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??
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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??
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Wordless Wednesday - Chicken à la Corning

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In the Beginning - French White and Stuffed Trout Baked on Fennel

Here is the piece that started it all... My obsession with Vintage Corningware that forced me to hunt through every thrift store up and down the west coast and ultimately culminated in this Blog.  OK, I didn't really hunt through EVERY thrift store on the West Coast, only the San Diego Area, Palm Springs & Coachella Valley Area, Yuma, AZ and Portland's Greater Metropolitan Area including "The Couv" (which is Vancouver, Washington, for those who are not familiar with the slang term)  It's still a lot of ground to cover.... all spurred by this elegant, yet unassuming, 4 liter Casserole dish.

The F-14-B and matching domed F-14-C.

This is what I had bought at Wally World (Walmart) only to discover that it was made of Stoneware. But it's all OK now, because in 2010, I finally found the piece I "thought" I was buying back in 2007.

And what do I do with this wonderful 4 liter casserole in beautiful French White?

I bake trout...  Fresh from the river's and lakes of Mt. Hood (and/or the Snake River).  And for this particular French recipe, which seems à propos since it's a French White Casserole, Corningware's ability to go from Oven to Rangetop is showcased once again in all it's amazing amazingness.  (I know, that was a little gushy, but I can't stop myself sometimes)

Stuffed Trout Baked on Fennel & Leek

2 Fennel Bulbs, with Fronds
2 medium Carrots, Sliced into Batons
2 Leeks, white and light green parts only
Salt & Pepper
Olive Oil
2 TB Capers, rinsed and drained
1 Shallot, minced
4 Trout, ~ 10.5 oz (300g) each, gutted, scaled & beheaded (I recommend Brook or Brown Trout)
4 slices of Lemon
4 Bay Leaves
2 TB Butter, cut into 8 pieces.
3/4 cup (180ml) Fish or Seafood Stock
1/4 cup (60ml) Dry Vermouth
2 TB Heavy Cream
2 tsp dried Chervil (I use dried, cause I can't find fresh Chervil anywhere)

Corningware French White 4 liter (F-14-B) and Domed lid (F-14-C)

Preheat the oven to 400F (180C) Degrees, and remove the feathery fronds from the Fennel and set them aside.

Thinly slice the Fennel on a mandoline and place in a 4 quart Casserole (F-14-B).

Add the Leeks and Carrot batons.

Drizzle with Olive oil and season with Salt and Pepper.

Toss everything well to coat.

Bake for 20 minutes.

Meanwhile, chop the Fennel fronds finely, mince the Shallot and mince the Capers, then combine them to make the stuffing mixture.

Grab your prepared Trout (cleaned, scaled and heads removed) and divide the stuffing between the fish.

Stuff a Lemon slice and a Bay Leaf inside, on top of the filling. (If your trout are smaller, you may need to halve the Lemon slices.)

Top this off with 2 pieces of butter.

When the vegetables are done, reduce the oven temperature to 275F (140C) degrees and remove the vegetables from the oven giving them a toss before laying down the Trout on top of the vegetables.

Combine Vermouth and Fish stock in a small pitcher.

Pour the stock/wine over the Trout.

Then drizzle with Olive Oil and season with Salt and Pepper.

Cover with either the glass lid (F-14-C) or with tin foil.

Bake for 60 to 85 minutes, just until the fish is opaque and begins to flake. (it only took 1 hour for mine)
Remove trout from the casserole dish and place on a plate, tented with foil.

Place the baking dish (F-14-B) on the stove set for medium flame.

Simmer for 2-3 minutes to allow the juices to reduce slightly.

Add the Heavy Cream and Chervil.

Bring back to a simmer for 1 minute longer to slightly thicken the sauce.

Remove the baking dish from the stove and serve by placing a Trout on each plate, and surround it with the vegetable mixture.

Ah!  French Food in French White.  Does it get much better than this?  I think not.

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??
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