7 Must-Have Pyrex and Corning Ware Dishes

Much as I would love to collect every piece of vintage kitchenware that I come across, space constraints demand a more practical approach. I try to buy things that I will actually cook with, and if they have multiple uses, even better. Of course, I must admit I own more ovenware than any one person really needs, because I also collect dishes that interest me or that have a pattern I haven’t seen before. I’ll get around to using it all … eventually!

That got me thinking about which pieces I really couldn’t live without. I managed to narrow the list down to seven items that get the most use in my kitchen:

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Pyrex 404 Round Mixing Bowl (pictured in Verde)
This is the largest of the nested mixing bowls (4 quarts) — perfect for batters and doughs. It’s also a nice size for serving salads, rolls, chips, etc. Plus it’s ovenware, so you could totally bake a casserole in it.

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Pyrex 024 Round Casserole (pictured in Holiday Casserole)
I’ve used this shallower bowl (2 quarts) for marinating chicken, as a serving piece, for storing leftovers in the fridge, and for baking casseroles. Plus: It seems fairly easy to find lids in this size.

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Pyrex 472 Round Casserole (pictured in Spring Blossom)
This is my favorite size (1 1/2 quarts) for hot or cold party dips, or small side dishes like cranberry sauce. You could also eat out of it.

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Corning Ware A-5-B Saucepot (pictured in Spice O’Life)
This is Corning Ware’s largest pot (5 liters), great for soups, chili, roasts and the like.

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Corning Ware A-10-B Skillet (pictured in Pastel Bouquet)
This one shares the same lid with the A-5-B, which is handy. I’ve put it to use as a frying pan, for braising meats in the oven and as a baking dish.

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Corning Ware A-3-B Casserole (pictured in Country Festival)
This holds about the same amount as a 13x9x2 pan (3 quarts; the conversion works better for casseroles than for cakes). It’s an all-around nice size for cooking and serving.

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Corning Ware Grab-It Bowls (I’ve only ever found these in white, although some patterned versions do exist)
These make great everyday tableware — for cereal, soup, salad, etc — but they are also a perfect size (15 oz) for individual casseroles like pot pie. And being Corning Ware, they can go under the broiler, in the freezer and everywhere in between. How can you beat a cereal bowl that you can also put on the stovetop to heat up soup, melt butter or fry an egg? Grab-Its also have both glass and rubber lids available, making them handy for storing single-serving leftovers.

7 thoughts on “7 Must-Have Pyrex and Corning Ware Dishes”

  1. I love that you actually USE the pieces in your collection! I very much enjoy seeing all the different patterns, many of which I recognize from family and friends’ households growing up.

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  2. Just recently discovered vintage corningware and started buying second hand blue cornflower pieces. I cook every day, averaging 2 hrs a day in the kitchen. I use stainless steel cookware. Any tips on cooking with corningware (specifically “browning” on the stovetop)? I have glass cooktop and can develop hotspots easily, even with all-clad skillets. Mostly been using corningware for reheating on stovetop on low heat before serving. Thanks.

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    1. Corningware tends to get hotter than other cookware, so most people say to keep the heat at a max of medium, even for browning. (Although you can use high heat for things like boiling water.) you can also keep an eye out for the Rangetopper line of Corningware – they were made with aluminum clad bottoms to promote even heat. I don’t have any Rangetopper pieces but I’ve heard it makes a difference. My advice would just be to experiment with the pieces you have to see what kinds of things they work well for. For example I like it for sautéing but not necessarily for searing meat. Most of all I love the way Corningware can go from freezer to stovetop, stovetop to oven, etc – and I love how easy it is to clean. And I just like cooking with something pretty and vintage. Enjoy!

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