Many home chefs with older kitchen sets wonder about the current status of the classic Permanent brand cookware company. If you’re asking is permanent cookware still in business, the direct answer is no, the original company is not operating. However, that doesn’t mean your cookware is worthless or that you can’t find similar quality today.
This article will give you a clear history of what happened to Permanent Cookware. We’ll also show you how to identify your pieces, care for them, and find modern alternatives that match their legendary durability. You’ll get practical advice you can use right away.
is permanent cookware still in business
The Permanent brand, known for its heavy-duty aluminum cookware with a unique gray interior, ceased manufacturing decades ago. The company that produced it, the Permanent Ware Company of Chicago, Illinois, is defunct. While the brand is gone, its products live on in countless kitchens and are highly sought after in secondhand markets.
Understanding this history helps you appreciate what you own. It also guides you in maintaining or replacing your cookware collection effectively.
The Rise and Fall of Permanent Cookware
Permanent Cookware was a major player in mid-20th century American kitchens. Founded in the late 1930s, the company hit its stride in the post-World War II economic boom. Their main selling point was durability, hence the name “Permanent.”
They specialized in cast aluminum cookware. Unlike cheaper, thinner pots, Permanent pieces were incredibly thick and heavy. This design provided superior heat distribution and retention, reducing hot spots that could burn food.
The signature feature was the “Perma-White” or “Perma-Glo” interior. This was a special ceramic-based, non-porous coating fired onto the aluminum at high temperatures. It created a smooth, gray cooking surface that was naturally non-stick and resistant to stains and odors. It was a predecessor to modern non-stick technologies.
So, what happened? Several factors led to the brands disappearance:
- Market Competition: The 1970s and 80s saw a surge in new materials like stainless steel and cheaper non-stick coatings. Companies like Farberware and Revere Ware gained market share.
- Changing Consumer Tastes: Cookware became more about convenience and easy cleaning with Teflon, rather than the heirloom-quality, slow-heating properties of cast aluminum.
- Corporate Acquisition and Phase-Out: The Permanent Ware Company was eventually bought by another entity. The brand was slowly phased out of production, with most manufacturing stopping by the late 1980s or early 1990s. No official successor company continues the line.
How to Identify Genuine Permanent Cookware
Since the brand is no longer made, you need to know how to spot real pieces, especially if you’re shopping at thrift stores or online auctions. Here are the key identifiers.
Visual and Physical Markers
First, look at the weight. Genuine Permanent cookware is remarkably heavy for its size due to the thick cast aluminum construction. A similar-sized modern pot will feel much lighter.
Next, examine the interior. The classic Perma-White finish is a matte, light to medium gray color. It has a slightly stippled or pebbled texture, not perfectly smooth. It should be uniform across the cooking surface.
Finally, check for markings. Look for the brand name “Permanent” often in a stylized script. This is usually found on the bottom of the pot or on the underside of the lid. Some older pieces might just say “Permanent Ware” or have a logo with a “P” inside a shield.
Common Pieces and Sets
Permanent made a wide range of items. Knowing what was produced helps you identify complete sets or valuable pieces.
- Standard Pots and Pans: Saucepans (often with pour spouts), frying pans, Dutch ovens, and double boilers were common.
- Specialty Items: You might find percolators, tea kettles, griddles, and even fondue pots.
- Handles and Knobs: Handles were typically made of a black phenolic resin (Bakelite) that stays cool. These can sometimes crack or chip with extreme age or direct flame contact.
- Lids: Lids are usually glass with a metal rim and a Bakelite knob. The glass is often quite thick.
Caring for and Restoring Your Permanent Cookware
Proper care can extend the life of your vintage cookware for decades more. The Perma-White interior is durable but not indestructible. Here’s how to maintain it.
Daily Cleaning and Use
Always use wooden, silicone, or nylon utensils to preserve the interior coating. Metal utensils can scratch the surface over time.
For cleaning, use warm soapy water and a soft sponge or cloth. Avoid abrasive scouring pads or harsh powders like comet, as they can dull the finish. For stuck-on food, let the pan soak in warm water first.
While the coating is non-porous and stain-resistant, prolonged cooking of acidic foods (like tomatoes) can sometimes lead to slight discoloration. This is usually cosmetic and doesn’t affect performance.
Dealing with Stains and Discoloration
If the interior develops stains or a dull film, you can try a gentle cleaning paste. Make a paste from baking soda and water, apply it, let it sit for 15 minutes, then gently scrub with a soft cloth and rinse.
For tougher discoloration on the interior, some owners carefully use a diluted solution of vinegar and water, but rinse immediately and thoroughly. Never use oven cleaner on the Perma-White interior, as the lye can damage it permanently.
The exterior aluminum can oxidize and darken. To restore shine, use a specialized aluminum polish or a paste of cream of tartar and water. Rinse well after polishing.
Important Safety Notes
Inspect the handles and knobs regularly for cracks or looseness. A damaged handle can be a safety hazard. Replacement Bakelite knobs can sometimes be found online.
Never heat an empty pan on high heat, as this can potentially damage the interior coating. Always use medium or low heat settings; these pans retain heat exceptionally well, so you often need less heat than you think.
If the interior coating is deeply scratched, chipped, or flaking off, it is time to retire the pan from cooking. Cooking on a compromised surface is not recommended.
Where to Find Permanent Cookware Today
Since it’s no longer manufactured, you have to hunt for it. The good news is there’s a steady supply in the secondary market.
Online Marketplaces
Websites like eBay, Etsy, and Facebook Marketplace are the most common sources. Sellers often list individual pieces or entire sets. When buying online, be sure to:
- Read the description carefully for condition notes.
- Examine all provided photos closely for cracks, chips, or handle damage.
- Check the seller’s rating and reviews.
- Compare prices; rare or complete sets in good condition command higher prices.
Thrift Stores, Estate Sales, and Flea Markets
These can be treasure troves for vintage cookware. You might find pieces for just a few dollars. Bring your knowledge of identification with you—check the weight, look for the markings, and inspect the interior finish.
Estate sales, in particular, are excellent because you’re often seeing the contents of a home from the era when Permanent was in its heyday.
Modern Alternatives to Permanent Cookware
If you love the cooking performance of Permanent but want new, readily available cookware, several modern options replicate its best qualities: even heating, durability, and a good cooking surface.
Cast Aluminum Cookware
Brands like Magnalite (still in business) produce cast aluminum cookware very similar to Permanent. It has the same heavy-weight feel and excellent heat properties. Modern Magnalite typically has a non-stick interior coating rather than the old Perma-White.
Other companies also make cast aluminum, often for professional use. Look for pieces described as “cast” or “heavy-gauge” aluminum.
Enameled Cast Iron
While heavier, enameled cast iron from brands like Le Creuset and Staub offers superb heat retention and a durable, non-reactive porcelain enamel interior. It’s a lifetime product, much like Permanent was meant to be.
High-Quality Tri-Ply Stainless Steel
For an all-around workhorse, consider tri-ply stainless steel (aluminum or copper core sandwiched between stainless steel). Brands like All-Clad, Cuisinart Multiclad, and Tramontina provide even heating and incredible durability. They lack a non-stick surface but are oven-safe and virtually indestructible.
Advanced Non-Stick Cookware
If the easy-release quality of the Perma-White interior is your main love, today’s ceramic non-stick (like GreenPan) or reinforced non-stick coatings (like Scanpan’s Stratanium) are good options. Remember that most non-stick coatings have a finite lifespan, unlike the near-permanent original coating.
The Value of Vintage Permanent Cookware
Is it worth buying or holding onto? For many, yes. Its not just about nostalgia; it’s about performance.
From a practical standpoint, a well-maintained Permanent pot cooks beautifully. The thick aluminum heats slowly and evenly, making it ideal for tasks like simmering sauces, cooking rice, or frying where consistent temperature matters.
From a collector’s standpoint, complete sets in excellent condition with original packaging can have significant value. Even common pieces hold steady value due to their durability and the fact that no more are being made. It’s a piece of culinary history.
Environmentally, using long-lasting vintage cookware is a form of sustainability. You’re keeping a quality product out of a landfill and reducing demand for new resource extraction and manufacturing.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about Permanent cookware.
Is Permanent cookware safe to use?
Yes, if it is in good condition. The Perma-White interior is a ceramic-based coating that is inert and non-toxic. Ensure the coating is not chipping or flaking. The aluminum body is also safe; the coating prevents food from contacting the aluminum directly.
Can I use Permanent cookware on an induction cooktop?
No. Aluminum is not magnetic, so it will not work on induction burners. You would need an induction interface disk, which can be inefficient.
Where was Permanent cookware made?
It was manufactured in the United States, primarily in Chicago, Illinois, by the Permanent Ware Company. This “Made in USA” heritage is part of its appeal.
How can I tell if my Permanent cookware is vintage?
Look for the markings on the bottom. Older pieces often have a more ornate script logo. The sheer weight and quality of the casting are also dead giveaways compared to later imitations. The absence of any modern regulatory labels (like FDA approval stamps common after the 1970s) can also indicate age.
What is the difference between Permanent and Magnalite?
They are very similar brands of cast aluminum cookware. Magnalite is still produced today (under the brand “Magnalite Professional”), while Permanent is not. Historically, some users felt Permanent had a slight edge in the durability of its interior coating, but both are considered top-quality vintage cookware.
Making the Decision for Your Kitchen
So, while the company behind Permanent cookware is gone, its legacy is very much alive. You have clear choices based on what you’ve learned.
If you already own Permanent pieces, assess their condition. With proper care, they can serve you for many more years. Enjoy the unique cooking performance they offer.
If you’re looking to acquire some, you now know where to look and what to look for. Hunt for pieces with intact interiors and solid handles.
If you prefer new cookware, you can seek out modern cast aluminum or choose from other high-quality materials that emulate the even heating and durability that made Permanent a beloved brand.
The question “is permanent cookware still in business” leads to a deeper appreciation for well-made kitchen tools. It reminds us that the best cookware isn’t always the newest, but the kind that’s built to last—truly living up to its name.