1931 Booklet - Pyrex: Getting the Most Out of Foods (Part One)  

Free literature promoting Pyrex and giving advice about its use was offered frequently in the decades following the product's introduction.  This booklet contains suggestions for entire meals that can be prepared, cooked and served in Pyrex.  The strategically planned menus aim to be energy efficient and convenient as the different dishes are baked all at once at the same temperature and for the same duration, either 20, 30 or 45 minutes. 
Front Cover, 1931 Pyrex booklet, Getting the Most out of Foods
The second half of the booklet showcases all Pyrex products available at the time.  A publication with this content was first advertised in 1929, but this copy is an updated version from 1931, featuring a couple of new items that were launched in that year.

(Photo: Front cover.)

Retail prices for Pyrex had not changed a lot between the late 1920s and 1931, but all the prices listed in this booklet would become obsolete in October 1932.  Manufacturing costs were about to drop considerably, and the company would be able to reduce all Pyrex prices by 25% to 50%.

Inside the front cover are "A few simple Rules that will give you a lifetime of service from your Pyrex Glassware:  Use it in the oven – not on top of the stove or next to flame.  Handle it with a dry cloth while the dish is hot.  Avoid pouring cold water into hot dish, or placing hot dish on a wet table top, or in water."Pyrex trademark.

On the back cover is the "Guarantee:  Any Pyrex dish or part which breaks from oven heat within two years from date of purchase may be replaced by any Pyrex dealer in exchange for the broken piece.  Notice:  Marks in the body of the ware are incidental to the process of manufacture, and are not in any way detrimental to the use of the dishes."

1931 Pyrex booklet, round covered casseroles
The 683 was a new addition in 1931, marking the first appearance of a tab-handled flat-top utility lid.  Covered casseroles are always named after their lid, so an 023 topped by a 683 lid is called a 683 casserole.

The other casserole sizes have only regular knob-top lids at this time, but utility lids for 024s & 026s would arrive about 1933, and for 022s in 1934 or 1935.  With these lids, they came to be known as Double Duty Casseroles.

A round 723 wide-rimmed tile is pictured under the casserole, but this type of tile was no longer available by this time.  It is not the same item as the utility lid mentioned in the text.


1931 Pyrex booklet, square, oval, shallow casseroles and open baking dishes
Uncovered casseroles are open baking dishes.  Up to the late 1920s they had been called pudding dishes.  In 1932, 164 (8 oz) casseroles without their lids became open baking dishes (064).


1931 Pyrex booklet, pie plates, round & hexagonal
The widest range of pie plate sizes was available during the mid 1920s.  The series debuted in 1921, in six sizes from 206 to 211.  In 1924 a 205 was added, but by 1927 the 206 & 207 had disappeared.  The 205 remained until 1938.


1931 Pyrex booklet, rectangular utility dishes
Utility dishes came in two sizes: 231 & 232.  Like most Pyrex baking pans of the time, they have no handles, just a thick rim.  Nearly all casserole sizes had gained handles in 1926, but baking pans remained handle-free until the late 1930s.  This includes: round cake pans, square cake pans, loaf pans, utility dishes.


1931 Pyrex booklet, au gratin, two-piece oval, cake & biscuit pans
Cake pans can be round or square, but only one size was offered in each shape at this time.  Two additional sizes could be purchased in the 1920s: a round shallow 220, and a square 810.

An oblong biscuit pan (235) is wider and more shallow than a typical rectangular utility dish.  During the 1920s a smaller 234 biscuit pan was also produced.


1931 Pyrex booklet, loaf pans
Loaf pans came in three sizes, and the dimensions of a 213 make it a very small pan, meant for individually-sized loaves.  It was manufactured until 1937.


1931 Pyrex booklet, custard cups & ramekins
When deep custard cups were introduced in 1921 they were called "French Style" or "French Pattern".  In 1932, a 425 (5 oz) replaced the 424, and shallow flared 410 & 422 were dropped in favour of 414 (4 oz) and 416 (6 oz).  The latter two are roughly the same shape as the cups they replaced.


1931 Pyrex booklet, individual deep pie dish, ovals, platters
Individual deep pie dishes are more like small bowls than pie plates.  When they first appeared in the 1910s they were named Cocottes.

Two styles of platters were available, either with an ordinary flat bottom (312 & 316) or with a well & tree shape (372).  It states that these particular ones cannot be used under the broiler, but in Flameware, a selection of platters suitable for broiling debuted in 1947.


Also see: Part Two; Recipes.

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