In The Beginning - Corning Ware 2nd Generation BPE (Before P# Era - 1960-1961)

It's time for Act II of Corning Ware's first Era (AKA: Fin Lid Era) from 1958 - 1961.  The first "Act" involved the embossed bottom pieces from Generation 1 from 1958-59.   The second Act encompasses the blurry blue ink generation (Gen 2) produced from 1960 thru 1961.  This generation also includes a new percolator design, but more on that later.  Let's go all the way back to the beginning......   (this is a recap of the "In The Beginning - Corning Ware 1st Generation BPE" post)       

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.

Corning Ware ended up being 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 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 1st Generation pieces, percolators aside, had an embossed stamp on the bottom stating either "Corning Ware" with a volume measurement or, in the case of the skillets, width in inches while others simply had "Corning Pyroceram" embossed on the bottom with no other identifying marks other than mold numbers for QC purposes.

By 1960, the embossing on the underside was dropped in lieu of blue ink...  blurry blue ink.  Though these pieces still have the 1st Era fin lids, these pieces have become known as the 2nd Generation of Corning Ware. The marks on these pieces can be very difficult to read sometimes.  It's not just that the ink is blurry, which it is, but the printing was less than perfect as well.  Thus, they can be REALLY light, or only partially printed, or even smudged to the point of complete illegibility.  Saucepans are marked with volume size and skillets by width in inches. 

Unlike the 1st Generation, Generation 2 saw ALL the pieces being produced at the same time.

 1 Quart

1 1/2 Quart

1 3/4 Quart

2 1/2 Quart

7 inch Skillet

 

9 inch Skillet

10 inch Skillet with Pyroceram lid

It should be noted, that Trefoil was released in 1960 as well.  Thus, some of the first Trefoil pieces (1960-61) have blurry blue ink marks on the bottom, instead of P-series model numbers.  These pieces should be paired with Fin Handle Pyrex lids as well.

It was in the Fall of 1960 that the original P-108 & P-106 Percolators were removed from the market.

It had come to Corning's attention that pyroceram lip was a weak point in their percolator design... Thus, the 1st edition of the P-119 and P-116 with a stainless steel rim were released. The 1st generation of the P-119 & P-116 can be identified by the design of the handle.

The stainless steel rim was glued onto the pyroceram body, then the handle was bolted to the rim.

These bolts were covered by a small piece of black plastic.  The Black Starburst 9 cup percolator (P-129) is designed this way as well.

This handle would be updated in 1963 (2nd Edition) though the model numbers on these two pots would not change.

Where is your Corning Ware??
~~

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??
~~