainless steel sheet bonded together with pressure. While the copper layer is mostly for show, the stainless steel layer makes the cookware heavy-duty and excellent for cooking.
To remove food and grease from your Paul Revere pans using a fine steel wool scouring pad, follow these steps:
- Start by removing any excess grease from the pan with kitchen roll. Keep wiping until most of the grease is gone.
- If the grease has hardened, scrape it off with a spatula and dispose of it in your food waste.
- Fill your sink with hot, soapy water and wash the pan as usual, ensuring that you remove any remaining grease.
- Dry the pan with a clean, absorbent towel.
- If there is still food or grease residue, create a baking soda paste and apply it to the affected areas.
- Use a fine steel wool scouring pad to scrub the paste in a continuous circular motion. Steel wool is an effective way to remove tough stains without causing significant damage to your pan.
- Rinse the pan with water and dry it with a clean towel.
By following these steps, you can effectively remove food and grease from your Paul Revere pans while maintaining the condition of the cookware.
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Using lemon, salt and vinegar to remove heat discolouration
Paul Revere copper cookware is a special high-end product line that was produced in Oneonta, Alabama, in the late 1960s. The cookware is made from a solid copper sheet and a solid stainless steel sheet bonded together with pressure. While it is beautiful and functional, some people opt to hang it on the wall for decoration instead of using it for cooking.
To remove heat discoloration from your Paul Revere pans using lemon, salt, and vinegar, follow these steps:
Lemon and Baking Soda
- Wet the bottom of the pan.
- Sprinkle baking soda generously over the bottom of the pan.
- Cut a lemon in half and use the cut side of the lemon to scrub the pan.
- After a while, switch to a scrubby sponge.
- Rinse the pan and wipe away any remaining stains with a sponge.
- Wash with washing-up liquid and a sponge or scourer as normal.
Vinegar
- Dilute some white vinegar or apple cider vinegar with water.
- Scrub the discolored area with a non-abrasive sponge.
- Rinse and dry the pan.
Lemon and Water
- Place one or two halves of a lemon in the pan.
- Submerge the lemon(s) with water.
- Bring the water to a boil and let the lemons boil for about 10 minutes.
- Once the water is cool enough to handle, pour it out and use the leftover lemons and juice to rub the sides and bottom of the pan.
- Use a scourer to wipe away any remaining stains and rinse under warm water.
- Wash with washing-up liquid and a clean sponge for a final clean.
Note that the above methods may require some elbow grease and scrubbing effort, but they are effective and inexpensive ways to remove heat discoloration from your pans.
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How to avoid melting the aluminium-clad bottoms of your pans
Paul Revere Ware is a special line of high-end cookware made from a solid copper sheet and a solid stainless steel sheet bonded together with pressure. The copper sheet is about 1mm thick, while the entire pan is about 2mm thick.
To avoid melting the aluminium-clad bottoms of your pans, including Paul Revere pans, there are several precautions you can take:
- Avoid using electric burners: In some cases, electric burners have been known to cause pots and pans to explode or melt, potentially due to the creation of a magnetic field with the flow of electricity.
- Be cautious when using the oven: If you store your pans in the oven, be careful when sliding them across the oven racks as this can cause metal-to-metal wear. Additionally, ensure that the oven racks are free from harsh oven cleaners that may damage the pans.
- Monitor your pans during use: While Paul Revere pans are safe to use on gas and electric burners, always keep an eye on your pans while they are on the stove. Never leave them unattended, as this could increase the risk of melting or other accidents.
- Avoid harsh detergents: When washing your pans, avoid using harsh detergents or cleaning products, especially if your pans are certified as dishwasher-safe. Opt for mild, gentle cleaning solutions to reduce the risk of corrosion or damage.
- Handle with care: Treat your pans with care to avoid scratches or dents that can compromise the integrity of the aluminium-clad bottom. Avoid using abrasive tools or scrubbing pads when cleaning, and always clean your pans promptly after each use to prevent food residue from building up.
By following these precautions and maintaining your pans properly, you can help prevent melting and extend the lifespan of your Paul Revere pans.
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The history of Paul Revere Ware and how to identify originals
Paul Revere, a prominent figure in the Revolutionary War of the United States, began his career as a silversmith. Over time, his company, Revere Brass and Copper Corporation, began incorporating brass into its business. By the 20th century, they were manufacturing cookware for high-end restaurants and establishments. They were known for their innovation, particularly their technique of plating tin with copper and stainless steel with copper, resulting in kitchenware that combined the non-corrosive qualities of stainless steel with the even temperature distribution of copper.
Their line of 1801 cookware became popular in American kitchens during the post-Great Depression era. The 1801 line included pots and pans of various sizes, utensils, and a tea kettle. Original Revere Ware items can be identified by a stamp on the bottom consisting of a circle and the words 'pat. pend.' If it's not an original, the stamp will typically be just a circle with no words.
In the mid-20th century, Revere Ware faced some challenges. They reduced the thickness of their copper cladding by 50%, compromising its heat dissipation abilities. To stay afloat, they also had to lower their retail prices, which resulted in a rebound in sales through the mid-1970s.
Around 1967, Revere Ware introduced a new line of high-end cookware produced in Oneonta, Alabama. This line featured a solid copper sheet bonded with a solid stainless steel sheet under pressure. In 1976, to commemorate America's Bicentennial, this line was stamped with Paul Revere's signature and the dates 1776-1976.
Over time, the popularity of traditional Revere Ware declined, and they made changes to their products, including thinner copper coatings and modifications to their handle designs. Eventually, in the 1980s, Revere Copper & Brass, the original company, filed for bankruptcy.
- If food sticks to the pan, lower the heat and consider using butter for better results.
- For cleaning, a mixture of salt and vinegar can be effective in polishing the pans.
- If your pan has a protective coating on the bottom, it must be removed before cooking.
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Frequently asked questions
Paul Revere pans can be cleaned with a combination of vinegar and water, or ketchup or tomato paste and water. Simply bring the liquid to a boil in the pan, let it cool, and then wash with a mild detergent and a microfiber cloth or a scratch-resistant scrubbing pad. Lemon and salt can also be used to remove heat discoloration.
To prevent scratching, always let the pan cool before placing it in water. When washing, use a microfiber cloth or a scratch-resistant scrubbing pad. Avoid using strong soaps, polishers, cleansers, scouring pods, or steel wool.
Paul Revere pans conduct heat very well, so high heat is never needed. Start with medium heat until water boils or meats are seared, then reduce to low heat. When using a gas burner, adjust the flame so it only hits the bottom of the pan and not the sides.
