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.

Abstract: A bleed duct is configured for bleeding fan air from the fan bypass duct in a turbofan aircraft engine. The bleed duct includes a tubular conduit having an inlet and outlet at opposite ends. The conduit is configured in flow area for recovering pressure from speeding fan air bled therethrough. A shroud extends forwardly from the duct inlet for suppressing dynamic pressure oscillations inside the conduit without degrading the pressure recovery.

Abstract: A cooking or food warming appliance having a heated heat sink plate situated in a vacuum environment within an outer shell. A food vessel intimately engages the heat sink plate along a food contacting surface thereof by virtue of the vacuum. The vacuum eliminates air gaps between the food contacting surface of the food vessel and the heat sink plate so as to provide instantaneous and uniform heating of the food vessel. The vacuum environment also provides thermal insulation for the heat sink plate whereby heat loss by convection is virtually eliminated.

Abstract: A composite griddle plate comprising a first sheet of metal defining a cook surface and a core plate of a metal having a relatively high coefficient of heat conductivity wherein the first sheet remains in intimate contact with an upper surface of the core plate with the aid of a vacuum.

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. The stainless layer is roll bonded to layers of aluminum which, in turn, is roll bonded to layers of stainless steel or aluminum. 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.

Abstract: A non-stick surface comprising a porous, hard metal-ceramic coating such as chromium oxide applied to the cook surface of a cooking utensil by arc or plasma spraying. The pores of the coating are impregnated under vacuum with an inert release agent of low viscosity such as food grade liquid silicon resin. After vacuum impregnation, the impregnate is thermally cured and the cook surface is mechanically abraded/polished to remove the protruding peaks of metal-ceramic material to expose flattened bare metal portions interspersed between and substantially co-planar with the surfaces of the impregnated release agent residing in the valleys/pores.

Abstract: A composite metal sheet for use in making lightweight cookware or as a food warming tray comprising a layer of aluminum roll bonded to a layer of stainless steel defining a food-contacting surface on a first side. The food warming tray embodiment also includes a layer of stainless steel mesh roll bonded on a second side. A method of making a composite metal sheet for cookware comprising the steps of: providing a roll pack of ordered layers consisting of (a) a layer of Alclad aluminum, (b) a layer of stainless steel foil, (c) a reusable plate or platen of stainless steel, (d) a layer of stainless steel foil, and (e) a layer of Alclad aluminum; heating the roll pack to a rolling temperature of about 725°-775° F., preferably about 750° F.

Abstract: A cookie cutter comprising (a) a silhouette formed in a desired shape and carrying a dough cutting shape at a front face; (b) a plaque formed to conform with the shape of the silhouette and positioned at a rear face of said silhouette, said plaque having an outer surface and an inner surface; and (c) a polymeric adhesive material positioned on an inside surface of the plaque and joining the silhouette and plaque together.

Abstract: A food cooking or warming apparatus (10) has a water-containing vessel (12) with an inductor portion for heating the water by way of a portable induction heating unit. The inductor portion (20) is made from a selected Ni—Fe alloy having a predetermined Curie temperature for maintaining the water temperature in the food warming apparatus between about 180°-200° F. (82°-99° C.).