Question:
I have recently purchased a set of Red Wing Provincial Ware. There is a covered casserole, marked 19 on the side, and six covered marmites (?) marked 22 on the sides. They are unglazed on the outside, but do have glaze on the inside and covers. When I first saw them I thought they would be great for making baked french onion soup in the oven, but I suspect they are 1940s vintage and wonder if I should because of value or safety. Any help you could offer regarding value, care and use in this mannor would be appreciated. Thank you. Patrick

Answer: Your side-marked Provincial Cookware was indeed made during the 1940s, during the World War II years. The bisque (unglazed) sides and bottoms of these pieces proved to be very difficult to keep clean. Spills and drips in the cooking process readily stained the clay and became baked in. The few unused examples I’ve seen are very attractive, but most of these pots were used for their intended purpose and they usually look dirty. Also, the Provincial Cookware line consists of only cooking and baking pieces, it is not a full dinnerware set. The combination of dirty appearance and the fact it is only a cookware set means Provincial Cookware holds little interest to most collectors. Thus the values for this line are quite low, generally no more than a few dollars for even a nice example. A pristine, like-new piece would be worth more, perhaps in the $30-35 range.

If your pieces are clean and you intend to use them, clean any spills on the bisque surfaces promptly. Once the stain is baked in it will be nearly impossible to remove. If your bakeware is in the usual stained condition it’s less of a concern. These dishes should be safe to use as long as they are intact. Avoid using chipped or cracked pieces. Avoid using dishwashers and microwaves. These appliances didn’t exist when these pots were made and I cannot vouch for them.

Larry