Abstract: A cooking food vessel including a metal body, at least one handle, constrained to a portion of the metal body via a metal fastening element, and at least one thermal signalling device, applied on a portion of the handle placed at a respective component having thermal conductivity properties. The thermal signalling device is provided with at least one indicating element operatively connected to a respective actuating element made of a shape-memory alloy. The actuating element is a shape-memory coil spring, indirectly contacting the component having thermal conductivity properties and configured to switch from a first non-operative configuration, wherein is inactive, to a second operative configuration, wherein is stretched when a predefined temperature value is achieved. Between the actuating element and the component having thermal conductivity properties is interposed a metal base for modulation and/or thermal enhancement which transfers heat to such actuating element.

Abstract: Cooking food vessel including a metal body, a handle, constrained to a portion of the metal body via a metal fixing element, a metal flame guard ring, placed in contact with a metal body portion to provide thermal conduction, and a thermal signalling device including at least one bimetal sheet formed of a first metal material and a second metal material having coefficients of thermal expansion different from each other. The bimetal sheet is placed in contact with components having thermal conductivity properties and is preset for signalling attainment of predefined heating value by progressive mechanical movement related to the cooking vessel becoming hot. The flame guard ring has one or more through holes and the bimetal sheet shaped and dimensioned so at least one indicating portion thereof is at least partially visible through the through holes at a specific temperature value.

Abstract: A vessel for cooking food is described, including a body which in turn includes a bottom wall and at least one side wall. The side wall extends from the bottom wall to define an inner space of the vessel where food is placed to be cooked. The vessel for cooking food also includes at least one handle, made from a first metal material, preferably steel, and bound to a portion of the body through interposition of at least one connection element made from a second metal material, preferably aluminum. The coefficient of thermal conductivity of the second metal material is greater than the coefficient of thermal conductivity of the first metal material. The connection element is operationally connected to at least one thermal signaling device.

Abstract: Food cooking vessel including a body having a bottom wall and at least one side wall. The side wall extends from the bottom wall defining an inner compartment of the cooking vessel for food being cooked. At least the bottom wall is of aluminum. The cooking vessel includes a plate-like component of a disk of ferromagnetic material, integrally coupled with the bottom wall at the respective outer surface, to at least partially cover the bottom wall outer surface. The plate-like component has through holes and is divided into first perforated areas having a first void-to-solid ratio value (VtS1) and second perforated areas having a second void-to-solid ratio value (VtS2), mutually alternated in a symmetrical manner. Each first perforated area, featuring a greater void-to-solid ratio, is in a weighted ratio with respect to the second perforated area, featuring a smaller void-to-solid ratio.

Abstract: A vessel for cooking food is described, including a body which in turn includes a bottom wall and at least one side wall. The side wall extends from the bottom wall to define an inner space of the vessel where food is placed to be cooked. The vessel for cooking food also includes at least one handle, made from a first metal material, preferably steel, and bound to a portion of the body through interposition of at least one connection element made from a second metal material, preferably aluminum. The coefficient of thermal conductivity of the second metal material, is greater than the coefficient of thermal conductivity of the first metal material. The connection element is operationally connected to at least one thermal signaling device.

Abstract: Food cooking vessel including a body having a bottom wall and at least one side wall. The side wall extends from the bottom wall defining an inner compartment of the cooking vessel for food being cooked. At least the bottom wall is of aluminum. The cooking vessel includes a plate-like component of a disk of ferromagnetic material, integrally coupled with the bottom wall at the respective outer surface, to at least partially cover the bottom wall outer surface. The plate-like component has through holes and is divided into first perforated areas having a first void-to-solid ratio value (VtS1) and second perforated areas having a second void-to-solid ratio value (VtS2), mutually alternated in a symmetrical manner. Each first perforated area, featuring a greater void-to-solid ratio, is in a weighted ratio with respect to the second perforated area, featuring a smaller void-to-solid ratio.

Abstract: Cooking food vessel including a metal body, a handle, constrained to a portion of the metal body via a metal fixing element, a metal flame guard ring, placed in contact with a metal body portion to provide thermal conduction, and a thermal signalling device including at least one bimetal sheet formed of a first metal material and a second metal material having coefficients of thermal expansion different from each other. The bimetal sheet is placed in contact with components having thermal conductivity properties and is preset for signalling attainment of predefined heating value by progressive mechanical movement related to the cooking vessel becoming hot. The flame guard ring has one or more through holes and the bimetal sheet shaped and dimensioned so at least one indicating portion thereof is at least partially visible through the through holes at a specific temperature value.

Abstract: A cooking food vessel including a metal body, at least one handle, constrained to a portion of the metal body via a metal fastening element, and at least one thermal signalling device, applied on a portion of the handle placed at a respective component having thermal conductivity properties. The thermal signalling device is provided with at least one indicating element operatively connected to a respective actuating element made of a shape-memory alloy. The actuating element is a shape-memory coil spring, indirectly contacting the component having thermal conductivity properties and configured to switch from a first non-operative configuration, wherein is inactive, to a second operative configuration, wherein is stretched when a predefined temperature value is achieved. Between the actuating element and the component having thermal conductivity properties is interposed a metal base for modulation and/or thermal enhancement which transfers heat to such actuating element.

Abstract: The container for cooking food comprises a body (2) comprising a bottom wall (3) and at least one side wall (4) extending from the said bottom wall (3), at least one first non-stick coating (30) on at least part of the inside surface of the bottom wall (3), and at least one second non-stick coating (40) on at least part of the inside surface of the side wall (4); the first non-stick coating (30) differs from the second non-stick coating (40) and has greater resistance to scratching than the second non-stick coating (40).

Abstract: The container for cooking food comprises a body (2) comprising a bottom wall (3) and at least one side wall (4) extending from the said bottom wall (3), at least one first non-stick coating (30) on at least part of the inside surface of the bottom wall (3), and at least one second non-stick coating (40) on at least part of the inside surface of the side wall (4); the first non-stick coating (30) differs from the second non-stick coating (40) and has greater resistance to scratching than the second non-stick coating (40).

Abstract: A food cooking container provided with an electronic temperature monitoring device, the electronic temperature monitoring device being powered by converting thermal energy into electrical energy by the parasitic exploitation of temperature differences generated between the hot container and a heat dissipating metal mass, and activates a device in the form of a piezoelectric buzzer or LEDs, to indicate pre-set safety temperature limits. The electronic temperature monitoring device includes an electronic thermoelectric harvesting sensor for converting thermal energy into electrical energy via its electronic thermoelectric harvesting system.

Abstract: An aluminium cooking vessel comprises a vessel bottom coupled to a steel plate for providing an electric induction plane heating, the steel plate including a plurality of plate holes and being subjected, about each plate hole to a force applied with an annular pattern to deform the steel plate about each hole with a Z deforming arrangement, the vessel material, displaced as the steel plate is deformed assuming a mushroom arrangement to cover the perimeter of the plate holes.

Abstract: A detecting device for detecting the food cooking vessel temperature comprises a fireproof bulkhead including a throughgoing hole, and in which between an inner wall of the fireproof bulkhead and a cooking vessel handle a plate coated by a thermochromatic paint layer visible through the throughgoing hole is arranged.

Abstract: An aluminium cooking vessel comprises a vessel bottom coupled to a steel plate for providing an electric induction plane heating, the steel plate including a plurality of plate holes and being subjected, about each plate hole to a force applied with an annular pattern to deform the steel plate about each hole with a Z deforming arrangement, the vessel material, displaced as the steel plate is deformed assuming a mushroom arrangement to cover the perimeter of the plate holes.

Abstract: In a food cooking vessel, components of the vessel arranged outside it are coated by a coating containing thermochromatic pigments.

Abstract: A food cooking vessel comprises outer colored ornaments or wordings operating as signaling symbols, wherein the color of the ornaments of wordings is made of a thermochromatic paint which, as the vessel is heated, changes its color in a well visible manner by a user of the cooking vessel.

Abstract: A detecting device for detecting the food cooking vessel temperature comprises a fireproof bulkhead including a throughgoing hole, and in which between an inner wall of the fireproof bulkhead and a cooking vessel handle a plate coated by a thermochromatic paint layer visible through the throughgoing hole is arranged.

Abstract: In a food cooking vessel, components of the vessel arranged outside it are coated by a coating containing thermochromatic pigments.