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Notice I pluralized skillets. Cause there were 2 versions. The Electromatic Skillet was first released in 1962 along with Corning's first automatic percolator ( P-23-EP ). The Electric Warming Trays ( P-49 and P-54 ) would be released about a year or two later. Ah, Bakelite at it's finest. By 1973 there was a new comer to the Electromatic line. The E-1310 Electromatic Table Range. In fact, it was even advertized that you could simply cook anywhere with it, including the middle of your dining room table. It also reached a higher temperature, being 500 degrees instead of the previous model's 425 degrees. Another handy change was that the cord was removable. I absolutely love my P-12-ES, and use it as my slow cooker, with my P-34-B 4 quart Dutch oven. But I will always have a soft spot for the later Table Range ( E-1310 ). That is the one mom had when I was a kid and she used it religiously for making Chicken Fettuccine Alfredo. YUM! Thanks to Trent, I have received a scan of the E1310 Electromatic Table Range booklet.Share to Twitter Share to Facebook Share to Pinterest Reply Delete Replies Reply daeira August 18, 2013 at 8:13 AM Shane, thanks for this post as I was wondering about these skillets. A few months back I saw the newer E1310 at a garage sale with a spice of life casserole selling for 5 dollars. The casserole looked new and the E1310 was still working. My garage sale shopping companions talked me out of buying it. I even had my 5 bucks out of my wallet and ready to give. Now I wish I hadn't been so easily persuaded against buying the purchase. It even had the original box and everything. Reply Delete Replies Reply Shane T. Wingerd August 18, 2013 at 8:57 PM Thanks Patti. I enjoy writing them, it makes me feel all nostalgic cause Grandma and Mom use to use their Corningware all the time. I didn't get it, cause I already have one, but I kind of which I had picked it up so I could give it to one of by brothers, or my Aunt.
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Reply Delete Replies Reply Vickie August 19, 2013 at 4:52 AM Thank you for the wonderful and helpful post on the two skillets. Reply Delete Replies Reply Anonymous May 4, 2014 at 8:55 AM I love your blog. I'm new to Corningware, but have amassed quite a few pieces. I'm considering getting a modern slow cooker, but would rather use Corningware if possible. Would this be safe to leave on when you're not home. Reply Delete Replies Reply Shane T. Wingerd May 9, 2014 at 9:24 AM Greetings anchovylove, Thank you, and welcome. I use my P-12-ES original model with either my P-84 (4 quart Sauce Pot) or P-34 (4 quart Dutch Oven) pieces as a slow cooker, but only when I am at home. If you would like to use it while you are away, I would go for the newer model Table Range. the E-1310. Simply because it has a lower temperature (200F) versus the original, which starts at 250F degrees. However, the manual for it has been lost over the years. Have tried finding an electronic version of it but to no avail. Any recommendations. Reply Delete Replies Reply Shane T. Wingerd June 28, 2014 at 9:30 AM Occasionally the mauals will show up on eBay. That is how I secured the one I have for my P-12-ES. Though I will admit, I have not seen one for the table range as of yet. Thank you for reminsing me though; I have been intending to scan the manual that I have and post it publicly to Google Drive. I scanned the crock pot manual, then went on vacation and lost my momentum. I know this is an old comment. I found a manual today. Delete Replies Reply Unknown April 1, 2019 at 3:31 PM I just got my electromatic today, and it works, and looks perfect. I have the Spice of Life pattern and the Dutch oven fits perfectly, but my A-10-B pan does not. I will be looking for the pan that fits. I plan to use it. I use the electric percolater daily. Love my corningware. Delete Replies Reply Reply blurybury October 24, 2014 at 6:52 AM awesome post.I was a bit upset over having destroyed a piece of history.
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Thanks again for the awesome informative and most helpful post:-) Reply Delete Replies Reply Unknown July 18, 2015 at 12:56 PM Thank you for your informative post. I know I will be using it for a lot of different things. Reply Delete Replies Reply Unknown July 18, 2015 at 12:59 PM Thank you for your informative post. Thank goodness! Anyway, I too (just moments ago) acquired my P-12-ES in a neighbor's sale. Please, please, please locate your momentum and proceed to the posting of the manual to Google Drive. As soon as I read your super informative retrospective and the attendant discussion, I promptly downloaded and searched GD.in vain. I will not bate my breath, but will maintain close surveillance until I can lay my hands on the manual. Thank you for sharing your CW passion with the rest of us pyrex maniacs. Reply Delete Replies Shane T. Wingerd September 4, 2015 at 12:31 AM I have gotten my hands on a scan of the E1310 Table Range booklet, thanks to a fellow reader, Trent. It has been uploaded to Google Drive and set to public. The link is located towards the end of this post. Is his prohibition something that you learned by experience. Reply Delete Replies Shane T. Wingerd March 31, 2016 at 12:29 AM It had to do with how the E-1310 was marketed. There does seem to be a difference in the material used for the heating surface of the E-1310 Table Range versus the original P-12-ES material. Delete Replies Reply Unknown April 1, 2019 at 3:34 PM I would never put anything but CorningWare on my skillet. I'm getting a flat top range, and I might use it on that, but I don't even put it on a range burner either. Delete Replies Reply Reply Deals. August 14, 2016 at 7:35 PM I see the E-1310 Manual says not to use aluminum foil on its surface. I assume it's because it will stain. Can I use Disposable Foil Pads on it. Reply Delete Replies Unknown April 1, 2019 at 3:35 PM It will make marks on the surface. Don't put anything on it other than corningware.
August 14, 2016 at 7:37 PM I meant Disposable Foil PANS, not pads:) Reply Delete Replies Unknown April 1, 2019 at 3:36 PM No. August 14, 2016 at 7:48 PM This comment has been removed by the author. Reply Delete Replies Reply Anonymous May 15, 2017 at 4:10 PM Ijust bought a E1310 at thrift store. It heats and cycles but not near hot enough to fry or saute anything. Any repair sugestions. I'm using a very flat bottom aluminum pan. Reply Delete Replies Reply Orangeblossoms December 16, 2017 at 10:43 AM Hi. Can the skillets be used on a regular stovetop. I have the A-22-B and would like to use it on my gas range. Thanks! Reply Delete Replies Shane T. Wingerd December 18, 2017 at 8:58 AM Yes, the A-22 can be used on the stove top, under the broiler, in the microwave, or in the oven, just like a regular Corning Ware skillet.:) Delete Replies Reply Unknown April 1, 2019 at 3:37 PM Range top use can discolor the pans. Only oven and microwave use. Only oven and microwave use. Nonsense. I use my A-22 on the range routinely. Delete Replies Reply Reply Anonymous January 24, 2018 at 9:15 PM Regarding the 1310 table range, if I buy one sans the cookmates pan, can I use other corning ware. How critical is the special flat bottom dish. Appreciate your expertise with these items. Thanks, Jay Frank Reply Delete Replies Unknown April 1, 2019 at 3:38 PM You need the pan to make a complete contact with the skillet. For safety and performance. Delete Replies Reply Reply Anonymous February 15, 2018 at 4:34 PM I have one of the Corning Ware Electromatic Skillets and temperature guide for different foods down the side of the base of this skillet is wearing out and I cannot read it; if anyone can send me a copy of it I sure would appreciate it. Reply Delete Replies Claudia March 17, 2018 at 12:23 AM Here you go: Delete Replies Reply Reply Food lover March 5, 2018 at 4:29 PM I cooked a fantastic hot hamburger meal in my P-12-ES-N.
It worked fantastic and I know it was only used once it twice until 1980 and been in storage since. It even browned my hamburgers. I had never encountered once of these until my dad took it out of storage and gave to me for camping. There is a magnetism between the base and the base of the dish which i found to be interesting. Perhaps this is why metal pots are not allowed to be used. Reply Delete Replies Reply MaryLou Nellett July 15, 2018 at 10:37 AM I just scored an 1310 table range for just a few dollars and am on the lookout for cookware. Could you tell me the exact model numbers for skillets and other cookware that work best on it. Reply Delete Replies Reply Unknown July 21, 2018 at 9:36 AM I can't get pan to separate from base Reply Delete Replies Reply penny July 27, 2018 at 6:44 PM I have had the 1310 model.I now have 2 P-12-ES. The 1310 out cooks the P-12. I also have a cupboard full of Corning. Cornflower and French White. I am thinning my stash out. I need to downsize my living space for health reasons. I love the Corning. Nothing bears it for looks and durability. I have some Pyrex too. Your ABC's helped me immensely. Thanx for posting. Reply Delete Replies Reply Unknown September 30, 2018 at 9:37 AM My husband bought this skillet for our 2nd anniversary in 1962. It works as good today as it did on day one. Can't say enough good for corning ware products. Keep up the good work!! Reply Delete Replies Reply gary November 13, 2018 at 1:54 PM I was wondering if anyone knows if I can use the regular (non polished flat bottom) pieces on the bases.Reply Delete Replies Shane T. Wingerd April 1, 2019 at 4:00 PM You can use regular pieces.This is no different than for ceramic cooktop ranges which are also made from pyroceram. 'Stains' are just streaks of aluminum that melt off the pot and come off with Barkeeps Friend and elbow grease. You can cook on the E-1310 (and any other Corning hotplate) with steel, copper and stainless pans, no problem.
For that matter pyrex coffee pots work great on them as do beakers and Erlenmeyer flasks. Reply Delete Replies Reply boots sixty-six September 11, 2019 at 7:57 PM I just found one of the Table Ranges, and a Google search led me here. Thanks much for posting the booklet. Reply Delete Replies Reply Yanni23 March 5, 2020 at 9:15 AM Thank you so much for all these wonderful Corning Ware posts Shane. I just acquired one of these beauties with a handle attached at the local Goodwill. Is that part of the regular funtion or may it be faulty. Thanks again for all the wonderful posts. Reply Delete Replies Shane T. Wingerd March 5, 2020 at 9:35 AM Excellent find. Yes, it is functioning correctly. The light should only come on when the element is heating up.Delete Replies Reply Reply Add comment Load more. This is a non-commercial web site providing information for educational purposes only. Every attempt has been made to make certain that the information on this web site is as accurate as possible. Links to other web sites do not imply an endorsement of the materials disseminated at those web sites, nor does the existence of a lin k to another site imply that the organization or person publishing that site endorses any of the materials at this site. Based on a work at Culinary Alchemy ( ).A - is for post 1972 Corning Ware, when they straightened the sides and widened the handles ( the lids have l. I have avoided this subject, primarily because with Corning War. With all the accolades I have bestowed upon CorningWare's original Pyro-Ceram formulation, as opposed t. Recipes are all fine and good; but once. But to which series do the handles go. One for the P Series, One for the A And one for. But at the suggestion of daeira over at C. In a world dominated by recipes that require the standard 13x9 ( Pyrex ) Baking Dish, I feel it's t. Ethereal theme. Powered by Blogger.
They took the 4 quart Sauce Pot ( P-84 ) and ground the bottom flat, paired it with the P-12-ES heater base and a P-34-R wire rack ( borrowed from the P-34 Dutch Oven ), then sold it as the Electromatic Dutch Oven ( P-86 ). The Dutch Oven was also available, paired with the skillet dish, in a complete set. ( P-12-ES, P-22-B, P-86-B with a single P-12-C cover, a P-34-R rack and the P-12-F Fence ). Below is the booklet that was included with these Electromatic Sets. I know they came in Cornflower because I have both pieces. There appears to have been a P-86 ( but no P-22 ) made in the Limited Edition Platinum Filigree pattern as well. They may have been available in All White, but that has not been confirmed yet. It should be noted that the Cookmates ( which are white ) were released in 1966.Share to Twitter Share to Facebook Share to Pinterest I have this set, which I purchased from an estate sale. It has the heater base, with the fence. But the 4 quart dutch oven has the black Cornflower stamp on the bottom. Did they make special flat bottomed versions for this? --Esther Reply Delete Replies Shane (Culinary Alchemist) Wingerd October 11, 2015 at 11:44 PM Hi Esther. Thanks for inquiring. Yes, the Electromatic Dutch Oven (P-86) has a flat ground bottom, like the P-22 Electromatic Skillet. I have often seen the 4 quart Saucepot (P-84) paired with the Elecctromatic Skillet base, because they are technically the same piece. One just has the flat ground bottom and the other doesn't. The P-22 Skillet is the same. It's a P-16-B with a flat ground bottom. Delete Replies Reply Reply Add comment Load more. This is a non-commercial web site providing information for educational purposes only. Is it available for download on the internet?It seems you have a UK model hence the difficulty in getting manual. These Corning Ware skillets can be found all over the internet like Ebay. The part that sits on the warming area part is not called a skillet but a casserole.
Comes in many patterns also. If interested here is a site that has one available.I think this is what the poster is talking about. Hope this was helpful please give a rating if this was helpful. Have a great weekend. Milwaukee Electromatic Drill Press Manual Login to post The ones I looked for were no longer stored after 4 years or more. Another manual that might help is archived in Adobe PDF format for free: Also the World Kitchen website, and other vintage places sell Corningware glass lids. Usually the lids matched the dish, and on the bottom or handle of the dish there would a model number. The model number would lead you toward the corresponding glass lid.A generic heat control will I have a Saladmaster Thanks It can also be used inside your microwave. It is made out of the same material as regular Corning Ware bake ware and may also be used on top of the range. This is not an electrical part and should not have a connection for a cord. Corning Ware did make hot plates. Is this what you are seeking a cord for?The remote part number BN59-00678A, it can be found from here.It should look like the cord in the photo below. How do I change the gaskets? Any ideas on how to approach this? Thanks Answer questions, earn points and help others. Used: GoodUnlike other sellers, we also include a 30-day warranty for risk-free purchasing!Please try again.Please try again.Please choose a different delivery location.In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. Glass Ceramic Cookware Set - Limited EditionIn order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. Register a free business account Please try your search again later.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.
Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzes reviews to verify trustworthiness. It is in perfect condition with no signs of use. These are great for a vacation home, RV, college dorm, or at home when you need an extra cooking surface during a big holiday get together. They are also helpful during a kitchen remodel if you are without a cooktop. Neat vintage black scroll design. This is a really nice one. We ship using priority mail with insurance and tracking unless you request otherwise. Please check out our other listings for more great vintage items. Thanks! You are the light of the world. Electromatic Skillets were discontinued in 1976, so they are not available with a Summer Blush Skillet since the pattern wasn't released until 20 years later in 1996. A-1.5-B with A-7-C lid sitting in an A-2-B with A-9-C lid. A-1-B with A-7-C lid sitting on a second A-2-B with A-9-C lid sitting on an A-5-B with A-5-C lid. M-10-GR Grill Pan ( I need to find her an A-10-HG handle for this one ) This is actually a Cookmates Skillet ( 10 inch ) with a P-12-C lid on the original P-12-ES Electromatic Hot Plate. I am also thinking that I should probably find her another A-1-B ( you can never have too many 1 quart saucepans ).There is a lot of it because it's what I like to do best. The P-315 Bread Pan and the P-332 ( 2 quart ) Baker. ( Though this could be considered a small roasting pan as well ) Sadly, the plastic lid on the bread pan is the victim of age.I would also like more than one of the P-35-M cradles. Then, the Piece de resistance of my Corning Ware bake ware collection.I discovered a while back that it breaks the fundamental laws of the universe when a German's Chocolate Cake has anything less than 3 layers; thus, three P-321s were an absolute necessity to ensure the Cosmos remains intact. Besides, this family LOVES German's Chocolate Cake.
I can still make Blondies and Brownies at the same time. So it's ALL kinds of good.There are several reasons why, but suffice it to say I just steer clear of A-series pieces. That is, until it comes to Roasting Pans. Having given up my Pyrex baking dishes over a year ago, because they are made out of cheap soda-lime glass now, instead of the original borosilicate formula, I was in need of something to replace said Pyrex.I decided that I didn't want just more of the P-series.Having a set of both gives me more mealtime options. In case you were curious the small A-18 was a replacement for the P-332 from the previous post. But the dimensions of the A-18 are even better. So, I am sufficiently armed for dinner preparations.Oh, on occasion I enjoy a cup of fresh Ginger Tea or a antioxidant rich Green Tea. When it comes to black tea I love Earl Grey ( such a classic ) and first flush Darjeeling. But I really don't brew tea very often. But that does not mean that teapots gather dust. Oh no. They are usually employed to warm stock when I am making Risotto, or in heating milk for Hot Chocolate. Even warming Apple Cider. Yes, they get a severe workout regardless. Alas, bereft of the drip cone, it does duty as a teapot as well. This is the Deluxe Tea Kettle ( P-57 ). Magic Bananas!!!! See? The P-57 Deluxe Teakettle isn't really designed for brewing tea per se. It is a Kettle after all. By definition ( and design ) a Kettle's sole purpose is to heat the water; water which is then taken to the teapot for brewing the tea. Though the tea strainer came with my P-104 Cornflower teapot, when I actually brew tea, I prefer to use my English Pyroflam teapot. I think it's much more fitting.One of which just happens to be a custard recipe cooked IN the Electromatic Skillet. I thought it sounded like something interesting to try. I found the premise rather fascinating and in need of execution. The consensus?
It worked rather well and it was quicker than baking, which usually takes about 25-30 minutes. Granted, I used Centura Custard cups, because they are 6 oz and the perfect depth to fit in the skillet. They are not only thinner than standard ceramic ramekins, but the walls are also thinner than the Pyroceram French White ramekins I normally use for baked Custard. My 4 oz French White ramekins are too shallow and wide to get 6 of them into the skillet. This makes serving a little more elegant. Electromatic Skillet Custard. Place the SK-10 on the Electomatic Hot Plate Base and begin preheating the skillet to 250F degrees. Whisk well to combine. Sprinkle with freshly grated Nutmeg. Place them in the preheated Electromatic Skillet. Pour in the water. Cover and Cook for 13-15 minutes, or until a knife inserted halfway between the center and the rim comes out clean ( you want the very center to still be a little jiggly ) Remove the Custard Cups from the Skillet and allow to cool for 20 minutes before refrigerating.Occasionally there are some strange ones that I have no idea what they are called or whether they were simply test patterns. That would be this one, that I found several weeks ago. It was an A-series piece ( because of the wider lugs ) but it was completely unmarked. I am pretty sure it was either an A-8-B or an A-2-B depending on when it was manufactured. My guess is sometime before 1985, because it still had the depressions under the lugs for the A-10-HG handle to attach securely. Unlike the Blue Daisy, some other mystery patterns are easier to identify simply because they match some of the Corelle patterns. This is by no means the definitive pattern name, though. Sometimes pattern names changed depending upon which product they were used, even though they were designed to coordinate together. All 3 designs are variations on the same pattern however, the Corning Ware version looks like this.I have only seen it once, and will probably never see it again.
It looks just like the Primavera pattern that was used on Corelle in 1999. I am assuming this was an extremely short lived CorningWare pattern, since Borden, Inc.I am not sure how many other sizes were made in this pattern.A veritable festival of Country Festival.You see, I am house sitting for my brother and his wife this week, as well as baby sitting the children, because they are celebrating their anniversary. When I cook, I usually use the Blue Cornflower, simply because, if anything terrible happens, it is significantly easier to replace than my Wheat or my Trefoil. My brother and Sister-in-law, on the other hand, are collectors of Floral Bouquet. Sadly, I am not using any of those pieces, since I only need a Baking dish and a Skillet, cause I am making the Macho Nacho. My mom use to make this ALL the time when we were kids. Sorry, to me that is not Nacho, cause I am use to having this multilayer deliciousness. Since I am making this for fairly young children, I have used mild salsa and left out the diced green chiles and the sliced jalapenos this time, but this is a basic recipe that is infinitely changeable to meet your personal taste. And I must say, I often skip the Jalapenos all together and go for finely chopped Chipotles in adobo. Macho Nacho Saute, breaking the Beef down with a fork, until well browned. Drain the Beef on paper towels and begin preheating the oven to 350F degrees. Spread the Refried Black Beans over the bottom of the P-332. Spread the Ground Beef over the Beans. Spread the Salsa over the Ground Beef. Here is where you would add the diced Green Chiles as well. Spread the sliced Jalapenos, if using, over the Olives. ( or spread finely chopped Chipotles with the adobo ) Now cover everything with the shredded Cheddar. ( It is important that the cheddar is last, for it will melt and protect the Olives and Jalepenos from drying out during cooking. ) Toss the P-332 into the oven and bake until the cheese is melted and bubbly.
Remove from the oven and spoon portions onto a plate. Sprinkle chips around. Don't forget the big dollop of Sour Cream. And guacamole if desired. You see, originally ( 1958-spring 1961 ), Corningware didn't have model numbers. P-series model numbers weren't introduced until the Fall of 1961, along with the knob handled lids. Thus, every piece of Black Trefoil produced before Fall 1961 had a Fin lid ( like mine ), and all pieces produced after ( with P-series model number printed in black ) had knob handles lids. Up until this piece, I had only seen the SK-10 skillet with this design. But even more surprising is the size of the piece. Thus, this one takes a Fin lid as well, like all the others. Since this is the only piece I have seen, I cannot say as to whether the design carried over into the model number era beyond being applied to the Electromatic Skillet. I do not believe there is a Fin lid for the Electromatic Skillet as they were released in the fall of 1961, in the post Fin Handle Lid era.There are some wonderful coordinating pieces as well; such as the coffee carafe and the Warm-O-Tray.They have their own special handle ( 601-H ).A veritable plethora of Country Festival.After all, it isn't Corning Ware, right. Well, that has changed over the years. Collecting it can be a bit of a chore though, since it IS a much newer product and was only available through Princess House originally And, when it hit the general market place in 1986, it doesn't seem to have sold all that well because it was more expensive than Corning Ware AND since it is a newer product and required a higher investment, most of the people who purchased it are probably still using it. This last reason is also an issue when collecting the late CorningWare patterns.Hey, I still have my original French White Quiche dish ( F-3 ) and Souffle dish ( F-5 ) that I bought in 1992 and even before I was a became Corning Ware nut, I never.Arcoflam is still available and is still produced by ARC in France.
It looks a little different now, since the Nouveau design was a Princess House Exclusive. I have seen a smooth version and a swirled pattern design as well. All in white, of course. So here is my collection as it stands now. I seem to find these in waves. There will be nothing for months, then all of the sudden I am adding 3 pieces in a little over a week. The 2 quart Casserole is 8 inches across, so I am assuming it takes the same lid as the 8 inch skillet.Sort of like pet rescue on a different level.As interesting as they are, the jury is still out as to whether they are staying in my collection or not.The Corning Ware Menu-ette Set was manufactures in the infamous Wheat pattern. I have tracked down all three of them over the last few months. It all began with the W-81 ( the 1 pint P-81-B menu-ette ) that I found in Medford, OR. This only shows that the Wheat pattern lasted at least until 1970.Since none of the books mention a definitive timeframe of production, nor do they list which pieces were produced. Wheat is still kind of an enigma.I could literally eat the whole entire pot all by myself. It's basically bacon and eggs on pasta, which is made even more awesome by the addition of cheese and wine. You can't go wrong with that combo.Combine the Egg, Egg Yolks, Pecorino Romano, Lemon Zest, Lemon Juice and chopped Italian Parsley in a Pyrex pitcher and mix with a fork until well blended. Place the P-84-B ( or A-84-B ) over medium flame and add a small drizzle of Olive Oil. Go ahead and drop the pasta. Reduce the flame to Medium.to keep the water from boiling over. Saute until crispy. Deglaze the P-84-B (or A-84-B ) with the White Wine. Add a copious amount of Black Pepper. When the Pasta is cooked al dente, remove with tongs and place into the Pancetta and Wine reduction in the P-84-B (or A-84-B ). Stir with the tongs to coat the Pasta with Wine and distribute the Pancetta. Now you have to do this part quickly or the eggs will curdle.
Serve immediately, sprinkled with additional Pecorino Romano.This one is from Amatrice. Though you can use Bacon or Pancetta as a substitute, it is the use of Guanciale that really makes this dish special. Guanciale is cured Pork Cheek ( jowl ). It's flavor is more intense than either Pancetta or Bacon, yet it has a much more delicate texture. It really is worth taking the trouble to track it down. Being in Portland, OR, I simply go to Chop at the City Market on NW 21st or the PSU Farmers Market, because they cure their own. If your in San Diego. Check out the Mona Lisa Deli or Assenti's Pasta in Little Italy. Spaghetti all'Amatriciana A dd the Tomatoes to the Wine and bring to a simmer. Add the Chili Flakes as well. By now, the water in the A-5-B should be boiling, so add the Spaghetti to the boiling water. Don't forget to reduce the flame to medium, or the water will boil over. This is one of my favorite savory versions. Drenched with butter, it is quite a treat and it makes and excellent breakfast bread to accompany eggs. Kalamata Olives not your thing. That's OK, this is equally delicious with oil cured olives or just good old California Black Olives in the tin can; which just happen to be available pre-minced to save you some time. Mediterranean Quick Bread. In a large bowl, place Flour, Sugar, Baking Powder and Salt; whisking to combine. In a medium bowl, add Milk, Eggs and Olive oil. Whisk until the mixture is smooth. Finely chop both the Pistachios and the Olives. Add them to the liquid mixture and stir to combine. Pour the wet mixture into the dry mixture. Stir with a spatula until just combined. Pour into the awaiting P-315 Bread Dish. Bake on the lowest rack of the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the P-315 before turning out onto a wire rack and cool completely.Tarrlok, can you be anymore. They were all slightly too big at 9.75 x 9.75 inches square.