1918 Leaflet - Pyrex Transparent Oven Dishes 

1918 leaflet, Pyrex Transparent Oven DishesIssued July 1918, this leaflet for consumers presents the complete range of Pyrex shapes & sizes available for purchase.  It is the type of brochure that a retailer might hand out to shoppers at the sales counter.

At this point, Pyrex ovenware had been on the market for only three years, but since its introduction the selection had grown substantially.  It had already become a diverse and comprehensive product line, with 57 different items on this particular list.

(Photo: 1918 leaflet, front cover.)

The launch of Pyrex in 1915 comprised only a basic assortment of bakeware.  By 1918, numerous new shapes had arrived in the meantime, among them are: round "Standard" casseroles, shallow & deep oval casseroles, individual casserole, bean pots, open baking dishes or pudding dishes, hexagonal pie plate, cocottes, ramekins, bell covers, and trays & tiles.  Additional sizes for some of the original shapes had also become available by this time.

 

1918 Pyrex leaflet, product illustrations
1918 Pyrex leaflet: Product illustrations on one side.

 

1918 Pyrex price list
Price list and descriptions on the other side.

 

The advantages of Pyrex ovenware
The advantages of Pyrex ovenware.

The following images are a modified version of the leaflet.  In its original form, it is a complicated document to interpret when the illustrations are not presented in the same order that the price list is.  So for clarity, the information below is organized into segments, with model numbers, sizes, shapes, and prices listed above the pictures of the products.  Some pieces on the list are not illustrated.  The dimensions that are provided for certain items are inside measurements.

 

Pyrex casseroles, round & oval, shallow & deep
Covered Casseroles, Round & Oval, Shallow & Deep. 

The series numbered 100 to 104 is the original round casserole shape, first seen in 1915.  They are called "Deep" in this context, but they are practically the same depth as Standard casseroles.  The name distinguishes them from round shallow casseroles.  The 100 to 104 series was dropped sometime between 1922 & 1924.

The round Standard casserole series is an improved design for use with a metal frame or stand.  By the end of 1921 there would be five sizes, numbered 164 to 170, but only the three smallest are present so far.  The 164 is intended for single portions.

The selection of oval casseroles is almost complete; two larger sizes (185 & 190) became available in 1921.  A 197 is called a deep oval because it is the same diameter as a 193, but it is ¾" deeper.  They share the same lid, which is marked 193-197.


 

Pyrex baking dishes, oval & round individual sizes
Open Baking Dishes, and Oval & Round Individual Sizes. 

The 120 to 124 pudding or baking dishes are 100 to 104 casseroles without lids.  A shallow 132 might be a lidless 112 casserole, but 113 (1½ Qt) did not appear until 1921, so the 155 could be a unique item.

All possible sizes of individual oval & round baking dishes are listed.  By the early 1920s, Cocottes would be re-named round individual pie dishes, and in the 1940s they were also called round utility dishes.


 

Pyrex open baking dishes, pie plates, loaf pans
Uncovered Baking Dishes, Pie Plates, Loaf Pans. 

Numbered 464, 465, 466, this group of round open baking dishes fulfill the same needs as uncovered casseroles, but the main difference is that the rim on this type is not contoured to accept a lid.  A smaller size (463) and a larger size (467) were added in 1921.

A 201 wide-rimmed pie plate is pictured.  During 1921 a series of pie plates with this same shape emerged, and the 201 was re-named 209.  Hexagonal pie plates are called 1203 here, but sometime between 1922 & 1924 their number changed to 200.  A 214 loaf pan makes one extra-large loaf.


 

Pyrex cake pan, utility dishes, oval & round handled dishes, custard cups
Cake Pan, Utility Dishes, Oval & Round Handled Dishes and Custard Cups. 

Only one choice of cake pan was offered, a round 221.  Another round cake pan with a shallow depth (220) and two square cake pans (809 & 810) became available in 1921.  Both rectangular utility dish sizes (231 & 232) are present here, but biscuit pans (234 & 235) did not debut until 1921.

Terminology was constantly evolving, and the round and oval dishes with handles (301, 302, 322) previously had been called shirred egg dishes and au gratin dishes.


 

Pyrex ramekins, bean pots, bell-top mushroom dishes, tray, percolator tops, gift sets
Ramekins, Bean Pots, Bell-Top Dishes, Tray/Tile, Percolator Tops, Gift Sets.

The two ramekins vary only slightly in size, the main difference is their shape.  The wide rimmed 442 ramekin is pictured. 

A 502 Petite Marmite is a single-serving soup pot that is a smaller version of a 504 bean pot.  The 506 (2 Qt) bean pot did not arrive until 1921.

The first tile or tray to be offered was the largest size, a 710, and two smaller ones (706 & 708) were introduced in 1921.

In a gift set, engraved decoration doubled the price tag, but by the early 1920s it would become slightly more affordable.
 
 
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