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jmcquown

Michael "Dog3" Lonergan wrote:
> (Arlene Johnston) hitched up their panties and
> posted :
>
>> I was given 2 very old, very good Revere Ware pans the other day.
>> They both are pitted. I went to the Corning/Revere Ware website and
>> in FAQ it said the pitting is from cooking with tomato based foods.
>> However, it did not say if they are still safe to use. Any
>> comments on their safety?
>>
>> Thanks, from a lurker
>>
>
> I had Revere Ware for a long, long time. A couple of the pans became
> pitted but not from acid based foods. I used them mainly for soups
> so I can only assume salt was the pitting culprit. The Revere Ware
> dealer told me to get new pans. He gave a long explanation which I
> have forgotten but for some reason, the pans were basically ruined.
> So I pitched 'em.
>
> Michael

I really find it hard to believe pitting was caused by salt. The OP stated
later it was on the copper side of the pans... so I have no idea, really. I
just know my 30 year old Revere Ware hasn't suffered any damage and neither
have my mom's pans. Oh, I take it back... I let some water boil away for
some eggs a couple of years ago in my little saucepan and the copper burned
off the bottom. I had to pitch the pan; there was no saving it. (sigh)

Jill