Abstract: An encapsulated environment is an air-circulation-restricted volume, preferably just large enough to hold a single serving of a cooked, protein containing food product. Restricting the air circulation reduces the evaporation of gases and liquids that are normally lost over time. The palatability of a cooked, protein-containing food product is thus maintained by holding the cooked product at a ready-to-eat temperature inside of an encapsulated environment. The encapsulated environment is a compartment configured to hold a single serving of a cooked, protein-containing food product, the compartment being able to be covered or at least partially closed by its use in combination with a sleeve configured to receive a tray into which the compartment is formed.

Abstract: In an air relief valve structure of a pressure cooker, the pressure cooker includes a cooker body and a lid. The lid has a containing trough and an air relief valve. The air relief valve includes a middle column, an airtight column, an elastic element and a gravity valve. The middle column has a containing space and air relief and through holes formed on an outer wall of the middle column and interconnected with the containing space. In the containing space, an airtight column is installed. An end column is defined at an end of the airtight column and is disposed adjacent to an inner wall of the middle column, and the end column has a diameter equal to the diameter of the containing space of the middle column. The air relief hole allows food material to be discharged easily to reduce pressure and enhance the overall safety of the pressure cooker.

Abstract: A device will incorporate a baking sheet with an attached cooling rack. The user places the cooling rack onto the provided grooves in the baking sheet using the cooling rack's fixed handles, creating a flush surface, before placing food items to be baked onto the baking sheet. After baking, the device is taken out of the oven and the cooling rack is removed from the baking sheet, using the fixed handles. The provided rotating handles are rotated outward and folded under the cooling rack, forming a pair of legs. The cooling rack is then placed on a counter, table, or other flat surface, with the legs preferably resting on the level surface.

Abstract: A saucepan has a substantially flat bottom and an open top. A combined handle and two legs are attached to the side of the pan, and a basting brush support affixed to the top of the handle. The handle and the two legs are of wire construction. The legs are beneath the handle, one leg being part of each end of the handle. The handle is mostly horizontal so that the handle of a basting brush can easily rest on the handle along with the basting brush support. The support member is designed to receive the handle of a basting brush when handle of the basting brush is lying on the support member. The brush is oriented so that the bristles of the brush are over the open top of the pan. In this way, sauce from the basting brush drips into the pan.

Abstract: This invention provides a pot assembly for use with a stove. The system includes a lid, a pot body and an adapter assembly. The lid has a cap for accessing the contents while in use, a pour spout for dispensing the contents and a plurality of slits for use as a strainer. The pot body has folding handles that can form a triangular structure for control. The adapter assembly has an upper flame flange and a lower flame flange and baffles to directionally vector the stove's combustion gasses away from the assembly. The adapter assembly has a centering ring to engage the top of the stove and maintain stability during use. The pot assembly can be used as a storage container for the stove.

Abstract: An apparatus for cooking and preparing food that includes side accessibility. Such a cooking vessel includes advantages over conventional cooking vessels because the prepared food may be accessed from the side as opposed to accessing it from the top in conventional ovens and cooking vessels. Thus, a cooking vessel base may include a semi-enclosed cavity that has a flat base section with walls that leave exposed a side where food may be retrieved. Further, the apparatus includes a cooking vessel lid that may be placed on the cooking vessel base and enclose the exposed top and the exposed side. The shape of the cavity may be any shape where a portion of a lateral side may be accessed when the accompanying lid is removed. Such examples of shapes include a rectangular and a circular vessel.

Abstract: Provided is a removable handle (1) for a food cooking pot comprising a side wall, said handle comprising a grip body (7), attachment means (2) that can be connected to the cooking pot and disconnected therefrom, and an electrical and/or electromechanical (5) device housed in the grip body (7). The handle comprises a rechargeable electrical energy source supplying the electrical and/or electromechanical device (5) with power, and electromagnetic connection means (8) that are connected to the rechargeable electrical energy source and electrically connected to a power supply source separate from the handle so that the rechargeable electrical energy source (6) can be recharged.

Abstract: A can cooker includes a main body that is generally cylindrical in shape having a bottom portion, wall portion, neck portion, and lid ring. The bottom portion, wall portion, and neck portion may be integrally formed and connected to one another. A lid is sized and shaped to fit within a part of the neck portion. The lid includes an outer lip that engaged with lid ring on the main body in such a way that a seal is formed between the lid ring and the outer lip. The lid is secured to the main body through a plurality of latches. Handles may be placed on the exterior surface of the lid and main body to ease use and transportation of the can cooker.

Abstract: The present invention relates to a kitchen device, namely a cooking vessel to be used with a cooking utensil. The cooking vessel is adapted to hold the utensil by the stem in order to suspend the cooking implement of the utensil above the container of the cooking vessel. More particularly, the cooking vessel comprises a container having a bottom surface, and a handle extending from the container. The handle has an opening for receiving the stem of the utensil, the opening having a predetermined shape for cooperating with the stem to temporarily hold the stem so that the cooking implement of the utensil hangs above the bottom surface of the container. There is also provided a cooking assembly comprising the cooking vessel and the utensil. There is also provided a handle to be joined to a cooking vessel, as well as a utensil to be used with the cooking vessel.

Abstract: In some embodiments, a cooking utensil comprises a pot with a lid that divides a cooking chamber in the pot from a condensing chamber above the lid. To prevent boil-over, one or more openings in the lid and/or openings radially between the lid and the pot convey bidirectional flow between the cooking and condensing chambers. Boiling liquid/vapor foam from the cooking chamber flows upward through the opening to the condensing chamber. Upon subsequently flowing across an upper surface of the lid, the liquid/foam condenses and then returns through the opening to the cooking chamber. In some examples, the cookware includes both a mechanical seal and a liquid seal between the lid and the pot. In some embodiments, a single opening in the lid maximizes the lid's condensing surface while still allowing sufficient flow between the cooking and condensing chambers. Such a single opening also makes the cookware easy to clean.

Abstract: A method for the production of a pan having, incorporated, at least one engaging seat for a handle with releasable engaging means at its end, comprises the steps of cutting a blank from a metal sheet, forming by means of deep-drawing from said blank a pan body, leaving a flat edge which projects radially over at least a part of the pan circumference, and forming in this projecting edge the said engaging seat for the handle. Advantageously the metal sheet may be made of aluminium.

Abstract: A cooking utensil and a manufacturing method thereof are provided. The cooking utensil includes a cooking body, a first metal-ceramic composite layer having an electromagnetic property and a second metal-ceramic composite layer having a heat conductive property. The cooking body has an external bottom surface. The first metal-ceramic composite layer is disposed on the external bottom surface of the cooking body. The second metal-ceramic composite layer is disposed on the first metal-ceramic composite layer. The cooking utensil is suitable for both an induction cooker and a gas burner.

Abstract: The present invention relates to an improved and a novel pan handle for a pan. The pan comprises a pan body and a pan handle. The pan handle is disposed on the sidewall of the pan body, comprising a holding portion for a user to hold and a first projection portion disposed on the sidewall of the pan handle for the user's fingers to press against such that the user can move or turn the pan body angularly with the pan handle as the axis. When a user uses a pan according to the present invention, the user may hold the pan by means of the holding portion of the pan handle and exert force by pressing fingers against the first projection portion as a lever. As a result, the pan handle according to the present invention enables the user to exercise greater control of the pan and to exert less labor in handling the pan.

Abstract: An improved frying pan configured with two surfaces/levels, the first cooking surface used to cook foods and a second surface (a convenient shelf) used to hold/store foods having a slope or pitch towards the outer perimeter of the frying pan. The storage shelf allows the user to store ingredients on the pan itself without the need for additional holding plates. The outward pitch of the storage shelf along with its ridges allows liquids such as fats and oils to drain away from the ingredients and stop them from re-entering the lower cooking surface. Therefore liquids will not combine with the food in the lower cooking surface and will not combine with other food ingredients when they are cooked.

Abstract: A packaging device allowing for the distribution, storage and cooking of various food products, such as perishable or frozen food product(s). The packaging device includes a plurality of micro-perforations that may promote the extended shelf-life of the perishable food product and the maintenance of the quality of the perishable food product or be configured to maintain the integrity of a frozen food product. The packaging device also includes a venting system that allows the cooking of the perishable or frozen food products within the packaging device.

Abstract: A cooking device includes a cooking surface defined by a plurality of vertically adjustable members. Each vertically adjustable member of the plurality of vertically adjustable members is independently movable between a retracted position and an extended position. In certain applications, the cooking device may further include a cooking base and a sidewall upwardly extending from the cooking base.

Abstract: A metal can for holding food during cooking is provided. The metal can includes a metal sidewall having an upper end, a lower end and a midpoint. The metal sidewall has an inner surface defining an interior cavity of the can configured to hold food during cooking. The metal can includes a metal can end coupled to the lower end of the sidewall and a metal insert located within the interior cavity of the can. The metal insert includes a planar disc and an upstanding insert sidewall extending from a peripheral edge of the disc portion, and a radially outward facing surface of the insert sidewall engages the inner surface of the metal sidewall.

Abstract: A food container system and method of using same is provided for heating, storing or cooling food placed within a container. The container system facilitates heating of food without dehydration of the food, and it permits cooling of the food, such as, for example, cooling in a refrigerator or cooling at room temperature after removal from a heating oven or microwave, without vapor lock preventing or making difficult the removal of a lid from a container in which the food is heated or cooled. The system comprises, in one aspect, a ceramic lid and a ceramic container to receive the lid, and a seal having a channel there through and disposed intermediate the ceramic lid and the ceramic container. In one aspect, the seal may comprise a heat-resistant silicon material.

Abstract: A sheet for use in food preparation has a panel that includes a plurality of carrier zones. Each carrier zone is sized to receive a frozen food item. The panel has a folded configuration in which the panel is folded along a plurality of fold lines and has a first surface area, and an unfolded configuration in which the panel has a second surface area larger than the first surface area. Each carrier zone has a first edge defined by a first fold line of the plurality of fold lines and a second edge defined by a second fold line of the plurality of fold lines. The second fold line extends orthogonal to the first fold line. A method of using the sheet is also disclosed.

Abstract: A cooking appliance for insertion into a cut-out in a work top includes a peripheral lateral wall having four wall sections. Each wall section has on the outer face thereof at least one resiliently deformable compression element. Two such cooking appliances disposed adjacently in the shared cut-out in the work top can be mounted by inserting a first one of the two cooking appliances into the cut-out. An intermediate wall is arranged on a free face of the first cooking appliance so that compression elements of the first cooking appliance adjoining the intermediate wall engage in a first group of recesses in the intermediate wall, and a second one of the two cooking appliances is inserted into the cut-out so that compression elements of the second cooking appliance adjoining the intermediate wall engage in a second group of recesses in the intermediate wall.

Abstract: An ovenable paper container containing an inner liner, an outer liner, and an intermediate or corrugated paper layer positioned between the inner liner and the outer liner. The ovenable paper container can be used to heat and/or cook food and then be used as a serving container without the danger of causing burns.

Abstract: A cooking apparatus includes a cooking chamber for receiving a. cooking medium, a lid configured to cover the cooking chamber, and a lid locking system. The lid locking system includes a pressure lock pin coupled to a movable diaphragm, an electronic lock pin coupled to the lid, and a latch. The latch includes a pressure lock pin aperture formed therein to accommodate the pressure lock pin, and an electronic lock pin aperture formed therein to accommodate the electronic lock pin. The pressure lock pin engages the latch in response to pressure in the cooking chamber exceeding a predetermined threshold, and the electronic lock pin engages the latch in response to a lock signal from a controller.

Abstract: The present invention is an extending pot that includes a pan, a first pot extension, a last pot extension, and a lid. The pan, first pot extension, and last pot extension each include threading which allows first pot extension to screw onto the pan and the last pot extension to screw onto the first pot extension. The pan includes a plurality of pan latches while the first pot extension and last pot extension each include a plurality of extension latches. The first pot extension and last pot extension each additionally include a plurality of latch catches. The pan latches or extension latches interface with the latch catches to help secure the first pot extension to the pan and the last pot extension to the first pot extension. The extending pan is thus easily assembled and allows users use a single piece of cookware when cooking food using multiple cooking techniques.

Abstract: A multi-use cooking system for reducing splash and managing steam release while cooking a food item in a cooking vessel is provided. The cooking system comprises a lid having at least one opening portion allowing a user to open and close the opening portion to regulate steam release. A splashguard is attached to the lid by a locking device which allows the splashguard to be securely attached and separated and reattached to the lid. A lid edge forms the periphery of the cooking system and allows the cooking system to be placed on a cooking vessel while cooking a food item.

Abstract: The invention relates to a utensil for cooking food under pressure, which utensil comprises firstly a vessel and a lid and secondly a control member (6) for controlling locking/unlocking of the lid relative to the vessel, said utensil being characterized in that said control member (6) is mounted to move on the lid between firstly a deployed position corresponding to the lid being unlocked, and in which said control member (6) is designed to be taken hold of manually in order to enable the lid to be handled, and secondly a retracted position corresponding to the lid being locked and in which said control member is designed to be more difficult to take hold of manually than it is in the deployed position. Utensils for cooking food under pressure.

Abstract: This invention relates to a heating article (1) comprising a substrate (2) of which one of the surfaces (21) is equipped with a design (4), in the form of a coating layer with at least one pattern (41, 42), which comprises a thermochromic pigment composition with at least one SC thermochromic pigment that is lipid-sensitive under heat. According to the invention, the thermochromic pigment composition includes at least one thermostable pigment and composite pigment grains (43), which each include a core (430) including the semiconducting thermochromic pigment, and a solid, transparent and continuous envelope (431), formed by a mineral or organomineral material. The thermochromic pigment composition shows a reversible change in color in a thermal color-change area with an amplitude of no more than 40° C. within the range of variation of said temperature T1 of use.

Abstract: Aircraft cooking device comprising a cooking vessel and a lid which can be firmly connected to the cooking vessel, wherein the aircraft cooking device is fixable on an aircraft cooking station, and wherein the lid comprises at least one movable member, through the movement of which at least one opening to the interior of the cooking vessel is exposable.

Abstract: A slow cooker is provided which comprises a cooking body having a hollow cavity, a liner container received in the hollow cavity, a lid selectively engageable with the liner container, and a locking assembly for locking the lid with the cooking body. The locking assembly is hinged at one side of the cooking body at one end and selectively engaged with an opposite side of the cooking body at the other end, with the locking assembly being disposed above the lid.

Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

Abstract: A cooking utensil includes a handle having a proximal end and a distal end, a shaft having a first end in contact with the proximal end of the handle and a second end distal to the first end, the second end including a food contact implement. The proximal end of the handle includes a first and a second foot. The distal end of the handle includes a third foot. The first, second, and third foot are configured to elevate the handle from a surface and maintain the food contact implement in an elevated position when the cooking utensil is placed on the surface.

Abstract: A cover shell and container assembly comprising the cover shell and a tray or pan is disclosed. The cover shell includes inward projecting standoffs which restrict movement of a food product in the pan or tray and reduces damage to decorative elements of the food product during distribution and/or transport.

Abstract: A cooking utensil for use with an induction cooktop having a cooktop surface and an induction heating coil. The cooking utensil has an inner wall made from an electrically conductive material, an outer wall made from an electrically non-conductive material, and a gap between the inner and outer walls. There is an intermediate wall in the gap. The intermediate wall divides the gap into an inner chamber between the inner wall and the intermediate wall and an outer chamber between the outer wall and the intermediate wall.

Abstract: Provided is a method for obtaining a cooking vessel, comprising the following steps: producing a bowl having an aluminum outer surface and an inner surface; performing hard anodization of at least the outer surface of the bowl; and providing a sol-gel coating on the anodized outer surface. At least one coloring step is carried out following the hard anodization, the coloring step(s) being carried out before and/or during the sol-gel coating step. Also provided is a kitchen item or an electrical cooking appliance comprising a cooking vessel obtained by the above method.

Abstract: In some embodiments, a cooking utensil comprises a pot with a lid that divides a cooking chamber in the pot from a condensing chamber above the lid. To prevent boil-over, one or more openings in the lid and/or openings radially between the lid and the pot convey bidirectional flow between the cooking and condensing chambers. Boiling liquid/vapor foam from the cooking chamber flows upward through the opening to the condensing chamber. Upon subsequently flowing across an upper surface of the lid, the liquid/foam condenses and then returns through the opening to the cooking chamber. In some examples, the cookware includes both a mechanical seal and a liquid seal between the lid and the pot. In some embodiments, a single opening in the lid maximizes the lid's condensing surface while still allowing sufficient flow between the cooking and condensing chambers. Such a single opening also makes the cookware easy to clean.

Abstract: A kitchen appliance includes a housing defining a cavity. A heating or cooling element is disposed within the housing. A container is sized and shaped to fit within the cavity. A lid is sized and shaped to at least partially cover an opening of the container. A handle is pivotally mounted to an exterior surface of the side wall of the housing. A first end of the handle is pivotally mounted to the side wall of the housing at a first location. An opposing second end of the handle is pivotally mounted to side wall of the housing at a second location diametrically opposed to the first location. The handle is pivotable between an engaged position which at least a portion of the handle retains the lid in sealing engagement with the container rim and disengage position in which the portion of the handle is spaced-apart from the lid.

Abstract: A food tray adapted for holding previously cooked food items is provided. The food tray has one or more sidewall structure openings to allow venting of the interior volume of the tray through the tray sidewall structure openings. The food tray allows food items contained in the volume of the food tray to be stored over an extended period of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food. The food tray may also include a slide member for adjusting the amount of venting through the sidewall structure openings. Also provided is a method of storing food within a food tray to be contained in a heated compartment.

Abstract: An article of cookware in the form of a cooking vessel exposes only a portion of a copper inner layer on the upper portion of the exterior sidewall. The layer does not change color or tarnish as it sufficiently distal from the bottom of the cooking vessel that it is not subject to direct heat and oxidation during normal use. The unique bright color of the native copper is further protected from tarnish caused by fingerprint by a protective coating that can withstand moderate heating.

Abstract: A Dutch oven with an improved handle assembly is provided. The assembly may include a handle configured to removably engage a receiver on the lid of the Dutch oven. The handle may be used to transport a Dutch oven to a heating source and, once placed in the heating source, removed and stored so that the handle is not subject to heat while the Dutch oven is used for cooking. To remove the Dutch oven from the heating source, the handle may be reinserted into the receiver and used to lift the Dutch oven from the heating source. The Dutch oven may also include one or more retaining members to securely hold the Dutch oven's lid in place.

Abstract: A multifaceted trivet with multifaceted functionality includes a trivet (50) within a basket (54), a trivet (50) that may serve as a lid and a trivet with a rotatable base. The trivet (50) within a basket (54) provides further insulation by use of the basket (54). The basket (54) has serving handles (56) which allows a heated item to be placed within the basket and easily carried to a serving area The trivet (50) that may serve as a lid may function as a trivet on which a pot or container may be placed or may fit as a lid of a particular pot or container. The trivet (50) having a rotatable base rotates for greater access to a serving dish support by the trivet (50). The trivet with a rotatable base may further include a basket having wheels (58) for placing the trivet (50) within to carry the trivet (50) and the serving dish and to provide an alternative movement of the trivet.

Abstract: A handle (1) for a cooking vessel has a handle body (3) with a hollow space (2) and at least one flange area (4, 4?) for connecting the handle (1) to the cooking vessel. At least one sealing element (5, 5?) made of plastic is provided and can be inserted into the hollow space (2) of the handle body (3) from the flange area (4, 4?). The sealing element (5, 5?) seals the hollow space (2) to the outside.

Abstract: The invention relates to a cooking vessel having a non-stick coating, a handle and a vessel body. According to the invention, the inner surface of the vessel body is provided with a multiplicity of oil wells, the inner side of which wells is provided with studs of which the height is less than the depth of the oil wells, wherein the upper surface of the oil wells is provided with a non-stick coating, and the thickness of the non-stick coating is greater than the height of the studs and at the same time less than the depth of the oil wells.

Abstract: A cooking apparatus includes a dual-chamber container with an inner container for holding a food item to be cooked and an outer container for maintaining contact between a temperature-controlled heat transfer liquid and the inner container while the food is being cooked. The dual-chamber container includes an inlet fluid port and outflow fluid port which may be coupled directly to corresponding fluid port connectors on a temperature control unit, or an intervening fluid coupling assembly may convey heat transfer liquid between the control unit and the dual-chamber container. Some control units are adapted to simultaneously control cooking temperature for more than one dual-chamber container. Some dual-chamber containers have a flexible inner container that is separable from an outer container which may be a rigid container or a flexible container.

Abstract: Shape memory insulators comprising a first layer of core material, such as polymeric insulative material, and a second, shape memory layer of elastomeric material, for attachment to objects. The shape memory layer may comprise silicone rubber, silicone gum, silicon crepe, and/or silicone gel, for example. The shape memory insulator may be part of a handle for an object, such as a pot or pan, for example, or other objects and devices requiring continuous and/or repetitive manual operation. The shape memory polymeric material may conform to the shape of the user's hand when the handle is gripped by a user's hand. When the grip is released, the shape memory material returns to its original shape. The shape memory insulators provide insulation as well as improving comfort and/or control over the engagement and use of objects, while decreasing arm and hand wear and/or strain of those using the objects.

Abstract: A cooking utensil with a reconfigurable handle is described. The cooking utensil can include a cooking body having an outer wall; a mounting bracket attached to the outer wall; and a handle rotatably coupled to the mounting bracket. The handle can be coupled to the mounting bracket in a manner that the handle can be rotated between a cooking position where the handle extends in a radial direction from the outer wall and a storage position where the handle follows at least a portion of said outer wall.

Abstract: Described herein is a cookware assembly (200) that allows a pot lid (220) to be locked with respect to a pot body (210) by rotation of the pot lid (210) from an open position to a locked position. Channels (262, 264) and a groove (258) are provided in a skirt portion (256) of the pot lid (220) for engaging rivets (242, 244, 246, 248) that hold the handles (236, 238) to the pot body (210). In this way, the groove (258) locks underneath the heads of rivets (242, 244, 246, 248) on the inside of the pot body (210), and no additional projections or protrusions are necessary for engaging with the pot lid (220) for locking. In addition, in the locked position, liquid can be drained from the cookware assembly (200) without the necessity for the provision of holes in the pot lid (220) and/or the pot body (210).

Abstract: A cookware assembly or set comprising or including at least one cookware vessel of a substantially square peripheral exterior and interior form when viewed in plan, wherein the vessel has an attachment location on at least one of the four sides, the attachment location being a relief in the vessel's rim suitable for handle engagement, and a handle selectively engageable at the or any one of the attachment locations, the handle with both proximal and distal end regions having a pair of jaw elements at the proximal region for facilitating engagement to an attachment location such that a first jaw of the jaw pair locates substantially inside the vessel and a second jaw of the jaw pair locates substantially outside of the vessel, and a lid able to fit on the cookware vessel and to close, or at least substantially close, the cookware vessel.

Abstract: A baking pan including a body and a detachable base, wherein the body includes at least one wall and the base includes a rigid portion and a flexible seal, the seal being located between the rigid portion and the body. In a further embodiment, the body includes at least one wall and a flexible seal, the seal being located between the base and the body.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Abstract: The present disclosure relates to a culinary article including a metal substrate having a concave inner face intended to be placed on a side in which food can be introduced into the article and a convex outer face intended to be placed facing a heat source. The inner face being coated in succession, starting from the substrate, with a hard enamel base, which is rough and contains no lead or cadmium, and then with a non-stick coating covering the hard layer. The present disclosure also relates to a method of manufacturing such an article.