9 Expert Tips for Buying Vintage and Antique Cookware

If you’re an avid flea market shopper or just an avid Instagram scroller, you’ve probably eyed a retro-colored Dutch oven, exquisitely crafted piece of glassware or even seen an old-school cast iron skillet shined and seasoned up to look like new. Our nostalgia-centric culture certainly thrives on the idea that older equals better, and when it comes to cookware items that can sometimes be the case. But despite the charming appeal of antiques, other heirloom items made before certain safety rules and regulations were instituted may be best appreciated as pieces of art.

So how can shoppers sift through the onslaught of online auctions, social media marketplaces and antique malls to find the best buys and determine which items are usable versus collectible? Like any antiques niche, research, familiarity and a good eye are needed to really nail down the value and viability of any piece you buy. We asked a trio of appraisers, sellers and restoration experts how to start navigating this exciting, if confusing, market.

So if you’re looking to add some personality to your kitchen tools, invest in some quality cooking vessels, or simply glam up your china cabinet, here are some expert tips for building your vintage cookware collection.

Stalk Auctions and Estate Sales

“Le Creuset cookware, copper saucepans and Griswald cast-iron skillets are among the more frequent auction finds,” Leonard Weschler of the D.C. area’s family-owned Weschler’s Auctioneers & Appraisers said. “These do particularly well if they are in good condition, and the cost is less than retail. Auctions are a great opportunity to stock your kitchen without breaking the bank, but patience is key. A Le Creuset pot or pan that has never been used is a true auction score!”

Condition Is Everything

Use your eyes first. Avoid cast-iron skillets that are warped, and carefully check the edges of glass and enamelware for damage. “Glass bakeware, especially vintage, can have chips or cracks that compromise the integrity and safety of the dish,” added Kati McGuire who, along with mother Debi Mugridge, is co-owner of Forget Me Not Vintage Finds in Melbourne, Florida. “Even small chips can lead to further breakage during use.”

Author and cast-iron collector Ashley L. Jones advised that chipping is also a concern for enamelware. “Since the enamel is made of grit, or melted glass, you do not want to eat it. Therefore, any piece with chipped enamel on the inside should be viewed as a decorative piece, regardless of age.”

As for cooking utensils, sometimes newer is better as older wood or porous material utensils can absorb bacteria or break down over time. They’re often better as decor than doing your daily dinner prep. “We also see smaller items like butter, chocolate and ice cream molds made of wood, aluminum and tin that are generally purchased for decorative value,” Weschler said.

Old Glass and Enamelware Can Be Pretty … and Poisonous

While it might be tempting to cook with a piece of history (see more about cast iron below), when it comes to glassware and enamelware, older pieces can also mean less ideal safety standards. Before the mid-to-late 20th century, glass and certain paints were made with toxic substances that aren’t legal to use today.

“Lead can be found in older ceramic glazes, enamel-coated cookware, and decorative patterns on plates, especially in pre-1980s items,” McGuire informed us. “In certain depression era glassware uranium can be found. These items are highly sought after by collectors because they glow under a black light. Cadmium, another toxic substance, is often present in bright red, orange or yellow glazes in vintage dinnerware.” It’s possible these substances could leach into your food or even have effects just from handling them over time.

So what can you do? It’s always better to be safe than sorry and simply collect beautiful platters, pots, and bowls rather than use them. “U.S. regulations stopped the use of uranium-based compounds in the production of cookware in 1938,” Jones explained further. “Since it’s hard to determine if a vintage piece of enamelware adheres to our current, strict safety measures, I recommend cooking only in modern pieces manufactured or properly imported into the U.S.,” Jones said. “If you want to collect vintage enamelware, I suggest placing it on a shelf and leaving it there.”

But if you’re a serious collector who wants a little more peace of mind, you can carry a kit. “Lead test kits can be purchased to test the surface of vintage cookware,” McGuire suggested. “They can be found at hardware stores and can be an inexpensive way to get peace of mind when using your vintage finds. A Geiger counter or radiation detector can be used to detect low levels of radiation from uranium-containing items by placing the Geiger counter near the item and observing the readings. A detectable but low level of radiation could indicate the presence of uranium.”

Not Every Old Thing Is a “Better” Thing ... Except Pyrex

Don’t let the previous section on poisons dissuade you from antique shopping, however. When it comes to most stainless steel, cast iron (more on that below) and Pyrex, older actually is better.

For Pyrex specifically, more recent manufacturing changes have actually made the name-brand glassware brand less reliable. “Vintage Pyrex, made before the late 1990s, was made from borosilicate glass, which is more resistant to thermal shock, while newer Pyrex is made from soda-lime glass,” McGuire explained. “The newer Pyrex is more prone to breaking if exposed to sudden temperature changes like taking a dish from the freezer and placing it in the oven.”

“The older products were manufactured in a way that makes them safe for the range, as well as the oven and microwave,” Jones said, “Unfortunately, modern Pyrex is not as versatile. Be sure to look at the bottom of the dish to make sure it is range-safe.”

McGuire also advises that, if you do prefer the feel and functionality of vintage pieces, try to lean toward those that were manufactured en masse. “I personally have some workhorses in popular patterns that are more readily available to replace if need be and my rarer pieces sit pretty on display in my kitchen.”

Some Copper Pans Are for Cooking, and Some Are for Looking

If you’ve dreamed of recreating a French countryside-chic kitchen with a rack or wall of gleaming copper pots and pans, you’ll need to be sure they’re in cooking condition before using them to find your inner Julia Child. You’ll also want to consider whether you can invest in caring for them.

“Copper pots and pans are beautiful, and they heat well. However, you should never use pans with copper insides because the food will cause the copper to leach, which is unsafe,” Jones advised. “Instead, look for copper pans with stainless steel insides if you want to cook with them.”

“Vintage copper cookware is lined with tin or sometimes stainless steel,” McGuire added. “The tin lining can wear down over time and needs re-tinning to remain functional and safe. Re-tinning can be expensive, so buyers of vintage copper cookware should factor this into their purchasing decision. Copper also requires regular polishing to keep its appearance. Over time, it will develop a patina, which some people like, but it requires more upkeep than other materials.” (Also be sure the copper you’re getting is actually copper, and not a copper-coated aluminum or other material.)

Old Cast-Iron Skillets Are Worth Saving

One older item that’s a better bet for both durability and longevity is cast iron. “There’s no comparison: cast-iron cookware is the best kind of vintage or classic cookware for actual use,” Jones said. “That’s because cast iron is the only cookware that improves with use. [...] The layer of seasoning that covers cast-iron pieces is made up of baked-on oils and fats, and the more you cook in it, the more the seasoning develops.”

Buying older cast iron can also mean paying less for better materials. “Newer cast iron skillets can be pricey, particularly high-end brands. Cast-iron skillets made prior to 1970 are more sought after due to having a higher quality,” McGuire explained. “These vintage skillets were often made from higher quality, more carefully processed iron, resulting in a smoother surface and more even heat distribution.”

“Antique pieces were hand-poured and polished and represent a unique mix of artistry and functionality. Virtually indestructible, even the rustiest piece of cast iron can usually be fully restored. Unless the pan is cracked, it should never be thrown away!”

If Jones sounds enthusiastic about salvaging cast-iron skillets that might be because she literally wrote the book (two books, in fact) about just that. Jones, who authored Modern Cast Iron: The Complete Guide to Selecting, Seasoning, Cooking, and More, offers a few tips for selecting cast-iron skillets, including looking for pans made in the U.S.A., making sure the pan is level, is not cracked and that it doesn’t have a pinkish or reddish hue, which means it’s beyond reseasoning.

And restoration can be a relatively simple DIY process. “Surface-level rust can easily be removed with steel wool, dish detergent and water,” Jones said. “If that is insufficient, a 50-50 vinegar and water bath can remove rust. Just be sure to check the pan every thirty minutes and don’t leave it in the vinegar bath longer than an hour or two or the vinegar can pit the iron. If that doesn’t work, you can try Easy Off and Evapo-Rust, lye baths and even electrolysis tanks. Once stripped, you can re-season your pan in the oven.” If you’re less of the DIY type, you can pay a professional restorer a fee to have them bring your pan back to life (and for less than the cost of a top-quality pan today). Resources for that are available in Jones’ other book, Skilletheads: A Guide to Collecting and Restoring Cast-Iron Cookware.

Quality Brands Put Their Names on Products

Any regular Antiques Roadshow viewer knows the word “provenance” — a record and validation of where things were made or came from. And when it comes to metals, ceramics and glassware, these should be pretty apparent as most of these materials bear some kind of branding.

“When shopping for vintage or antique cookware, it’s essential to be vigilant, as some sellers may misrepresent items, overcharge or sell items that aren’t safe or practical to use,” McGuire explained. “Authentic vintage cookware often has specific maker’s marks, stamps or logos that indicate its origin, era and/or material. If a piece is labeled as ‘vintage’ or ‘antique’ but has no markings, it may be a reproduction or knockoff. Many companies reproduce ‘vintage’ or ‘antique’ styles to appeal to collectors or enthusiasts. Some sellers may try to pass these off as authentic vintage pieces to charge a higher price. These reproductions often lack the craftsmanship, weight and materials of true vintage items.”

“With the sudden popularity of jadeite, there are many reproductions and fakes on the market,” McGuired continued. “Some newer pieces may be marked similarly to vintage pieces, so buyers should familiarize themselves with authentic markings and designs if looking for genuine vintage pieces.”

McGuire also said, a little bit of research can also help you spot anachronisms like nonstick coatings, lightweight materials or colors that weren’t available when the item was supposedly produced. Additionally, McGuire said, you should also double check any pricey items labeled as “rare” or “one-of-a-kind” which could have been relatively common or a recent reproduction (more on how to do that below).

Use Online Resources and Crowdsource Your Research

If you’re concerned about being overcharged, one way to check the current market value is to simply see what it’s selling for online. “That can be done by using online sources like eBay, Mercari and Etsy,” McGuire suggested. “I particularly like eBay when treasure hunting. You must filter the search results by sold items to get the current market value. Worthpoint is also a good resource but is only accessible with a paid subscription.”

The rise of A.I. might be causing us to take the Internet for granted these days, but remember that there are countless subcommunities online full of passionate people who you can turn to for advice, even while you’re out shopping.

“One of the best on-the-go options is the Facebook group, Cast Iron Community,” Jones said. “They are a well-respected group with over 100,000 members and admins who work in the cast iron industry. If you see a cast-iron piece you are interested in, you can take a picture, post it in the group with your questions, and get some good responses very quickly.” And, of course, there’s a separate group for Enameled Cast Iron Cooking, among many other categories. Just search and join in the conversation.

When All Else Fails, Just Ask

In an age where Google or TikTok can be our first stop for information, Weschler’s Allison Mulholland reminded us that sometimes real, live people are your best resource. “Flea market vendors and dealers who specialize in these items are a wealth of knowledge and typically happy to share what they know with a new collector. Don’t be afraid to ask.”

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