Which Came First, The Trefoil or the Variant? - The Trefoil Collection (Pre & Post P-series)

I have posted about the Trefoil pattern before, but I think it's time to break the entire collection out. Not just the standard 1 3/4 quart & 2 1/2 quart Saucepans, Electromatic Skillet and the 3 percolators in the pattern that we are all most familiar with....

I mean the whole kit and kaboodle. 

Meaning the "Standard" Trefoil and all it's variants. (for there are 2)

Made available in 1960 to catch a "higher class" consumer, Trefoil hit the market smack dab in the middle of the Pre P-series era (1958-1961).  Thus, older pieces have the blurry blue ink print found on 2nd generation Corning Ware, which means they were paired with Fin handle lids,

while others are stamped with the standard P-series model # of the 3rd generation, meaning they deserve knob handle lids. (1 3/4 quart is the only "P-series" cookware piece I currently have)

The P-139 and P-136 Stove Top percolators (1963-1965) seem to have only been available in the "standard" pattern, but the Electromatic Percolator (P-13-EP) predates the Stove top models by 3 years. (being available in 1960 along with the Electromatic Skillet)  It is possible that it is available in the variant pattern.

Speaking of Electromatic Skillets, the Trefoil Electromatic Skillet predates the Cornflower model by 1 year.  Trefoil patterned Electromatics were available in 1960 while the Cornflower patterned version was not made available until 1961.  It seems that ALL three variants were available at some point in Electromatic Skillet form.  Since the Electromatic Immersible Warming Tray was not on the market until 1964, it is possible that a Trefoil pattern was never produced since the pattern was discontinued shortly after in 1965.

The "Scroll" variant (right), was only available on the Electromatic Skillet.  (Note: that though the booklet has the "Standard" pattern and the box states "Trefoil" the skillet that came out of it, is a "Scroll" pattern one)

The variant on the left, however, appears to have been around from the very beginning because of this piece...

The 10 inch Skillet with the Pyroceram lid.  (which isn't available in the "standard" pattern)

It has the "Blurry Blue Ink" dating it to 1960-1961, along with the odd sized 1 1/2 quart and a 1 quart size that have been found in this same variant.

That being said, it appears that the only cookware available in the "standard" pattern, was the 1 3/4 quart, 2 1/2 quart, 11 inch Electromatic Skillet and, of course, percolators.

Where is your Corning Ware??
~~

3 from Pre-"P" - My Black Trefoil Collection

I suppose that it is only fitting that a pattern like Black Trefoil (3) actually came in 3 variations.   Trefoil is sort of a strange pattern though, as it was released in the "Pre" P-series era.  You see, originally (1958-spring 1961), Corningware didn't have model numbers.  During 1958-59 the information was embossed on the bottom center of the dish, but in 1960 Corning began using blue ink to print the dish size in quarts (or inches in the case of skillets) along with "Corning Ware Pyroceram" and "Made in the U.S.A".

Black Trefoil was originally released in 1960...  It's intention was to appeal to the "upper class" that might look down upon the humble little Blue Cornflower.   P-series model numbers weren't introduced until the Fall of 1961, along with the knob handled lids.  Thus, every piece of Black Trefoil produced before Fall 1961 had a Fin lid (like mine), and all pieces produced after (with P-series model number printed in black) had knob handles lids.

Now I am not sure which pattern variant came first or if they all came out at the same time, but the most well known is this one (shown on the 2 1/2 quart below)

which is known to exist in 1 3/4 quart (P-1 3/4-B) and 2 1/2 quart (P-2 1/2-B) Saucepans as well as the Electromatic Skillet (P-12-ES with an P-22-ES dish -- AKA: the SK-10) and several Percolators in both Stove Top (P-136 & P-139) and Electromatic (P-13-EP) versions.  (Please note that the 1st Generation Electromatic Percolators had different model numbers depending on the printed pattern.  The 10 cup Electromatic Percolator in Cornflower is P-23-EP while the Trefoil was P-13-EP.....   Also note that though the Back Trefoil Range Top models are identical in form to the P-116 and P-119, they were assigned different model numbers none the less.)

I have succeeded in getting my hands on the "Scroll" variant, but I have only seen this one on the Electromatic Skillet (SK-10) and not on ANY other sized piece.

Next to my "Standard" Trefoil 1 3/4 quart (cause it's printed in blue on the bottom) is my most recently acquired Black Trefoil variant...

Up until this piece, I had only seen the SK-10 skillet with this design... But even more surprising is the size of the piece.....

Yes, it really is a "1 1/2 quart" and not the more standard and well known 1 3/4 quart seen in the Main Pattern...   Thus, this one takes a Fin lid as well, like all the others.  Since this is the only piece I have seen, I cannot say as to whether the design carried over into the model number era beyond being applied to the Electromatic Skillet. 

I do not believe there is a Fin lid for the Electromatic Skillet as they were released in the fall of 1961, in the post Fin Handle Lid era... 

Where is your Corning Ware??
~~

I Got Some Mad Skill...ets - My P-Series Cornflower Collection (Part 2)

Well, last night's dinner was responsible for this collection post.  It was a tour de force in skillet usage. Thus, I decided since I had half of my skillets out on the stove or in the oven already, it would be fitting to make "Skillets" Part 2 of my P-series Cornflower Collection.  And quite the Skillet Stockpile it is...  

Top - P-7-B with P-7-C lid (7 inch) sitting in a P-9-B with P-9-C lid (9 inch) sitting on the P-10-B with P-10-C lid (10 inch) sitting on the P-16-B with P-12-C lid (11 inch). 

I do have 5 other skillets in Cornflower, but they are technically not part of the P-Series.  One is an A-series Electromatic Skillet pan (A-22) so I will save that one when I cover the Electromatic Skillets;  2 are Rangetoppers which are N-Series so those will have to wait.  The other two, however, I will go ahead add.... because there really don't have any place else to be.

My 1st and 2nd Generation 10 inch skillets with the Pyroceram lids. (they are really 9 7/8 inches, so the P-10-C lids will not fit them, conversely their Pyroceram lids don't fit on the P-10-B either)

The top one is the 1st Generation (1958/59) with the embossed information on the bottom in the center stating "Corning Pyroceram  Made in the U.S.A". 

The one on the bottom is the 2nd Generation (1959/60) with the fuzzy blue print on the bottom stating '10 IN" Corning Ware Pyroceram Made in the U.S.A'.

Neither of these pieces have model numbers, since model numbers didn't exist yet, (the B-38 on the 1st Gen piece is a mold number, not a model number).  Even though these pieces are model number-less, the P-series detachable handles fit on their lugs, so for all intensive purposes, these are P-series as well.

Where is your Corning Ware??
~~

Bell Pepper Bliss in French Bisque - Tarte de Poivron (With the Help of a P-16-B)

I have made no bones about the fact that French White/Bisque/Bleu & Classic Black are near and dear to my heart, because they were the first pieces of Corning Ware that I bought in the early 90's.  But, French White items are pretty much strictly for baking.  Thus, one must still have "regular" vintage Corning Ware in ones kitchen to pick up the slack.

Thus it is with this recipe.  For while I might be tempted, I would never actually bake a tart or quiche in a square pan, simply because the corners would burn before the center is cooked through.  This is why pie plates, tart pans and quiche dishes are round.  Still, you need a good skillet to partially cook the filling before the tart is finished off in the oven.

Enter the P-16-B in classic Cornflower.  The perfect pan for such a delicious filling.

A note on ingredients....  I use Gruyere for this, because I like flavor a little more, however, if you would prefer a more Pizza-esque tart, feel free to use Parmigiano-Reggiano, Pecorino Romano or Asiago instead of the Gruyere.

I am not going to cover "Pate Brise" crust for this tart as I have already covered my favorite tart/quiche dough a couple of times already in Quiche Lorraine and Bacon and Clam Quiche.  Feel free to use any family recipe you have that will fit the bottom of a 10 inch pie plate or quiche/tart dish.  Leave out the sugar, if your recipe contains it, and use at least 3/4 tsp salt for a savory crust.

Tarte de Poivron

1 Sour Cream Crust recipe or 1/2 recipe of Standard Pate Brisee (minus the sugar)
1 Shallot, diced
1 Leek, split and sliced (white and light green parts only)
1 Red Bell Pepper, seeded and chopped
1 Yellow Bell Pepper, seeded and chopped
2 Orange Bell Peppers, seeded and chopped
4 Roma Tomatoes, seeded and chopped (you need to keep the liquid low or the crust will be soggy)
1/2 cup (1.25 oz) Sun Dried Tomatoes (Not the oil packed kind) snipped or chopped
4 TB Olive Oil
1 tsp Oregano
1 tsp Salt
1/2 tsp Black Pepper
just a pinch of Cinnamon
1/2 cup (2 oz) Gruyere, shredded

Corning Ware French White/Bisque/Bleu or Classic Black F-3-B Quiche/Tart Baker (24cm/10 inch)
Corning Ware 11 inch Skillet (P-16-B) or Electromatic Skillet Dish (SK-10)

Begin by seeding and chopping all the vegetables, keeping the shallots and leeks separate as they will be cooking first.

Mix, roll out and line your F-3-B with the Pate Brisee or Sour Cream Pastry crust and place in the refrigerator to relax.

Place the P-16-B over medium flame and add 4 TB Olive Oil.

When the Oil is hot, add the Shallot and Leek, sauteing until they become soft.

Add the Bell Peppers, Tomatoes and Sun Dried Tomatoes and cook for 20 minutes, stirring frequently.

Remove the P-16-B from the flame and stir in the Oregano, Salt and Black Pepper.

Though it may seem a little odd, add just a tiny pinch of Cinnamon (about 1/16th tsp)

Stir everything to combine then pour off any "liquid" from the pan (mine came out fairly dry this time).

Preheat the oven to 350 degrees and allow the filling to cool while the oven is heating.
Once the oven is up to temperature and the filling has cooled slightly, remove the F-3-B from the refrigerator and pour the filling into the shell.

Place the F-3-B on the bottom rack of your preheated oven and bake for 35-40 minutes, or until the crust is lightly browned.

Remove the F-3-B Tart Dish from the oven and sprinkle with the shredded Gruyere.

Allow the cheese to melt from the residual heat for 5 minutes before serving.

Deliciousness especially when accompanied by a Spicy Mango & Jalapeño Sausage and some sauteed Snow Peas.

Where is your CorningWare??
~~

Corningware Rescue - 11 inch Skillet Rehabilitation (P-16-B)

So a funny thing happened while at the Salvation Army the other day.  I found this.....

A P-16-B 11-inch Chicken Fryer.  (it takes a P-12-C lid, just like the 4 Quart P-84-B Sauce pot, P-34-B Dutch Oven and SK-10 Electromatic Skillets)

I don't normally fry my chicken.  It's not that I don't enjoy Fried Chicken, I just don't like the smell in the house afterwards.  Yes, I know, I am weird.  Regardless of my tenuous relationship with oil frying, there are several things I can think of that would benefit from an 11 inch skillet.

Honestly though, I don't think I have EVER seen a piece of Corningware with THIS many grey metal marks all over the inside.  It almost looks like it is cracked all over.

Which brings me to the funny part of the story.  There was a lady standing in the aisle when I grabbed it and she said, "Oh, you shouldn't buy that, all the aluminum is showing through the enamel."

Say what?

Then, when I went to make my purchase, the guy at the register asked me what I was going to do with it because it was all cracked and crazed.

Hmmmm.

This just proves to me that Vintage Corningware is still a very misunderstood product.  Granted, the current stoneware gracing the shelves of every mega store confuses the issue to no end.

Anyway, regardless of the confusion as to whether Vintage Corningware is enameled aluminum or glazed pottery, I brought the piece home for some serious rehabilitation with Barkeepers Friend and some elbow grease

Then some more Barkeepers Friend...... and A LOT more elbow grease.

And Voila!

As beautiful as if it just came from the department store.

AND reunited with it's proper lid (of which I happened to have an extra one).

So regardless of how hopeless a piece looks; even this....

can become this.

With a little love and attention.

Where is your Corningware??
~~