I can’t comment on the other products labeled as ‘Corningware’ ( deceptive marketing in my opinion), but vitrelle (a.k.a. Corelle) is supposed to be break resistant, but it still cant take stovetop or broiler use like ‘pyroceram’ can. Only pyroceram can withstand extreme thermal shock without shattering – like going from freezer to stovetop, etc. The other products cannot. It doesn’t make them bad per se, but far less functional, so why not go with the classic.

I will buy my next piece from their website. If people don’t buy the reintroduced pyroceram Corningware, it again may die out, and that would be a terrible loss.

http://www.worldkitchenasia.com/ap/showcase.aspx?brandId=14

First of all, “Corningware” SimplyLite, is not the same Corningware cookware. It is actually Corelle (Vitrelle glass). World Kitchen USA even says it is Vitrelle glass on their website. So of course you wouldn’t be able to use it on top of a stove, it’s not cookware, it’s bakeware (like Pyrex). In Asia, SimplyLite is branded as Corelle Lightweight Bakeware, which is accurate. I’m not sure why they would call it Corningware in US though.

The “original” Corningware (glass cookware) is now made in France by Arc International (OEM manufacturer of brands like Luminarc). It has comparable quality and the same usage as the original Corningware. Pyrex is now also mostly made in France.

In Asia, we have a few dozen floral patterns (florals are popular in Asia it seems) of the original Corningware still selling strongly in the market. So you might want to consider checking out Asian sources if you want to buy the “original” version of Corningware.

As to how you can tell the “new” ones from the “old”, the “new” ones are made of stone or porcelain. The “old” ones are made of glass. If you are familar with these materials, you’ll notice that glass is perfectly smooth, non-porus, and is lighter than stoneware (but not porcelain).

Another thing most people don’t understand is that Corning Ware IS breakable…not in cooking, but if it falls on a hard floor or is subjected to other abuse, it can break. In our last move, 2 years ago, I unwrapped my 3-quart Corning Ware roaster to find it was split in half (and it was packed by professional movers!) I’m still trying to replace it.

The explanation that the manufacturers discontinued the original Corning Ware because it was durable and therefore unprofitable doesn’t make sense when you consider that metal pots and pans are also durable.

In addition to the original blue cornflower and multicolor floral designs, there was also perfectly plain white original Corning Ware. The French White and the new SimplyLite lines simply can’t compare to the original type…they can’t be used on top of the stove! But with the original type, you could, for example, roast a turkey or a ham or beef in the oven, remove the roast and make the gravy on the burner, and then put the roast back in the pan and reheat the whole thing in the microwave…all in the same pan!

Young cooks who prefer Le Creuset (which I once had…it’s much heavier and it chips) or Calphalon pots and pans simply don’t know what they’re talking about.

The original Corning Ware could be used in the oven, on top of the stove, and in the microwave! What could possibly compare to that?!

http://www.shopworldkitchen.com/index.asp?pageID=231&upc=8888236045123

My favorite thing about the new Corning ware is the weight. When I developed arthritis, I found I was having great difficulty with my heavier plates, etc. I started picking up pieces of Corning dishes (usually at the thrift store) as they really are light and easy for someone like me to carry and hold onto. So for me this has been the rainbow with silver lining in sadness.

The newer pots I bought were thinner and flimsier than my grandmother’s. The steel was thicker in her set, and the pots just feel like higher quality.

It’s a shame items like these are disappearing or becoming cheaper in quality.