This Vintage Baking Set Is Finally Back on the Shelves
Updated: Jun. 19, 2020
Better hurry, because they're selling out FAST!
Guess what! You’re going to want to break out Grandma’s casserole recipes, because Grandma’s favorite casserole dish is now being sold over at Bed, Bath & Beyond for a price so cheap, your jaw will drop. Back in 2017, CorningWare celebrated their 60th anniversary and began selling their signature pattern once again, and you can get the whole collection for next to nothing.
How Cheap Are They?
Compared to the usual price of these vintage dishes (which can sell at upwards of $7,000), Bed, Bath & Beyond is selling these dish sets for under $50.
First is the CorningWare 60th Anniversary 6-Piece Baking Set priced at $49.99. The set has three dishes with three corresponding lids. You can also grab a set of their Bakeware Collection, which includes four bowls with perfect measurements for baking extravaganzas. The Bakeware Collection ranges in price between $9.99 and $49.99, depending on how many bowls you decide to snag.
Bed, Bath & Beyond is also selling a CorningWare 60th Anniversary 6 oz. Ramekin Set of 3 for $9.99 and a 3-Piece Mixing Bowl Set for $29.99.
What’s CorningWare’s Story?
It takes time for something that’s out of style to be considered a vintage must-have in modern times. It’s finally time for blue and white CorningWare to shine.
CorningWare was first introduced in 1958 by Corning Glass Works—the same company that manufactured our beloved Pyrex—featuring unique glass-ceramic (Pyroceram) cookware resistant to thermal shock. These products were marketed for their ability to be taken from the refrigerator or freezer and used directly on the stovetop or in an oven or microwave, then whisked to the table as a decorative serving vessel. Plus, they could be put directly in the dishwasher when ready for cleaning.
The first range-to-table CorningWare product featured the blue “cornflower” pattern decoration, designed by artist Joseph Baum. It became the trademark of Corning’s products for three decades.
But production of the original Pyroceram-based CorningWare products ceased in 2000. The brand was relaunched as a line of stoneware-based bakeware in 2001. By 2008, the stovetop line of CorningWare was reintroduced by World Kitchen, with manufacturing done by a French-based subsidiary of Corning, KeraGlass/EuroKera.
The Cornflower Pattern Comeback
Along with the recent sales over at Bed, Bath & Beyond, the print has popped up in similar products including Corelle, a brand name for break-resistant glass dishware. While not all companies featuring the signature blue and white Cornflower pattern provide the same thermal properties, it seems the print is the essential thing these days.
The original CorningWare your grandmother had now comes with a hefty price tag, serving as a collector’s item. According to glass expert Dean Six, the rarer the floral pattern, the higher the value. “One piece of CorningWare, in a pattern not widely produced, sold on eBay recently for $7,000,” Six told the Chattanooga Times Free Press. “It was a 1970s product that fizzled.”
Meanwhile, baby boomers who received the bakeware as a wedding gift in the 1970s may find themselves doing a double-take in the store when they see the blue and white pattern popping up seemingly everywhere.
Break Out Your Heirloom Baking Dishes for These Vintage Goodies!
Spaghetti Squash CasseroleSpaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original spaghetti squash casserole recipe at a cooking class, and I've made it many times since. It's unique and tasty. —Mina Dick, Boissevain, Manitoba
One-Pot Thanksgiving DinnerThis one-pot Thanksgiving dinner tastes like a big holiday dinner without the work. It's a great way to use up leftover turkey, but I often uses thick slices of deli turkey instead. —Lynne Hahn, Temecula, California
Chicken and Asparagus BakeGreet guests with a taste of springtime when this chicken asparagus bake is on the menu. It cooks in just half an hour. People savor the rich cheesy sauce, and it freezes well, too. —Ramona Ruskell, Columbia, Missouri
Creamy Chicken and Mushroom Rice CasseroleGravy, chicken soup and sour cream make this hearty chicken mushroom rice casserole one you’ll want to curl up with. Be prepared to make it often, as it fills ’em up fast and tastes fantastic! —Nancy Foust, Stoneboro, Pennsylvania
Pineapple Chicken CasseroleI'm always looking for one-dish dinners like this Hawaiian chicken casserole that save time and cleanup. I love to cook, but with teaching school, playing handbells at church, and juggling my husband's and teen twins' schedules, I have little time in the kitchen. —Susan Warren, North Manchester, Indiana
Tater Taco CasseroleOur family lives and works on a ranch. I like to fix this nicely seasoned taco Tater Tot casserole ahead of time and freeze it for later use. It's good with a tossed salad or nacho chips and dip. —Ronna Lewis, Plains, Kansas. Next, check out our collection of instant casserole recipes.
Sweet-and-Sour SupperMy mother shared this recipe, which I've been making for my family for years. The homemade sweet-and-sour sauce is the key to this dish's success. —Dorothy Reimer, Dewberry, Alberta
Puff Pastry Chicken PotpieWhen my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
Burrito BakeBack when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. —Cindee Ness, Horace, North Dakota
Chicken and Swiss Stuffing BakeI love to cook but just don't have much time. This casserole is both comforting and fast, which makes it my favorite kind of recipe. I serve it with a green salad. —Jena Coffey, Sunset Hills, Missouri
Reuben Bread PuddingOur Aunt Renee always brought this casserole to family picnics in Chicago.
It became so popular that she started bringing two or three. I have also made
it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious! —Johnna Johnson, Scottsdale, Arizona
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Crescent Turkey CasseroleHow do you make a dinner of turkey and vegetables appealing to kids? You turn it into a pie, of course! My version tastes classic but doesn’t take any time at all. —Daniela Essman, Perham, Minnesota
Overnight Asparagus StrataI've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. —Lynn Licata, Sylvania, Ohio
Chicken Taco PieThis is truly a family fave and is perfect for a busy night of rushing to soccer, swimming lessons or scouts. I put it together in the morning and pop it in the oven when we get home. —Karen Latimer, Winnipeg, Manitoba
Cashew Chicken CasseroleI especially like this dish because I can get it ready the day before I need it. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers. —Julie Ridlon, Solway, Minnesota
Contest-Winning Chicken Wild Rice CasseroleWhile this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Seafood CasseroleA family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. —Nancy Billups, Princeton, Iowa
Cheesy Cheddar Broccoli CasseroleEven people who don’t like broccoli beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania
Zucchini Pizza CasseroleMy husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
Chicken Zucchini CasseroleA co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use precooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio
Artichoke Ratatouille ChickenI loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. —Judy Armstrong, Prairieville, Louisiana
Tuna Mushroom CasseroleI love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite.
—Jone Furlong, Santa Rosa, California
Taco Noodle DishI got creative while we were housebound during a snowstorm one winter...and used ingredients I had on hand to come up with this hearty casserole. Later, I modified it so it has less fat and fewer calories. —Judy Munger, Warren, Minnesota
Chicken Noodle CasseroleEveryone who tries this comforting cheesy chicken casserole asks for the recipe. It's so simple to make that sometimes I feel as if I'm cheating! —Kay Pederson, Yellville, Arkansas
Makeover Shrimp Rice CasseroleThe cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana
Chicken AmandineWith colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. —Kat Woolbright, Wichita Falls, Texas
Crab-Spinach Egg CasseroleI've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida
Wild Rice Mushroom BakeThe wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. —Jann Marie Foster, Minneapolis, Minnesota
Corn Spoon BreadThis slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. —Tamara Ellefson, Frederic, Wisconsin
Broccoli-Mushroom Bubble BakeI got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia
Originally Published: June 19, 2020
