Abstract: 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.

Abstract: 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.

Abstract: A cookware handle with a soft non-slip surface is formed by molding elastomeric composition around a core or elongated member that connects a flange portion and the terminal end or hanging portion of the handle. The core or elongated member has a relatively narrow cross-section to minimize heat transfer from the pot so that the gripping portion remains cool during cooking.

Abstract: A grill surface or pan provide for the removal of fats and oils by supporting the foodstuffs on ribs that slope downward such that the intervening regions form channels for transporting fluids to the edge of the pan, and away from the cooking food stuffs. The draining channels are interrupted by intervening ribs of a lower height than the first set of foodstuff supporting ribs. The intervening ribs have a series of slits or holes formed in there apex to enable the direct cooking of the foodstuff by radiant heat from a flame or heating source disposed underneath the grill surface. The grill surface may be combined in a pan that provides a peripheral fluid collecting channels at the termination or junction of the draining channels disposed between the sets of rib food supporting and slotted or perforated ribs.

Abstract: A dual wall cooking vessel has an inner cooking portion or shell with a thermally conductive outer cladding that terminates prior to the interior of the rim of the cooking vessel. The construction provides uniform temperature during the cooking process, yet minimizes heat loss after cooking.

Abstract: A cookware vessel is formed primarily of an aluminum shell. The bottom of the shell has a thick layer of a thermally conductive material, such as copper and/or additional aluminum, to build up a plate. A surrounding cap, preferably made of or containing ferromagnetic materials, such as stainless steel, in turn protects this plate. The exterior surface is coated with an exterior protective, and preferably non-stick coating. This coating itself is protected from overheating by the thermally conductive material and the cap structure. In more preferred embodiments, the aluminum shell is anodized such that with the exterior protective coating it is safe to clean the cookware vessel in a dishwasher with all types of detergents. The cookware vessel may be used with conventional flame or electric heating element stovetops, as well as induction cooking ranges.

Abstract: A dual wall cookware article is formed by bonding a ferromagnetic metal base plate to an assembly that includes an inner vessel, a thermally conductive layer and an outer vessel frame. The outer vessel frame has upright walls that surround a bottom having plural perforations. The bonding process causes the softer thermally conductive material to flow through the perforations and bond ferromagnetic metal base to the outer vessel frame and the inner vessel.

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 lid for article of cookware is covered over a considerable portion of its surface with a thermochromic ink or paint to form a first thermochromic indicator. This first thermochromic indicator undergoes a readily visible change in appearance to notify the cook that the underlying cookware vessel and/or the contents thereof have reached the desired temperature. A second thermochromic indicator on the lid is used to indicate that liquid in the pot is also boiling, or that a certain time has elapsed since the change in appearance of the first thermochromic indicator. The first thermochromic indicator preferably surrounds the second thermochromic indicator and is separated therefrom by a thermal insulator to create or extend the time lag between each indicator reaching their respective thermochromic transition temperatures.