Corning WARY

[petek]

My mom never cared for it either, said it was too hard to keep it clean. I only started collecting some a couple of years ago after becoming infected with it from this site LOL
I don't find it that difficult to keep clean, just some Ajax or BonAmi type powder.
We had a set of Visions ages ago when it first came out but neither of us liked the stuff,, too too heavy and slow to boil, slow to cool down. We tossed it all iirc when we moved here. Plenty of it at the thrift stores.

 

[toggleswitch2]

Funny, and I thoguth glass (and glass-like) was the eastiet thing to keep clean, espcially being so dishwasher friendly.

I bought pleanty of Corning Ware and glass ware second-had where one could tell the owner didn't have a dishwasher to thoroughly de-grease and de-slime it, especially in the nooks and crannies.

No matter; a bit of Easy-off (Lye-based [sodium hydorxie] oven cleaningn spray) and the schmutz literally melts right off. A little saopnification (turning of the grease into SOAP) and it further helps clean the piece!

A good rinse and a subsequent run through the DW on "HOT" and it's FABULOUS!

 

[toggleswitch2]

UGH to my reading and editing skills!

 

[brisnat81]

I havent broken any of the new Pyroceram stuff yet, its bounced the few times I've dropped it. Perhaps age also has something to do with the fraility.

I do find it impossible to get clean in the dishwasher the first time. There are always shadows left particularily if its been used on the stove top.

Once its been washed, I add a bit of detergent and the shadows just rub off. I'm not sure why they easily wipe away, but wont come off in the dw.

 

[hunter]

Europe and Asia versus USA.

My observation about pyroceram in Europe/Asia versus North America:

It is not cheap.

Typically Corningware is sold as ovenware here. Ordinary glass (Pyrex) or stoneware (the existing disgusting corningware) is cheaper.

Personally I REALLY like using pyroceram as saucepans on my electric smoothtop. The results are excellent. And nothing EVER flavors from the pan. It is non reactive. It is easily cleanable. Etc.

I don't use it for frying though.

Hunter

 

[danemodsandy]

Nathan:

The breakage that happened last night wasn't a case of fragility - it was a good four-foot drop onto a hard floor, so pretty much anything that could break would have broken. I blame the handle, not the pot.

The "shadows" you mention are called starch film. Starch in food bonds to cookware during cooking, and does not wash away from cookware readily; you need to do some hand-cleaning. It's perfectly normal. It shows up more on some types of cookware than others; stainless and Pyroceram are particularly susceptible to it. On my Farberware, I've always used Cameo stainless cleaner to remove starch film, since it builds up over time and can make food stick to the cookware.

 

[sudsmaster]

I once had a kitten who loved strawberries and bananas.

I came home one day to find she had clawed all the ripening bananas in a bowl on the kitchen table.

As she grew older, however, she lost her craving for fruit.

 

[nashmaytagbear]

i only have a couple of pieces myself

As you can tell i only use 1 or two pieces. LOL I love Corning Ware works great on my flat-top stove. I have only had 1 handle to give me trouble.

 

[perc-o-prince]

Funny, and I thoguth glass (and glass-like) was the eastiet

Hey Steve,

When we do bread stuffing, it's in the Corningware, in the oven, for a few hours. I like the outside to have a bit of a crust! If I spray the dish before putting the stuffing in, there's virtually nothing that soap and water won't handle. That is, unless I forget to wipe off any over-spray that may have gotten on the rim/handle!!

Chuck

 

[panthera]

Teflon and well seasoned cast iron

Are far easier to clean that even vitreous ceramic or glass.

When a piece of (real) Corningware has burned on/baken on ick, I just toss it into the self-cleaning oven and that takes care of that.

 

[sudsmaster]

Or, we could say...

Corning B-Ware

 

[angus]

Over time Pyrex will tend to shatter . Cooks' Illustrated discussed this a while ago. Something to do with tiny scratches and nicks that over time will weaken the glass and you just never know when it will give up. That said, one of my know it all frenemies, Big Mikey the Engineer still broils in his Pyrex and being the overwhelmingly lucky stiff he is, never had an incident. Of course this is the same person who will not believe anything Cook's Illustrated says and doubts anyone's "data" but his own.

BTW, NOTHING spatters and is harder to completely clean than tomato sauce or milk. It will drive you nuts!!!!

 

[sudsmaster]

Non-stick Pyrex

I bought a bunch of "non-stick" Pyrex about 20 years ago when I got my first microwave.

It's got this cheesy film inside that scratches off quite easily. So it's impossible to get the stuff crystal clear. I guess I could scour away all the remnants, but what's the fun in that?

Needless to say, it's all in storage.

I let the French White Corelle type bakeware set come out to play once in a while... it's the real thing, not stoneware. Bought way back before it was cheapened.