Given the iconic copper bottom Revere Ware lines longevity and prevalence among Revere branded cookware, that has been our main focus in terms of replacement parts and information. I’ve heard of the ProLine line of cookware, but haven’t known much about it.
Reader Jim brought some interesting Proline information to our attention. He has been tracking ProLine auctions on eBay for some time.
Take for example this Proline roasting pan, that sold for$1,000.
That’s a pretty astounding price for a piece from a line I haven’t paid much attention to. I believe it is the highest price for ANY Revere piece I’ve ever seen. Jim writes:
Well, it totally depends on the item – Proline came to my attention in 1999 – my Grandparents had always sworn by Revere Ware pans, and most of my Grandmothers siblings were Revere-ware owners from the 40s-50s onward. I was in college in 99, but set aside a whopping $240 to purchase the standard “10-piece set” from a Revere Outlet store in North Bend, Wa. That set followed me through college, and after, into my life today. About 4-5 years ago, my wife asked me if I wanted to replace it with an All-Clad set, and I started learning more about the available options on Revere Ware Proline in the secondary market, just to compare – I also discovered your site.
I decided to expand my current set, and for less than the price of the All-Clad set, I’ve acquired quite a pile of items. So, some items sell for a premium, and some don’t, and it totally seems to depend on what was commonly sold new – Premium items: Round Griddle, 8 and 10qt Stock pots, Wok, and the 2qt sauce pan (with slanted sides) – and of course that roasting pan. I have an ebay saved search informing me of any Proline that comes up, and the items I just mentioned are semi-rare to very rare. Anything in the 10-piece set is typically NOT selling at a premium, particularly the 8″ skillet, 10″ saucepan, steamer basket, etc. You can locate 10-piece sets NIB easily enough, and for a price-point equivalent to the original price, or a bit over. On the other hand, if you had an 8 or 10qt stock pot, the griddle, the wok, etc. AND it was NIB, I believe you’d have something to sell at a premium.
HOWEVER…NOTHING, that would sell at close to that Roasting Pans Price – so far….;)
1989 – The first completely new Revere/Corning product was brought out – ProLine – made of a very heavy gauge of 18/10 stainless steel with a copper disc bottom faced with stainless steel to provide even heating and unusual “wire” handles which were designed by Richard Gregor of Corning. It was first made at Clinton, but by 1994 production was shifted to Thailand. By 1999, Revere moved production to Korea, and changed from the original stainless steel/copper disc to hard anodized aluminum clad stainless steel, with glass lids replacing the original stainless. Arbitrary design changes made to existing lines became typical of Revere management decisions through the 1990’s, steadilly damaging customer brand recognition of Revere products.
Thanks for this. I see a lot of Pro Line on Ebay claiming to be stainless clad copper core but they have a ‘Korea’ stamp on the bottom. Is it possible that some were made with a coppe core there?
The information we have says that it was aluminum core after it moved to Korea. I’m not sure how they would know that it is copper core. I suspect they are just assuming all Pro Line is copper core.
I have that cookware. I am sure like the Barbie’s and other things that had a transition period are different. Mine say Korea, but they are also copper core you can see the copper present near the bottom as in the all clad cookware, it’s stainless, copper, then stainless bottom. Mine also have the solid stainless covers. I bought these new, so I know that’s how they came.
I ahve ProLine from Korea, but with stainless lids–not glass, so hard to know what is factural
I think the bulk of ProLine cookware had stainless lids, but some had glass lids.
We just found a ProLine 8qt pot at Goodwill ($15!) and I’m having trouble finding information, so this was very helpful!
It’s also stamped “Korea,” but has a stainless lid (handle matches the pot handles, so I imagine it’s original), and appears to be a copper core (has a thin copper line at the base). No idea what it’s worth, but we’re happy either way!
We bought the 10 piece set and numerous other pieces new around 1995-1996 at an outlet; still have all and wish I could buy more. I am a pretty good cook and wouldn’t trade them for any other cook ware on the market.
I bought the ProLine in the early 90’s at the outlet mall in Maine. I have used them forever (close to 30 yrs) and I love them.
Metal lids and copper between 2 layers of steel.
The copper is separating on the 2 stock pots. Goodness just to replace the 2 pots on Ebay is almost than what I bought the whole set for.
If you have them and they are in good condition keep them.
I bought a Revere Proline 10 inch skillet, made in Thailand, M2, 6760, 94C at a resale shop. It is in beautiful condition BUT everything I have cooked in it has stuck & burned. How do I season it so it doesn’t stick?
Sticking can be due to a couple of simple things, like if the bottom has a layer of hard water deposits, or if the bottom has gotten etched and pitted from cooking acidic foods like tomato sauce.
The solution is to first do a vinegar soak to remove any hard water. I’d heat the vinegar up, and periodically scrub the bottom with a stiff nylon brush while the vinegar is in there. I’d let that go for 12-24 hours and a couple of heating cycles.
Once you dump the vinegar, scrub the bottom well with a green Scotch Brite pad. Finish off by polishing with Bar Keepers Friend.
Hopefully that will prevent food from sticking in the future.
You also need to make sure your heat is not too high as they heat up more than normal pots, stainless should never be used on high. Additionally be sure that you’re using something like butter/oil, etc. if you’re trying to cook something like eggs and you shouldn’t have any problems. I’ve been using these since I started cooking at age 5 as my mom bought a set before then and I have found a few over the years to go with the ones I brought with me when I moved out. Over 30 years and they’re still in the same condition, never any etching/pitting despite many different types of food being cooked in them.
I have a set of proline utensils …5 piece. I have never seen another set. Was this a limited offering?
Unfortunately I wasn’t able to find any information on the ProLine utensils.
I have several Revere Proline 1801 items. They say Made in China. I just tested to see if a magnet would stick to them and it does not. I am very confused because I thought this line is stainless steel.
I am trying to determine whether they can be used on an induction stovetop.
Stainless steel can be magnetic or non-magnetic. Testing my own cookware, I see that magnets stick to some, and not to other. The ones that magnets stick to they stick with varying strength. So, it may depend on your particular piece whether it is magnetic or not.
OK folks-there are 2 lines of Pro Line Revere. The ones that are all stainless (made in various countries), are thinner-walled. Then there’s the stainless/anodized Pro Line that are thicker-walled, because there’s aluminum core w/the stainless interior & the anodization of the aluminum on the outside. It’s a thicker pan & heats up better than the stainless thinner-walled pans, even though the stainless has a disc on the bottom which helps it thermally for cooking. I do not know if the Pro Stainless (thinner) ones have copper sandwiches all the way up the wall or not, but I don’t think so-you’d have to call Revere, I think it’s just in the disc on the bottom. Worth finding out! The Pro Anodized is a better pan to cook with. Note: don’t put the anodized pans into the dishwasher=ruins the anodization. (That’s not true on the newer variety of anodized pans, but these are the vintage ones) The Pro Anodized is a very ergonomic pan-handles beautifully, although they could have made the handles an 1″ longer. The Viking pans you can buy @ BBB are heavier-& not as ergonomic as these anodized Pro’s. I love these pans.
I have found a few pieces of proline Revere.
i have a 10” sauté pan with two handles. It
has a raised bump (bubble?) on the edge.
Is it safe to use?
Part #2
Let me made this a bit more clear.
That bubble on my proline is on the bottom of the pan, on the copper core.
Thanks much,
Audrey
As far as we know, bubbles in the bottom copper are aesthetic issues, and pose no safety issues.
I think this article has some bogus info about where and when this stuff was manufactured. We received a set of Revere Proline for a wedding present in 1990. All of it is marked “Korea”.
It’s possible. Unfortunately the Revere Ware history was lost as the brand went through a couple of bankruptcies long ago, and there was a fire that destroyed a lot of records. The Photo Guide was put together by Charlie Anjard who spent a lot of time collecting information and talking to people. It is the best reference we have at this point.
I was the winner of that $1000 bid! I was hell-bent on completing my collection with what I thought would be the only missing piece…. Then, just today I found and bought a ten-inch wok that I didn’t have.
My hat is off to you; you are a true collector!