Corning Ware for baking
Hi. Since starting baking I've been slowly adding to my equipment, old and new. I particularly like the character and quality of older styles of cookware and was delighted, on a treasure hunt of Oxford's second hand shops, to come across a Corning Ware pan.
This is not a familiar brand in the U.K. so I would welcome any reflections on its provenance and use. The bottom is stamped 'corning 1654'. It is 7.25 inches in diameter, 4 inches deep and holds 1.5 litres/U.S. quarts of liquid, but came without any lid. The sides are slightly fluted. It is in lovely condition with only one tiny (1mm.) scratch on the underside and some iridescence on the bottom interior. However it is not 'mint' and I am hoping it is pre-1990s and not post 2009 production. I'm pretty sure it's the glass-ceramic ware, probably Amber Vision. I've included some pictures at the bottom.
It's obviously made to be used on the stove top. However I understand that older Corning Ware in particular, like vintage Pyrex, is resistant to thermal shock and can be used in the oven. I am very much hoping that will be the case with this pan. Some sources suggest it is dishwasher proof but I would prefer word of mouth on this. When using eco. dishwasher tablets our dishwasher is fine with glass. However the 'high finish' tablets that came with it left clouding on our (admittedly cheap) duralex bistro glasses.
Can anyone who has greater knowledge of this cookware shed any light on these things? I would be particularly pleased to know how the pans handle during cooking and whether they are oven and dishwasher proof. I have vintage Pyrex and that handles well. However I have a newer (non Corning) glass-ceramic pan which is thinner gauge and that heats up quickly but tends to burn food if not monitored. I tend to use Le Creuset on the stove top but am reluctant to use it at very high (eg. baking) heats in the oven so hope the Corning Ware might rise to this.
Thanks in advance. Daisy_A