Culinary tongs(100) include a first arm(111) and a second arm(112) that each includes a grasping member(115) and an opposing hinged end(116). The culinary tongs(100) further include a hinge(120) including a pin(122) for connecting the first arm(111) and the second arm(112) together in a pivoting engagement at a location proximal to the hinged ends of the first arm(111) and the second arm(112). The culinary tongs(100) further include a spring(130) that biases the first arm(111) and the second arm(112) toward an open position. The culinary tongs(100) also include a sliding locking plate(140) that includes a first portion(141) with an aperture(141A) that receives the pin(122), and a second portion(142) coupled to the first portion(141). The second portion(142) extends in a first direction(149x) and then terminates in an actuating portion(143). The actuating portion(143) extends from the second portion(142) in a second direction(149y) that is orthogonal to the first direction(149x).
A47J 43/28 - Other culinary hand implements, e.g. spatulas, pincers, forks or like food holders, ladles, skimming ladles, cooking spoonsSpoon-holders attached to cooking pots
According to one example, a cookware vessel includes a bracket attached to an exterior of a vessel, and a detachable handle. The bracket has upper and lower partial geometric surfaces. The handle includes a grip portion, a coupling, an actuator, and a spring. The coupling has a channel configured to surround at least a portion of the upper partial geometric surface. The actuator is rotatingly attached to the coupling, and has one or more hooks that are configured to engage the lower partial geometric surface when the actuator is rotated in a first direction and that are further configured to disengage from the lower partial geometric surface when the actuator is manually rotated in a second direction by the user. The spring is configured to apply a force to the actuator so as to rotate the actuator in the first direction, when the actuator is released by the user.
An article of cookware is formed from a planar sheet of a relatively pure alloy or pure metal by a process of deep drawing that work hardens the sidewalls, and is combined with a process for one of work hardening or reinforcing the bottom of the cookware article. The planar sheet preferably has low surface energy coating to form the inner surface of the article cookware, and may optionally have an outer surface covered by another coating. The work hardening of the bottom of the cookware, that is not deformed in the drawing process, can be accomplished by a process of forming irregular surfaces, such as one of ridges and channels in the bottom by additional deformations, and/or embedding a metal plate(s) or mesh within the exterior bottom surface.
According to one example, a carrying bag for storing and transporting a container with a lid positioned on the container, includes a bottom, at least four pliable sidewalls coupled to a perimeter of the bottom and that extend upward to an upper opening of the carrying bag, and a releasable closure configured to apply pressure to the lid so as to hold the lid in place on top of the container. Each of the four pliable sidewalls has a diagonal crease to collapse portions of the respective sidewall on opposing sides of the diagonal crease into each other as the four pliable sidewalls fold inward to form a trivet.
A45C 9/00 - Luggage or bags convertible into objects for other use
A45C 7/00 - Collapsible or extensible luggage, bags or the like
B65D 5/36 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper specially constructed to allow collapsing and re-erecting without disengagement of side or bottom connections
According to one example, an article of cookware includes a substantially horizontal bottom having an interior surface and an opposing exterior surface, and a sidewall extending upward from the bottom to terminate at a rim. The bottom, the sidewall, and the rim define an interior volume for one or more food items. The sidewall has an inverted frustoconical shape with an upper portion, and a lower portion positioned below the upper portion. The upper portion has an outward tilt of less than about 10 degrees from a vertical line. The lower portion has an outward tilt that is at least about 15 degrees greater than the outward tilt of the upper portion.
Cookware surfaces of metal, such as aluminum, may include a nonstick coating and embedded hard metal mesh. The mesh protects the nonstick coating between interior regions within the mesh from being cut or abraded by knives and other tools. The nonstick coating is applied to a surface having an arithmetic average roughness (Ra) of greater than 160 microinches and less than 289 microinches.
B05D 5/08 - Processes for applying liquids or other fluent materials to surfaces to obtain special surface effects, finishes or structures to obtain an anti-friction or anti-adhesive surface
According to one example, a cookware vessel includes a bracket coupled to an exterior of a vessel, and a detachable handle. The handle includes a grip portion, a coupling fixedly attached to the grip portion, an actuator rotatingly coupled to the handle, and a spring. The coupling has a channel that is configured to surround at least a portion of an upper horizontally extending rod of the bracket. The actuator has a top portion configured to engage and disengage an upper edge of the bracket when the actuator is rotated forward and backward. The actuator also has hooks configured to engage and disengage a lower horizontally extending rod of the bracket when the actuator is rotated forward and backward. The spring is configured to apply a force to the actuator so as to rotate the actuator forward, when the actuator is released by a user.
An article of cookware has an interior cooking surface that with raised linear or curvilinear bands with an outer layer of a first material that is one of ceramic or metallic in nature to provide cut and abrasion resistance. Valleys or grooves between the raised bands have an outer layer of a second material with low surface energy to facilitate food release and cleaning of debris. The bands are arranged to protect the second material from cutting and abrasion that would damage the second material. The bands aid in enhancing distribution of cooking oil to enhance searing and browning of foods.
Cookware has both as copper and a stainless steel mesh embedded in the exterior facing surface of the bottom of the base. The embedding process work hardens the bottom of an aluminum cooper vessel. A ferromagnetic stainless steel is embedded into the cooper mesh, forming portion of the exterior bottom surface of the cookware to render the cookware compatible with induction cooking heat sources
According to one example, a removable lid for a container of a vessel includes a valve configured to selectively allow air to vent out of a fluid retaining interior region of the container when the lid is positioned on the container. The valve includes an opening that extends entirely through a thickness of a portion of the lid, and a valve plug. The valve plug includes a valve top portion that extends vertically above a top surface of the portion of the lid, a valve bottom portion, and a valve central portion. The valve top portion is configured to be contracted, by a downward pressure, into a more vertically compact shape. The valve top portion is further configured to, absent the downward pressure, expand back upwards out of the more vertically compact shape.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
According to one example, a method for forming a cookware vessel includes providing an outer vessel and an inner vessel. The inner vessel has a smaller outer diameter than an inner diameter of the outer vessel, and the bottom of one of the inner vessel and the outer vessel includes a hole. The method further includes inserting the inner vessel into the outer vessel so that at least a portion of the bottom of the inner vessel is disposed over at least a portion of the bottom of the outer vessel. The method also includes coupling one or more portions of the bottom of the inner vessel to one or more portions of the bottom of the outer vessel. The method further includes coupling a layer of conductive material in-between an exterior cap and an exterior surface of the bottom of the outer vessel.
A47J 27/082 - Pressure cookersLids or locking devices specially adapted therefor with inserts for cooking different foods separately at the same timeInserts therefor
A handle for a cookware device contains a power supply that is operative to energize one or more of a processor, transceiver and accelerometer, as well as a memory device. The processor is also connected to a one or more external leads that extend into the handle at least to the connection to a sidewall of cooking device for further connection to a sensing circuit or power harvesting circuit. The end of the handle holds at least the processor but is in removable engagement from the portion with the power supply with a resilient sealing member to form a water proof seal.
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
A pot or pan lid is configured for stacking with identical or differently sized lids that have an identical handle or knob with a dimple on the upper surface. The side of the lid opposite the handle has a complimentary protrusion configured to stably engage the dimple. The edge of the knob may extend laterally to correspond with the lid curvature to also support a similar lid on the knob perimeter that is distal from the dimple. The engaged central dimple and more distal perimeter of the knob provide for stable stacking of a plurality of lids in a level arrangement that avoids one or more lids tipping over.
According to one example, a system comprises a plurality of cooking device systems that are each operable to be used in cooking a food item during a cooking process; a heat source system comprising a plurality of heat sources that are each operable to provide an amount of energy to be used to cook the food item; and a sensor operable to detect information associated with the cooking process. The system further comprises a processor operable to determine an identity of a first cooking device system and determine an identity of a first heat source. The processor is further operable to receive an indication of the detected information; determine whether there is an error in the cooking process based on the indication; and following a determination that there is an error in the cooking process, transmit an indication of the error in the cooking process.
A47J 36/00 - Parts, details or accessories of cooking-vessels
G05B 15/02 - Systems controlled by a computer electric
G08C 17/00 - Arrangements for transmitting signals characterised by the use of a wireless electrical link
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
According to one example, a system comprises a heat source system and a processor. The heat source system comprises a plurality of heat sources. Each heat source is operable to provide an amount of energy to be used to cook a food item during a cooking process. The processor is operable to determine that a cooking device system has been positioned on or in a first heat source of the plurality of heat sources, determine an identity of the cooking device system that has been positioned on or in the first heat source, and correlate the determined identity of the cooking device system with an identity of the first heat source.
According to one example, a vessel for one of cooking and storing one or more food items includes a container and a removable lid. The container has a bottom and an upward extending sidewall that terminates in a rim. The lid includes a central portion, and an annular gasket positioned to surround a perimeter of the central portion. The annular gasket includes an upper portion coupling the gasket to the central portion; a vertical portion descending downward from the upper portion; and a flexible skirt extending horizontally outward from an outer side of the vertical portion. The lid further includes an annular lid rim positioned to surround a perimeter of the upper portion of the gasket.
According to one example, a system includes a hollow container and a ladle. The hollow container has a first opening at a proximal end, a second opening at an opposing distal end, and a sidewall that extends from the proximal end to the distal end. The first opening is wider than the second opening. The ladle comprises a handle having a proximal end and a distal end, and further comprises a cup coupled to the distal end of the handle. The cup has an inner surface configured to hold a food item. The cup further has an outer surface configured to substantially seal the second opening of the hollow container from within the hollow container.
A47J 43/28 - Other culinary hand implements, e.g. spatulas, pincers, forks or like food holders, ladles, skimming ladles, cooking spoonsSpoon-holders attached to cooking pots
According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item, and a cooking device operable to be used to cook the food item. The cooking device includes one or more motion sensors operable to detect a motion associated with the cooking device. The system further includes one or more processors communicatively coupled to the one or more motion sensors. The processors are operable, when executed, to receive one or more indications of a detected motion associated with the cooking device, and further operable to, based on the one or more indications, determine a cooking instruction. The heat source is further operable to modify the amount of energy provided by the heat source in accordance with the determined cooking instruction.
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
F24C 7/08 - Arrangement or mounting of control or safety devices
A stackable cookware article system (20) may include a stackable handle (200) having a grip portion ( 220) including a projection (230) and a hole (225) configured for stacking with similarly configured handles. The hole (225) may be adapted to receive in at least an upper inner surrounding portion a complimentary downward extending projection that extends from a substantially similar grip portion. When stacked, cookware articles (20), such as a series of vessels(100, 100', 100'') having progressively decreasing diameters, deploying the handle (200) may stably stack in nested arrangements external portions of an inner nested vessel contacting the internal portion of an outer surrounding vessel in which it nests.
In one example, a portable device comprises one or more processors operable to determine a plurality of first food images and determine a plurality of second food images. Each of the first food images are associated with a respective first cooking recipe. Each of the second food images are associated with a respective second cooking recipe. The processors are further operable to transmit for display a first graphical image that includes a first column and a second column. The first column includes the first food images presented side-by-side. The second column includes the second food images presented side-by-side. The processors are further operable to receive an indication that the user has selected a particular first food image, to determine a subset of second food images, and to transmit for display a second graphical image that includes a second column that includes the subset of second food images presented side-by- side.
G06F 15/16 - Combinations of two or more digital computers each having at least an arithmetic unit, a program unit and a register, e.g. for a simultaneous processing of several programs
G06F 3/048 - Interaction techniques based on graphical user interfaces [GUI]
G06F 17/30 - Information retrieval; Database structures therefor
G06F 3/00 - Input arrangements for transferring data to be processed into a form capable of being handled by the computerOutput arrangements for transferring data from processing unit to output unit, e.g. interface arrangements
According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item, and further includes one or more processors. The processors are operable to receive an indication of a requested cooking temperature, and to receive a plurality of indications of measured temperature associated with the food item at different times. The processors are further operable to determine an integral term based on differences between the requested cooking temperature and the measured temperatures, to determine a heat loss term based on the integral term, and to determine an energy adjustment based on the heat loss term. The heat source is further operable to modify the amount of energy provided by the heat source in accordance with the determined energy adjustment.
H05B 6/06 - Control, e.g. of temperature, of power
G05B 13/04 - Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric involving the use of models or simulators
G05D 23/32 - Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature with provision for adjustment of the effect of the auxiliary heating device, e.g. as a function of time
According to one embodiment, a portable induction cooking device includes a housing having a top platen surface, a bottom wall, and a sidewall defining an interior space. The interior space includes a first portion and a second portion. The device further includes an intake including one or more openings extending through the sidewall, and a vent including one or more openings extending through the sidewall. The device also includes one or more fans that each include a first inlet that draws air into the fan from the first portion, and a first outlet that discharges air out of the fan into the second portion. The one or more fans are configured to draw air into the housing through the intake in a first generally horizontal direction and are further configured to discharge air out of the housing through the vent in a second generally horizontal direction.
Cookware surfaces of metal, such as aluminum, may include a nonstick coating and embedded hard metal mesh. The mesh protects the nonstick coating between interior regions within the mesh from being cut or abraded by knives and other tools.
According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item. The system further includes a processor operable to establish a first communication link with a wireless device having a cooking recipe for the food item. The processor is further operable to receive, via the first communication link, an indication of a first temperature associated with the cooking recipe. The processor is further operable to establish a second communication link with a cooking device system operable to be used in cooking the food item, and to receive, via the second communication link, an indication of a current temperature associated with the food item. The processor is further operable to, based on the indication of the first temperature and the indication of the current temperature, adjust the amount of energy provided by the heat source.
A cookware handle includes a plastic grip portion molded over a portion of an insert. The insert inserts into a bore of a flange. The grip portion is externally flush with the flange interface and the insert internally connects the grip portion to the flange. This allows the grip portion to be over molded on a first part of the insert so the other portion can be welded or otherwise attached to the flange after external surface finishing of the flange. The insert and flange may be welded together along a portion of the insert that contacts the flange within the bore and that is not visible when the flange is attached to a cookware vessel sidewall to provide the grip molded as a handle for the cookware vessel.
According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item in accordance with a cooking recipe. The system further includes a processor operable to receive, via a first communication link with a wireless device, an indication of a first temperature associated with the cooking recipe. The processor is further operable to, based on the indication of the first temperature, adjust the amount of energy provided by the heat source. The processor is further operable to send, to a user interface system, an indication of the adjusted amount of energy provided by the heat source. The system further includes a user interface system that includes an array of light source systems operable to provide a visual representation of the adjusted amount of energy, and a touch sensor.
According to one example, a system includes a computing device having a processor that is operable to display a first portion of a cooking recipe. The system further includes a heat source system having a heat source operable to provide an amount of energy to be used to cook a food item in accordance with the cooking recipe, and a processor operable to adjust the amount of energy provided by the heat source based on one or more communications with the computing device. The system further includes an auxiliary button system having an interface operable to receive an instruction to move from a first step of the cooking recipe to a second step, and a processor operable to transmit, via a second communication link with the computing device, an indication of the instruction.
A cooking vessel with a thermal sensor is provided. A cooking apparatus (1000) includes a vessel (1002). The vessel (1002) has a bottom (1005), and a sidewall (1010) surrounding the bottom (1005) and extending upward from the bottom (1005) so as to form a fluid retaining interior region (1003). The sidewall (1010) terminates at a rim (1018). The vessel (1002) also includes a channel (1015) extending through a portion of the bottom (1005) and further extending upward into and through a portion of the sidewa1l (1010). The channel (1015) has an opening (1017) positioned in an external surface (1006) of the sidewall (1010). The cooking apparatus (1000) further includes a thermal sensor (1030) positioned within the channel (1015). The thermal sensor (1030) extends through the portion of the bottom (1005) and further extends upward into and through the portion of the sidewall (1010).
Techniques are described for automated control of portions of a cooking process, such as to control activation and heating for a cooking location having a piece of cooking equipment. Such automated control may include executing an automated control recipe having defined instructions used to automatically control at least some aspects (e.g., surface temperature) of the cooking equipment piece (e.g., a pan on a stove cooking surface) as part of a cooking episode to prepare one or more dishes, and may further include coordinating actions of a human user who is participating in the cooking episode by providing instructions or other information to the user. Related food preparation systems and cookware devices and components are also provided in connection with which the described automated cooking control techniques and methods may be used, such devices include a control knob provided to adjust a characteristic of a cooking environment in a vicinity of the implement during the cooking episode, the control knob being controllably adjustable via a drive motor contained within the control knob while also remaining manually adjustable by a user, and a cooking implement with a temperature sensor and a wireless communication module to transmit the temperature information from the implement.
A47J 36/32 - Time-controlled igniting mechanisms or alarm devices
F24C 3/12 - Arrangement or mounting of control or safety devices
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
An edible paste dispenser for applying decorative icing to cakes and other foods includes a tip assembly that connects paste containing chambers of a dual-chamber pastry bag and directs edible paste into a common extrusion nozzle. The tip assembly includes a pair of mating tubes secured via a locking nut to the extrusion nozzle. The tubes each have a sidewall portion that is generally S-shaped in cross-section and permits stable assembly and cooperative engagement of one tube with the other tube. After insertion of a tube into each pastry bag chamber, the tubes are attached to a common extrusion nozzle. The resulting extruded paste can include two different colored decorations, which can appear swirled S or other curvilinear shape provided by the two engaged cones. The tips of the cones, and paste containing bags, terminate just above the exit portal of the common nozzle.
B65D 35/22 - Pliable tubular containers adapted to be permanently deformed to expel contents, e.g. collapsible tubes for toothpaste or other plastic or semi-liquid materialHolders therefor with two or more compartments
A chamber formed of a dielectric material is sealed with a lid for use in a microwave oven. The lid contains a pair of translating grip that engage the chamber rim to seal the vessel to contain pressure. The grips can be activated to release the lid by a centrally disposed button type actuator. The grips are coupled to a vent release means formed within the shell like construction of the lid.
An article of cookware has a laminated construction in which at least one core macroscopic layer, which be of a laminate or clad construction is surrounded by a covering macroscopic layer that extends over the inner and outer surface of the cookware body, including the rim where the inner and outer surface meet. This covering layer is in turn covered or surround by one or more thin film layers or microscopic thickness.
B32B 15/04 - Layered products essentially comprising metal comprising metal as the main or only constituent of a layer, next to another layer of a specific substance
B32B 15/18 - Layered products essentially comprising metal comprising iron or steel
A cookware set (1000) has an inner (200) and outer vessel (100) and a lid (300) that sealingly covers the outer vessel. The inner vessel is shorter than the outer vessel and nests therein at the rim (130) with a passage for steam generated by simmering water in the outer vessel. The steam enters the passage to cook, steam or warm food held in the inner vessel. Condensate forming on surface above the inner vessel is directed to drain to the outer vessel, preferably being caught in an annular trough disposed adjacent the rim of the inner over the passage for steams upward flow from the outer vessel. The combination is particularly suitable for cooking rice and other foodstuffs wherein it is desirable to largely steam the food yet mitigate the potential of the food stuff being oversaturated with water.
An article of cookware deploys one or more side handles having an embedded magnetic therein. The handle having the magnetic has an upper surface disposed substantially flush with the vessel rim so as to support a utensil thereon when not being used for cooking. The utensil balances on the rim portion of the vessel due to the placement of the magnetic handle. The magnetic attractive force provides a counter turning moment against the weight of the working portion of the handle to prevent it from falling in the vessel.
A set of cooking vessels includes 2 or more fluid containing vessels that nest within each other for compact storage. Side gripping handles on opposing sides of the vessel also and asked with each other, as the larger vessel has cite handles with a laterally extending cavity that accommodates the contour of the smaller vessel handles which are mere extension of the rim thereof. The vessel set may also accommodate a sieve or strainer that nest within the smaller vessel, as well as a third nestable vessel that can optionally be used as a lid to cover the larger vessel during cooking.
Hard anodized aluminum cookware (100) has either a copper or stainless steel mesh (110) embedded in the base. Copper mesh (110) can be embedded in the bottom (101) or base of the cookware prior to the anodizing process to enhance thermal conductivity and improved cookware's capacity to vertically spread heat. In contrast, stainless steel mesh (110) is embedded in hard anodized aluminum cookware after anodizing, making the cookware suitable for use with the induction ranges or burner's.
A thermal sensor is disposed to extend upward from the center of the upper support surface of an induction cooking base to make thermal contact with a pot for accurately measuring the temperature of the foodstuff. The thermal sensor is surrounded by an electro-magnetic shielding cylinder and preferably by embedding therein in a thermal insulator, such as silicone rubber. The shielding of the cylinder prevents induced currency heating of the thermal sensor by the induction coils, whereas the insulator prevents conductive heating from the shield. A spring urges the assembly upward to contact the base of cookware resting on the supporting surface via an aperture therein. The cookware can be optimized for thermal measurement.
A cookware article handle (100) comprises a rubber covered metal grip (140) for connection with the cookware body at a flange portion (120). A metal core (125) extends from the flange to the terminal end of the handle. The portion of rubber that covers the metal core as a plurality of perforations (145) that extend laterally transverse to the principal axis of the metal core. The perforations provide softness to the rubber grip portion, without affecting the strength derived from the metal core. The metal core terminates at the distal end with hanging means which is optionally a rotating metal loop used for hanging the cookware article. The metal loop (131) pivots or rotates about an axle at the terminal end of the metal core.
A cookware article for use on an electronically controllable heat source, such as an induction stovetop, has a tight fitting lid that include a whistle that is activated by the steam pressure when water boils. The electronically controllable heat source is operative to reduce the power in response to the whistle so that the water temperature is lowered to a power setting for simmering or the appropriate cooking method after the water boils.
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
A47J 27/57 - Milk-boiling vessels with water or steam jackets, e.g. with signalling means
A cookware vessel (100) has an upper portion of the surrounding sidewall that is insulated by a cavity (135) to maintain the temperature of the food cooked therein until and during the service of food from the vessel. A highly conductive metal layer (120), such as a copper layer, extends upward along the inner wall surface adjacent to the inner vessel to spread heat from the bottom of the vessel up the inner sidewall (110). The copper layer is bonded to the both the inner and outer vessel at the bottom of the vessel and portions of the outer sidewall (130) that would otherwise be overheated by a burner flame and then discolor. In a preferred embodiment, the brazing compound comprises silver to further improve thermal conduction. The copper layer may also extend to the bottom exterior of the vessel to provide an improved means from measuring the temperature of the contents during cooking.
A carving block system (199) having a series of drain channels (112) formed in the upper surface (111) which drain to a common edge (110a), the lower surface of the common edge being supported above the legs (130) that support the carving block (110). A receiving dish (120) is adapted to be stored under the carving block, between said legs (130). The receiving dish (120) can then be moved so that the opening between the rims (121) thereof is disposed under the common edge (110a) to catch fluid flowing out of the drain channels (112).
A roasting rack (100) is separable into two halves (120, 130) by a joining pin (110), the pin (110) can be inserted into both halves (120, 130) in one orientation, but locked to preclude removal in another orientation by rotating the handle (112) at the end thereof.
A nested cookware assembly (100) deploys at least one cookware vessel (110) having a pair of opposing handles (1200), each handle (1200) disposed proximate to the rim (116) of the cookware vessel (110) and being adapted with a stair like upper surface (1220) to receive in a mating orientation a complementary stair like lower surface (1310) on the opposing handles (1300) of either a similar cookware vessel (110') or a lid (130) particularly fitted to the lid (130) of a cookware vessel (110).
A cookware article has a handle that has an externally visible embedded medallion with a contrasting appearance to the bulk of the handle. The handle is preferably stainless steel while contrasting medallion is preferably cooper, and may be embedded in the a cavity formed in the handle by an impact bonding process that spreads it laterally to bind with the cavity wall, as well as imprint a trademark or other indicia in to it. The medallion can be used to indicate that the cookware vessel itself has a cooper core to distinguish it from the similar cookware without such external indicia on the handle.
A cooking vessel or pan has a two part handle that comprises a flame guard flange portion attached to the pan wall via a stud and a grip portion attached to the flame guard portion via the stud. The flame guard portion is split into an upper and lower shell, with the upper shell urged to make good thermal contact with the pan wall by the grip portion and the lower portion disposed to generally insulate the upper shell and grip portion from direct heat from the heat source used in cooking. The upper shell preferably has at least a portion covered with a thermal indicating paint.
An article of cookware has a hollow outward extending handle that is subdivided into a flange, a tubular or hollow grip portion and a terminal portion that seals the grip portion. The terminal portion is also hollow, but has a downward facing aperture to facilitate handling.
A cookware set has an inner and outer vessel and a lid that sealingly covers the outer vessel. The inner vessel is shorter than the outer vessel and nests therein at the rim with a passage for steam generated by simmering water in the outer vessel. The steam enters the passage to cook, steam or warm food held in the inner vessel. The combination is particularly suitable for cooking rice.
An article of cookware has a copper core and is surrounded by relatively thinner outer aluminum layers. The outer aluminum layers are preferably anodized to provide a relatively inert hard and scratch resistant durable finish. This anodized finish also readily accepts non-stick finishes.
An interlocking cookware vessel has a lid (120) that locks by rotation with respect to the rim (133), wherein the lid and the cookware article (100) each have opposing handle (111,111',121,121') that engage to form the lock mechanism. The gripping portion (114) of the handle can be a short U shaped handle or an elongation handle or both, as for example in the case of a frittata pan. Alternative, the lid can be perforated for drainning water from pasta or vegetables after cooking or blanching.
The present invention relates to a kitchen utensil (10) for separating and removing congealed fat (30) from cooked food (12) in a cooking vessel (14). The utensil comprises: a generally planar portion (16) shaped to correspond with a shape of a receptacle (18) of said cooking vessel and sized to fit within said receptacle so that an outer periphery (20) of the planar portion is contiguous with an internal periphery (22) of the receptacle; and a handle to allow a user to handle the utensil. The planar portion (16) contains perforations (24) sized so that when the utensil is rested on food in said receptacle liquid fat generated during cooking is allowed to pass from the food through said perforations and when cool congealed fat is generally prevented from passage back through said perforations. The handle allows a user to remove the utensil and congealed fat from said receptacle.
A47J 43/28 - Other culinary hand implements, e.g. spatulas, pincers, forks or like food holders, ladles, skimming ladles, cooking spoonsSpoon-holders attached to cooking pots
An article of cookware and a method of using the same are provided that enables the combined saute and steaming of foods to reduce cooking time, maintain a crisp texture and improve flavors of foods.
An article of cookware is assembled by the riveted attachment of a handle. Novel rivets are first attached from the interior of the cookware article via a flush hole such that the deformation of the cookware article around the rivet locks the rivet to the cookware article yet leaves the rivet head flush with the interior surface of the cookware article. The handle is subsequently attached by deforming the opposite end of the rivet.
B21K 25/00 - Uniting components to form integral members, e.g. turbine wheels and shafts, caulks with inserts, with or without shaping of the components
An article of cookware is assembled by the rivet attachment of a handle. The rivets are simultaneously attached to both the cookware vessel and the handle. The co-aligned holes for receiving the rivet in the wall of the cooking vessel and the handle flange are bevel such that exterior of the rivet is relatively flush with the interior of the cookware article and the exterior of the handle flange. Deformation of the rivet head also deforms the beveled edges of the through hole in the cookware article, locking it with the corresponding portion of the handle flange through hole.
A multiple layer clad article of cookware has an upper rim wherein the inner and outer layers of the cladding, generally stainless steel, are joined together by a weld that covers and protects the one or more inner layers. The inner layers are alternatively at least one of copper and aluminum, or combinations of the same.
