Abstract: A method of making cookware containing a bonded composite comprising the steps of providing at least two layers of materials by pressurizing and heating wherein the first of the at least two layers of materials has a plurality of spaced-apart bubbles formed on its surface, defining a cooking surface of the cookware, and a second layer of two layers of material is bonded thereto, wherein the bonding between the bubbles and the second material is of a lesser degree than the bonding between the first and second layers of materials in areas intermediate the bubbles, whereby a coefficient of heat conductivity is greater in the intermediate areas than in the bubbles. The method also includes providing a plurality of sets of bonding blank assemblies by solid state processing under pressure and heat.

Abstract: A device for holding a lid to a pot to permit the pouring of liquid from the pot while retaining a food product within the pot, including a pair of spaced apart hook members attached to opposed top edges of the pot and positioned off-set from a centerline of the pot. The hook members each include a horizontal top flange turned inwardly toward the pot, whereby when the pot is moved to a pouring position, the liquid forces the lid to separate from the pot and the top flanges of the hook members to engage the lid to maintain a predetermined pouring gap between the lid and the pot and also to prevent the lid from sliding forward off the pot due to their off-set positioning from the pot centerline.

Abstract: Provided is an article of cookware and a method of making the same. The cookware has a multi-layer bonded composite wall structure having an inner metal layer and an outer metal layer, and a core layer between the inner layer and the outer layer. The core layer has at least two perforated graphite plates, each plate having a plurality of spaced-apart holes formed therethrough, and at least one intermediate metal element disposed between the at least two perforated graphite plates and extending through the plurality of spaced-apart holes of each of the at least two perforated graphite plates. The at least one intermediate metal element is metallurgically bonded to the inner layer and the outer layer at least through the plurality of spaced-apart holes.

Abstract: Provided is an article of cookware and a method of making same. The cookware is made from a bonded, multi-layer composite comprising a core construction having a central core disc of a high heat conductive material and an outer ring-shaped core disc surrounding and spaced from the central core disc by a gap to minimize thermal conduction from the central core disc to the outer ring-shaped core disc.

Abstract: Cookware formed from carbon steel having a handle comprising two tangs cut from a peripheral flange surrounding a formed body of the cookware, such as a fry pan, wherein end portions of the tangs are integral with the formed body, the tangs being bent to form the handle configuration.

Abstract: Provided is a multilayer cutting blade (1) including a core (2) that has a cutting wire (3), two side flanks (5), and two intermediate connecting thicknesses (4), the side flanks (5) being made of a corrosion-resistant tough metal alloy, each intermediate connecting thickness (4) having a first face (8) for connecting to the core (2) and a second face (9) for connecting to one or the other of the side flanks (5), the first connecting face (8) and the second connecting face (9) being made of copper or a copper alloy. The core (2) is made of martensitic stainless steel, and the thickness of the core (2) is greater than or equal to one third of the thickness of the cutting blade (1), and preferably greater than or equal to half the thickness of the cutting blade (1).

Abstract: Cookware comprising a cooking surface of a bare metal and a sidewall extending upwardly from the cooking surface to a rim, wherein the sidewall is coated with a non-stick material.

Abstract: Provided is an article of cookware and a method of making same. The cookware is made from a bonded, multi-layer composite comprising a core construction having a central core disc of a high heat conductive material and an outer ring-shaped core disc surrounding and spaced from the central core disc by a gap to minimize thermal conduction from the central core disc to the outer ring-shaped core disc.

Abstract: A method of making cookware containing a bonded composite comprising the steps of providing at least two layers of materials by pressurizing and heating wherein the first of the at least two layers of materials has a plurality of spaced-apart bubbles formed on its surface, defining a cooking surface of the cookware, and a second layer of two layers of material is bonded thereto, wherein the bonding between the bubbles and the second material is of a lesser degree than the bonding between the first and second layers of materials in areas intermediate the bubbles, whereby a coefficient of heat conductivity is greater in the intermediate areas than in the bubbles. The method also includes providing a plurality of sets of bonding blank assemblies by solid state processing under pressure and heat.

Abstract: A pot rack comprising at least one track member having spaced-apart rails with at least an upper rail surface having a ferromagnetic property and at least one hook member having a lower hook portion for releasably engaging a kitchen utensil, and an upper cap portion of a dimension greater than a spacing between the rails wherein the cap portion includes a magnetic member which is magnetically attracted to the upper rail surface of each of the rails and a shank portion interconnecting the upper cap portion and the lower hook portion. A hook member for use on a slotted ferromagnetic rail comprising a head portion, an integral shank portion and a hook portion extending from the shank portion, said head portion having magnetic means associated therewith to establish a magnetic attraction between the head portion and the rail.

Abstract: Cookware comprising a selectively bonded composite of at least two layers of materials wherein the first of the at least two layers of materials has a plurality of spaced-apart bubbles formed on its surface, defining a cooking surface of the cookware, and a second layer of two layers of material is bonded thereto, wherein the bonding between the bubbles and the second material is of a lesser degree than the bonding between the first and second layers of materials in areas intermediate the bubbles, whereby a coefficient of heat conductivity is greater in the intermediate areas than in the bubbles.

Abstract: Cookware, such as a stock pot, fry pan, sauté pan, griddle, or grill, comprising a basic three-ply bonded composite includes two layers of an aluminum alloy, such as 3003 or the like, bonded on opposed sides to a core layer of higher purity aluminum, such as 1050, 1100, 1145, or the like, to define a three-ply composite cookware product. One or more additional layers of higher purity aluminum are bonded intermediate one or more additional layers of aluminum alloy to form five-ply, or seven-ply, or more, bonded composite cookware products. The exterior layers of aluminum alloy may also include a non-stick coating and/or an anodized coating.

Abstract: Cookware formed from a metal tread plate wherein the metal tread plate is one of carbon steel, aluminum, or stainless steel. The cookware is in the form of a fry pan, roaster pan, saucepan and the like, particularly for outdoor cooking.

Abstract: Cookware comprising a selectively bonded composite of at least two layers of materials wherein the first of the at least two layers of materials has a plurality of spaced-apart bubbles formed on its surface, defining a cooking surface of the cookware, and a second layer of two layers of material is bonded thereto, wherein the bonding between the bubbles and the second material is of a lesser degree than the bonding between the first and second layers of materials in areas intermediate the bubbles, whereby a coefficient of heat conductivity is greater in the intermediate areas than in the bubbles.

Abstract: Cookware formed from carbon steel having a handle comprising two tangs cut from a peripheral flange surrounding a formed body of the cookware, such as a fry pan, wherein end portions of the tangs are integral with the formed body, the tangs being bent to form the handle configuration.

Abstract: Cookware comprising a cooking surface of a bare metal and a sidewall extending upwardly from the cooking surface to a rim, wherein the sidewall is coated with a non-stick material.

Abstract: Cookware, such as a stock pot, fry pan, sauté pan, griddle, or grill, comprising a basic three-ply bonded composite includes two layers of an aluminum alloy, such as 3003 or the like, bonded on opposed sides to a core layer of higher purity aluminum, such as 1050, 1100, 1145, or the like, to define a three-ply composite cookware product. One or more additional layers of higher purity aluminum are bonded intermediate one or more additional layers of aluminum alloy to form five-ply, or seven-ply, or more, bonded composite cookware products. The exterior layers of aluminum alloy may also include a non-stick coating and/or an anodized coating.

Abstract: A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a radiused bent portion extending upwardly from the attachment means, and a horizontal arm portion extending from the radiused bent portion in a substantially horizontal orientation relative to the roasting pan to support an open cavity of the poultry, said horizontal arm portion having a flavor cup associated therewith for receiving an infusion flavoring liquid therein. A method of roasting poultry comprising the steps of providing a flavor infusion device, attaching the device to a sidewall of a roasting pan, placing an infusion liquid in the cup, mounting the poultry on the horizontal arm of the device, preferably in a breast-down orientation, and roasting the poultry.

Abstract: Cookware having improved uniform heat transfer over the entire cross section thereof, the cookware formed from a multi-layered composite metal having a layer of stainless steel roll bonded at or near the core of the composite to act as a thermal barrier and provide more uniform heat distribution on the cook surface. The stainless layer is roll bonded to layers of aluminum which, in turn, is roll bonded to layers of stainless steel or aluminum or copper. The layer of stainless steel adjacent to the cooking range may be a ferromagnetic grade of stainless steel if induction-type heating is desired. The cookware may include a non-stick surface applied thereto.