Abstract: Cookware having improved uniform heat transfer over the entire cross section thereof, the cookware formed from a multi-layered composite metal having a layer of stainless steel roll bonded at or near the core of the composite to act as a thermal barrier and provide more uniform heat distribution on the cook surface. The stainless layer is roll bonded to layers of aluminum which, in turn, is roll bonded to layers of stainless steel or aluminum or copper. The layer of stainless steel adjacent to the cooking range may be a ferromagnetic grade of stainless steel if induction-type heating is desired. The cookware may include a non-stick surface applied thereto.

Abstract: A mixing or beating bowl comprising a drawn shape of a bonded composite containing a layer of copper defining an interior surface of the bowl and a layer of a second metal defining an exterior surface of the bowl.

Abstract: A combined conical measuring beaker combining two truncated conically shaped portions of differing volumes joined together, wherein each of the portions has volumetric measuring markings applied along respective sidewalls of each portion.

Abstract: Cookware in the form of a grill plate, griddle plate, waffle iron, panini press or the like is made from a cast composite including a graphite core plate encapsulated within a cast metal shell of aluminum or stainless steel, and a method for manufacturing same.

Abstract: A composite metal sheet (20) comprising a core layer (24) of drawable aluminum alloy such as 3003 or 3004 aluminum alloy roll bonded to a thinner layer (26) of 5456 aluminum alloy, the composite metal sheet including a layer (22) of stainless steel roll bonded to the layer of drawable aluminum (24) on the opposite side from the 5456 aluminum alloy layer (26). The composite metal sheet is useful in forming drawn cookware (2) such as fry pans, stock pots, and the like wherein the stainless steel layer (22) forms the cooking surface and the 5456 aluminum alloy layer (26) forms the exterior surface of the cookware.

Abstract: Cookware made from a composite metal sheet having a stainless steel or titanium layer defining a cooking surface bonded to a low carbon steel layer having a porcelain enamel layer applied thereto and forming an exterior of said cookware. An intermediate layer of copper or nickel may also be bonded between the layers of stainless steel or titanium and the low carbon steel layer.

Abstract: A composite metal sheet (20) comprising a core layer (24) of drawable aluminum alloy such as 3003 or 3004 aluminum alloy roll bonded to a thinner layer (26) of 5456 aluminum alloy, the composite metal sheet including a layer (22) of stainless steel roll bonded to the layer of drawable aluminum (24) on the opposite side from the 5456 aluminum alloy layer (26). The composite metal sheet is useful in forming drawn cookware (2) such as fry pans, stock pots, and the like wherein the stainless steel layer (22) forms the cooking surface and the 5456 aluminum alloy layer (26) forms the exterior surface of the cookware.

Abstract: A composite griddle plate or cookware comprising a first metal sheet defining a cook surface and a core plate of carbon foam having a relatively high coefficient of heat conductivity and a low density. A second metal sheet is peripherally sealed by welding or the like to the first metal sheet. The first and second sheets remain in intimate contact with the upper and lower surfaces of the core plate with the aid of a vacuum. In a further cooking appliance embodiment, a food vessel intimately engages the carbon foam plate beneath a food-contacting surface thereof while the carbon foam plate on its opposite side engages a heat sink plate by virtue of a vacuum. The vacuum eliminates air gaps between the food-contacting surface of the food vessel and the carbon foam plate and the heat sink plate so as to provide instantaneous and uniform heating of the food vessel. The vacuum environment also provides thermal insulation for the heat sink plate whereby heat loss by convection is virtually eliminated.

Abstract: A food cooking or warming apparatus (10) has a water-containing vessel (12) with an inductor portion for heating the water by way of a portable induction heating unit. The inductor portion (20) is made from a selected Ni—Fe alloy having a predetermined Curie temperature for maintaining the water temperature in the food warming apparatus between about 180°-200° F. (82°-99° C.).

Abstract: A non-stick surface comprising a porous, hard metal-ceramic coating such as chromium oxide applied to the cook surface of a cooking utensil by arc or plasma spraying. The pores of the coating are impregnated under vacuum with an inert release agent of low viscosity such as food grade liquid silicon resin. After vacuum impregnation, the impregnate is thermally cured and the cook surface is mechanically abraded/polished to remove the protruding peaks of metal-ceramic material to expose flattened bare metal portions interspersed between and substantially co-planar with the surfaces of the impregnated release agent residing in the valleys/pores.

Abstract: A pot rack comprising at least one track member having spaced-apart rails with at least an upper rail surface having a ferromagnetic property and at least one hook member having a lower hook portion for releasably engaging a kitchen utensil, and an upper cap portion of a dimension greater than a spacing between the rails wherein the cap portion includes a magnetic member which is magnetically attracted to the upper rail surface of each of the rails and a shaft portion interconnecting the upper cap portion and the lower hook portion. A hook member for use on a slotted ferromagnetic rail comprising a head portion, an integral shank portion and a hook portion extending from the shank portion, said head portion having magnetic means associated therewith to establish a magnetic attraction between the head portion and the rail.

Abstract: Multi-ply composite cookware consisting of different metal combinations to include the beauty of copper on the exterior coupled with its excellent heat distribution/conductivity properties within the interior to provide thermally efficient, durable and cosmetically pleasing cookware. In several embodiments of the present invention, a layer of silver is also preferably employed in the interior thereof between adjacent aluminum layers to further improve thermal conductivity.

Abstract: A combined egg poacher and sauce-making utensil having a pan for holding the water to be heated and a perforated steamer plate positioned in the pan spaced above the surface of the water in the pan. The perforated steamer plate holds removable egg cups for poaching eggs in a conventional manner. In one embodiment, a central portion of the steamer plate has a hole formed therethrough for receiving a sauce bowl removably positioned in the hole. The sauce bowl has a lid positioned thereon. A large main lid then covers the entire array of egg cups and sauce bowl with its lid. In another preferred embodiment, the sauce bowl may be formed integrally with the main lid or, conversely, the main lid may have a central aperture formed therethrough for receiving a separate sauce bowl and lid in the top of the main lid.

Abstract: A brazable composite metal material for a heat exchanger tube or manifold, a method of making the tube or manifold, and a heat exchanger made therefrom. The composite metal suitable for making the heat exchanger tube or manifold has one of an aluminized carbon steel, galvanized carbon steel, or steel wire mesh core roll bonded to at least one outer layer of a brazable aluminum alloy, such as type 3003 aluminum alloy.

Abstract: A composite metal sheet for use in making lightweight cookware or as a food warming tray comprising a layer of aluminum roll bonded to a layer of stainless steel defining a food-contacting surface on a first side. The food warming tray embodiment also includes a layer of stainless steel mesh roll bonded on a second side. A method of making a composite metal sheet for cookware comprising the steps of: providing a roll pack of ordered layers consisting of (a) a layer of Alclad aluminum, (b) a layer of stainless steel foil, (c) a reusable plate or platen of stainless steel, (d) a layer of stainless steel foil, and (e) a layer of Alclad aluminum; heating the roll pack to a rolling temperature of about 725°-775° F., preferably about 750° F.

Abstract: Cookware having improved uniform heat transfer over the entire cross section thereof, the cookware formed from a multi-layered composite metal having a layer of stainless steel roll bonded at or near the core of the composite to act as a thermal barrier and provide more uniform heat distribution on the cook surface. The stainless layer is roll bonded to layers of aluminum which, in turn, is roll bonded to layers of stainless steel or aluminum or copper. The layer of stainless steel adjacent to the cooking range may be a ferromagnetic grade of stainless steel if induction-type heating is desired. The cookware may include a non-stick surface applied thereto.

Abstract: Cookware having improved uniform heat transfer over the entire cross section thereof, the cookware formed from a multi-layered composite metal having a layer of stainless steel roll bonded at or near the core of the composite. The stainless layer is roll bonded to layers of aluminum which, in turn, is roll bonded to layers of stainless steel or aluminum. The layer of stainless steel adjacent to the cooking range may be a ferromagnetic grade of stainless steel if induction-type heating is desired. The cookware may include a non-stick surface applied thereto.