Abstract: Methods are disclosed for shaping a cooking utensil comprising a first layer cooking surface, where the first layer may be formed from a flat sheet of stainless steel; a second layer beneath the first layer, where the second layer may be formed from a flat sheet of aluminum and thermally bonded with the first layer; and a third layer that may be formed from a sheet of stainless steel and thermally bonded with the second layer. The third layer includes a plurality of perforations into which some of the second layer extends, the third layer directly contacting a heat source and allowing direct contact between the heat source and the second layer.

Abstract: A cooking utensil comprising a first layer cooking surface, the first layer formed from a flat sheet of stainless steel; a second layer beneath the first layer, the second layer formed from a flat sheet of aluminum and thermally bonded with the first layer; and a third layer formed from a sheet of stainless steel and thermally bonded with the second layer. The third layer includes a plurality of perforations into which some of the second layer extends, the third layer directly contacting a heat source and allowing direct contact between the heat source and the second layer.

Abstract: A novel clip system for cookware is disclosed relating to a cooking utensil having a first portion and a second portion which are easily and securely joined together to form a unitary body. The first portion of the cookware utensil has a lip configured to cooperate with a lip on a second portion of the cookware utensil to prevent relative movement of the first portion in a first axial direction. The second portion has at least one stopper to cooperatively engage the lip of the first portion so as to inhibit relative movement of the first portion in a second axial direction. The lip and stopper configuration thereby provides an efficient and cost-effective means for securing the first portion into locking engagement with the second portion to form a unitary body.