If you’ve ever browsed thrift stores or inherited old kitchenware, you might have come across a pot or pan marked “Belgique.” You may be wondering what happened to Belgique Cookware. This brand, once a common sight in American kitchens, has a story that reflects broader changes in manufacturing and consumer tastes.
Its distinctive stainless steel designs with copper bottoms were a symbol of practical quality for decades. But today, finding new Belgique pieces is nearly impossible. Let’s look at the journey of this familiar brand, from its post-war beginnings to its quiet disappearance from store shelves.
What Happened To Belgique Cookware
In simple terms, Belgique Cookware as an independent brand was gradually phased out. It wasn’t the subject of a single dramatic event but was a casualty of corporate consolidation and shifting market trends. The brand name was owned by the Regal Ware company, and over time, focus shifted to other product lines. Production of new items under the Belgique name slowed and eventually stopped, leaving existing cookware to circulate in secondhand markets. The story is less about a sudden collapse and more about a brand fading into history as the industry evolved.
The Origins and Rise of Belgique Cookware
Belgique Cookware was a product line created by Regal Ware, Inc., a major American manufacturer founded in 1945. Regal Ware is based in Kewaskum, Wisconsin, and became famous for its innovative appliances, like the first automatic electric coffee percolator.
In the mid-20th century, there was a growing demand for durable, attractive cookware for the modern home. Stainless steel was becoming popular, but it had a drawback: it didn’t conduct heat as evenly as materials like copper or aluminum. Regal Ware’s solution was to create a line that combined the best of both worlds.
* The Core Design: Belgique pieces were typically made with a stainless steel body, prized for its durability and resistance to rust and staining.
* The Key Feature: The bottoms were clad with a thick layer of copper or, in some later lines, aluminum. This layer spread heat quickly and evenly across the cooking surface, preventing hot spots.
* The Appeal: This design offered the even heating of copper without the high cost or maintenance required for solid copper cookware. It was marketed as high-quality, yet accessible, cookware for the everyday cook.
The brand name “Belgique” itself is the French word for Belgium, likely chosen to evoke a sense of European craftsmanship and sophistication, a common marketing tactic of the era.
The Heyday: Why Belgique Was So Popular
For several decades, from the 1960s through the 1980s, Belgique Cookware filled a perfect niche in the market. It wasn’t the cheapest option, but it represented solid value.
1. Durability: The stainless steel construction meant these pots and pans could last a lifetime with basic care. They resisted warping, chipping, and corrosion.
2. Performance: The copper or aluminum bottom truly worked. It provided superior heat distribution compared to plain stainless steel, leading to better cooking results.
3. Easy Maintenance: Unlike raw copper, which needs regular polishing, the copper on Belgique was only on the bottom. The cooking interior was smooth, easy-to-clean stainless steel.
4. Affordability: It was a more budget-friendly entry into “clad” cookware technology compared to some higher-end European brands.
5. Availability: Belgique was widely sold through department stores, hardware stores, and as a popular gift option. Many people received a starter set for a wedding or first home.
The brand became a workhorse in countless kitchens, trusted for everything from boiling pasta to making sauces.
The Shift in the Cookware Industry
To understand what happened to Belgique, you need to see the bigger picture. The cookware industry underwent massive changes starting in the late 20th century.
The Rise of Fully-Clad Cookware: Brands like All-Clad (founded in 1971) pioneered a new technique called “bonded” or “fully-clad” construction. Here, the aluminum or copper core is sandwiched between layers of stainless steel, not just on the bottom but all the way up the sides of the pan. This offered even better heat control and was marketed as professional-grade.
* Consumer Preference Change: As these fully-clad lines became more known, the older “disk bottom” design (like Belgique’s) began to look outdated. Consumers started associating higher quality with the newer, more expensive fully-clad models.
* Material Innovations: New materials and non-stick technologies, like hard-anodized aluminum pioneered by Calphalon, also captured market share. These offered different benefits, such as superior non-stick properties without Teflon concerns.
* Global Competition: Manufacturing began moving overseas, leading to an influx of lower-cost cookware options that put pressure on mid-range brands like Belgique.
The Gradual Decline of the Belgique Line
Facing these competitive pressures, Regal Ware’s strategy evolved. The company continued to be successful, but its focus shifted.
1. Brand Consolidation: Regal Ware owned several brand names. It likely made business sense to concentrate marketing and production efforts on their core “Regal” brand name or other more modern lines.
2. Phased Production: Rather than cancelling Belgique abruptly, Regal Ware probably simply stopped introducing new designs or models. Existing inventory was sold off, and production runs became less frequent until they ceased altogether.
3. No Official Announcement: There was no major news story about Belgique shutting down. It faded away quietly, a common fate for product lines that are no longer a priority for a larger parent company.
By the 1990s and early 2000s, finding new Belgique cookware in mainstream stores became very difficult. The brand had effectively been discontinued.
How to Identify Vintage Belgique Cookware
Since you can’t buy it new, the hunt for Belgique is all about vintage finds. Here’s how to spot it:
* Look for the Stamp: The most common identifier is the word “BELGIQUE” stamped in all caps on the bottom of the pot or pan. It is often accompanied by “STAINLESS STEEL” and “COPPER BOTTOM.”
* Check for Regal Ware Markings: Many pieces will also say “REGAL WARE, INC.” along with “KEWASKUM, WIS. U.S.A.” or later, “KEWASKUM, WI.”
* Recognize the Style: The classic look is a mirror-polish stainless steel body with a shiny, reddish-brown copper bottom disk riveted or bonded on. Some lines had aluminum bottoms or glass lids.
* Common Pieces: You’ll often find saucepans, stock pots, frying pans, and tea kettles. Matching sets with numbered pots (e.g., 1, 2, 3) were very popular.
Is Vintage Belgique Cookware Still Good to Use?
Absolutely. If you find a piece in good condition, it can be a fantastic addition to your kitchen. Here’s what to check for and how to care for it.
Before You Buy, Inspect For:
* Warping: Place the pan flat on a counter. A severely warped bottom won’t make good contact with your stove, especially electric coils.
* Copper Detachment: Ensure the copper bottom disk is securely bonded. Look for any significant separation or rattling.
* Stainless Steel Condition: Deep scratches or pitting are rare but check for them. Avoid pieces with heavy carbonized buildup that won’t scrub off.
* Lid Fit: Make sure the lid fits snugly, if it’s included.
Cleaning and Care Steps:
1. For the Stainless Interior: Use a paste of baking soda and dish soap or a dedicated stainless steel cleaner for tough stains. Bar Keepers Friend is a highly recommended powder for this.
2. For the Copper Bottom: To restore shine, make a paste from lemon juice and salt or use a commercial copper cleaner. Remember, tarnished copper still works fine—cleaning is mostly for aesthetics.
3. General Washing: It’s dishwasher safe, but handwashing is gentler and will keep the copper bottom looking nicer for longer.
4. Cooking Tips: Use medium to medium-high heat. The copper core conducts heat so efficiently that you often don’t need the highest setting, which can lead to burning or sticking.
Belgique vs. Modern Cookware: A Comparison
Should you seek out Belgique or just buy something new? Here’s a quick breakdown.
Advantages of Vintage Belgique:
* Cost: You can often find single pieces for a few dollars at thrift stores, offering incredible value.
* Durability: It was built to last. A used piece that’s in good shape has already proven its longevity.
* Performance: It still provides better heat distribution than cheap, thin modern pots.
Disadvantages vs. Modern Options:
* Heat Distribution: A modern fully-clad pan (with layers up the sides) will generally heat more evenly, especially for tasks like sautéing.
* Weight: Belgique can be quite heavy, especially larger pots.
* Availability: You can’t just order a matching 10-piece set. Building a collection takes time and luck.
* Features: It lacks modern ergonomic handles, oven-safe lids (many had phenolic knobs that melt), and non-stick surfaces.
The Legacy and Where to Find It Today
Belgique Cookware’s legacy is that of a reliable, well-made product that served a generation of home cooks well. It represents a specific era in American manufacturing when companies like Regal Ware produced sturdy goods domestically.
Your best chances of finding Belgique today are:
* Thrift Stores & Goodwill: This is the most common source. Check the cookware aisles carefully.
* Estate Sales and Garage Sales: Older households are likely to have used and held onto these pieces.
* Online Marketplaces: eBay, Facebook Marketplace, and Etsy often have listings. Prices here are higher but you can search for specific items.
* Antique Malls: Sometimes vendors will have a booth dedicated to vintage kitchenware.
When you find a piece, you’re not just getting a pot—you’re getting a slice of domestic history that’s still perfectly capable of cooking your dinner tonight.
FAQ Section
Q: Is Belgique cookware considered antique?
A: While very old, most Belgique is considered vintage rather than antique. Pieces from the 1960s-1980s are most common. It’s collectible to those who appreciate usable kitchen history.
Q: Can I use Belgique pots on an induction cooktop?
A: No, you cannot. Induction cooktops require cookware with a magnetic base. Stainless steel can sometimes work, but the copper bottom disk on Belgique is non-magnetic and will prevent the pan from working on induction.
Q: What is the value of old Belgique cookware?
A: Monetary value is generally low, typically $5 to $25 per piece depending on size and condition. Its real value is in its utility as solid, dependable cookware.
Q: Did Regal Ware stop making cookware entirely?
A: No, not at all. Regal Ware is still in business. They simply discontinued the Belgique line. They continue to manufacture other cookware and appliances under the Regal and other brand names.
Q: How can I tell if my copper-bottom pot is actually Belgique?
A: Check for the specific stamp on the bottom. Many brands made copper-bottom stainless steel. The words “BELGIQUE” or “REGAL WARE” are the definitive identifiers.
Q: Is it safe to cook with old Belgique pans?
A: Yes, it is perfectly safe. Stainless steel is a non-reactive, stable material. Just give any thrifted piece a thorough cleaning and inspection before its first use. Ensure there is no major damage or flaking.
The story of Belgique Cookware is a familiar one in the world of consumer goods. A good product, well-suited to its time, eventually gets passed by by new technologies and marketing focus. While the brand is no longer in production, its surviving pieces remain a testament to a certain standard of quality. For those who enjoy the hunt, finding a gleaming Belgique saucepan at a flea market can feel like uncovering a hidden gem—one that’s ready to go back to work on the stove for another few decades. So next time you see that distinctive copper bottom, you’ll know exactly what your looking at and the story behind it.