Abstract: A cookware article for use on an electronically controllable heat source, such as an induction stovetop, has a tight fitting lid that include a whistle that is activated by the steam pressure when water boils. The electronically controllable heat source is operative to reduce the power in response to the whistle so that the water temperature is lowered to a power setting for simmering or the appropriate cooking method after the water boils.

Abstract: A cookware vessel has an upper portion of the surrounding sidewall that is insulated by a cavity to maintain the temperature of the food cooked therein until and during the service of food from the vessel. A highly conductive metal layer, such as a copper layer, extends upward along the inner wall surface adjacent to the inner vessel to spread heat from the bottom of the vessel up the inner sidewall. The copper layer is bonded to the both the inner and outer vessel at the bottom of the vessel and portions of the outer sidewall that would otherwise be overheated by a burner flame and then discolor. In a preferred embodiment, the brazing compound comprises silver to further improve thermal conduction. The copper layer may also extend to the bottom exterior of the vessel to provide an improved means from measuring the temperature of the contents during cooking.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking 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 set of cooking vessels includes 2 or more fluid containing vessels that nest within each other for compact storage. Side gripping handles on opposing sides of the vessel also and asked with each other, as the larger vessel has cite handles with a laterally extending cavity that accommodates the contour of the smaller vessel handles which are mere extension of the rim thereof. The vessel set may also accommodate a sieve or strainer that nest within the smaller vessel, as well as a third nestable vessel that can optionally be used as a lid to cover the larger vessel during cooking.

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: Anodized aluminum cookware having an exposed copper base or ring is formed by anodizing the completed vessel using a protective cap to cover most of the copper. The portion of copper that is exposed to the anodizing bath only tarnishes slightly and is preferably polished off after a protective lacquer is applied, creating a clean even margin with the anodized aluminum portion of the vessel.

Abstract: A bag for transporting one or more wine bottles has a detachable strap for secure attachment to a car seatbelt to prevent tipping over of the bag during transport. Further, the bag preferably has two or more elastic sides that conform to the bottle(s) shape to prevent movement within the bag, which along with other sides may provide cushioning and thermal insulation.

Abstract: A cooking vessel or pan has a two part handle that comprises a flame guard flange portion attached to the pan wall via a stud and a grip portion attached to the flame guard portion via the stud. The flame guard portion is split into an upper and lower shell, with the upper shell urged to make good thermal contact with the pan wall by the grip portion and the lower portion disposed to generally insulate the upper shell and grip portion from direct heat from the heat source used in cooking. The upper shell preferably has at least a portion covered with a thermal indicating paint.

Abstract: A cookware article has a handle that has an externally visible embedded medallion with a contrasting appearance to the bulk of the handle. The handle is preferably stainless steel while contrasting medallion is preferably cooper, and may be embedded in the a cavity formed in the handle by an impact bonding process that spreads it laterally to bind with the cavity wall, as well as imprint a trademark or other indicia in to it. The medallion can be used to indicate that the cookware vessel itself has a cooper core to distinguish it from the similar cookware without such external indicia on the handle.