Revere Ware Baking Pans | Precision Stainless Steel Bakeware
Our rectangular baking pan delivers the same precision engineering that made Revere Ware a kitchen standard. The 18/8 stainless steel core distributes heat evenly across the entire surface, eliminating hot spots that cause uneven browning. We designed the rolled edges to resist warping even under high oven temperatures, so your pan maintains its flat, true surface year after year.
We build our Revere Ware baking pans from stainless steel because it solves the three problems that plague coated pans: durability, reactivity, and heat performance. Nonstick coatings scratch, flake, and degrade with normal use, requiring replacement every few years. Stainless steel withstands metal utensils, abrasive scrubbing, and high oven temperatures without losing performance.
Sizing and compatibility with standard recipes
Our rectangular baking pan matches the 13 × 9 inch format most American recipes specify. This size holds a standard box cake mix, a doubled brownie recipe, or a family-sized casserole. The 2-inch depth provides enough capacity for lasagna layers or deep-dish desserts without overflow.
The square cake pan’s 8 × 8 inch dimensions fit recipes written for “8-inch square pans” — typically half the batter of a 13 × 9 recipe. Our cookie sheets follow the half-sheet standard (13 × 18 inches with a 1-inch rim), fitting one dozen large cookies or two dozen standard-size cookies with proper spacing. All three formats slide into standard home ovens with clearance on all sides for air circulation.
Care instructions and maintenance for stainless steel
Revere Ware baking pans require no special seasoning or delicate handling. After each use, wash with hot soapy water and a non-scratch sponge. For stuck-on food, soak the pan in warm water for 15 minutes, then scrub with baking soda paste. The dishwasher is safe for all our bakeware, though hand-washing preserves the mirror finish longer.
Discoloration from high heat is normal and doesn’t affect performance — it’s simply oxidation on the stainless surface. To restore shine, use a stainless steel polish or a paste of vinegar and baking soda, rubbing in the direction of the grain. Avoid chlorine bleach, which can pit stainless steel. Between uses, store pans nested or hung to prevent scratches from other cookware.
What makes our baking pans different
More Revere Ware stainless steel bakeware essentials
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Common questions about Revere Ware baking pans
Yes, proper greasing or parchment paper is essential for stainless steel baking pans. Unlike nonstick coatings, stainless steel relies on a barrier between food and metal for easy release. We recommend butter or oil plus a light dusting of flour for cakes and brownies. For cookies, parchment paper or a silicone mat works best. Once you establish this habit, food releases cleanly every time.
Our baking pans are designed for oven use only and should not be placed directly on stovetop burners. The thin, flat construction optimized for even oven heat can warp or discolor from direct flame or electric coil contact. For stovetop cooking, use our Revere Ware cookware line designed specifically for direct heat. Baking pans can, however, sit in a water bath on the stovetop at low heat for delicate custards.
Brown or rainbow discoloration on stainless steel is oxidation from high heat and doesn’t affect performance. To restore shine, make a paste of baking soda and water, scrub gently with a non-scratch sponge, then rinse and dry. For stubborn stains, use Bar Keeper’s Friend or a vinegar soak for 30 minutes before scrubbing. Avoid chlorine bleach and steel wool, which can damage the surface.
Yes, all our stainless steel baking pans are dishwasher-safe. The high-grade stainless construction won’t degrade from detergent or high-temperature drying cycles. For longest mirror-finish life, hand-washing is gentler, but the dishwasher is perfectly safe for daily use. Avoid harsh abrasive detergents with chlorine, which can pit any stainless steel over time.
18/8 stainless steel refers to the chromium and nickel content — the standard for corrosion-resistant, food-safe stainless. Our rectangular baking pan uses thick-gauge 18/8 construction that distributes heat evenly through its mass. Tri-ply construction, used in our square cake pan, layers aluminum between two sheets of stainless steel for faster heat conduction while maintaining stainless durability. Both deliver even baking; tri-ply heats slightly faster.
Stainless steel is harder than aluminum or nonstick coatings and resists scratching from normal use. Metal spatulas, whisks, and serving spoons won’t damage the surface during typical baking tasks. Deep gouging from knives or aggressive scraping can leave marks, but these are cosmetic and don’t affect performance. The mirror-polished interior is durable enough for everyday metal utensil contact without special precautions.
Absolutely. Stainless steel is non-reactive, meaning acidic ingredients like tomatoes, citrus, vinegar, and wine won’t leach metallic flavors or discolor food. This makes our baking pans ideal for marinated meats, tomato-based casseroles, and fruit desserts where aluminum or reactive metals would cause off-flavors. The stainless surface remains inert regardless of ingredient acidity.