What's Up With Wheat? - Blue Wheat Corning Ware Prototypes?

The story of Corning Ware's Wheat pattern has become fairly common knowledge.   The gist of the story is that, in 1958, Corning passed on the Wheat design because it wasn't ready to go to production.  Instead they opted for the Cornflower that we all know and love today.  There is a slightly different version that claims that a mistake was made in the initial run, and that the Wheat pattern was the intended pattern but the Cornflower was applied by mistake... and it stuck.

Regardless of its questional beginnings, the Wheat pattern was revisited later and released (about 1962) under the W-series designation that ran up until about 1970 or 71.  After 1971, Corning Ware pieces were modified, became the A-series (there are no A-series Wheat pieces) and the Wheat pattern was dropped.

To date, I have found that nearly every piece of P-series Cornflower (minus a few of the later percolators) was also available in the Wheat pattern (as a W-series piece).  This is a very different scenario when compared to the other early patterns like Trefoil; which only had 3 percolators, 3 saucepans and a couple of skillets. 

I think the time has come to propose a new scenario here... You see, the whole thing doesn't make any sense... At least, not any more.

HOW can someone simply load the wrong pattern into the machine?  It's a silk screened enamel.  You would not only have to load the wrong pattern into the silk screening machine but the wrong enamel color as well... and let's face it... Blue and Brown look NOTHING alike, even to someone who is color blind.

Even if that really did happen back in 1958... WHY would Corning wait for another 4 years (1962) to revisit the Wheat pattern?   That makes absolutely NO sense either; especially since the Trefoil pattern was released in 1960.   The whole thing seems completely nonsensical to me.

What really got me thinking about how weird the whole "accepted story" sounded was when I got my hands on this piece.    

It's embossed on the bottom in the same fashion of the 1958-1959 first generation cornflower pieces....

This got me to wondering if maybe it was a prototype for the "Wheat that never was"....

Then I got my grubby mitts on this one as well.....  (the P-83-C lid is just a tiny bit too small)

Which seems to be a "prototype" for the P-83-B Menuette skillet that would eventually be released in 1966.. (P-83-B on right)

The handle is attached completely different from what we all know from the piece that actually went to the market place.  It seems a little bit of a shaky attachment if you ask me.  The final design for the P-83-B is much better - but that is beside the point.

This piece is embossed on the bottom as well...  (though not nearly as clearly as the 1 1/2 quart)

Both of these "prototype" Wheat pieces are blue in color -- the SAME blue as Cornflower. Why are they not in golden brown...?  Which brings me to my new theory.

The first two patterns released on Corning Ware products were Cornflower (blue) and Trefoil (black).  Both colors of enamel are very similar.   In fact, if you have a piece of Trefoil that is slightly faded from over cleaning, the design takes on a bluish tinge.

All this has led me to believe that the reason that Wheat was originally passed over, was not so much that the "design" wasn't ready... Obviously is was or it would not have even been printed in Blue.   It had to do with the color.  The golden brown enamel wasn't ready to go to production.  Blue wheat was not part of the vision for the product.   So they went to production with the color they had... and it was blue... which meant Cornflower.  Black is not too far of a stretch from blue, so they were able to get the Trefoil pattern out 2 years later... Even the Holiday pieces from 1960-1963 were printed in blue or black.   Eventually, they found a brown enamel color that they liked for the Wheat and, since it WAS suppose to be the original design, they went ahead and released it.

Incidentally, they DID release a blue Wheat Corning Ware in Britain.  I actually bid on a piece that was on eBay UK a couple years ago (I lost).  I don't remember if it was labeled as Pyrosil Ware or Pyroflam though. It was 2 years ago, after all.

Where is your CorningWare??
~~

Guacamole on the Half Shell? - My P-Series Shell Oil Avocado Medallion Collection

In late 1970 or early 1971 (it is not known for sure which date is correct) the Shell Oil Company's Credit Card Division began offering a special pattern of Corning Ware to it's card carrying customers.  The "Macrame" pattern, as it has become known, was available in either Avocado Green or Cornflower Blue until 1974.  Thus, the pieces available span the P-series as well as the A-series cut over in 1972.  This brings on a few problems when trying to determine exactly WHAT pieces were made.

Personally, I have a deep seated love for the P-series era of Corning Ware anyway, so I only collect pre-1972 pieces. It helps that the Petite pans, Pie Plate, Roaster and Loaf pan retained their P-series designation, even during the A-series era, post 1972.   Thus, there are technically MORE P-series pieces than there are A-series ones.

Thus far, I have been able to find the following pieces in Green Macrame......

This includes the P-2 1/2-B, the P-9-B, the P-41 Petite Pans, the P-332 Roaster, the P-315 Loaf Pan as well as the P-81 and P-82 Menu-ettes.  Sadly, I know the P-83 out there as well, cause I sold one 3 years ago on Ebay. (I can be SUCH an idiot sometimes!)

As far as the infamous 2 books are concerned... Neither mentions the Menu-ettes at ALL.  The P-309 Pie plate (I know for a fact it exists in blue) isn't mentioned either.

However, Kyle lists a P-1.5/A-1.5, a P-10/A-10 skillet, an A-84 (4 quart), though he states that it's a 5 quart.  Which means he's talking about the P-34.  (Very confusing, I know) He also mentions the P-43 Petite pan, but doesn't mention the P-41s which are in my photo above.  I would have thought it might be a typographical error in the book, but I have seen a photo of a P-43 petite on the corellecorner.com web site.  Randy & Debbie mention the roaster and the loaf pan, along with 2 covered saucepans, but not the sizes, as well as a skillet and a petite pan (instead of both sizes). 

The basic point, is that I don't think anyone knows for sure which pieces were actually made in this pattern.... I don't think they made the large roasters (P-21 & P-76) but you never know...   As I stated, neither of the books mentions the Menu-ette set or the pie plate, so your guess is as good as mine.

As far as the A-series pieces go, I know that production included an A-1 1/2-B as well as an A-8 skillet (I have them for sale on Etsy right now.)

Where is your Corningware??
~~

Wonderfully Winsome Wheat - My W-Series Wheat Menu-ette Set

Yes, it is official now.   The Corning Ware Menu-ette Set was manufactures in the infamous Wheat pattern.  I have tracked down all three of them over the last few months.  It all began with the W-81 (the 1 pint P-81-B menu-ette) that I found in Medford, OR.   The "hunt" began, though I was worried that it may have just been a promotional piece and that the full set have never been produced.

Success!

It is interesting to note, that the W-81 & W-82 both have the 1960s marks on them.....

While the skillet has the later 1970 mark on it with the little Cornflower and "For Range & Microwave" added.

This only shows that the Wheat pattern lasted at least until 1970... though not past 1972 when the A-Series began.  Since none of the books mention a definitive timeframe of production, nor do they list which pieces were produced.  Wheat is still kind of an enigma.

Where is your CorningWare??
~~

Flying in Under the Radar - My P-Series Cornflower Collection (Part 1)

I decided that if I was going to "show-off" my P-series Cornflower collection, I had best do it in parts... cause there is a WHOLE lot of it....

So, let's begin from the end....

After the "P-Series" had been replaced by the A-series in 1972, there were still a few pieces here and there that leaked through with "P" designations...

1979 saw the release of the P-89-B (2 1/2 cup Saucepan with a pour spout)

(sold with the 6 1/2 inch skillet "P-83-B" as a "Duet Set", though the P-83 had been around since 1966 and was originally part of the Menu-ette set)

Gourmet Skillets with "Non-Standard Bolt-On" handles (there is a screw and they can be disassembled for cleaning)

Though the first Gourmet Skillet (P-910-B) was released in 1970, the 8 1/2 inch version (P-908-B) didn't make an appearance until 1972, the very year the A-series replaced the P-series.

Both the P-910-B and the P-908-B were discontinued that same year. (thus the P-908 is a little hard to come by)

These skillets were available with or without the lids, P-910-C and P-908-C.  The P-910 was available in Cornflower, "Chelsea Blue", "Avocado Green" or plain White, however,  when the P-908 was released, it was only available in Cornflower and plain White. 

There was one other piece supposedly released in 1972...... The P-332 Oblong Baker (2 3/4 quart).  I am not completely convinced about this date.  I have seen the "Wheat" pattern in this piece and as far as I know, Wheat was discontinued by 1970, because the pieces are not marked "for Microwave".

This piece would eventually be replaced by the A-18-B, but that didn't happen until around 1977 (about the same time the A-21 & A-76 Roasters finally replaced the P-21 & P-76 Roasters). 

Mind you, this is only the Cook and Bakeware..  The Percolators, Drip Coffee Makers and Beverage Servers are another story all together.

Where is your Corning Ware??
~~

The Corningware Menuette - Quartet or Duette?

In 1966, Corning released the Menuette set....

Originally only a trio, the set consisted of a 6 1/2 inch skillet, a 1 pint and a 1 1/2 pint pans.  At the time, these were a revolution in Corning, for all of these pans had permanent handles sticking out of their sides.

The P-81-B with P-81-C lid.... 1 Pint (2 cup/16 oz)

The P-82-B with P-81-C lid... 1 1/2 Pints (3 cup/24 oz)

The P-83-B with P-83-C lid... 6 1/2 inch Skillet... (which is perfect for steam-basting eggs BTW)

Then, in 1978 (though one source claims it was 1971), there was a newcomer that stormed onto the scene....  the P-89-B, again with a P-81-C lid.  My assumption is that the decision was made to add this little guy to the product line since the 1 quart Saucemaker (P-55/P-64) production ended in 1978.  The 2 quart model (P-65) left the scene in 1970. This new saucepan is significantly smaller than 1 or 2 quarts, that is for sure.

This dapper fellow was really a P-82-B with a molded spout on one side.

This had an effect on the amount the P-89 could hold, reducing it's capacity to a mere 1 1/4 Pints (2 1/2 cups/20 oz).  Right smack dab in between the P-81 and the P-82.

And the Trio becomes a "Quartet".....  1 Pint, 1 1/4 pint and 1 1/2 pint saucepans with a 6 1/2 inch skillet.

Though technically, the P-89 was never sold as a "menuette", it was paired with the 6 1/2 skillet (P-83) and sold as a "Duette" set.

Menuette/Duettes were available in, what I like to call, the "legacy patterns", being the 60s & 70s.  So be on the lookout for good old Blue Cornflower, seen above, and Spice O' Life, Floral Bouquet, Country Festival, Wildflower as well as the Blue and Green Macrame made for Shell Oil and the Blue Snowflake/Five Pointed Star design made for American Oil.  (Sorry, no Black Trefoil, Renaissance, Platinum Filagree or Natures Bounty)  There are even some of the Christmas designs done in the individual pieces from menuettes, but not as a whole set. (sad)

The "menuettes" as a whole disappeared from the market in about 1983. However, when Corning released the RangeTop line (as opposed to current "Stovetop" line or the late 70's "Rangetoppers" - This is another post) they included a .5 Liter saucepan... basically the P-81-B along with the 1.5 & 2.5 liter saucepans.  It received a new designation as the S-81-B...   So far I have seen Shadow Iris, Pastel Bouquet, Country Cornflower and Peach Floral which places the designation switch to about 1983.

To make matters more confusing, the P-81 showed up again in the Peony pattern that was available in 1989, then it disappeared again.

Where is your Corningware??
~~

Give Me an N!! Give Me an S!! What Does That Spell? Confusion - 70's Rangetoppers vs 80's Rangetop Saucepans

I found yet another find the other day and decided that I should do an exposé to clear up any possible misconceptions out there in Corningware-Land.  It has to do with the saucepans; more specifically, the round saucepans with handles that are shaped like the Visions saucepans.

There are 2 types of round Corningware saucepans.

Rangetoppers, (all one word) with aluminum clad bottoms, and regular ones that do not (have an aluminum clad bottom that is) called RangeTop (minus the "pers")

You would think that it would be fairly straight forward, but it's not.  The problem is that not all Rangetoppers have a "Clad" bottom.  (sigh)   My assumption is that the exposed aluminum was blackening after being run through the dishwasher as well as rubbing off when abraded by certain cleaning methods.  Thus, Corning's answer was to "embed" the aluminum in the bottom.  These are fairly rare, as I think this was shortly before the line was discontinued, but they ARE out there.  There is no way to differentiate these pieces from regular saucepans by looking at the bottom, cause the white pyroceram conceals the aluminum.

This is my 1 1/2 quart (N-1 1/2-B) with the exposed aluminum bottom. Which is what I made the Tomato & Bechamel sauces in awhile back.

This is my recent find, a 2 1/2 quart Rangetopper (N-2 1/2-B) with the aluminum embedded under the pyroceram glass.

This is where knowing your codes comes in handy.  ALL Rangetoppers are marked under the handle with an "N-standard #-B".  They will also say "Not for Microwave Use", regardless of what the bottom looks like.  True, microwave browners contain "metal" as well, but Tin Oxide (tin rust) reacts a little different in the microwave than raw Aluminum does.

The Rangetop Saucepans, on the other hand, were produced AFTER the Metric switch over.  These are designated with an "S-decimal #-B" because they are in Liters and not in the Standard Quart measurements that had been used previously.

This is my mothers S-1.5-B in Shadow Iris.  Meaning it is a regular non-Aluminum containing saucepan that is 1.5 liters as opposed to 1 1/2 quarts.

The model numbers for these pans are found in the same location as those of the Visions line.  Being, embossed on the top of the handle.

Now I would say that the "S" stands for "saucepan", and that may be true, since V was used for Visions, F was used for French White and W was used for the Wheat pattern.  That would not explain why an "N" was chosen for the Rangetoppers though.  I assume that "R" was out of the question because it looks too similar to a "P" and "A" for aluminum was already taken by the post-1972 main product line.  Why not "T"?  or RT, since Corning chose K & KA for their Flat Ground bottom Cookmate line.  Then again, K & KA are not derived from "Cookmate" either...  So who knows how they came up with this stuff.
 
Oh, incidentally, though I do not have one, I have seen them in the thrift stores on occasion, though they are usually in a pattern that I do not collect like Country Cornflower or Spice of Life.  The S-2.5-B or 2.5 liter saucepan has a lug handle opposite the long handle so you can move the saucepan with both hands.

(Photo Courtesy of eBay)

I should clarify that this information regarding S & N model numbers has nothing to do with the Menu-ettes; being the 1 pint (P-81-B), 2 1/2 cup with pour spout (P-89-B), & 1 1/2 pint (P-82-B) saucepans as well as the 6 1/2 inch skillet (P-83-B).  The Menu-ettes never switched from their original "P" designation just like the Petite Dishes (P-41 & P-43), even after 1972 when the larger pieces had their model numbers converted to "A".

Gratuitous picture of Rangetopper Saucepans (This is how the instruction materials suggest storing them, instead of placing one pot down inside the other.)

Now, if I could just find the 1 quart (N-1-B) and a 5 quart (N-5-B) and maybe the 10 inch skillet (N-10-B)  The search continues.......

Where is your Corningware??
~~

Corn alla CorningWare - Creamy Breakfast Polenta

I have noticed, over the years, that it is not just the resulting food that makes cooking so pleasurable; sometimes the equipment you are using adds to the enjoyment.  Thus it is with my CorningWare Saucemaker.  An interesting piece of CorningWare to be sure.  It's shape is completely out of the ordinary when compared to the normal "Square" offerings.

The Saucemaker was produced in both a 1 quart and 2 quart size from 1963 to the early 70's.  Available with or without lids, and sometimes available with or without a handle; though since there is only 1 "handle tab" due to the ingenious triple pour spout design, it's pretty much mandatory that you have said handle to attach to the tab in order to efficiently utilize the pot.  The graduated marks inside make cooking sauces a little easier, though I have noticed on one of my 1 quarts.... Yes, I have two of the 1 quart models, one of which does not have a lid, and one of the 2 quart models, which has a lid... that the printed measurements are slightly off.

Evidently, these 1 quart and 2 quart Saucemakers have model numbers of P-64 & P-65, respectively, though none of mine are marked this way... They simply say "Saucemaker" on the side where the handle attaches.  Recently I even saw a 1 quart model on eBay with it's original box.  The box was marked with a P-55.  Likewise, the lids, made by Pyrex, are not marked either, but I have found that they DO actually have model numbers of P-64-C and P-65-C.  My assumption is that the "C" stands for "cover".

I love these little pots.  But I must admit that it is the 1 quart size the most often.  That is simply because I make SO much risotto.  The properties of Pyroceram make it the perfect receptacle for heating up my stock and keeping it hot throughout the risotto making process.  The addition of the pour spouts means I can add stock to my rice, without having to dirty a ladle as well.  Fewer dishes always makes me a happy camper, I must say.  But there is another Italian dish that these Saucemakers are perfect for.  Polenta.

I adore good Polenta.  A fact I still find somewhat surprising, because I don't particularly care for grits.  Go figure.  I think it has to do with the type of corn and the treatment.  Grits are made from Dent corn and polenta is made from Flint corn.  Two completely different flavors.  Add to that, the fact that sometimes you end up with Hominy grits and I begin to shudder.  I understand WHY the corn is soaked in lye water, but that doesn't mean I have to like it or eat it.  It just tastes like dirty chicken feathers to me.

In case your wondering why I know what dirty chicken feathers taste like..... I use to have to clean out the chicken coop when I as a kid, and by the end of the horrendous experience, I could actually taste the dirty chicken feathers mixed with the cedar toe (cedar "shavings" now days).  It's one of those unpleasant things you just never forget.

Unwashed chickens and tree feet aside.....

This morning, I was hungry for Polenta and Eggs.  Meaning I wanted soft breakfast Polenta.  Some may argue that this makes it Grits, but I do not, for I am using fine ground Flint corn.  The whole idea of soft breakfast polenta is that it is smooth and creamy, making it the perfect accompaniment to a braised egg.  When I make Polenta for dinner, I use a slightly coarser grind making the polenta a little more hearty in texture.  The finer grind I use for "breakfast" also means that the starches gelatinize a little faster, so I don't have to cook it quite as long.  In truth it only saves about 10-15 minutes, but hey, every little bit helps.

This polenta has a slightly higher "water" content, so it will not "set-up" the way it normally would.  Just so you know and don't get frustrated trying to make it solidify for frying.  If this is your goal, reduce the chicken stock by 1/2 cup to give you a full 3 to 1 ratio. (only part of the cream counts as water)  

Creamy Polenta and Braised Eggs   

2 cups Chicken Stock
1 cup Heavy Cream
2/3 cup Fine Ground Flint Cornmeal
2 oz shredded Parmigiano-Reggiano (not "grated", it does not melt as smooth and will cause graininess)
1/4 tsp White Pepper
Kosher Salt
CorningWare Saucemaker (P-64)
4 braised Eggs (Using a CorningWare 6 1/2 inch Skillet (P-83-B), with lid)

Combine Chicken Stock and Heavy Cream in your CorningWare Saucemaker, then set it over medium flame.

Go ahead, while you are waiting, and measure out the fine cornmeal,

and the Parmigiano-Reggiano cheese.

Once the Stock/Cream mixture comes to a boil, grab a whisk and begin swirling the liquid in the pot,
creating a vortex in the center.

Slowly sprinkle the corn meal in the center of the vortex while you continue whisking, to prevent lumps.

Once you have added all the cornmeal, you may stir less vigorously.

Bring back to a boil, while stirring, then reduce the flame and simmer the polenta, stirring every 5 minutes or so, until it becomes thick and will hold a line when dropped from the whisk, about 35-45 minutes.

Add the Parmigiano-Reggiano and stir until it has completely melted.

Season with White Pepper and Kosher Salt (though you may not need the salt)
Polenta may be kept warm for up to 1 hour by setting the Saucemaker in a larger pot filled with simmering water.
Which give you time to braise your eggs in a CorningWare skillet (P-83-B).

Spoon the polenta into bowls as you finish braising each egg, and sprinkle with fresh cracked black pepper and you are good to go.

Creamy smooth polenta and braised eggs.... Breakfast of champions, especially after the yolk has been broken and added to the cheesy deliciousness.

Where is your Corningware?
~~