Rudimentary Roaster Report - Corning Ware Roasters

So many roasters, so little time.

In a world dominated by recipes that require the standard 13x9 (Pyrex) Baking Dish, I feel it's time to explore the menagerie of roasters/baking dishes in the Corning Ware world.  Their measurements are a little different, but the overall area of the dish works out pretty much the same...

A 13 x 9 baking dish gives you an area of 117 square inches of dish.  While a 12 1/4 x 10 (A-21-B) gives you an area of 122 square inches... a little more, but not enough to create a casserole catastrophe, by any means... So let's take a REALLY close look at ALL the Corning Ware Roasters, both P and A-series, for they all have different measurements leading to different square inch capacities.

These are the three P-series Baking/Roasting pans.  The P-332, P-21-B and P-76-B.

These are the three A-series Baking/Roasting pans.  The A-18, A-21-B and A-76-B (There is an A-21-B-N, but I will touch on that at the end)

While standard Corning Ware cooking dishes switched to the A-series in 1972, the new A-series roasters did not make their debut until 1976.  It should also be noted that the P-332 hung around until sometimes around 1982-84 before it was discontinued, which just happened to be about the time that the A-18 and A-76 were removed from the market as well.  The A-21 hung on until about 1986 when it got a makeover and became the A-21-B-N.

Here are the comparisons....

The P-332 (bottom) and the A-18-B (top)...

The P-332 is 11 1/2 x 7 1/2 (87sq). This is my "Go To" pan for a single batch of Lasagne

The A-18 is 10 x 8 1/2 (85sq).

The P-21-B (bottom) and the A-21-B (top)...

The P-21-B is 13 x 8 3/4 (114sq)  Which is slightly bowed out. (there is a reason for this, but I will cover that at the end)

The A-21-B is 12 1/4 x 10 (122sq)

The P-76-B (bottom) and the A-76-B (top).....

The P-76-B is 15.5 x 9.75 (151sq)

The A-76-B is 14 x 11.5 (161sq).  It's almost a square.

After 1986, the A-21-B was modified and became the A-21-B-N...  One of the major differences was the addition of handles at each end, instead of having the bent rim all the way around. The A-21-B-N is also significantly heavier than the A-21-B, as the glass is much thicker like the cookware.  The dimensions, however, are extremely similar, being 12 1/2 x 10 1/2 (131sq).  It's basically 1/4 inch longer and 1/2 inch wider than the A-21-B.

Now, lets get into the reason for the bowing in the P-21-B.

It was all because of this....   The P-19 Broiling Platter.

When using an electric oven (which produces a drier heat than a gas oven) you can place water in the P-21-B and sit the P-19 Broiling platter on top...

Thus increasing the humidity inside your electric oven and producing a much moister roast, or so the theory goes.

So there you have it... A massive crash course in Corning Ware Roasting/Baking Pans.

Where is your Corning Ware??
~~

Bringin' My "A" Game - My P-Series Cornflower Collection (Part 4)

I am an avid collector of  P-Series CorningWare, however, as a general rule, I have no interest in the A-series post 1972.  There are several reasons why, but suffice it to say I just steer clear of A-series pieces.  That is, until it comes to Roasting Pans.  One can never have too many Roasting Pans/Baking dishes.  Having given up my Pyrex baking dishes over a year ago, because they are made out of cheap soda-lime glass now, instead of the original borosilicate formula, I was in need of something to replace said Pyrex.  I already had my P-series roaster/bakers....

(P-21-B sitting on a P-76-B)

(P-19-B "Roasting Platter" w/ optional rack in P-19-M cradle)

But I really needed a few others... I decided that I didn't want just more of the P-series.  Thus, though slightly out of my normal realm of collecting, I began amassing a set of A-series Roasters. (I don't know if it can be considered "amassing" if there are only 2, but....)

(A-18 sitting on an A-76)

The dimensions of the A-series roasting pans are slightly different, being slightly more square, while those of the P-series are more oblong.  Having a set of both gives me more mealtime options.

I am still looking for an A-21-B and an A-21-B-N, but the -N has the same dimensions as my French White & French Bisque A-21-B Roasting pan, so I am not in a hurry.

In case you were curious the small A-18 was a replacement for the P-332 from the previous post.

Though I usually consider the P-332 to be a "Baking Pan" it is large enough to fit a rather substantially sized chicken for roasting.  But the dimensions of the A-18 are even better.

So, I am sufficiently armed for dinner preparations... After all, if one needs to make a triple batch of Moussaka while simultaneously roasting a Chicken, baking a double batch of Enchiladas AND preparing a Raspberry Meringue for dessert, ya gotta be able to bring your "A" game.  I'm just sayin'.

Where is your Corning Ware??
~~

Running for the Border With Corningware - Chicken Enchiladas with Salsa Verde

The last few days have been crazy busy, but I promised an Enchilada Recipe.  Now that I have had a moment to breathe, here it is.   :-)

First off, I use slightly larger than normal tortillas for my enchiladas.  They are over 7 inches in diameter instead of the standard size (5 1/2 inch).  You don't HAVE to use the larger tortillas if you cannot find them or you simply don't feel like hunting them down.  To be fair, when I make this for a potluck or something, I use the smaller ones myself...  Smaller Tortillas means more enchiladas to go around.

I like to use the P-76 roaster for this task, as the dimensions work well for the larger tortillas.  I get 2 rows of 6, which is just right.

Now, lemme explain something about my family.  We are cheese-o-holics.  Thus, instead of sprinkling a little cheese over the finished Enchiladas, we simply dump a ton of cheese over the top and bake it all together.  It's just the way mom always did it and, since this is one of my childhood comfort foods, it's the way I do it as well.

It may not be the most picturesque of dishes, but it's so darned tasty and smells SO good, that I don't think it really matters so much if it's not "plated" in a photogenic way.  I'm just sayin'

Chicken Enchiladas

2 Chicken Breasts, boiled, cooled and chopped
1/2 cup Slivered Almonds
1 bunch Green onions, sliced
16 oz Cheese, shredded (Combine Monterey Jack, Cheddar, Queso Asadero, & Queso Quesadilla)
1 Sweet Onion, minced
Enchilada Sauce 
12 Corn Tortillas
Peanut Oil or Pure Olive Oil
Sliced Black Olives
Salsa Verde

Equipment:
9 1/2 inch Pie Plate (P-309) or 2 1/2 quart Saucepan (P-2 1/2-B) depending on Tortilla size
10 Inch Skillet (P-10-B)
Plate for assembly (I'm using my Cornflower Centura dinner plate, but a Corelle plate will work too)
optional - Grab-It Bowl 
10 1/2 x 15 1/2 inch Roaster (P-76-B)
 
In a bowl, mix chopped Chicken with Slivered Almonds and Green Onions.

In another bowl, toss Cheese with minced Onion.

Drain Black Olives and place in a bowl (a Grab-It works well)

Pour 1/2 of the Enchilada Sauce into a 9 1/2 inch Pie Plate (P-309) and set the plate over low flame.

(if you are using the small tortillas, simply warm all of the sauce in the 2 1/2 quart Saucepan set over low flame)
Preheat the oven to 350F Degrees.
Begin heating Oil in the 10 inch Skillet (P-10-B) set over medium flame.

Fry the tortilla on both sides until it begins to "puff" slightly.

Remove the tortilla from the pan and dip in the Enchilada Sauce.

Move the Tortilla to the plate.

Layer with Chicken mixture, Black Olives, and a little of the Cheese mixture.

Roll the whole thing up and lay it seam side down in the Roasting Pan (P-76-B).

Continue frying, dipping, filling and rolling until you have filled the pan.

Pour all of the remaining Enchilada Sauce over the Enchiladas.

Sprinkle with the remaining Cheese mixture.

Bake for 10-15 minutes, or until the Cheese gets all bubbly.

Let rest on the counter for 15 minutes before serving, topped with copious quantities of Salsa Verde (and sour cream if desired)

Where is your Corningware??
~~

A Weighty Proposition - Vintage Corningware vs. New Pyrex

I have heard, from several people, (my mother included) that Corningware is too heavy for everyday use.  This may be true, but I think it's a relative matter.  Not to sound like a chauvinist, but I am a male and I use a lot of copper and cast iron.  So to me, Corningware seems fairly light, or at least, not any heavier than a copper pan.  Granted, it's not as light as aluminum, that's for sure.  I'll be honest though...  The idea of cooking in aluminum freaks me out.  I simply do too much acidic cooking (Tomato, Citrus, Vinegar, Wine) to be able to get away with aluminum cookware.

Non-stick coatings freak me out even more.  True, there are new ones that are "supposedly safe", but I am still not completely convinced. Part of me thinks it's just an excuse to put a "Green" label on an aluminum pan and charge more money for it.  Let's face it, the amount of cheap cookware/bakeware (made in China) on the market boggles the mind.  Most of it will have to be replaced in 2-4 years.  Such a waste of room in the landfill as well as the consumer's money.

That is why I love my Corningware; as "heavy" as some of the pieces may be.  It's non-reactive, non-porous, doesn't stain (unless mistreated), it's easy to clean (though I don't do much shallow oil frying) and acts a lot like cast iron. 

But that brings me back to my original point.  I got to wondering.  I know the 5 quart Casserole (P-84-B, A-84-B) is heavy.  It IS a 5 quart monster, after all.  But I got to pondering the baking dishes.  In particular the 9x13 (P-21) and the huge 10x15 (P-76-"B") and my French White roaster (F-21) which is not 9x13, as the number would supposedly indicate.  I believe that at some point in the late 70s the A-76 (previously P-76-"B" (the "B" was not always present) was dropped from the line and the dimensions of the A-21, which was the P-21 before 1972, were altered to be 12.25x10.5 so it now fell in between the original 2 pieces.  Handles were added as well, and the suffix of "-N" was placed on some pieces. (I saw this on the bottom of my mom's Shadow Iris piece) This may have had something to do with the switch to "metric" about that time cause the bottom of my French White (F-21) has "4.5 liter" printed on the bottom, but I am not sure.

Anywho...  Now that I have confused everyone with strange alpha-numeric codes... Here are more neuron numbing numbers... LOL

I grabbed the Pyrex... (I do not own any "Vintage" Pyrex glass baking dishes... At least I don't think so.)

Sure enough, the 7x11 piece (2 qt) weighed in at 2 lbs 4.9 oz.

While the 9x13 piece (3qt) weighed in at 3 lbs 14.2 oz (just shy of 4 lbs)

Then the 10x15 piece (4qt) came in at a whopping 4 lbs 13.7 oz.  This is the heaviest of ALL the pieces I weighed... Including the French White Roaster. (F-21)

The Corningware P-332 (7x11 "2qt") was a little on the heavier side for it's size. (I borrowed my youngest brother's because I don't have this size) At 3lbs 9.1 oz it's even heavier than the 10x15 4qt (P-76-B).

My P-21 (9x13 "3qt") Corningware dish weighed in at a only 2lbs 7.9 oz (only slightly more than the Pyrex 2qt 7x11)

Heck, my P-76-B (10x15 "4qt") weighs less than the Pyrex 10x15 AND the 9x13, coming in at a mere 3 lbs 8.8 oz

Now, my F-21-B (4.5liter) French White roaster does weigh in at a more hefty 4lbs 5.2 oz, but it still weighs less than the 10x15 4 quart Pyrex baking dish. (not by much though)

So, in essence, for the most part, the Vintage Corningware baking dishes ("P" model numbers at least) weigh less than the Pyrex bakeware that is still on the market.  P-332 is the exception to the rule, of course.  Though I, personally, don't use that size all that often, if at all.  (As is evident, since I don't actually HAVE that particular piece and had to borrow my brother's for this little exercise in weights and measures.)

Pyrex is no longer "actual" Pyrex anymore, being made of tempered soda-lime glass instead of borosilicate.  World Kitchen's excuse for the switch is that tempered soda-lime glass is lighter and more break resistant.  I am not buying it.  And the numbers don't lie.  It's actually heavier than my borosilicate vintage Corningware, for the most part.  I would be curious to find some vintage borosilicate Pyrex and see if the vintage pieces are lighter than the newer soda-lime ones.

I think it's time for me to retire all of my newer Pyrex baking dishes to the Goodwill and just stick with the vintage Corningware.

Pyrex has left the building!  (not my opal glass mixing bowls or refrigerator dishes though, I'm keepin those.... They are vintage pieces and I don't think those were ever made of borosilicate glass anyway)

Where is your Corningware??
~~