In which I wax enthusiastic about a very old product!
Even with shipping, I got a frying pan, a sauce pan, and two lids for $25. Which is a really decent price, considering you could easily pay almost that for a lidded 6″ non-stick that you’d have to throw out and replace in two years.
Behold the P-81-B, which is the 1-pint covered sauce pan on the left, and the P-83-B, the 6-1/2 inch covered skillet you see on the right! The “P” series ran from 1958 to 1972, so these pans are 44 years old at the very youngest, and they could easily be older than I am by a decade.
These things are awesome! They heat up just as fast as cheap non-stick pans, and while they’re not non-stick per se, you can fry eggs and hamburgers in them with a little bit of butter and nothing sticks!
They’re also a pure and angelic white, so they look antiseptic as fuck. They scrub clean with remarkable ease.
They’re small and they have lids. I find that I’m cooking in them over much lower flame than I would with bigger pans, and of course lids keep the heat in too. Today I’ve fried a couple of eggs and a hamburger over very low flame in not much time at all. So they’re unexpectedly fuel-economical. Who knew!
And while you can’t buy either of these particular pieces new anymore, Corning Ware still offers some of the casseroles in this pattern. (I totally want them, and no doubt they’re worth every penny of the retail price, but if I do buy them I’ll probably buy them used because I’m cheap. You can almost see why so many companies went for planned obsolescence rather than quality when you contemplate that Corning Ware’s 50-year-old pieces are viably competing with their brand-new products.)
I love their sizes; great for cooking for one or two. (Not to mention great for not cooking far too much food every time you step up to the stove.) I’m not really sure why pan sizes have grown and grown when family sizes are smaller; I do know that when I was learning to cook I always made far too much food because the pots and pans were so big.
Knowing that the sauce pan holds exactly enough soup for two small bowlsful makes me happy.
I’m pretty sure there are a couple of these in my g’ma’s kitchen, but I didn’t cook with them much (beyond occasionally using one to put something in the toaster oven). I always used the small non-stick to fry or scramble eggs rather than the Corning Ware frying pan; habit, I suppose. Plus they look like they should stick, after years of using Teflon-coated pans, but they don’t.
I think between these and a decent cast iron pan or two, a person could easily give up cheap, disposable non-stick pans entirely! (I can’t speak for high-dollar non-stick cookware, because I’ve never had any.)
I love these pans!