There"s a very nice vintage Corningware Pyroceram baking dish that I"m considering. Is it safe for use under the broiler? Has anyone used their vintage Pyroceram under the broiler and had bad results, such as cracking or shattering? Thanks!
Corningware has a contact us page that you might try:
It"s not the same as talking to a "real" person and you might just get a "form" response, but it"s a start.
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I used one of my old pyrex casseroles on the stove top recently and it shattered into a hundred pieces. Surprised the heck outta me since I"d been doing that for years. (It was fun getting the peas and glass out of the burners.) It was a glass one not a ceramic, but I"d still be hesitant to use intense heat like that now.
Vintage items can be dangerous: has the surface been deeply scratched, was the item stressed by being dropped on multiple occasions, ever dropped anything heavy (like a cast iron skillet) on top of it?
Then, there"s the question of how you"re going to use it. Will you be putting a big pile of frozen food on it and shoving it under the broiler so that some exposed parts will become hot quickly while other parts of the pan will be closing to freezing temperatures? Will you be pulling it from the fridge and immediately putting it under the broiler?
It"s rare for those items to break, but, they can break and need to be handled with care.
Glass, ceramics, etc. are not allowed in professional kitchens because they can and do break. A metal pan (sheet pan, hotel pan) will last longer and take more abuse. -And will probably cost less.
Have you read tasiilaq.net"s Kitchen Scale manifesto?
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Thanks for the Crepes
Posted April 13, 2015
Thanks for the Crepesparticipating memberLocation:Cary, North Carolina
Posted April 13, 2015
I love my vintage Corning Ware, and it has many, many uses in the kitchen. Stove top on direct heat, despite Sylvia Lovgren"s anecdote of successful use for years, and under the broiler are not one of them.
That said, a fiance I lived with for a couple of years in the 80"s had a set of "Visions" cookware we used on an electric stove as recommended by the manufacturer. I loved it, because you could see what was going on inside your pot, and we had no mishaps. Now we have tempered glass lids pretty standard on metal pots, and that is plenty good enough for me.
I even like to avoid high heat oven baking of meats or anything where grease can polymerize on your Corning Ware piece. Then how do you get it off? Anything effective you scrub it with is liable to scratch it, which is a definite no no. I cover my Corning and Pyrex pie plates with foil when I use them for the second cook on twice baked potatoes for easy clean up of grease pops from the cheddar cheese.
You are going to be much better off with metal under the broiler. I still usually line the broiling pan with foil, because fat will polymerize at those temps, and that makes clean up pretty tough. I have a dedicated stainless broiling pan with its own rack that I use naked, and it looks rough with burned on grease, but I don"t really care. I can even throw that one in the dishwasher.
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Do yourself a favor and save your vintage ceramic bakeware for lower temp cooking. It will become more expensive and harder to replace as time passes. It"s amazingly durable, but broiling is unnecessarily pushing your valuable kitchen workhorse beyond its very respectable limits.