In The Beginning - Corning Ware 1st Generation BPE (Before P# Era - 1958-1959)

So I have been photographing various chunks of my Corning Ware collection over the last couple of months.  This was for a 2 fold reason.   Firstly, I really didn't have anyplace that I could spread it all out and photograph everything all at once and second, well... there is only so much room for a photo on a blog post and I would have to stand back so far to get it all in that you probably would not be able to see much of anything except a bunch of little blue cornflower shaped dots.

Be that as it may, I decided that I was going about this the wrong way.  I should have been organizing my collection by Era and/or generations.  You see, there are several "Generations" of Corning Ware and those generations can be grouped together into Eras.  To make matters even more confusing, some of the patterns within generations can be broken down into "Editions"... Such as the Floral Bouquet pattern.  This is further complicated by the fact that there are separate "series" runs that occur for a short time within a generation that are retired, but then resurface again later...   So lets just start at the beginning...

In the first Era (AKA: Fin Lid Era), which encompasses 1958 - 1961, there were actually 2 generations of Corning Ware.... an embossed bottom generation and a blurry blue ink generation...   but today I am going to concentrate on Generation 1 (numero uno) from 1958 thru 1959.

In the beginning of the beginning there were no P, B, W, N, A, C, S, DC, F, G, U or L model numbers..   You see, Corning was unsure how well their cookware would be received by the American housewife, so they made a limited number of pieces for the initial release in the fall of 1958 to test the waters.....  These would be the 1 quart, 1 1/2 quart and 1 3/4 quart saucepan with fin lids (similar to the Pyrex FlameWare design) along with the 10 inch skillet topped with the infamous pyroceram lid adorn with more cornflowers.  With only 4 pieces, it was pretty easy to keep track of what was what, so no model numbers were really needed at this point. That does not mean that there WEREN'T model numbers.   They existed, but were only found on product order forms, not the dishes themselves.

Corning Ware was such a hot seller that, by Christmas, retailers were screaming for more.  So, in spring of 1959 Corning unveiled 2 additional skillets (9 inch and 7 inch with fin lids), a larger 2 1/2 quart Saucepan and the famed 8 cup & 6 cup pyroceram lipped percolators (which would later be referred to as P-108 and P-106).

All these pieces, percolators aside, have an embossed stamp on the bottom stating either "Corning Ware" with a volume measurement or, in the case of the skillets, width in inches. (7 inch skillet-top, 1 3/4 quart saucepan-bottom)

or simply "Corning Pyroceram" with no other identifying marks.  (bottom of 2 1/2 quart)

There ARE alpha-numeric characters embossed on the pieces as well, as is evident above with the A-19, D 16 and B-34, but these are by no means model numbers... they are glass mold numbers used for quality control purposes.  The model numbers we all know and love would not be applied to pieces until the second Era of Corning Ware in 1962 (3rd Generation) with the the P & W series followed shortly in 1964 by the B-series (and the C-series for Centura coordinated casseroles)

As mentioned before, they existed for ordering purposes, but were not present on dishes or lids.  While the dishes are the same as later, marked pieces, the official fin lid numbers are a little different.   There are only 2 lid sizes and the Pyroceram lid for the 10 inch skillet. 

The 7 inch fin lid is a P-11-C and fits the 1 quart, 1 1/2 quart and 1 3/4 quart saucepans as well as the 7 inch skillet.  The 9 inch fin lid is a P-2 1/2-C  and fits the 2 1/2 quart saucepan and 9 inch skillet.  The pyroceram lid is known as a P-10-C.  The later glass replacement lid was originally released as a P-10-C-1, but after the pyroceram lid was discontinued all together, the model number of the glass lid was changed to P-10-C.


So there you have it....   The 1st Generation of the 1st Era of Corning Ware.

Where is your Corning Ware??
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Cooking With My Favorites - Tartiflette and the 10 Inch Skillet

Like any collector I have my favorite pieces.  Unlike some collectors though, I enjoy using my collection.  After all, what is the point of collecting something just to have it sit around and collect dust?

One of the "favorite pieces" I like to use the most is also one of the oldest in my collection. 

This is the original 10-inch skillet with pyroceram lid. (and a P-10-HG Handle)

It would become known as the "P-10-B" after model numbers began being printed on the bottom.  Mine is not the oldest model of this type, as it has the blue stamp on the bottom.

The original models of this skillet have the information embossed on the bottom.

The reason this is one of my favorites, is that it is the only piece ever made that has a pyroceram lid.  Even the early saucepans (they were not referred to as "casseroles" until the use of "P" model numbers) had Pyrex lids, though they did have the cool "fin" handles instead of knobs.

Sadly, this pyroceramic lid doesn't fit the model P-10-B (which was equipped with a Pyrex 10-C lid) as it's dimensions are actually 10 inches, while the original "10 inch skillet" is really only 9 7/8 inch.  

One of the things I love to make in this particular skillet, is a Tartiflette.  Corningware's ability to go from the Stove to the Oven is perfect for turning this French dish of Potatoes, Bacon and Cheese.  True, the recipe was originally promoted by the "Union Interprofessional Reblochon", but you can't get Reblochon in the United States due to the fact that the milk is unpasteurized and it isn't aged long enough.  The best you can do is find a Fromage de Savoie or Delice du Jura as a replacement.   Honestly though, it's just as delicious with Havarti, Fontina Val d'Aosta or Taleggio.

I highly recommend Rachel Khoo's suggestion of using a mandolin for the potatoes, it's faster than doing it with a knife.  They really do need to be cut into matchsticks. I tried this once with grated potato and it was disgusting.  All mushy and gross..... So matchsticks it is.

Tartiflette

18 oz Red Potatoes, cut into matchsticks
1 TB Olive Oil
7 oz Bacon, cut into strips
1 Bay Leaf
1 Garlic clove, minced
1 Sweet Onion, diced
4 oz White Wine
9 oz Delice du Jura (Taleggio, Camembert, Fromage de Savoie or Fontina Val d'Aosta)

Preheat the oven to 350 F degrees.
In the meantime, run your potatoes over the mandolin.  (I leave the skins on for white & red potatoes)

Cut your cheese into little cubes and set aside. (If using Taleggio, I suggest removing the rind)
Place your 10 inch skillet (with P-10-HG Handle attached) over medium flame and add the Olive Oil allowing it to heat up slightly.

Saute the Bacon until crispy.

Remove from the skillet with a slotted spoon, leaving the drippings behind.

Add the Onions and Garlic and saute until they are all soft and full of bacon fat goodness.

Add the White Wine and the Bay leaf.

Then reduce the wine down to about 2 TB.

Remove the Bay Leaf.

Add the Bacon back in and allow it to rewarm slightly.

Add the Potato matchsticks and toss to coat with onion, bacon and any residual wine.

Remove the skillet from the flame and add the cubed cheese and tossing well.

Then stick the whole thing in the oven (detach the handle) and bake for 30 minutes.

Reattach the handle and remove from the oven.

Allow the tartiflette to cool for about 10 minutes before attempting to serve.

It may not be the prettiest dish in the world, but it sure is tasty.

A Bacon & Cheese Nirvana on a plate.

 Where is your Corningware??
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