Christmas get-togethers didn't much happen here. We had tornado weather and
assorted varieties of flu. Just yesterday, the last of our usual Christmas
kin came in to celebrate. I sent home with our offspring the last Pyrex
dishes I had with killer good lasagna. Don't know when/if the dishes will
ever return. Not sure I care. What have you found for freezing/baking
productions such as lasagna that are non-explosive, non-reactive, dishwasher
safe and (!) good-looking? Polly

"Polly Esther" > wrote in message
...
> Christmas get-togethers didn't much happen here. We had tornado weather
> and assorted varieties of flu. Just yesterday, the last of our usual
> Christmas kin came in to celebrate. I sent home with our offspring the
> last Pyrex dishes I had with killer good lasagna. Don't know when/if the
> dishes will ever return. Not sure I care. What have you found for
> freezing/baking productions such as lasagna that are non-explosive,
> non-reactive, dishwasher safe and (!) good-looking? Polly

I just went through my cupboard. Did not get rid of all of the Pyrex and in
fact I recently bought a few new pieces. Noticed that one already has a
chip in it. I got rid of some ceramic stuff that I bought at the Christmas
Tree Shop on Cape Cod. It's pretty but the pieces are either oval or round
and so shallow as to not be of much use. I do know that I used to use them
for some things but can't remember what. Also got rid of a vintage piece of
Pyrex. It's a double dish with lid. I don't really use it any more. I
used to use it when husband was home and working odd hours. It was perfect
for leftovers for him and if he was only going to be somewhat delayed for
dinner, I could keep it in a warm oven. I have a second one that has no lid
any more. It broke. I did keep that one. It's fine without the lid. I
can just cover it with foil if I need to. Have another piece of Vintage
Pyrex that I kept. Was my mom's. Looks a little ratty inside from spoons
scraping it and such. But still works. And the Pansy pattern from the
90's. A few of those pieces broke and I replaced them from Ebay. Also got
rid of the stupid Grabbit. I have no use for that thing. Kept the small
vintage gratins. I don't really use them and they turned out to be smaller
and more shallow than I thought they would be. Also got them from Ebay.
They're just cool looking and don't take up much room.

I have a big, deep rectangular baking dish that is the Paula Deen brand that
I got at Walmart. I have not tried it for lasagna because I don't need a
big lasagna now but I think it would work well for that. My main problem
with lasagna pans is that they simply are not deep enough. I add a lot of
veggies to mine so need a super deep pan. The last few times I did make
lasagna I used a bread pan because I only wanted a small amount. I used
this dish twice for a recipe from Gordon Ramsey for potatoes. I needed a
really big one because I was cooking for extended family.

My plan is to replace the rest of the crappy bakeware that I have a piece at
a time. I can make do with what I have now. But I do plan to check
whenever I go to Target, Walmart and maybe K Mart. The K Mart where I used
to work is closing in March and has started liquidating. Not sure if they
will mark stuff down or not. I plan to replace with stoneware, I think.
Target had some really good markdowns around Christmas time but... I was
short on funds then so not buying for myself.

On Jan 17, 8:20*pm, "Polly Esther" > wrote:
> Christmas get-togethers didn't much happen here. *We had tornado weather and
> assorted varieties of flu. *Just yesterday, the last of our usual Christmas
> kin came in to celebrate. *I sent home with our offspring the last Pyrex
> dishes I had with killer good lasagna. *Don't know when/if the dishes will
> ever return. *Not sure I care. *What have you found for freezing/baking
> productions such as lasagna that are non-explosive, non-reactive, dishwasher
> safe and (!) good-looking? *Polly

Emile Henry?

On Thursday, January 17, 2013 10:20:17 PM UTC-6, Polly Esther wrote:
> Christmas get-togethers didn't much happen here. We had tornado weather and
>
> assorted varieties of flu. Just yesterday, the last of our usual Christmas
>
> kin came in to celebrate. I sent home with our offspring the last Pyrex
>
> dishes I had with killer good lasagna. Don't know when/if the dishes will
>
> ever return. Not sure I care. What have you found for freezing/baking
>
> productions such as lasagna that are non-explosive, non-reactive, dishwasher
>
> safe and (!) good-looking? Polly

Vintage Cornflower Corningware.

--Bryan

On 1/18/2013 5:32 AM, Janet wrote:
> In article >,
> says...
> What have you found for freezing/baking
>> productions such as lasagna that are non-explosive, non-reactive, dishwasher
>> safe and (!) good-looking? Polly
>
> I use stoneware. No particular brand. It's immensely tough and
> longlasting, oven/freezer/dishwasher proof, but smart enough for the
> table. I've been using some of mine for 25 years and it has never
> cracked or chipped.
>
> Janet UK
I wonder if people in general really want cheap glass cooking dishes. I
really wish some manufacturer would bring back the original Pyroceram
Pyrex. I wonder how much it would cost these days?

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 1/18/2013 9:16 AM, James Silverton wrote:
> On 1/18/2013 5:32 AM, Janet wrote:
>> In article >,
>> says...
>> What have you found for freezing/baking
>>> productions such as lasagna that are non-explosive, non-reactive,
>>> dishwasher
>>> safe and (!) good-looking? Polly
>>
>> I use stoneware. No particular brand. It's immensely tough and
>> longlasting, oven/freezer/dishwasher proof, but smart enough for the
>> table. I've been using some of mine for 25 years and it has never
>> cracked or chipped.
>>
>> Janet UK
> I wonder if people in general really want cheap glass cooking dishes. I
> really wish some manufacturer would bring back the original Pyroceram
> Pyrex. I wonder how much it would cost these days?
>
I dunno. I've got an 13X9 Anchor-Hocking baking dish that has held up
for years. Purchased around 1980, when that dark brown shade was
popular. It's a great pan for lasagna. It has no chips or cracks even
though it's been through several moves. I've got some small ramekins I
bought at the same time, same brown glass. Never had a problem with
those, either. They aren't freezer safe but they're everything else
safe. Then again, who would put glass baking dishes in the freezer?

Jill

Polly Esther wrote:
>
> Christmas get-togethers didn't much happen here. We had tornado weather and
> assorted varieties of flu. Just yesterday, the last of our usual Christmas
> kin came in to celebrate. I sent home with our offspring the last Pyrex
> dishes I had with killer good lasagna. Don't know when/if the dishes will
> ever return. Not sure I care. What have you found for freezing/baking
> productions such as lasagna that are non-explosive, non-reactive, dishwasher
> safe and (!) good-looking? Polly

We've been gradually buying silicone baking dishes. We have not been
actively replacing the Pyrex ones at this point.

On 1/18/2013 9:16 AM, James Silverton wrote:

> I wonder if people in general really want cheap glass cooking dishes. I
> really wish some manufacturer would bring back the original Pyroceram
> Pyrex. I wonder how much it would cost these days?
>
<http://www.shopworldkitchen.com/corningware/stovetop-just-white-casserole-set-a-423c-jw>
<http://www.arc-international-cookware.com/en/products/pyroflam>

I freeze in ziplock bags and Rubbermaid, but I'd be in trouble without Pyrex. I bet I use a piece or two daily for baking and general leftover keeping. I think they save dishwashing as they go from fridge to microwave.

Why don't you save some of those semi-disposable containers ya get cookies and stuff in? (That's if you buy bakery goods at the mkt etc.) I save a few for gifting of baked goods.

On 1/18/2013 12:45 PM, S Viemeister wrote:
> On 1/18/2013 9:16 AM, James Silverton wrote:
>
>> I wonder if people in general really want cheap glass cooking dishes. I
>> really wish some manufacturer would bring back the original Pyroceram
>> Pyrex. I wonder how much it would cost these days?
>>
> <http://www.shopworldkitchen.com/corningware/stovetop-just-white-casserole-set-a-423c-jw>
>
> <http://www.arc-international-cookware.com/en/products/pyroflam>
$100 for two with lids seems a bit steep but I will really have to
consider it! Thanks for the URL.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 1/17/2013 10:20 PM, Polly Esther wrote:
> Christmas get-togethers didn't much happen here. We had tornado weather
> and assorted varieties of flu. Just yesterday, the last of our usual
> Christmas kin came in to celebrate. I sent home with our offspring the
> last Pyrex dishes I had with killer good lasagna. Don't know when/if
> the dishes will ever return. Not sure I care. What have you found for
> freezing/baking productions such as lasagna that are non-explosive,
> non-reactive, dishwasher safe and (!) good-looking? Polly

Tornadoes and flu are no fun for the holidays, I hope your family has
better luck next year.

I am still using Pyrex and CorningWare. Mine is old and has not caused
any problems. Foods brown in it nicely and it is so easy to clean. We
have Pyrex in storage that belonged to my late MIL, that she bought in
the 60's, and I might give that to my son and future DIL.

Becca

On 1/18/2013 2:06 PM, James Silverton wrote:
> On 1/18/2013 12:45 PM, S Viemeister wrote:
>> On 1/18/2013 9:16 AM, James Silverton wrote:
>>
>>> I wonder if people in general really want cheap glass cooking dishes. I
>>> really wish some manufacturer would bring back the original Pyroceram
>>> Pyrex. I wonder how much it would cost these days?
>>>
>> <http://www.shopworldkitchen.com/corningware/stovetop-just-white-casserole-set-a-423c-jw>
>>
>> <http://www.arc-international-cookware.com/en/products/pyroflam>
> $100 for two with lids seems a bit steep but I will really have to
> consider it! Thanks for the URL.
>
I've bought some nice pieces on eBay.

In article >, says...
>
> "Polly Esther" > wrote in message
> ...
> > Christmas get-togethers didn't much happen here. We had tornado weather
> > and assorted varieties of flu. Just yesterday, the last of our usual
> > Christmas kin came in to celebrate. I sent home with our offspring the
> > last Pyrex dishes I had with killer good lasagna. Don't know when/if the
> > dishes will ever return. Not sure I care. What have you found for
> > freezing/baking productions such as lasagna that are non-explosive,
> > non-reactive, dishwasher safe and (!) good-looking? Polly
>
> I just went through my cupboard. Did not get rid of all of the Pyrex and in
> fact I recently bought a few new pieces. Noticed that one already has a
> chip in it. I got rid of some ceramic stuff that I bought at the Christmas
> Tree Shop on Cape Cod. It's pretty but the pieces are either oval or round
> and so shallow as to not be of much use. I do know that I used to use them
> for some things but can't remember what. Also got rid of a vintage piece of
> Pyrex. It's a double dish with lid. I don't really use it any more. I
> used to use it when husband was home and working odd hours. It was perfect
> for leftovers for him and if he was only going to be somewhat delayed for
> dinner, I could keep it in a warm oven. I have a second one that has no lid
> any more. It broke. I did keep that one. It's fine without the lid. I
> can just cover it with foil if I need to. Have another piece of Vintage
> Pyrex that I kept. Was my mom's. Looks a little ratty inside from spoons
> scraping it and such. But still works. And the Pansy pattern from the
> 90's. A few of those pieces broke and I replaced them from Ebay. Also got
> rid of the stupid Grabbit. I have no use for that thing. Kept the small
> vintage gratins. I don't really use them and they turned out to be smaller
> and more shallow than I thought they would be. Also got them from Ebay.
> They're just cool looking and don't take up much room.
>
> I have a big, deep rectangular baking dish that is the Paula Deen brand that
> I got at Walmart. I have not tried it for lasagna because I don't need a
> big lasagna now but I think it would work well for that. My main problem
> with lasagna pans is that they simply are not deep enough. I add a lot of
> veggies to mine so need a super deep pan. The last few times I did make
> lasagna I used a bread pan because I only wanted a small amount. I used
> this dish twice for a recipe from Gordon Ramsey for potatoes. I needed a
> really big one because I was cooking for extended family.
>
> My plan is to replace the rest of the crappy bakeware that I have a piece at
> a time. I can make do with what I have now. But I do plan to check
> whenever I go to Target, Walmart and maybe K Mart. The K Mart where I used
> to work is closing in March and has started liquidating. Not sure if they
> will mark stuff down or not. I plan to replace with stoneware, I think.
> Target had some really good markdowns around Christmas time but... I was
> short on funds then so not buying for myself.

New Pyrex is cheap shit. I have a Pyrex measuring cup that had the
markings just rub right off.

On Fri, 18 Jan 2013 17:16:01 -0500, T >
wrote:

> I have a Pyrex measuring cup that had the
> markings just rub right off.

You can't blame the glass for that.

--
Food is an important part of a balanced diet.

In article >,
says...
>
> On Fri, 18 Jan 2013 17:16:01 -0500, T >
> wrote:
>
> > I have a Pyrex measuring cup that had the
> > markings just rub right off.
>
> You can't blame the glass for that.

Still, it indicates a decline in quality. And I note they're more
fragile than before and the glass thinner.

On Fri, 18 Jan 2013 19:31:04 -0500, T >
wrote:

> In article >,
> says...
> >
> > On Fri, 18 Jan 2013 17:16:01 -0500, T >
> > wrote:
> >
> > > I have a Pyrex measuring cup that had the
> > > markings just rub right off.
> >
> > You can't blame the glass for that.
>
> Still, it indicates a decline in quality. And I note they're more
> fragile than before and the glass thinner.

I don't beat up my glassware, so your "fragile" is my "just fine"...
but I do have a chip on the top of my one cup measure that hubby put
into it years ago via bad dishwasher loading.

Losing the markings isn't anything new. I don't know how old you
expect glass measuring cups to be, but my one quart measure lost its
markings at least 15 years ago and I've been using a permanent marker
ever since to indicate where the levels of 1 cup measures are in
approximate terms because nothing else is wrong with it.

--
Food is an important part of a balanced diet.

In article >,
says...
>
> On Fri, 18 Jan 2013 19:31:04 -0500, T >
> wrote:
>
> > In article >,
> > says...
> > >
> > > On Fri, 18 Jan 2013 17:16:01 -0500, T >
> > > wrote:
> > >
> > > > I have a Pyrex measuring cup that had the
> > > > markings just rub right off.
> > >
> > > You can't blame the glass for that.
> >
> > Still, it indicates a decline in quality. And I note they're more
> > fragile than before and the glass thinner.
>
> I don't beat up my glassware, so your "fragile" is my "just fine"...
> but I do have a chip on the top of my one cup measure that hubby put
> into it years ago via bad dishwasher loading.
>
> Losing the markings isn't anything new. I don't know how old you
> expect glass measuring cups to be, but my one quart measure lost its
> markings at least 15 years ago and I've been using a permanent marker
> ever since to indicate where the levels of 1 cup measures are in
> approximate terms because nothing else is wrong with it.

Interesting. I'll probably just lightly sand the glass and put down
acrylic markings.

On Fri, 18 Jan 2013 22:45:33 -0500, T >
wrote:

> In article >,
> says...
> >
> > On Fri, 18 Jan 2013 19:31:04 -0500, T >
> > wrote:
> >
> > > In article >,
> > > says...
> > > >
> > > > On Fri, 18 Jan 2013 17:16:01 -0500, T >
> > > > wrote:
> > > >
> > > > > I have a Pyrex measuring cup that had the
> > > > > markings just rub right off.
> > > >
> > > > You can't blame the glass for that.
> > >
> > > Still, it indicates a decline in quality. And I note they're more
> > > fragile than before and the glass thinner.
> >
> > I don't beat up my glassware, so your "fragile" is my "just fine"...
> > but I do have a chip on the top of my one cup measure that hubby put
> > into it years ago via bad dishwasher loading.
> >
> > Losing the markings isn't anything new. I don't know how old you
> > expect glass measuring cups to be, but my one quart measure lost its
> > markings at least 15 years ago and I've been using a permanent marker
> > ever since to indicate where the levels of 1 cup measures are in
> > approximate terms because nothing else is wrong with it.
>
> Interesting. I'll probably just lightly sand the glass and put down
> acrylic markings.
>
That would work if you have the materials on hand already, but if I
had to buy it just to put markings on I'd just buy another measuring
cup.

--
Food is an important part of a balanced diet.

On 1/18/2013 7:16 AM, James Silverton wrote:

> I wonder if people in general really want cheap glass cooking dishes. I
> really wish some manufacturer would bring back the original Pyroceram
> Pyrex. I wonder how much it would cost these days?
>


Current Corningware (pyroceram) is made in China and is NOT the same
material as the old Made in USA vessels. The old stuff is often
available at thrift/charity shops at reasonable prices but made sure you
don't get pieces that are scratched or badly discolored because they may
not be able to be cleaned to your satisfaction.

gloria p

I've lost track of who said what.
>> Interesting. I'll probably just lightly sand the glass and put down
>> acrylic markings.
It has crossed my mind that I could easily put big black Sharpie marks on my
stainless steel measuring cups. Their sizes are, heck. Can't think of the
word. Carved into? embossed? something. Very impossible to read in the
pantry and not much easier in the bright light of the kitchen. While I'm
making life easier, there's a strange measuring spoon in there too. It's a
one-half tablespoon. Have never needed that measurement and it's easy to
mistake for a teaspoon. I think I'll mark it too. Polly

"Ema Nymton" > wrote in message
...
> On 1/17/2013 10:20 PM, Polly Esther wrote:
>> Christmas get-togethers didn't much happen here. We had tornado weather
>> and assorted varieties of flu. Just yesterday, the last of our usual
>> Christmas kin came in to celebrate. I sent home with our offspring the
>> last Pyrex dishes I had with killer good lasagna. Don't know when/if
>> the dishes will ever return. Not sure I care. What have you found for
>> freezing/baking productions such as lasagna that are non-explosive,
>> non-reactive, dishwasher safe and (!) good-looking? Polly
>
> Tornadoes and flu are no fun for the holidays, I hope your family has
> better luck next year.
>
> I am still using Pyrex and CorningWare. Mine is old and has not caused
> any problems. Foods brown in it nicely and it is so easy to clean. We have
> Pyrex in storage that belonged to my late MIL, that she bought in the
> 60's, and I might give that to my son and future DIL.
>
> Becca

Sending home lasagna is good. Replacing sent home dishes is good too. I've
looked over the Emile Henry. Looks nice and they claim it is not as heavy
as alternatives. Anyone tried it? Polly

"Doug Freyburger" > wrote in message
...
> Polly Esther wrote:
>>
>> Christmas get-togethers didn't much happen here. We had tornado weather
>> and
>> assorted varieties of flu. Just yesterday, the last of our usual
>> Christmas
>> kin came in to celebrate. I sent home with our offspring the last Pyrex
>> dishes I had with killer good lasagna. Don't know when/if the dishes
>> will
>> ever return. Not sure I care. What have you found for freezing/baking
>> productions such as lasagna that are non-explosive, non-reactive,
>> dishwasher
>> safe and (!) good-looking? Polly
>
> We've been gradually buying silicone baking dishes. We have not been
> actively replacing the Pyrex ones at this point.

My mom has some silicone things but they are very wobbly. Would these work
for casseroles?

"S Viemeister" > wrote in message
...
> On 1/18/2013 9:16 AM, James Silverton wrote:
>
>> I wonder if people in general really want cheap glass cooking dishes. I
>> really wish some manufacturer would bring back the original Pyroceram
>> Pyrex. I wonder how much it would cost these days?
>>
> <http://www.shopworldkitchen.com/corningware/stovetop-just-white-casserole-set-a-423c-jw>
> <http://www.arc-international-cookware.com/en/products/pyroflam>

Corningware is not what it used to be. I won't buy that either. Bought an
8" square baking dish about 3 years ago and noticed a chip in it the other
day. No clue how it got there.

"Kalmia" > wrote in message
...
>I freeze in ziplock bags and Rubbermaid, but I'd be in trouble without
>Pyrex. I bet I use a piece or two daily for baking and general leftover
>keeping. I think they save dishwashing as they go from fridge to
>microwave.
>
> Why don't you save some of those semi-disposable containers ya get cookies
> and stuff in? (That's if you buy bakery goods at the mkt etc.) I save a
> few for gifting of baked goods.

My mom used to freeze a casserole in her Corningware. From the freezer, to
the oven to the table! I have the piece now. Still works but looks crappy
inside from having a spoon scraped on it.

"Polly Esther" > wrote in message
...
>
> "Ema Nymton" > wrote in message
> ...
>> On 1/17/2013 10:20 PM, Polly Esther wrote:
>>> Christmas get-togethers didn't much happen here. We had tornado weather
>>> and assorted varieties of flu. Just yesterday, the last of our usual
>>> Christmas kin came in to celebrate. I sent home with our offspring the
>>> last Pyrex dishes I had with killer good lasagna. Don't know when/if
>>> the dishes will ever return. Not sure I care. What have you found for
>>> freezing/baking productions such as lasagna that are non-explosive,
>>> non-reactive, dishwasher safe and (!) good-looking? Polly
>>
>> Tornadoes and flu are no fun for the holidays, I hope your family has
>> better luck next year.
>>
>> I am still using Pyrex and CorningWare. Mine is old and has not caused
>> any problems. Foods brown in it nicely and it is so easy to clean. We
>> have Pyrex in storage that belonged to my late MIL, that she bought in
>> the 60's, and I might give that to my son and future DIL.
>>
>> Becca
>
> Sending home lasagna is good. Replacing sent home dishes is good too.
> I've looked over the Emile Henry. Looks nice and they claim it is not as
> heavy as alternatives. Anyone tried it? Polly

Not when I've already got perfectly good Cornflower Corningware ;-))

sf > wrote:
-snip-
>Losing the markings isn't anything new. I don't know how old you
>expect glass measuring cups to be, but my one quart measure lost its
>markings at least 15 years ago and I've been using a permanent marker
>ever since to indicate where the levels of 1 cup measures are in
>approximate terms because nothing else is wrong with it.

There's gotta be a market for a stick on label for our old glass
measuring cups. I managed to break my quart one a few years ago--
but the 1 cup one had sharpie marks at the 1/4's- and I guess at the
rest.<g> Not elegant-- but functional.

I've got a wine bottle that has been in the dishwasher for months,
getting power washed and sani-rinsed daily. The label shows no sign
of wear. If they can do that for a throw-away wine bottle, why not
one for my measuring cup?<g>

Jim
[the wine bottle started out as an attempt to get the label off-- now
it is just an experiment.]

On 1/19/2013 1:38 AM, Julie Bove wrote:
> "S Viemeister" > wrote
>> On 1/18/2013 9:16 AM, James Silverton wrote:
>>
>>> I wonder if people in general really want cheap glass cooking dishes. I
>>> really wish some manufacturer would bring back the original Pyroceram
>>> Pyrex. I wonder how much it would cost these days?
>>>
>> <http://www.shopworldkitchen.com/corningware/stovetop-just-white-casserole-set-a-423c-jw>
>> <http://www.arc-international-cookware.com/en/products/pyroflam>
>
> Corningware is not what it used to be. I won't buy that either. Bought an
> 8" square baking dish about 3 years ago and noticed a chip in it the other
> day. No clue how it got there.
>
Newer Corningware now comes as stoneware, as well as thin white glass.
The links I gave are for the old-style pyroceram.

On 1/19/2013 9:13 AM, S Viemeister wrote:
> On 1/19/2013 1:38 AM, Julie Bove wrote:
>> "S Viemeister" > wrote
>>> On 1/18/2013 9:16 AM, James Silverton wrote:
>>>
>>>> I wonder if people in general really want cheap glass cooking
>>>> dishes. I
>>>> really wish some manufacturer would bring back the original Pyroceram
>>>> Pyrex. I wonder how much it would cost these days?
>>>>
>>> <http://www.shopworldkitchen.com/corningware/stovetop-just-white-casserole-set-a-423c-jw>
>>>
>>> <http://www.arc-international-cookware.com/en/products/pyroflam>
>>
>> Corningware is not what it used to be. I won't buy that either.
>> Bought an
>> 8" square baking dish about 3 years ago and noticed a chip in it the
>> other
>> day. No clue how it got there.
>>
> Newer Corningware now comes as stoneware, as well as thin white glass.
> The links I gave are for the old-style pyroceram.
>
Do you know that it really is the old formulation? When Pyroceram first
came out, I was impressed by film showing a red hot dish being dunked in
cold water without breaking.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sat, 19 Jan 2013 07:25:19 -0500, Jim Elbrecht >
wrote:

> I've got a wine bottle that has been in the dishwasher for months,
> getting power washed and sani-rinsed daily. The label shows no sign
> of wear. If they can do that for a throw-away wine bottle, why not
> one for my measuring cup?<g>

I agree with that! Your wine bottle's label has some great glue and
one heck of a seal on it.
>
> Jim
> [the wine bottle started out as an attempt to get the label off-- now
> it is just an experiment.]

I keep Goo Gone for that. If it's a label similar to yours, I also
score it and they do submit to my will eventually.


--
Food is an important part of a balanced diet.

On 1/19/2013 10:41 AM, James Silverton wrote:

> Do you know that it really is the old formulation? When Pyroceram first
> came out, I was impressed by film showing a red hot dish being dunked in
> cold water without breaking.
>
If not, they'll be in legal trouble for misrepresentation!
Here's a quote from the first link I gave -

"CORNINGWARE Stovetop Yesterday and Today...

Original Corningware Pyroceram material is Back!

We're re-introducing this classic Corningware favorite in the original
Blue Cornflower and some new updated patterns!

Pyroceram, a glass-ceramic heated material was originally developed by
Corning Inc. in the 1950's to be used in rocket nose cones. Further
development to kitchen products resulted in CorningWare cookware, which
made its debut in 1958. It was hailed as a new space-age cookware
material virtually impervious to temperature extremes.

Originally targeted toward working women who wanted to cook, set an
attractive table, and get out of the kitchen fast - with as little clean
up as possible,this durable break and chip resistant glass
cookware/bakeware is as relevant today as it was 50 years ago.

Safe for use in the freezer, broiler, microwave, stovetop and as a
beautiful tabletop serving dish.

Is this your grandmother's casserole? Yes, and we're proud of it! Enjoy
this versatile, classic Corningware product for many uses in your
kitchen and for many generations to come!"

On 1/19/2013 11:22 AM, S Viemeister wrote:
> On 1/19/2013 10:41 AM, James Silverton wrote:
>
>> Do you know that it really is the old formulation? When Pyroceram first
>> came out, I was impressed by film showing a red hot dish being dunked in
>> cold water without breaking.
>>
> If not, they'll be in legal trouble for misrepresentation!
> Here's a quote from the first link I gave -
>
> "CORNINGWARE Stovetop Yesterday and Today...
>
> Original Corningware Pyroceram material is Back!
>
> We're re-introducing this classic Corningware favorite in the original
> Blue Cornflower and some new updated patterns!
>
> Pyroceram, a glass-ceramic heated material was originally developed by
> Corning Inc. in the 1950's to be used in rocket nose cones. Further
> development to kitchen products resulted in CorningWare cookware,
> which made its debut in 1958. It was hailed as a new space-age
> cookware material virtually impervious to temperature extremes.
>
> Originally targeted toward working women who wanted to cook, set an
> attractive table, and get out of the kitchen fast - with as little
> clean up as possible,this durable break and chip resistant glass
> cookware/bakeware is as relevant today as it was 50 years ago.
>
> Safe for use in the freezer, broiler, microwave, stovetop and as a
> beautiful tabletop serving dish.
>
> Is this your grandmother's casserole? Yes, and we're proud of it!
> Enjoy this versatile, classic Corningware product for many uses in
> your kitchen and for many generations to come!"
Thanks, that does make the stuff more and more interesting!

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Fri, 18 Jan 2013 22:56:45 -0600, "Polly Esther"
> wrote:

>I've lost track of who said what.
>>> Interesting. I'll probably just lightly sand the glass and put down
>>> acrylic markings.
>It has crossed my mind that I could easily put big black Sharpie marks on my
>stainless steel measuring cups. Their sizes are, heck. Can't think of the
>word. Carved into? embossed? something. Very impossible to read in the
>pantry and not much easier in the bright light of the kitchen. While I'm
>making life easier, there's a strange measuring spoon in there too. It's a
>one-half tablespoon. Have never needed that measurement and it's easy to
>mistake for a teaspoon. I think I'll mark it too.

Why does it matter? The only legitimate use for a ring of measuring
spoons is for entertaining toddlers. There is nothing one cooks that
needs to be so accurately measured that one needs an exact line. And
if one is truly concerned with consistant measurements they'd use a
scale. I've watched thousands of people sugar, salt, and pepper their
food, everyone shakes and tastes, no one measures.

On Sat, 19 Jan 2013 07:25:19 -0500, Jim Elbrecht >
wrote:

>sf > wrote:
>-snip-
>>Losing the markings isn't anything new. I don't know how old you
>>expect glass measuring cups to be, but my one quart measure lost its
>>markings at least 15 years ago and I've been using a permanent marker
>>ever since to indicate where the levels of 1 cup measures are in
>>approximate terms because nothing else is wrong with it.
>
>There's gotta be a market for a stick on label for our old glass
>measuring cups. I managed to break my quart one a few years ago--
>but the 1 cup one had sharpie marks at the 1/4's- and I guess at the
>rest.<g> Not elegant-- but functional.

I have Pyrex measuring cups; 1qt, 2qt, 1cup, 2cup, all over 50 years
old, all lines are like brand new. What do you do, scour your cups
with brillo? I always hand wash mine.

On Jan 18, 9:02*pm, "Polly Esther" > wrote:
> "Ema Nymton" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > On 1/17/2013 10:20 PM, Polly Esther wrote:
> >> Christmas get-togethers didn't much happen here. *We had tornado weather
> >> and assorted varieties of flu. *Just yesterday, the last of our usual
> >> Christmas kin came in to celebrate. *I sent home with our offspring the
> >> last Pyrex dishes I had with killer good lasagna. *Don't know when/if
> >> the dishes will ever return. *Not sure I care. *What have you found for
> >> freezing/baking productions such as lasagna that are non-explosive,
> >> non-reactive, dishwasher safe and (!) good-looking? *Polly
>
> > Tornadoes and flu are no fun for the holidays, I hope your family has
> > better luck next year.
>
> > I am still using Pyrex and CorningWare. *Mine is old and has not caused
> > any problems. Foods brown in it nicely and it is so easy to clean. We have
> > Pyrex in storage that belonged to my late MIL, that she bought in the
> > 60's, and I might give that to my son and future DIL.
>
> > Becca
>
> Sending home lasagna is good. *Replacing sent home dishes is good too. *I've
> looked over the Emile Henry. *Looks nice and they claim it is not as heavy
> as alternatives. *Anyone tried it? *Polly

Yes- it is a nice line...

On Jan 19, 4:25*am, Jim Elbrecht > wrote:
> sf > wrote:
>
> -snip-
>
> >Losing the markings isn't anything new. *I don't know how old you
> >expect glass measuring cups to be, but my one quart measure lost its
> >markings at least 15 years ago and I've been using a permanent marker
> >ever since to indicate where the levels of 1 cup measures are in
> >approximate terms because nothing else is wrong with it.
>
> There's gotta be a market for a stick on label for our old glass
> measuring cups. * I managed to break my quart one a few years ago--
> but the 1 cup one had sharpie marks at the 1/4's- and I guess at the
> rest.<g> * * Not elegant-- but functional.
>
> I've got a wine bottle that has been in the dishwasher for months,
> getting power washed and sani-rinsed daily. * *The label shows no sign
> of wear. * If they can do that for a throw-away wine bottle, why not
> one for my measuring cup?<g>
>
> Jim
> [the wine bottle started out as an attempt to get the label off-- now
> it is just an experiment.]

Lighter fluid will remove that leftover glue- seriously

"S Viemeister" > wrote in message
...
> On 1/19/2013 1:38 AM, Julie Bove wrote:
>> "S Viemeister" > wrote
>>> On 1/18/2013 9:16 AM, James Silverton wrote:
>>>
>>>> I wonder if people in general really want cheap glass cooking dishes. I
>>>> really wish some manufacturer would bring back the original Pyroceram
>>>> Pyrex. I wonder how much it would cost these days?
>>>>
>>> <http://www.shopworldkitchen.com/corningware/stovetop-just-white-casserole-set-a-423c-jw>
>>> <http://www.arc-international-cookware.com/en/products/pyroflam>
>>
>> Corningware is not what it used to be. I won't buy that either. Bought
>> an
>> 8" square baking dish about 3 years ago and noticed a chip in it the
>> other
>> day. No clue how it got there.
>>
> Newer Corningware now comes as stoneware, as well as thin white glass. The
> links I gave are for the old-style pyroceram.

The crap I have is the glass.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 19 Jan 2013 07:25:19 -0500, Jim Elbrecht >
> wrote:
>
>>sf > wrote:
>>-snip-
>>>Losing the markings isn't anything new. I don't know how old you
>>>expect glass measuring cups to be, but my one quart measure lost its
>>>markings at least 15 years ago and I've been using a permanent marker
>>>ever since to indicate where the levels of 1 cup measures are in
>>>approximate terms because nothing else is wrong with it.
>>
>>There's gotta be a market for a stick on label for our old glass
>>measuring cups. I managed to break my quart one a few years ago--
>>but the 1 cup one had sharpie marks at the 1/4's- and I guess at the
>>rest.<g> Not elegant-- but functional.
>
> I have Pyrex measuring cups; 1qt, 2qt, 1cup, 2cup, all over 50 years
> old, all lines are like brand new. What do you do, scour your cups
> with brillo? I always hand wash mine.

I don't have any really old ones because I managed to break them. I do have
a Pampered Chef 4 cup measure and it has the markings embossed on it. They
are clear but you can still read them.

On 1/19/2013 3:13 PM, Julie Bove wrote:
> "S Viemeister" > wrote
>> On 1/19/2013 1:38 AM, Julie Bove wrote:
>>> "S Viemeister" > wrote
>>>> On 1/18/2013 9:16 AM, James Silverton wrote:
>>>>> I wonder if people in general really want cheap glass cooking dishes. I
>>>>> really wish some manufacturer would bring back the original Pyroceram
>>>>> Pyrex. I wonder how much it would cost these days?
>>>> <http://www.shopworldkitchen.com/corningware/stovetop-just-white-casserole-set-a-423c-jw>
>>>> <http://www.arc-international-cookware.com/en/products/pyroflam>
>>> Corningware is not what it used to be. I won't buy that either. Bought an
>>> 8" square baking dish about 3 years ago and noticed a chip in it the
>>> other day. No clue how it got there.
>>>
>> Newer Corningware now comes as stoneware, as well as thin white glass. The
>> links I gave are for the old-style pyroceram.
>
> The crap I have is the glass.
>
I thought so.

In article >,
"Polly Esther" > wrote:

> ever return. Not sure I care. What have you found for freezing/baking
> productions such as lasagna that are non-explosive, non-reactive, dishwasher
> safe and (!) good-looking? Polly

Stainless steel pans.
--
Barb,
http://www.barbschaller.com, as of December 23, 2012.

In article >,
jmcquown > wrote:

> those, either. They aren't freezer safe but they're everything else
> safe. Then again, who would put glass baking dishes in the freezer?
>
> Jill

<timidly raises her hand> I use Pyrex (the only kind of glass baking
dishes I have) for some frozen desserts.
--
Barb,
http://www.barbschaller.com, as of December 23, 2012.