HOME > Chowhound > Cookware >
Brewing beer, curing meat, or making cheese? Get great advice

Pyroceram on the stovetop?

chefMolnar Nov 4, 2011 12:22 PM

Apropos of a recent thread on roasting pans, I just picked up an original Corningware Pyroceram French black baking dish at a thrift store. It's model F-4-B from the 90s. Can I use this on the stovetop as well as the oven? I was wondering if I might, say, roast a chicken on it and deglaze it on the stove.

I have looked around on the web and the material seems to have been developed for extreme temperatures. But I was wondering if anyone had personal experience with it.

  1. k
    kaleokahu Nov 19, 2013 10:48 AM

    You need to ask World Kitchen, which has been Corning's cutout since 1998. http://www.worldkitchen.com/

    1. m
      Michael549 Nov 9, 2011 09:06 AM

      I am sorry - in your letter the dish was described as a baking dish. Can you please describe its shape or size. Is it more of a rectangular roasting pan, or more of a square dish? Roasting pans are often not great on the stovetop for heat distribution issues - regardless of the material used to make the pan. These kinds of pans are not skillets where the whole pan is over the heat source. So the pan being pyroceram can take the heat- but the goal is for all of the food to be heated, not just food near the heat source. More information is helpful.

      3 Replies
      1. re: Michael549
        chefMolnar Nov 10, 2011 11:06 AM

        Thanks for the replies. The piece is a fairly shallow oval casserole baking dish, It's not intended as a roasting pan, but it should be just big enough for a regular (3-5-lb.) chicken. And if it's OK to put it on the stove, I could deglaze in it. But I don't know if this is appropriate for that use.

        Here's a link to a listing selling one of these:

        1. re: chefMolnar
          Michael549 Nov 10, 2011 12:50 PM

          It should be just fine on the stovetop - noting that pot-holders will be needed since the dish doess not have handles. It is the lack of handles - in this case - requires one to be careful.

          1. re: Michael549
            ppllkk Nov 19, 2013 10:30 AM

            I am not at all sure, in fact I doubt, that you can use the black Corning Ware casserole in the link, F-4-B (different from the model number you gave) on the stovetop. It is listed as Corning Corelle Oven Ware and baker or casserole.

            If you look around, the ones that I know you can use on the stovetop say so somewhere, or imply it, e.g. Corning WILDFLOWER 2.5-QT Casserole Skillet A10B – VGC or flame wear or sauce pot.

            I am far from an expert, and Corning descriptions can be confusing. If you have already used it on the stovetop, let us know how it worked.

      2. m
        Michael549 Nov 9, 2011 08:54 AM

        If this cookware is the pyroceram type of Corningware, then generally one can use it on the stovetop. However there are the simple practical issues - this casserole dish does not have any handles. Handling a hot dish can be dangerous when it does not have good handles. The souffle dishes were meant for the oven, where one use pot-holders. Look at the bottom of the dish -is it smooth and glazed? If so it is the pyroceram kind of Corningware. If the bottom is rough, coarse and un-glazed then the dish is the newer "stoneware" Corningware -which is not meant for the stovetop. All of the items are however suitable for the oven.

        Show Hidden Posts