Abstract: The invention relates to a coated multilayer metal cooking vessel compatible with induction heating, comprising a metal body having a heating face bearing a protective coating and a cooking face bearing a non-stick coating forming a cooking surface. According to the invention, the metal body comprises an aluminum sheet which is metallurgically bonded to a double-faced aluminized low-carbon ferromagnetic steel sheet forming the heating face, the double-faced aluminized low-carbon ferromagnetic steel sheet comprising a low-carbon ferromagnetic steel substrate having on each of its two faces an outer layer comprising an aluminum-based matrix, an intermediate layer comprising iron/aluminum intermetallic compounds which are arranged between the low-carbon ferromagnetic steel substrate and the outer layer, and, at least on the bottom of the heating face, the outer layer has a thickness of less than 27 gm, preferably less than 20 ?m, and more preferably less than 18 ?m.

Abstract: The invention relates to a coated metal cooking rack compatible with induction healing, comprising a metal body including a heating face bearing a protective coating and a cooking face bearing an anti-adhesive coating forming a cooking surface. According to the invention, the metal body is made of two-sided aluminized ferromagnetic low-carbon steel sheet comprising a ferromagnetic low-carbon steel substrate having on each of its two faces an outer layer comprising an aluminum-based matrix, an intermediate layer comprising iron/aluminum intermetallic compounds being arranged between the ferromagnetic low-carbon steel substrate and the outer layer, and at least on the bottom of the heating face the outer layer has a thickness of less than 27 ?m, preferably less than 20 ?m, and even more preferably less than 18 ?m. The invention also relates to a culinary article, an electric cooking appliance and a method of obtaining a coated metal cooking rack.

Abstract: A set of handles is provided for gripping a first cooking culinary article that includes a first container, and a second cooking culinary article that includes a second container. These containers can be stacked in a stationary stacked position. Each handle includes a stud and/or a housing defined at least partly by a hollow zone of the handle, and a locking protrusion adapted to engage a reception zone and/or a reception zone adapted to engage a locking protrusion. The housing and/or stud of the first handle can engage with the housing and/or stud of the second handle for holding the containers superimposed in the stationary stacked position in which the first container does not contact the second container. The locking protrusion and/or reception zone of the first handle can engage with the locking protrusion and/or reception zone of the second handle, with the locking protrusion located along a vertical wall of the stud, and the reception zone located along a vertical wall of the housing.

Abstract: The invention relates to a cooking utensil of which the bottom wall comprises an even upper surface and a lower surface (1) comprising concave indentations (2). Each indentation (2) is constituted of two radial branches (3a) and of a central branch (4) connecting the two radial branches (3a).

Abstract: The mold for cooking comprises a base made of a flexible material possessing a side wall having a top end that defines an opening, and rigid reinforcement. The base further comprises a top ring extending radially outwards from the side wall at the opening. The annular reinforcement is fixed to the top ring around its entire periphery and at a predetermined distance from the opening.

Abstract: The invention relates to a culinary item formed from a swaged aluminum or aluminum alloy sheet having the end form of the item and comprising a bottom and a lateral wall, the outer surface of the bottom comprising a plate which is centered on the bottom and covers at least part of the sheet. The plate is formed from a metal or a material coated with a metal, a carbide or a metal nitride, said metal being selected in such a way as to resist an anodizing step. The outer surface at least of the lateral wall consists of a anodized aluminum or anodized aluminum alloy, and the inner surface of the culinary item is provided with a first anti-adhesive coating. The invention also relates to a method for producing one such item.

Abstract: This is a system of one or more handles for an item of kitchen equipment for cooking on a cooker or a hob. A number of items can be stacked together. Each handle has at least one stud (125) and/or at least one housing (131) for keeping the superposed items in the form of a stack, the housing and/or the stud therefore being designed, respectively, to receive another stud and/or to be received in another, complementary housing. Each handle further comprises a locking projection (162) and a receiving zone (162) designed, respectively, to be engaged with another receiving zone provided on another handle and to receive the engagement of another locking projection provided on this handle intended for the other item.

Abstract: The mold for cooking comprises a base made of a flexible material possessing a side wall having a top end that defines an opening, and rigid reinforcement. The base further comprises a top ring extending radially outwards from the side wall at the opening. The annular reinforcement is fixed to the top ring around its entire periphery and at a predetermined distance from the opening.

Abstract: A handle designed for a container, in particular for a cooking vessel, having a side wall having a curved rim comprises two clamp members mounted on a holding body and having one end having a shape complementary to the interior and exterior surfaces of the curved rim of the container, respectively. The clamp members are moved relative to each other between an open position and a closed position in which the ends of the members clamp the curved rim and the side wall of the container.

Abstract: A cooking vessel produced from a disc (3) of light alloy or metal includes a bottom (1) intended to be placed on a cooking plate, a burner or the like. The bottom (1) includes a plate (2) made of a metal having properties different from those of the metal of the disc (3). This plate (2) is completely or partially embedded in the bottom (1) and its periphery is preferably adjacent to a groove (4). The bottom of such a cooking vessel exhibits improved resistance to deformation.