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??
~~

Electro-Magic Custard - Corning Ware Electromatic Skillet Custard

I have been wanting to give this recipe a try for awhile now, but it kept getting moved to the back burner for one reason or another.   Located inside the Corning Ware Electromatics "Use and Care Manual" are several recipes.

One of which just happens to be a custard recipe cooked IN the Electromatic Skillet.  I thought it sounded like something interesting to try.  Traditionally, I have always baked my custard in 4 oz French White Ramekins utilizing a French White Roaster as a water bath and a piece of aluminum foil to keep the tops from "crusting" too much.  The Electromatic recipe, while almost a dead ringer for the one I make in the oven, utilizes the heat of the skillet and a very small amount of water to kind of "Steam" the custard.  I found the premise rather fascinating and in need of execution.

The consensus?  It worked rather well and it was quicker than baking, which usually takes about 25-30 minutes.  Granted, I used Centura Custard cups, because they are 6 oz and the perfect depth to fit in the skillet.  They are not only thinner than standard ceramic ramekins, but the walls are also thinner than the Pyroceram French White ramekins I normally use for baked Custard.

My 4 oz French White ramekins are too shallow and wide to get 6 of them into the skillet.  The other nice thing about the Centura Custard cups (some are marked as Pyroceram Tableware) is that they fit perfectly on the Centura saucers, just like a tea/coffee cup would.  This makes serving a little more elegant.

Electromatic Skillet Custard

2 cups Whole Milk
2 large Eggs
1/3 cup Granulated Sugar
1/4 tsp Salt
1/8 tsp Freshly Grated Nutmeg
3/4 cup Water (the recipe calls for 1/2 cup, but it's not quite enough)

Corningware Electromatic Skillet Hot Plate Base and SK-10 Skillet of your choice, with P-12-C lid
CorningWare P-55/P-64 Sauce Maker (1 quart)
4 Centura (Pyroceram) 6 oz Custard Cups (these were made of the Suprema "Pyroceram" formula as well)
optional - Pyrex Opal 443 Bowl

Pour the Milk into the P-55/P-64 Saucemaker and place over medium-low flame, heating until a film begins to develop on top.

Place the SK-10 on the Electomatic Hot Plate Base and begin preheating the skillet to 250F degrees.

In a medium bowl (a Pyrex Opal 443 works nice for this) combine 3 Eggs with the Sugar & Salt.

Whisk well to combine.

When the milk is hot, begin slowly pouring it into the Egg/Sugar Mixture, whisking constantly to prevent curdling.

Strain the custard through a fine mesh strainer and back into the P-55/P-64 Saucemaker (this will make pouring in the custard cups easier and remove any accidentally cooked bits of egg)

Divide the custard between the four 6oz Custard Cups.

Sprinkle with freshly grated Nutmeg.

Place them in the preheated Electromatic Skillet.

Pour in the water.

Cover and Cook for 13-15 minutes, or until a knife inserted halfway between the center and the rim comes out clean (you want the very center to still be a little jiggly)

Remove the Custard Cups from the Skillet and allow to cool for 20 minutes before refrigerating.

Serve with Coffee...  Though some fresh berries are always nice too...

Aaaaaaaaah... I love Custard!

Where is your Corning Ware??
~~

A Tale of Two Skillets - Corningware Electromatic Skillets

So I thought it might be fun to talk about the Electromatic skillets.  Notice I pluralized skillets.  Cause there were 2 versions.  Actually there were 3, but the first 2 are pretty much the same so I guess this is really a Tale of 2 1/2 Skillets.

The Electromatic Skillet was first released in 1962 along with Corning's first automatic percolator (P-23-EP).  The  Electric Warming Trays (P-49 and P-54) would be released about a year or two later.

This P-12-ES originally came with your choice of a Black Trefoil or Cornflower P-16-B skillet with a flatter bottom than the standard Corning Ware (Similar to the solid white cookware that was available with the "Counter that Cooks" range) known as a P-22-B.  These "Hot Plates" were made of Pyroceram covering a ribbon element that reached 425 degrees.

Since Corning tends to think of "everything" they even offered cooking temperature suggestions down the side.

This thermostatically controlled cooking was a big success.  To me, the leg/handle assembly side is strikingly similar in its 60's modern design to the legs on the Farberware Open Hearth Grill. Ah, Bakelite at it's finest.

There only downfall is that their use is restricted to only Corning Ware products. (no metal pots, please)

Later, around 1966, other patterns became available...  The Platinum Filigree Gift line added a P-86 Dutch Oven, the 1969 began the "Floral Bouquet" P-22 Skillet run; as all three editions were available, for a short amount of time.  Plain/Just White was added as well.

A PDF version of the Use & Care booklet from 1963 can be found -->Here<--

In 1972 along with the release of the "A" series Corning Ware, the Electromatic skillet got a slight update (v1.5).  The original version (seen above) was still in production, but the black handles did not extend quite as far over the cooking surface, leaving a slightly larger area between the handles so the new straighter sided "A" series skillets would fit.  These modified versions can be identified by the model number of the base being suffixed by a "-N" as in P-12-ES-N.  For these newer model bases, the A-22-B fits between the black handles.  (I wish I had one of these slightly newer models, but I do not)  Spice o' Life, Cornflower, All White and 3rd edition Floral Bouquet were the available as patterns.

By 1973 there was a new comer to the Electromatic line.  The E-1310 Electromatic Table Range.

It's styling was "NEW" and definitely different from the previous model, though it performed the same functions.  Th E-1310 was basically a small version of the "Counter that Cooks" drop in cook tops that had been released in the previous decade.  (Yes, in truth there is nothing really "new" about our modern "radiant" cook tops... It's already been done.)  Unlike the older version of the Electromatic skillet, however, this one could handle other cookware not of the Corningware persuasion.  (This was the one my mom had while I was growing up)  Meaning, you could use regular metal pots and pans on it.  In fact, it was even advertized that you could simply cook anywhere with it, including the middle of your dining room table.  It also reached a higher temperature, being 500 degrees instead of the previous model's 425 degrees.

The E-1310 came with a "Just White" A-22-B skillet with A-10-C lid, the only other pattern option I am aware of was Spice o' Life.  Gone was the classic black and white 60's mod leg/handles in lieu of brushed chrome trim and faux wood grain.  But the cooking surface area is larger, so if you are in possession of a P-16-B Chicken Fryer, your back in business with the new model.  Another handy change was that the cord was removable...

The P-12-ES & -N had a permanent cord that made storage a bit of an exercise in creative cord wrapping.

The P-12-ES-N and the E-1310 were both available for a short time before the P-12-ES-N was pulled from the market in favor of the newer E-1310.  Alas, even with the improvements to this "Table Range", all Electromatics were removed from the market in 1976, including the warming tray and the percolators.

I absolutely love my P-12-ES, and use it as my slow cooker, with my P-34-B 4 quart Dutch oven.  But I will always have a soft spot for the later Table Range (E-1310).  That is the one mom had when I was a kid and she used it religiously for making Chicken Fettuccine Alfredo.  YUM! 

Thanks to Trent, I have received a scan of the E1310 Electromatic Table Range booklet.  I have loaded the PDF file  to Google Drive

Where is your Corningware??
~~

What's Old is New is Old Again, but Also Retro Chic - My Slow-Cooker (Electromatic Skillet)

From what I have been able to glean from the 14,000 websites that have simply reprinted the same section of text that is on Wikipedia.... verbatim.  (annoying)

The original Slow-Cooker or at least the basic idea, was introduced by Naxon Utilities Corporation in August of 1970 and dubbed the Beanery all-purpose cooker.  Irving Naxon, the inventor, was evidently inspired by a story his grandmother told him about how her mother had made Cholent in the the oven back in Lithuania.  Cholent is a slow-cooked bean-barley stew traditionally served on the Sabbath.  The soup would be started on Friday evening, before sundown, and slowly cooked until midday the next day.  Given the amount of time required to make it, Naxon set out to create an appliance that would "do all the work".  

His answer was the Beanery, a self contained ceramic crock/heating element that ran at a low temperature and could simply be plugged in, the contents of the stew added and left to simmer slowly for hours until it was time to eat.

(Photo courtesy of an eBay seller) 

The Rival Company bought out Naxon Utilities in late 1970 or early 1971 (the date  seems to be little fuzzy) and were less than impressed with the Beanery, but it was given over to the test kitchen personnel to see what they could do with it.  They came back with a plethora of recipes for this "slow cooking" devise that were delicious with minimal effort.  SO... Rival repackaged the device in late 1971 and dubbed it the "Crock-Pot"....  Needless to say, it was a hit.  But they didn't stop there, in 1974 they made the crocks removable for easier cleaning. 

Personally, I like to kick it a little more "old school".  Granted, I am not one who starts a  "Crock-pot" up and leaves the house.  Sorry, I don't trust them at all.  I don't run electrical appliance when I am not home.  Then again, I don't leave my toaster plugged in either. (When I was a kid, our neighbors house caught on fire because of a toaster than was plugged in... Not "ON" just plugged in.)  Consequently, I don't use one very often.  But when I do, I reach for my 1961 Corningware Electromatic Hot Plate (P-12-ES) and my 4 quart Dutch Oven (P-34-B), 4 quart Sauce pot (P-84-B) or my newer 5 quart Casserole (A-5-B).  (though in later years, the P-34-B was enlarged to a 5 quart size)

It originally came, and was intended for use, with a P-10-B skillet in either Cornflower or Black Trefoil.  With a temperature range from 200-425, however, it makes an excellent Slow-Cooker as well as an extra saute pan.  Thus, my kitchen is alleviated of yet another uni-tasking appliance.  

On top of it's multitasking capabilities, it's chock full of awesome retro-coolness.  I'm just sayin'.  Oh, and like the later '74 "Crock-Pots" my "crock" is removable AND easy to clean.  ;-)

I will eventually be making Carnitas in it, but my brother just left me with a gallon Zip-loc bag full of his infamous smoked pulled pork that was left over from our 4th of July Hootenanny, so I think it will actually be a couple weeks before I am up for Carnitas.   Sorry bout that.  

I know, I'm a tease.   LOL

Where is your Corningware??
~~

About Town With Corningware - Fins, Foils and Scrolls

Seen at the Salvation Army Family Store......

Old Black Trefoil scroll design (1960-1965), complete with 1st version fin handled lid (the knob handled lids came later)

This is the same pattern that is on my 2 1/2 quart Electromatic Skillet...  (SK-10)  Though my skillet has the knob lid, not the fin one.

Where is your Corningware??
~~

Greetings and Salutations!

It had to happen eventually.  With all the accolades I have bestowed upon CorningWare's original Pyro-Ceram formulation, as opposed to the cheap stoneware they pass off now, I figured that it was time to move all of the Pyro-ceram praises to one place.  This will allow me the opportunity to "gush" freely about one of my favorite cooking utensils as well as provide any potentially useful information I may have acquired during my Goodwill and Salvation army combings over the years.  Granted, I don't know dates of pattern releases or production run counts prior to discontinuation, but I can tell you that I still know more than the current customer service reps at World Kitchen.

Ah, World Kitchen, the company that purchased Corning's consumer products division in 1998 which, incidentally, included Pyrex.  Don't you fret, I will be touching on the original Boro-Pyrex in the future because World Kitchen changed it's formula from Borosilicate to cheaper Soda Lime when it moved production to China. (That is another post)

Segue!!!!

What exactly IS real CorningWare?

CorningWare was a happy accident, or rather the product of a malfunction. You see, it was way back in 1953......  (Queue flashback music here)
Mr. S. Donald Stookey of R & D was testing a type of glass plate used in early TV production.....  The furnace malfunctioned and the temperature rose from 600C (1112 F) to 900C (1652F).  Surprisingly, the glass plate didn't melt into a glowing viscous pool, though it DID turn a funky shade of white.  Which doesn't make for satisfactory television viewing.  Convinced that the test was a failure, Mr. Stookey attempted to removed the tile of milky white glass from the furnace, but had a butter finger moment and dropped the tile on the floor.  To his utter surprise, it did not shatter into a million pieces.  On further inspection of this strange material it was discovered that the abnormal conditions within the furnace had crystallized the glass.

What does this mean?  Normally glass is an amorphous "mix", meaning there is no organization to the molecules, thus light passes through. Once crystallization occurs, the order to the molecules begins to make the glass cloudy.  Thus the white color.  Another characteristic of normal glass is thermal expansion, meaning it expands when it is warmed and contracts when it is cold.  Some forms of glass, such as Boro-Silicate (Pyrex) have much less expansion, meaning that the glass will not shatter or break during temperature changes such as oven baking.  One of the advantages to this partial crystallization of glass is that thermal expansion is reduced to almost zero. This is why Pyro-Ceramic glass (Old CorningWare) can be taken directly from the refrigerator and placed on the stove, or moved from the freezer to a hot oven without shattering.  Don't try that with the modern stoneware.

This material was so completely awesome that Corning began manufacturing missile nose cones out of it.  Suddenly, in 1958 it was realized that this new "space age" material would be a great cooking receptacle.

And so was released the first piece of "CorningWare" from the plant (I think it was the New York plant, but it might have been the West Virginia plant)

Fun fact... Their choice of design was a mistake too.  There were several test marketing runs with several designs before full production.  A golden/brown wheat pattern was suppose to be the original design.

Accidents happen though, and in the plant's the haste to get the product to market someone messed up and the now "oh so familiar" CornFlower was placed on the entire production run.  In the end, it was so popular that the misapplied cornflower eventually became the symbol of CorningWare itself.

Through the next 3 decades 1958-1987 there were many patterns and changes to lids as well as structure- the original run had "fin" handles instead of the round knobs on top.  Here is a quick timeline of CorningWare and a snippet of what caused the angst I harbor against World Kitchen's current Pseudo-CorningWare offerings.

1966 - An "Amber-transparent" Pyro-Ceram is developed, but not released in the US for fear of reducing sales of both Pyrex Ovenware and Pyro-Ceram white CorningWare.  This product would eventually become "Visions", manufactured in Avon, France in the late 70s.

1966 - My parents received a bunch of the Cornflower printed CorningWare as wedding gifts (some of which I now use today along with pieces my grandmother has handed down to me as well - testament to it's durability and long life)

1972 - The dishes became slightly more straight sided and had larger side handles.  But I will get into specific printed patterns at a later date, for there are many.  And each one of us kids have amassed different patterns in our collections.

1975 - Merry Mushroom pattern released to coordinate with the "Merry Mushroom" collection sold only at Sears & Roebuck. The dishes were round like the buffet servers, but had lids from Pyrex's "Sculptured Ovenware" line.

1978 - My favorite pattern was introduced.... French White.   I know, this is the pattern that World Kitchen is still producing in Stoneware, but it's a sloppy reproduction in an inferior material.  The edges are not as crisp and clean as the original Pyro-Ceram version and they are not as gleamingly white, having a slightly "off" tinge to them.  But I digress.

1981 - "Visions" Amber by Corning (Avon, France) is introduced to the American Market due to slumping sales of White Corningware.  It becomes so popular that the Martinsburg, WV plant begins production of Visions as well.

1982 - 1984 a French Bisque was introduced which was a beige and brown stippled design painted onto the outside surface of the French White. (There was a French Bleu produced as well, but the production run was EXTREMELY short.  Thus they are REALLY hard to find)

1987 - The original Cornflower design was retired (until 2009, but that is another post)

1989 - Non-stick surfaces added to Amber Visions in order to boost sales.

1990 - two new and exciting things hit the market, first was the French Black which was a black, not white, version of French White.  The first time that CorningWare came in a different color.  (All previous "colors" such as the avocado and gold buffet servers had been painted on.)

But it wasn't just 1 other color... For low and behold, there were 2 "designs" released as well which were beige. Symphony, pictured below, was one of them.  Yes, now CorningWare came in not only in solid White with applied designs but in solid Black and solid Beige with applied designs!  Not painted like French Bisque had been, but Beige or Black all the way through the piece. 

1992 - Cranberry Colored "Visions" is released.

1994 - Corning's consumer division is in trouble.... Pattern after pattern is released in an attempt to boost sales.  But CorningWare is a victim of it's own success.  Due to it's durability, CorningWare simply doesn't break.  It's designed for a lifetime and that is the ultimate problem.  It rarely needed replacing, so sales continue to fall...


1995 - Shane, that would be me, buys his first 2 pieces of Corningware (Though I had grown up with my mom using the CornFlower from her wedding in 1966)   For me, it was a French White "set".  The 1.5 liter Souffle dish (without a lid) and a 10 inch quiche/tart dish.  Love at first bake.

1998 - The consumer division is up for sale and subsequently purchased by Borden, Inc.... The beginning of the end for Pyroceram cookware in the United States.

2000 - Borden, Inc declares bankruptcy and reorganizes into World Kitchen, LLC.  World Kitchen begins manufacturing Stoneware facsimiles of "French White" constricted out of stoneware produced in in China. (Christmas of 2000 and 2001 saw the last "back stocked"  F-3 French White Quiche dish pieces sold with an applied "Holiday" design on the inside bottom)

2007 - In a panic, Shane, that would be me again, runs to the store to purchase a 4 quart CorningWare dish to make a humungous casserole for some function which I cannot remember right now.  Upon opening the box, Shane is completely dumfounded by the fact that it appears to be Stoneware instead of "Corningware".  To make sure that insanity has not settled upon him, he checks his Souffle dish and Tart dish and several of the older Cornflower dishes that his mom passed on to him (cause they are still going strong after 40 years) and finds that they are completely smooth on the bottom, aside from the glass pour ripples.  Annoyed, Shane calls World Kitchen to ask where he can purchase Pyroceram French White Corningware.  Customer Service politely calls him a liar, stating that Corningware never produced French White (from 1978 - 1998) and it has only been produced in Stoneware since World Kitchen purchased the Corning Consumer Division.  (Which brings me to the angst I hold towards the company)

2007 - Present - Shane has, and still does, obsessively comb through countless St. Vincent DePaul's, Salvation Army's, Good Will's and antique stores as well as perusing eBay, Etsy, Classic Kitchens & More, Ruby Lane and Replacements.com to hunt down Original Corningware pieces pre-1999 for both myself as well as friends and family members.  (This is how collections start, right?)


2009 - To my surprise, World Kitchen re-released the CornFlower version of Pyroceram Corningware under the name of "Stove Top" which is funny, cause the original stuff (before they tampered with it) was always able to be used on the stove, in the microwave, in the oven and under the broiler as well as storage in the refrigerator and freezer.  Evidently enough people have been screaming for it. I have no idea if this is a limited release or not, but it is available on their web site in both Retro Cornflower, European Herbs, White Swirl (which is limited edition),  Sakura (cherry blossom), Simple Lines (black line swoops), Shadow Iris and and Just White.   AWESOME!!!!!  Though alas, still no return of the original French White. 

But I have much less angst towards them for calling me a liar. 

September 2011 - I decided to start this Blog in an effort to get any information I may have that might be helpful to fellow Corningware-ophiles out onto the Internet.

As far as pattern preferences are concerned....  I, technically, am a French White guy, but it's forte is really in the oven, not so much on the stove top, due to it's lack of handles.  Because of this, I have several (OK, many) pieces of traditional "square" Cornflower and I am always looking for more pieces of Wheat... (All of which are P-series, prior to 1972 and have the smaller handle lugs)
From Casseroles to Sauce pots with clip on handles.....

Roasting pans and Serving platters with the occasional Pie plate, Bread pan or even Cake pan thrown in for good measure.

Then there are the Grab-it bowls (Chili Bowls while I was growing up) with your choice of plastic or glass lid...

Snack-it plates and the Side Kicks and the Grab-it casserette dishes and the tea kettles and the drip coffee maker and blah blah blah....  Suddenly I have a TON of the stuff... More pieces than I can possible use... So now I call it a collection.

My Mother loves the Shadow Iris (Also available in Corelle plates - which she has as well)

My Little Brother and his Wife are into the Floral Bouquet in all 3 three versions that were released, but their favorite is the 3rd version (pictured on top).....

My other brother collects Callaway Ivy...  Which is a great pattern, since it spans both traditional square pieces as well as begin applied to the French White.

My Aunt collects Summer Blush... the trio of Pansies.... (only on A-series pieces)

Though my grandmother originally had mostly Cornflower, she is now into the Grab-its, Snack-its and Side-kicks.

My friend Joseph (who many know as Espresso Joe) likes the Wheat and the Black Trefoil.... but is especially fond of the Classic Black (which is hard to find due to the fact that it was only made for 4 years)

3 generations of Corningware users... Sounds crazy, but we all love it and are ecstatic that World Kitchen has brought it back, even if only for a limited time.  

Look forward to interesting pieces as well as some great recipes utilizing Corningware for it's intended purpose... On the Stove top as well as in the oven.

Incidentally, I use my big 5 quart Pot to make Boeuf Bourguignon, since I do not have an enameled Cast Iron pot big enough.   Works like a charm...  In fact, it's very similar to cooking in cast iron... Slow to heat, but once hot, it holds the heat well.  From the stove top where I brown the beef, and right into the oven for 2 1/2 hours...

I am also interested in any Corningware stories any readers may have.  I personally have dropped many pieces onto my Kitchen floor, which is tiled... Not a single piece has broken (Except for the stoneware one I bought on accident)...Would have served better as a boat anchor anyway.

Where is Your Corningware?
~~