I found a blogger that talks about his pyroceram. He seems to love using his pie plates. Scroll down a bit for the notes on it.

I love corning ware, even though I can't use it on my induction. I really want the ramekins for mise en place, storing/heating portions for lunch/dinner, as well as for cooking. I use my 2 qt for pot-in-pot cooking with my pressure cooker.

Here is a link that might be useful: Corningware

This post was edited by alex9179 on Fri, Sep 26, 14 at 20:08

I bought a Corningware pie plate off Etsy (CW is considered vintage) and I love it. I also have pyrex pie plates, metal pie pans, and a handmade pottery pie plate from one of the Seagrove area potters. I prefer the CW, pyrex or pottery for pie fillings that tend to "weep" as the metal can sometimes react with the filling moisture resulting in an off taste.

Teresa

I don't have corningware but have both metal and glass pie pans -- I like the glass better. I like seeing the bottom of the pie when baked to ensure it is done. I like seeing the pie in the dish for serving and display . . . aesthetics I guess.

Thanks folks. Alex9179, it took awhile for me to find the lower part of your link. I got diverted by the Pyroceram name and hot/cold/flame usage, and got worried that my plates might be the new inferior Chinese stuff, but they are indeed the real thing (five bucks for the three :-) .) Anyway Alex, it appears that your link's poster thinks a lower baking temp. is reasonable.

Do any of you folks modify your baking temperature or go a little longer?

LOVED that article Alex! I am totally into retro kitchen stuff, so much more value than most modern iterations.

I don't use metal. Mostly I use Pyrex clear glass. Sometimes, especially for quiche, I use white pyroceram (which has more to do with quantity being made and how many of which dish I have, though it's possible that clear browns better--that's a sense I have, but I haven't properly tested it). With so many variables, like deep or shallow, short crust or lean crust, cooked filling, soft filling, soaked filling, crisp filling, stiff filling, runny filling--just for fruit pies--that it's hard to discern what effect the dish has. For sure, how wet your filling is has an effect. Plus, each oven is so very different.

I've been thinking about your question yesterday and today--I just bake them until they're done! In all my old pie notes of things my mother taught me there isn't anything about temperature or time. Just "bake". The recipe driven pies I make call for anything from 350-425ð, for 45-75 minutes. "Bake" seems an easier instruction to follow. :)

I can't imagine that Corningware--BTW, that old Corning pattern seems to be very stylish right now, so congrats on the score!--I wouldn't think it would bake faster than metal, so why not just bake a pie, peek at the crust, and if it's not done enough, bake it some more?

Yeah, I got lost in the article and his other posts about CW. I've been a little obsessed with it for a while.

My Grandma found a couple deep casseroles for 25 cents at a garage sale that she gave me a few years ago. I was lukewarm about them until I realized how versatile they are! DH came into the marriage with two french white rounds with lids that I loved. Unfortunately they didn't survive his dishwashing technique, so I'm hunting thrifts for replacements. They aren't easy to find! Ebay has several, but they're a premium.

plllog, I was planning to do what you suggest about just watching time and results, but I had suspected that there were general rules about the different pan materials. Since none of you seem to know any rule, I guess I will start with one of my recipes as written.

Alex, I wasn't really looking for corningware, but I go to thrift stores, home auctions, and in this case a garage sale where the pans just called my name. I am old enough to know that CorningWare was supposed to be able to be used on the stove-top, but I had assumed that was pushing it. I enjoyed your link. I was not familiar with the pyroceram name nor the rocket nose cone reference. I still see pieces and old sets for quite reasonable prices at all those locations although auctions just depend on who is there. At thrift stores, I guess it depends who is pricing.

Teresa, I just got a white one with the blue cornflower design at the local on line auction, I got 5 or 6 Pyrex and the Corningware for something like $3. For all of them, not each. I guess I got a really good deal.

I do have four of the individual square Corningware dishes, like a ramekin, but it's probably 8 ounces. Grandma used them for individual portions of tuna noodle casserole when I was a kid, LOL. Now I have them and they are the single most used dish in my kitchen, they are just a handy size and shape, and their age will attest to the durability, I think.

Of course, I also have Grandma's set of four pink Pyrex mixing bowls. Yup, PINK. Go figure.

Annie

Annie: Are your pink Pyrex the Cinderella set? My daughter has those (in pink) of her GM's also. Some of the designs on the vintage Pyrex bowls are different, but they certainly are durable and great for mixing.

edited to add: thanks for the link Alex. I had to do some additional research to see if my French White was the new or the old. Fortunately, it seems to be the original.

Also Chase, I would love to hear your results when you use the CW pie plate. I love my clear glass Pyrex for pies, but i haven't tried any other. Have recently been wanting to bake in the foil disposable pans to take to a college student, but when it gets down to it, I'm always afraid it won't turn out as well , so i stick with my Pyrex.

This post was edited by lizbeth-gardener on Sat, Sep 27, 14 at 23:30

Chas, there is a rule of thumb that says you're supposed to raise (or was it lower?) the temp by 25F when baking in glass as opposed to metal. And I used to do that, religiously, 45 years ago.

However these days I never bother to change the temp just because something is in glass. For one thing, nearly all ovens are going to be off by more than that anyway. So I use an oven thermometer and try to go by that. But then you need two oven thermometers so you can check the first against the second, as well as against the thermostat setting of the oven. Then you have to hope that at least one of those oven thermometers is sort of accurate. Since they can't be submerged (at least I've never seen an oven thermometer that was water proof) it's a little hard to calibrate them.

At any rate I usually adjust temperature according to how something is baking rather than going by the temp setting on the oven because that is almost certainly wrong. Worrying about a measly 25F one way or the other doesn't even enter into it, LOL!