White Corningware vs Visions Amber/Cranberry For Stovetop Use

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flat Corning CookMates, these are the ONLY Corning Ware pans

Does this ban on regular Corning Ware on electric stoves include mini sauce pans that held 2 cups or so if used for short periods of time. I'd always assumed these were safe, since they did say "range" on the bottom...but then Corning Ware also evidently thought that adhesive that caused all the problems with coffee maker handles wouldn't be a problem.... I have a few of these, which I use because they are such a handy size for the single person. But they will be retired if not safe. (The stove, if it makes a difference, is an old Hotpoint, which has open coil burners AND does NOT have the infinite style setting.)

Another Corning issue some might wonder about: are the coffee pots safe on electric stoves? (At least, as safe as the handle issue allows!)
 
Correction/Clarification for the post above

In describing the stove, I said it does not have the "infinite style setting". I mean, of course, the burner controls are not the infinite setting, but the type that has rigid settings, like "Medium High" and "High".
 
Electric Surface Cooking

The first rule for efficient and safe cooking on conventional electric elements is they should NEVER get red hot when cooking on high heat, and if cooking on hi heat you should have the element completely covered with the cooking utensil. Regular Corning Ware can be used on electric ranges but should be used on low enough heats to keep the surface element from glowing red, of coerce doing this makes cooking very slow and in any case it wastes a lot of electricity because of the very poor contact with the element.

No one here loves Corning Ware more than I do, I must have somewhere near a thousand pieces of the stuff, but with the exception of the ground flat Corning Cook Mates Corning ware is much better suited for oven-broiler and MW use.
 
"Also, my aunt was right, pasta does stick in Visions.&#

How to cook pasta in VISIONS cookware:

For a 12- to 16-ounce package of hard pasta, bring a gallon of water to a boil, keeping in mind that because of the lack of nucleation sites the water will be superheated by the time it bubbles. Drop 2 or 3 pieces of pasta into the water to settle it, then dump in the rest. Immediately begin stirring nonstop for 3 minutes (don't wait for the water to come back to a boil), about 1 turn every 1 or 2 seconds. Cover, transfer to a cold surface unit (or on a gas stove, just shut off the gas) and let stand for the shorter time given on the package. Test a piece and if it's not done to your liking, cover again and wait until the longer time. Stir (trust me, it won't stick), drain and enjoy. Deduct 2 minutes from the shorter time for pasta that will be baked.

Works with ANY hard pasta: white, whole wheat, multi-grain regardless of shape. For soft fresh or refrigerated pasta, boil until it floats (about 3 minutes), then taste test.
 
Thread revival…

The information in this thread definitely deserves a revival or a refresh for reading. I’m meticulous with cookware, I’m a staunch antagonist for non-stick (Teflon). I have a single non-stick 10” frying pan in the house, and it’s used only by my partner for eggs when he wants them because I do the majority of the cooking. He’s lovingly careless with the cooking and is more than happy to let me do it.
I have a large collection of glass *stove-top* use pots and pans. McKee Range-Tec, Flamex, Blue tinged Flame-Ware, Amber and Cranberry (none of that nonstick type) Visions, etc. I’m not a Corning-ware user just because I don’t care for the white, but it’s an excellent cookware regardless. I’m careful about how I treat them all, no thermal shock business. Being able to see what’s going on in there is what I like most. I do have some ancient porcelain coated pots and pans, and Paul Revere copper pots and pans, and aluminum cookware for their respective uses, but I mostly use the glass. I even have my grandmother’s set of Cordon Bleu “waterless” cookware (detailed most appropriately in the thread linked below). It’s rarely used, and is mostly sentimental. Any thoughts or comments?

www.automaticwasher.org

Cordon Bleu Waterless cookware

A while back I recall a thread about waterless cookware. Yesterday I was in Duluth and went to my best friends estate sale, she passed 5 weeks ago. Not too long ago she had bought a set of Cordon Bleu cookware and loved it. Well now I have it and am intrigued. Any information of suggestions...
www.automaticwasher.org www.automaticwasher.org
 
The redesigned "A" series of Corning Ware with the wide ears for the new style lock on handle was molded without the pronounced ridge around the perimeter of the base which let the pans make better contact with the electric surface unit. Also, there was a round style of Corning Ware that was made as serving pieces for the Centura china line. They were marketed in several styles. The white round pieces that had clear glass covers were made for sale by Sears and Roebuck. The same white pieces were sold with a lid made of the same white Pyroceram material with solid, black, T-shaped knobs and were called "Buffet Servers" to go with the Centura dishes. The round pans were also available with exteriors of harvest, maybe Butterscotch, and avocado to give home makers 70s colors in their Corning Ware, and the solid covers had knobs in matching colors. Unfortunately, the cement that held the steel screw in the knob was another of Corning's failures with adhesives and, over time and especially if they were washed often in the dishwasher or, in spite of the warning that the lid was not microwave safe, used in the microwave oven, the cement broke down and generally the lid fell from the knob and broke so using another glue to repair it was not possible, but often a round Pyrex cover could be found to use on the pan. The good thing about the round Corning pans was that they sat flat on electric surface units.
 

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