I am trying to find some help identifying this cookware in my dad’s house (trying to settle his estate). I would love a good set but want to make sure this is worth taking home (we live 2000 miles away and are driving)
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Welcome to Hungry Onion! Sorry I can’t help.
You’re teasing us… What marks do the pans bear?
The rolled rims are not an encoraging sign for thickness, which is itself the #1 attribute of quality pans. Neither are he skinny brass handles.
I’m going to make a WAG here with Revereware or Old Dutch International.
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That’s another thing that was confusing me. I can’t find any markings or names on the pots.
OK. How much does the stockpot weigh?
Looking at the rolled rims and handles, I would guess these are Portugese (might be revere ware. Looks to be very thin copper.
Revere copper does not have rolled edges.
They do not look like Revereware to me. I never saw Revere with rolled rims, and their handles had a strange grip with angles rather than flat or curved cross sections. For pieces that are not used for careful heat control like saucepans used for delicate sauces, they would probably work fine despite being thin. The linings look as if they might be nickel. My guess would have been Korean.
I’ve never paid enough historical attention to Revereware to pronounce that they’ve never done rolled rims. If not, ODI (made in Korea) is a logical guess.
Also logical is the conclusion that all these pieces match, which means they are likely from one maker’s line. Few fringe makers offer lines this extensive. I doubt any Portuguese or Italian makers do.
I’ve seen ODI’s flashy displays at trade shows, and I recall them including this kind of scope and variety. And quality.
I’m still puzzling the total lack of marks. Perhaps the OP can supply some info on how his/her wather came by his batterie?
It occurs to me that the set might be marketable to food stylists/photographers or interior designers/stagers…
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All of the pots have a small circle of residue but i found one of them with the sticker still intact. It does say made in Korea. Not sure what that means as far as quality but it’s a start.
Welcome to HO and sorry to hear about your father.
I’m no pro when it comes to copper ID, but this image from someone selling a “1980s vintage ODI copper frying pan” look pretty similar to your images.
Also, the image of the bottom of the pan shows no maker’s marks, like in your case.
If people are really selling this stuff for +$50/pan, it might be worth your while to transport it.
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Thank you!! That does look like what we have. My dad wasn’t a cook but he did love everything vintage and antique. I doubt he ever cooked with these. I’ll enjoy learning how to use them. Thanks again!
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OK, a lot of people assume otherwise, but Korea has a long history of producing copperware. So do England, Belgium, Mexico , Portugal and many others. Just not on an industrial scale.
Unfortunately, I’ve never seen truly thick wares from Portugal or Korea; what I have seen has been <1.5mm.
On the spectrum of copper cookware, these are bottom quintile and not worth much. This is due to the thin copper used and lightweight handles and construction.
The country of manufacture isn’t inherently important because high quality copper cookware could theoretically be produced in any location. However, the best stuff has historically been made in France and Belgium, with some decent products made in the USA, Italy, and England.
Again, what matters is the weight and construction quality (rivets, handles, etc).
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Avias cookware is made of copper?
I thought post specified stainless.
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Isn’t the thread entitled “Need Help Identifying Copper Cookware”?
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Yeah, but in HO tradition the road often forks. This was such an instance.
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More likely here, it’s a case of drive-by stealth advertising…
Remember the CH poster who’d pop up occasionally to flog Amoretti Bros. copper?
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