Abstract: A lid for a cooking vessel includes a substantially planar member, a raised periphery and a beveled portion. The substantially planar member has top and bottom surfaces and at least one opening formed therein proximate an edge thereof. The beveled portion is coupled to the edge of the substantially planar member and offsets the substantially planar member from the raised periphery, which lies generally in a plane parallel to the substantially planar member. The lid further includes a vent member coupled to the substantially planar member. The vent member has at least one aperture formed therein and is rotatable to align the at least one aperture with the at least one opening in the substantially planar member for venting or straining of contents placed in the interior cooking region.

Abstract: A cooking vessel includes a circular bottom plate and an upwardly and outwardly extending side wall, which define an interior cooking region. The side wall has a flangeless upper edge that is square in configuration. The cooking vessel further includes a primary handle attached to the side wall proximate a corner of the flangeless upper edge.

Abstract: A detachable handle for a cooking vessel having at least one attachment opening formed therein includes an elongate member and a vessel engaging portion. The vessel engaging portion is attached to a first end of the elongate member and is adapted to engage at least one of the attachment openings of the cooking vessel. The detachable handle further includes a locking mechanism for securing the detachable handle to the cooking vessel.

Abstract: An improved footed cooking utensil is provided whereby the cooking utensil may be removed from a hot oven and placed directly on a counter-top or other surface without the need for a hot pad, cutting board, or similar device. The cooking utensil of the present invention includes foot supports which suspend the lower surface of the cooking utensil above the counter-top thereby eliminating contact between the counter-top and hot metal. The low heat capacity footings do not retain heat and any heat absorbed during the baking process is quickly dissipated upon removal of the utensil from the oven. One or more footings may be applied to metal cookware, ceramic cookware or cookware fabricated from other materials.