Revere Ware Copper Bottom Pots | Premium Cookware Collection
Our 2-quart copper bottom saucepan delivers the perfect balance of everyday versatility and precision heating. The pure copper disk permanently bonded to the stainless steel base spreads heat evenly across the entire cooking surface, eliminating hot spots that can scorch delicate sauces or simmer unevenly.
Revere Ware copper bottom pots feature a thick copper disk permanently bonded to the stainless steel base through a high-pressure process that creates a metal-to-metal seal. Copper conducts heat approximately 20 times faster than stainless steel, spreading thermal energy evenly across the entire cooking surface the moment your burner ignites.
Materials, Durability & Care
We build every Revere Ware copper bottom pot from 18/8 stainless steel, an alloy containing 18 percent chromium and 8 percent nickel. This specific formulation resists rust, maintains its structural shape under thermal stress, and polishes to a mirror finish that lasts. The copper disk itself measures between 2mm and 3mm thick depending on pan size, providing enough mass to store and distribute heat effectively.
The iconic Bakelite handles, introduced in our original 1939 design, remain cool during stovetop cooking thanks to their low thermal conductivity. These handles attach via stainless steel rivets that pierce through the pan wall, creating a mechanical bond stronger than welded or glued joints. Tempered glass lids withstand temperature shock and include steam vents to prevent pressure buildup.
Sizing & Capacity Guide
Choosing the right pot size depends on your typical batch volumes and household size. Our 2-quart saucepan serves 2-4 people for side dishes, sauces, and single-portion meals. The cooking surface measures approximately 6 inches in diameter, fitting comfortably on standard stovetop burners without overhanging.
The 3-quart model adds 50 percent more capacity while maintaining a compact footprint. This size handles family pasta dinners, medium batches of soup, and blanching vegetables for canning. When paired with the included steamer insert, it effectively becomes two tools occupying one burner. The 8-quart stock pot steps up to commercial-grade volume, accommodating whole chickens for broth, corn on the cob for eight, or water for a full pound of pasta with room for vigorous boiling.
What makes our copper bottom construction unique
Complete Your Copper Bottom Collection
Customer reviews
Common Questions About Revere Ware Copper Bottom Cookware
No, Revere Ware copper bottom cookware does not work on induction stovetops. Induction cooking requires ferromagnetic materials like cast iron or magnetic stainless steel to generate heat through electromagnetic fields. Copper and standard 18/8 stainless steel are not magnetic.
Our copper bottom pots perform beautifully on gas, electric coil, electric smooth-top, and ceramic cooktops. If you have an induction cooktop, we offer a separate line of induction-compatible cookware with magnetic stainless steel bases.
The copper base develops a natural patina over time, which does not affect cooking performance. If you prefer to maintain the original bright copper finish, clean the base with a paste made from equal parts lemon juice and salt, or use a commercial copper cleaner designed for cookware.
Apply the cleaner with a soft cloth, rub gently in circular motions, then rinse thoroughly with warm water and dry immediately. We recommend hand washing the copper base to preserve its shine, though the stainless steel body and interior are dishwasher safe. Never use abrasive pads or harsh chemicals on the copper, as these can scratch the surface.
Yes, but with temperature limitations. Our Bakelite handles are oven-safe up to 350°F. Above this temperature the phenolic resin can soften, discolor, or release odors. The stainless steel body and copper base themselves tolerate much higher temperatures without damage.
For recipes requiring extended oven time above 350°F, either choose our all-metal handle models or transfer the contents to separate oven-safe bakeware. The tempered glass lids are also oven-safe to 350°F.
The 2-quart saucepan is our most versatile starting size. It handles daily tasks like cooking rice, heating soup, making oatmeal, and preparing sauces for 2-4 people. The compact 6-inch diameter fits all stovetop burner sizes and stores easily in most cabinets.
If you frequently cook for larger groups or make big batches of soup and pasta, start with the 3-quart model instead. The included steamer insert adds functionality without requiring additional storage space. Home cooks who regularly prepare stocks or do canning should prioritize the 8-quart stock pot.
Copper naturally oxidizes when exposed to air and heat, forming a patina that ranges from brown to dark gray. This oxidation is a normal chemical reaction and does not indicate damage or affect the pan’s cooking performance. The copper continues to conduct and distribute heat effectively regardless of its surface color.
Many cooks prefer the aged patina appearance, while others maintain the bright copper finish through regular polishing. Either choice is purely aesthetic. If discoloration appears as sticky residue rather than oxidation, it may be burned-on food or grease, which removes with copper cleaner and gentle scrubbing.
Yes, the copper disk bonds to the stainless steel through a high-pressure manufacturing process that creates a permanent metal-to-metal seal. The two layers will not separate during normal cooking use, dishwashing, or thermal cycling.
Our lifetime warranty covers base delamination resulting from manufacturing defects. After decades of use, the copper may wear thin in the center from abrasion against rough stovetop surfaces, but it will not peel or detach from the stainless steel. This permanent bond ensures consistent heat distribution throughout the pan’s entire lifespan.
Yes, the stainless steel interior resists scratching from metal utensils including spoons, whisks, and spatulas. Unlike nonstick coatings that require careful handling, stainless steel is a durable cooking surface that tolerates normal utensil contact without damage.
While metal utensils are safe for the cooking surface, avoid striking the pan’s rim or exterior forcefully, as this can cause dents. The polished finish may show minor scratches over years of use, but these surface marks do not affect cooking performance or structural integrity.