Which Came First, The Trefoil or the Variant? - The Trefoil Collection (Pre & Post P-series)

I have posted about the Trefoil pattern before, but I think it's time to break the entire collection out. Not just the standard 1 3/4 quart & 2 1/2 quart Saucepans, Electromatic Skillet and the 3 percolators in the pattern that we are all most familiar with....

I mean the whole kit and kaboodle. 

Meaning the "Standard" Trefoil and all it's variants. (for there are 2)

Made available in 1960 to catch a "higher class" consumer, Trefoil hit the market smack dab in the middle of the Pre P-series era (1958-1961).  Thus, older pieces have the blurry blue ink print found on 2nd generation Corning Ware, which means they were paired with Fin handle lids,

while others are stamped with the standard P-series model # of the 3rd generation, meaning they deserve knob handle lids. (1 3/4 quart is the only "P-series" cookware piece I currently have)

The P-139 and P-136 Stove Top percolators (1963-1965) seem to have only been available in the "standard" pattern, but the Electromatic Percolator (P-13-EP) predates the Stove top models by 3 years. (being available in 1960 along with the Electromatic Skillet)  It is possible that it is available in the variant pattern.

Speaking of Electromatic Skillets, the Trefoil Electromatic Skillet predates the Cornflower model by 1 year.  Trefoil patterned Electromatics were available in 1960 while the Cornflower patterned version was not made available until 1961.  It seems that ALL three variants were available at some point in Electromatic Skillet form.  Since the Electromatic Immersible Warming Tray was not on the market until 1964, it is possible that a Trefoil pattern was never produced since the pattern was discontinued shortly after in 1965.

The "Scroll" variant (right), was only available on the Electromatic Skillet.  (Note: that though the booklet has the "Standard" pattern and the box states "Trefoil" the skillet that came out of it, is a "Scroll" pattern one)

The variant on the left, however, appears to have been around from the very beginning because of this piece...

The 10 inch Skillet with the Pyroceram lid.  (which isn't available in the "standard" pattern)

It has the "Blurry Blue Ink" dating it to 1960-1961, along with the odd sized 1 1/2 quart and a 1 quart size that have been found in this same variant.

That being said, it appears that the only cookware available in the "standard" pattern, was the 1 3/4 quart, 2 1/2 quart, 11 inch Electromatic Skillet and, of course, percolators.

Where is your Corning Ware??
~~

3 from Pre-"P" - My Black Trefoil Collection

I suppose that it is only fitting that a pattern like Black Trefoil (3) actually came in 3 variations.   Trefoil is sort of a strange pattern though, as it was released in the "Pre" P-series era.  You see, originally (1958-spring 1961), Corningware didn't have model numbers.  During 1958-59 the information was embossed on the bottom center of the dish, but in 1960 Corning began using blue ink to print the dish size in quarts (or inches in the case of skillets) along with "Corning Ware Pyroceram" and "Made in the U.S.A".

Black Trefoil was originally released in 1960...  It's intention was to appeal to the "upper class" that might look down upon the humble little Blue Cornflower.   P-series model numbers weren't introduced until the Fall of 1961, along with the knob handled lids.  Thus, every piece of Black Trefoil produced before Fall 1961 had a Fin lid (like mine), and all pieces produced after (with P-series model number printed in black) had knob handles lids.

Now I am not sure which pattern variant came first or if they all came out at the same time, but the most well known is this one (shown on the 2 1/2 quart below)

which is known to exist in 1 3/4 quart (P-1 3/4-B) and 2 1/2 quart (P-2 1/2-B) Saucepans as well as the Electromatic Skillet (P-12-ES with an P-22-ES dish -- AKA: the SK-10) and several Percolators in both Stove Top (P-136 & P-139) and Electromatic (P-13-EP) versions.  (Please note that the 1st Generation Electromatic Percolators had different model numbers depending on the printed pattern.  The 10 cup Electromatic Percolator in Cornflower is P-23-EP while the Trefoil was P-13-EP.....   Also note that though the Back Trefoil Range Top models are identical in form to the P-116 and P-119, they were assigned different model numbers none the less.)

I have succeeded in getting my hands on the "Scroll" variant, but I have only seen this one on the Electromatic Skillet (SK-10) and not on ANY other sized piece.

Next to my "Standard" Trefoil 1 3/4 quart (cause it's printed in blue on the bottom) is my most recently acquired Black Trefoil variant...

Up until this piece, I had only seen the SK-10 skillet with this design... But even more surprising is the size of the piece.....

Yes, it really is a "1 1/2 quart" and not the more standard and well known 1 3/4 quart seen in the Main Pattern...   Thus, this one takes a Fin lid as well, like all the others.  Since this is the only piece I have seen, I cannot say as to whether the design carried over into the model number era beyond being applied to the Electromatic Skillet. 

I do not believe there is a Fin lid for the Electromatic Skillet as they were released in the fall of 1961, in the post Fin Handle Lid era... 

Where is your Corning Ware??
~~

Electro-Magic Custard - Corning Ware Electromatic Skillet Custard

I have been wanting to give this recipe a try for awhile now, but it kept getting moved to the back burner for one reason or another.   Located inside the Corning Ware Electromatics "Use and Care Manual" are several recipes.

One of which just happens to be a custard recipe cooked IN the Electromatic Skillet.  I thought it sounded like something interesting to try.  Traditionally, I have always baked my custard in 4 oz French White Ramekins utilizing a French White Roaster as a water bath and a piece of aluminum foil to keep the tops from "crusting" too much.  The Electromatic recipe, while almost a dead ringer for the one I make in the oven, utilizes the heat of the skillet and a very small amount of water to kind of "Steam" the custard.  I found the premise rather fascinating and in need of execution.

The consensus?  It worked rather well and it was quicker than baking, which usually takes about 25-30 minutes.  Granted, I used Centura Custard cups, because they are 6 oz and the perfect depth to fit in the skillet.  They are not only thinner than standard ceramic ramekins, but the walls are also thinner than the Pyroceram French White ramekins I normally use for baked Custard.

My 4 oz French White ramekins are too shallow and wide to get 6 of them into the skillet.  The other nice thing about the Centura Custard cups (some are marked as Pyroceram Tableware) is that they fit perfectly on the Centura saucers, just like a tea/coffee cup would.  This makes serving a little more elegant.

Electromatic Skillet Custard

2 cups Whole Milk
2 large Eggs
1/3 cup Granulated Sugar
1/4 tsp Salt
1/8 tsp Freshly Grated Nutmeg
3/4 cup Water (the recipe calls for 1/2 cup, but it's not quite enough)

Corningware Electromatic Skillet Hot Plate Base and SK-10 Skillet of your choice, with P-12-C lid
CorningWare P-55/P-64 Sauce Maker (1 quart)
4 Centura (Pyroceram) 6 oz Custard Cups (these were made of the Suprema "Pyroceram" formula as well)
optional - Pyrex Opal 443 Bowl

Pour the Milk into the P-55/P-64 Saucemaker and place over medium-low flame, heating until a film begins to develop on top.

Place the SK-10 on the Electomatic Hot Plate Base and begin preheating the skillet to 250F degrees.

In a medium bowl (a Pyrex Opal 443 works nice for this) combine 3 Eggs with the Sugar & Salt.

Whisk well to combine.

When the milk is hot, begin slowly pouring it into the Egg/Sugar Mixture, whisking constantly to prevent curdling.

Strain the custard through a fine mesh strainer and back into the P-55/P-64 Saucemaker (this will make pouring in the custard cups easier and remove any accidentally cooked bits of egg)

Divide the custard between the four 6oz Custard Cups.

Sprinkle with freshly grated Nutmeg.

Place them in the preheated Electromatic Skillet.

Pour in the water.

Cover and Cook for 13-15 minutes, or until a knife inserted halfway between the center and the rim comes out clean (you want the very center to still be a little jiggly)

Remove the Custard Cups from the Skillet and allow to cool for 20 minutes before refrigerating.

Serve with Coffee...  Though some fresh berries are always nice too...

Aaaaaaaaah... I love Custard!

Where is your Corning Ware??
~~

Pretty Pansies for Auntie Patsy - Secret Summer Blush Collection (with extras)

I don't really know if this counts as a "My Collection" post or "My Collection Monday" post.  Technically it is still in my possession, so I guess for all intensive purposes, it is my collection at this point.

You see, I have been secretly amassing a collection of Summer Blush, to give to my Aunt Patsy, cause she loves pansies.  (Though after she sees this post, it won't be much of a secret anymore)  LOL

I will admit I have had to throw in a couple of "Just White" pieces in to round out the set.  Electromatic Skillets were discontinued in 1976, so they are not available with a Summer Blush Skillet since the pattern wasn't released until 20 years later in 1996.

A-1.5-B with A-7-C lid sitting in an A-2-B with A-9-C lid.

A-1-B with A-7-C lid sitting on a second A-2-B with A-9-C lid sitting on an A-5-B with A-5-C lid.

M-10-GR Grill Pan (I need to find her an A-10-HG handle for this one)

This is actually a Cookmates Skillet (10 inch) with a P-12-C lid on the original P-12-ES Electromatic Hot Plate.

It's almost a complete set of Summer Blush, though I am still watching for an A-3-B and an A-21-B-N Roaster... I am also thinking that I should probably find her another A-1-B (you can never have too many 1 quart saucepans). 

Where is your CorningWare??
~~

Curious Corningware Cookmate - Mysterious Macaroni & Cheese

You've already seen my Electromatic skillet in action, complete with P-22-B flat bottomed skillet in Trefoil, but I have another.  Another P-22-B that is.  It's one of those mystery patterns, about which, I cannot find any information.  Not a bit.  Not in books, not on the internet; absolutely nowhere.  I would think that it may be a European made piece, but it has P-series handles on it, which means that it is pre-1972.

I like to call it Black Scroll, but for all I know, it was simply a variation on the Trefoil pattern.  There are other patterns that have multiple print designs.  Pastel Bouquet is an excellent example of this.  Depending on the piece, the floral pattern is slightly different.  Fruit Basket is another one where the design changes depending on the pieces. Then again, both of these are P-22-B skillets, so it's not really a matter of a different design print on different sized pieces.

Another Corningware Mystery.

Though the skillet may be perplexing, there is nothing all that enigmatic about good old Mac & Cheese. Normally, I am a hard core "Baked" Mac kind of guy.  There are occasions, however, when I like a good skillet Mac; which tends to be more like the "Blue Box" stuff. (without the disturbingly orange powder)  I just cannot bring myself to accept anything labeled as Powdered Cheese Food Product to be actual edible cheese.  This time, I am using Fontina and Havarti, but that was simply because they were in my refrigerator.  This is just as delicious with 8 oz of Sharp Cheddar.

Since this is Corningware, I went ahead and finished it off under the broiler to get that crunchy breadcrumb topping. 

Skillet Macaroni & Cheese

2 cups Whole Milk
4 cups Water
4 TB Unsalted Butter
1/2 cup Panko
8 oz Elbow Macaroni (I like the vegetable kind)
1 tsp Salt
1/4 tsp Pepper
1 Garlic Clove, minced
4 oz Danish Fontina, shredded
4 oz Havarti, shredded

1 Quart Saucemaker (P-55/P-64)
1 Electromatic Skillet (P-12-ES) with Dish (P-22-B) and P-12-C cover

Begin heating the milk in your Saucemaker, set over medium-low flame. (it doesn't need to be "hot", just warm)

Pour 4 cups of water into the Electromatic skillet.

Turn the heater base up to 425F Degrees to bring the water to a boil.

Meanwhile, melt 4 TB Unsalted Butter.

Add the Panko and stir with a fork to coat the Panko; set aside.

When the Water in the SK10 Skillet is begins to boil....

add the Macaroni and stir.

Reduce the temperature to 275F Degrees and continue boiling the macaroni, stirring frequently, until almost all of the water has been absorbed. (about 8-10 minutes)

Add the warmed Milk....

Along with the Salt, Pepper and Garlic.

Stir well and bring the heat up to 350F Degrees, cooking for 5 minutes.

Reduce the temperature to 200F Degrees and add the Cheese.

Stir until melted and homogeneous.

Partially cover and simmer at 200F Degrees for about 10 minutes.

Meanwhile, turn on the Oven Broiler.
Once you are done simmering the cheese sauce, remove the SK10 dish from the Electromatic Heater base and sprinkle with the Butter soaked Panko.

Place under the broiler for about 3-5 minutes, or until all browned and crispy.

 Now is the time to enjoy!

Where is your Corningware??
~~