Abstract: A cooking vessel bracket and handle provides a first handle portion and a second handle portion each having opposing end portions, parallel spaced apart sides and a back defining a channel between the ends. First handle has handle flanges at first end portion and locking seat at second end portion. Second end portion of first handle and first end portion of second handle are pivotally interconnected for first handle to optionally fold into channel of second handle. Spring biased locking pin within channel of first handle protrudes from first handle between the handle flanges for releasable engagement with pot bracket carried by vessel and operatively communicates with a thumb slide for axial movement in channel. Spring biased handle lock in second handle channel releasably engages with locking seat of first handle to secure the first handle and second handle in extended end to end alignment for use.

Abstract: A paper baking utensil includes a baking body and a plurality of connections mounted on the baking body. The baking body has an upright peripheral wall formed with a plurality of folded edges and a plurality of mounting holes. Each of the connections is mounted on and extended through a respective one of the folded edges of the baking body so as to support the respective folded edge of the baking body. Thus, the paper baking utensil has a lighter weight, has a lower price of fabrication, is made easily and quickly and can be used successively.

Abstract: A dual wall cooking vessel has an inner cooking portion or shell with a thermally conductive outer cladding that terminates prior to the interior of the rim of the cooking vessel. The construction provides uniform temperature during the cooking process, yet minimizes heat loss after cooking.

Abstract: Multi-ply composite cookware consisting of different metal combinations to include the beauty of copper on the exterior coupled with its excellent heat distribution/conductivity properties within the interior to provide thermally efficient, durable and cosmetically pleasing cookware. In several embodiments of the present invention, a layer of silver is also preferably employed in the interior thereof between adjacent aluminum layers to further improve thermal conductivity.

Abstract: A brownie pan system includes a pan, at least one separation wall, and means for holding the at least one separation wall in place in the pan. The pan has a bottom, side walls and end walls. The end walls are positioned at longitudinal ends of the pan. The at least one separation wall is dimensioned to seat in the pan longitudinally so that the bottom edge of the separation wall sits in the vicinity of the bottom of the pan.

Abstract: A wood chip soaking apparatus has a fluid holding base container having end walls suited for supporting at least one, and suitably two, or even more, wood chip baskets in the container for pre-soaking the wood chips to be added to a barbeque heat source. Wood chips are preferably supported in the base container on handles projecting from the wood chip baskets. The base container preferably is provided with elevated side walls for supporting the wood chip baskets in an elevated position after soaking for draining the fluid from the baskets.

Abstract: A handle or gripping implement for a cooking vessel comprises two bottom and top handle elements to be mutually assembled to form the handle or cooking implement, the top element being made of a clear synthetic material and having a surface facing the bottom element, the bottom element including, in turn, a surface facing the top element, the surfaces of the top element and/or of the bottom element supporting wording, trademarks, patterns, colors or the like.

Abstract: A cooking vessel assembly comprises a cooking vessel and a removable lid. The cooking vessel has a base and a continuous sidewall. The sidewall connects to the base, projecting upwardly from the base and terminates at a peripheral edge. The removable lid has a covering portion and a handle. The handle has a griping portion, a connecting section, and a supporting section. The connecting section connects the handle to the lid covering portion. The gripping section extends from the connecting section. The supporting section extends from the connecting section in a direction generally opposite of the gripping section and has a cooking vessel retaining portion. A gap is formed between the connecting section and the supporting section. The cooking vessel retaining portion receives the peripheral edge of the cooking vessel to secure the lid to the cooking vessel in an open position to allow access to the base of the cooking vessel.

Abstract: A heating vessel comprises a bottom portion made of conductive material and perimeter wall extending upward from the bottom portion to form a perimeter and covers the vessel such as to form a cavity. The perimeter wall comprises an outer wall and an inner wall, and at least an adiabatic portion defined between the outer wall and the inner wall, which is as an adiabatic layer. The dimension of the inner wall is less than the outer wall. The inner wall is connected to the bottom.

Abstract: A light weight cookware article has a foam core with exposed exterior surfaces. The foam core is formed of a carbon foam material and has a barrier layer on the exterior surfaces of the foam core. The cookware article has an upper facing food contacting side and a downward facing heat source side opposite the food contacting side.

Abstract: A baking pan assembly which may comprise a cavity defined by a concave wall having a first side portion, a second side portion and a top portion, the concave wall having an inside surface which may have a three-dimensional design formed thereon and a bottom wall.

Abstract: A heat transfer vessel is provided which facilitates heating of a substance when disposed therein. The vessel is a partially hollow structure which includes a chamber formed between an outer shell and an inner shell, in base and sidewall portions of the vessel. A heat transfer fluid is disposed within the chamber to facilitate transfer of heat from the outer shell to the inner shell, and therefore, to a substance when disposed within the vessel. The heat transfer fluid is a two-phase encapsulated fluid with a liquid state which undergoes boiling with the application of heat to the outer shell and a vapor state which condenses with contact to the inner shell, thereby facilitating transfer of heat from the outer shell to the inner shell, and hence to the substance when disposed within the vessel.

Abstract: A cooking apparatus and container system for efficiently providing a portable container to secure multiple items within. The cooking apparatus and container system generally includes a container including an upper opening and a cavity, wherein the upper opening extends through an upper end of the container and wherein the chamber extends from the upper opening and within the container. A cap is removably secured to the container over the upper opening, wherein the cap is comprised of a configuration to seal the upper opening of the container. A handle is also included, wherein the handle may be secured in a storage position or a cooking position. The handle is secured adjacent the container in the storage position and the handle is secured to the cap in the cooking position.

Abstract: A double-bottom pot with synthetic, silicon heat transfer oil sealed in a cavity formed between them to the extent of 100 percent of its volume, to disperse and evenly spread to the food contents the heat from an applied flame or burner no matter how high the temperature.

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: An article of cookware has a copper core and is surrounded by relatively thinner outer aluminum layers. The outer aluminum layers are preferably anodized to provide a relatively inert hard and scratch resistant durable finish. This anodized finish also readily accepts non-stick finishes.

Abstract: A mixing or beating bowl comprising a drawn shape of a bonded composite containing a layer of copper defining an interior surface of the bowl and a layer of a second metal defining an exterior surface of the bowl.

Abstract: A removable, insulated hand grip device for use with a closed loop lid handle includes a body formed of a flexible, compressible and low thermal conductivity material adapted to fill the first distance between the hand grip portion and the top surface of the lid, a lid handle engaging portion including a concave surface adapted to enclose at least partially the hand grip portion of the lid handle, a base portion including a surface adapted to engage the top surface of the lid under the hand grip portion, a finger grip portion including a concave surface formed on each longitudinal sides of the body adapted to receive the fingers of a user's hand. The body is removably attached to the lid handle and is secured between the bottom surface of the hand grip portion and the top surface of the lid by compression force.

Abstract: A set of pots and pans which are provided with separating or dividing walls to allow for preparation at the same cooking time of individually spiced or prepared meals or, alternatively, to allow for the simultaneous preparation of multiple dishes for a meal, such that, in either case, the meal being prepared in one section of the divided pot or pan does not come into contact with the meal or food being prepared in another section of the pot or pan.

Abstract: A new way of preparing eggs. Users of the product may find this new technique to be of better taste, easier to use and clean, and healthier then traditional egg cooking techniques.

Abstract: The invention is a steam-table pan formed of drawn metal sheet, the pan having a pinch-gripping bead including a gripping-skirt which is configured and vertically dimensioned for pinch-gripping of the bead with an adult's fingers to raise the pan from the steam table. The configuration of the steam-table pan provides substantially enhanced deformation resistance without a corresponding increase in thickness of the metal sheet.

Abstract: A baking sheet having a substantially flat silicone cooking surface, two rods extending along and coupled to opposite sides of the cooking surface, and two thermo-resistant handles coupled to and extending between the two rods. The thermo-resistant handles may be connected to the rods using thermo-resistant connectors. The baking sheet may be rectangular, square, round or other shape. The handles and rods may be manufactured from various materials.

Abstract: A lid securing device secures a lid to the mouth of a pot. The lid securing device includes a first support piece and a second support piece. Each support piece is made of a fabric material. Each support piece has an upper and a lower panel that are attached together, with a space between each pair of upper and lower panels. The lid securing device further includes first and second adjustable strap systems, with each strap system having a portion that extends in the space between each pair of upper and lower panels of the first and second support pieces, with the portion of the first strap system crossing the portion of the second strap system in each of the spaces between each pair of upper and lower panels. Each strap system further includes a fastener that allows the length of the strap system to be adjusted.

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: A baking sheet having a substantially flat silicone cooking surface, two rods extending along and coupled to opposite sides of the cooking surface, and two thermo-resistant handles coupled to and extending between the two rods. The thermo-resistant handles may be connected to the rods using thermo-resistant connectors. The connectors can disconnect from the rods and possibly be rotated to rotate the handles in positions adjacent to the rods to enable the baking sheet to be rolled into storage. The thermo-resistant characteristic of the handles enables users to lift the heated baking sheet without the use of oven mitts or other protective device.

Abstract: A handle of a detachable grilling pan has: a main body with a downward opening and a window, both disposed on the top side of the main body, a shaft, a “L” shaped hook and a spring. The main body is connected to the grilling pan by a fixing plate. The “L” shaped hook is hinged to the shaft, and the long straight free end of it extends out the window of the handle, and the short straight free end of it extends out the opening of the handle body and toward the grilling pan. The spring presses against the long straight end to make the free end of the short straight end hook the opening of the shell of the grill. When the long straight part of the hook is pressed, the hook rotates around the shaft and the grilling pan can be removed from the grill shell.

Abstract: A container for microwavable food has a main container part for accommodating a food product to be cooked and open from above, a cover covering the main container part from above, and at least one insert accommodated in the container part and provided with a plurality of perforations for placing a food product to be steamed on the insert.

Abstract: A cooking and baking utensil includes a main body and a silicone layer attached to the main body. The silicone layer includes a silicone and at least one heat conducting metallic member mixed with the silicone. Thus, the food will not be stuck on the silicone layer during the cooking process. In addition, the heat conducting metallic member of the silicone layer directly touches the surface of the food to increase the temperature of the food during the cooking process so that the food is slightly burned or scorched by the heat conducting metallic member to present a yellow color so as to enhance the outer appearance of the food. Further, the silicone of the silicone layer is mixed with an antibacterial so that the silicone layer has an antibacterial effect.

Abstract: A handle for a pan or a similar kitchen vessel comprises a handle supporting core integral with the pan body and combined by two reinforcement half-bodies made of a heat resistant material, the pan handle including reinforcement half bodies being coated by a silicone resin coating sheath.

Abstract: A system for providing a cooking rack, with or without a complementary container. The rack can comprise lateral elements and longitudinal elements arranged to form a grid. The rack can comprise a gate that can be affixed in a first position and moved from the first position to a second position. In the second position, items can easily be removed from the rack without lifting the items. The rack can further comprise one or more handles to facilitate movement of the rack by the user. The system can comprise a rack and a complementary pan. The pan can comprise a radiused bottom to enable the rack to sit in the pan above the bottom of the pan. The pan can further comprise one or more handles to facilitate movement of the pan by the user.

Abstract: The present invention is directed to a baking pan for baking brownies or other foods in which substantially each side of the baked good has a crisp edge, the pan comprising a removable bottom surface, a plurality of sidewalls comprising a plurality of sidewall segments, a plurality of towers joined to said bottom surface and rising therefrom and not touching any of the sidewalls, and a single baking cavity formed by the bottom surface, the plurality of sidewalls and the plurality of towers, wherein said towers and sidewalls define a plurality of baking compartments and a plurality of passages connecting said baking compartments. The present invention further relates to a method of baking brownies comprising providing the pan of the present invention, depositing a batter or food product into said baking cavity, baking the batter or food product, and forming a food item with crisp edges.

Abstract: The invention provides a set of cooking pans which nest completely one within the other, optionally together with their lids. Each pan of the set comprises a pan body ad a side handle, and the pan bodies are of progressively smaller diameter so that each pan body can be completely received within the next larger pan body for storage purposes, and each pan handle from the largest pan to at least the second smallest pan in the set is concave, creating along the top of that handle a longitudinal recess, each longitudinal recess communicating with a concavity in the top rim of the associated pan body so that when the body of a pan of smaller size is received in the pan body, the handle of the smaller pan extends through that concavity and is received wholly within the longitudinal recess in the handle of that next larger pan.

Abstract: Test methods are provided for evaluating the performance of cookware. One example test evaluates the durability of the cookware's grate-contacting surface, and includes a heat-abrasion phase on a cooking device's grate, a food-baking phase using a cooking-surface staining food item and/or a common food-cooking substance, and/or a solution-soaking phase using a caustic solution. Another example test evaluates the release performance of the cookware's cooking surface, and includes a release phase using a food item that tends to stick to cooking surfaces, a food-baking phase using salt and grease, a tiger paw phase, and/or an automatic dishwasher phase. And another example test evaluates the searing performance of the cookware's cooking surface, and includes searing a piece of meat on the cooking surface and evaluating the color/darkness of the meat piece itself and/or a fond made from the cooked-on meat residue against standardized colors/darknesses.

Abstract: A handle assembly is provided for the base of an electric cooking appliance. The handle assembly includes a thermoplastic handle including an integral base portion, a bracket having substantial rigidity positioned between the base portion of the handle and the exterior surface of the base, a first fastener connecting the handle to the outer wall of the base, a second fastener connecting the bracket to the outer wall of the base independently of the handle, and a connecting member connecting the bracket to the handle. The connecting member and first fastener may be the same element. An electric cooking appliance including such a handle assembly is further provided.

Abstract: The invention provides an ovenable vacuum skin package for storage and cooking of a food product. The package includes a receptacle and a thermoformable composite polymeric film cover heat-sealed thereto, and the composite polymeric film cover includes: (i) a thermoformable substrate layer comprising a first copolyester material; and (ii) on a surface of the substrate layer, a heat-sealable layer comprising a second copolyester material, the second copolyester material being different from the first copolyester material; wherein i. the receptacle comprises on a surface thereof a sealing region adapted to contact and form a scal with the heat-sealable layer; and ii. both the receptacle and the cover film comply with the requirements of paragraph h(1) of CFR §177.1630.

Abstract: The food protector apparatus of the invention attaches directly to the food pan such that the food protector shield is at the proper location with respect to the food pan. Because the food protector apparatus is attached to the food pan, proper installation of the food pan ensures that all of the corresponding standards and health code requirements are met. Thus, it is virtually impossible for the food protector to be installed in a countertop in a way that fails to meet those standards and requirements.

Abstract: A glass dish suitable for use in cooking applications is provided. The glass dish comprises a substantially homogenous glass body, a channel formed in a bottom surface of the glass body and a silicone support. The channel has an open end and an inner surface comprised of a substantially planar bottom wall, an inner sidewall and an outer sidewall. The channel has a predetermined depth Do, and an open end of the channel has a predetermined width Wo. The silicone support is comprised of a protruding extent and an interior extent. The interior extent is disposed within the channel and directly contacts a portion of the inner surface and is adhered to the inner surface of the channel by chemical adhesion. The protruding extent protrudes beyond the open end of the channel.

Abstract: A pot, having a bottom and a continuous sidewall, defining a fluid or substance containing space therein. The pot further includes a plurality of fins extending along the bottom exterior surface of the pot, in various configurations, but preferably in a series of raised, curved arms that radiate out from the center of the pot and terminate at its outer edge, defining a plurality of spaces between each radiating arm. This configuration of raised, radiating arms along the exterior bottom wall of the pot increase the surface area of the bottom of the pot and absorbs the heat from the gas burner into the pot, thereby increasing the heating performance of the liquid or substance being heated therein. There may be further provided small mounds or waves on the interior bottom of the pot for further increasing the surface of the pot interior, which helps channel the heat in a circular motion, and helps induction of heat into the substance.

Abstract: The invention relates to a cooking vessel (1), particularly a steam pressure cooker, comprising a pot-like container and a lid (3) provided for pressure-tight sealing of the container. The container displays a circumferential, outwardly bent or flanged pot edge. Clamping jaws (6) are provided on the lid (3), which serve as locking segments and can be moved into an open or locked position parallel to the plane of the pot edge (5), where the clamping jaws (6) reach under the pot edge in locked position. The invention is characterized by the fact that the clamping jaws (6) each extend over almost half the circumference of the lid (3) and that the clamping jaws (6) are mounted in a manner permitting pivoting movement about a pivot (12) extending parallel to, and at a distance from, the longitudinal centre line of the container (FIG.

Abstract: A baking tray includes a top sheet and a bottom sheet. The top sheet has a first top side, a first bottom side, and a first outer perimeter. The first top side includes a first horizontal surface configured for supporting food for cooking in an oven. The bottom sheet has a second top side, a second bottom side, and a second outer perimeter. The second bottom side includes a second horizontal surface configured for supporting the baking tray upon an oven rack. The bottom sheet is attached to the top sheet at an interface adjacent to the first outer perimeter and the second outer perimeter. The second horizontal surface comprises dimple portions and flat portions. The flat portions separate the dimple portions and are spaced from the top sheet. Each of the dimple portions is indented toward the top sheet.

Abstract: A food container system and method of using same is provided for heating, storing or cooling food placed within a container. The container system facilitates heating of food without dehydration of the food, and it permits cooling of the food, such as, for example, cooling in a refrigerator or cooling at room temperature after removal from a heating oven or microwave, without vapor lock preventing or making difficult the removal of a lid from a container in which the food is heated or cooled. The system comprises, in one aspect, a ceramic lid and a ceramic container to receive the lid, and a seal having a channel there through and disposed intermediate the ceramic lid and the ceramic container. In one aspect, the seal may comprise a heat-resistant silicon material.

Abstract: A baking tray includes an outer shell and a bottom plate positioned within the outer shell for supporting a food item. The bottom plate is removable from the outer shell to separate the food item from the outer shell. The baking tray also includes a divider assembly positionable within the outer shell adjacent to the bottom plate. The divider assembly is configured to divide the food item supported on the bottom plate into a plurality of pieces.

Abstract: A lid holder for a slow cooker appliance is described wherein the lid holder is mounted on the upper end of the heated housing of the appliance, with the lid holder having lid supports thereon to support the lid of the appliance when it is removed from the slow cooker.

Abstract: The present invention relates to a container and to a method of storing and heating matter. A container (1) is described as comprising at least one compartment unit comprising a compartment (9, 11) for receiving matter to be steam heated; a reservoir for receiving water; an induction element associated with said reservoir, said element being of a type which, during use the container (1), is heated when placed in an induction field of an induction heating device; and ducting means (25, 33, 37, 23) allowing steam generated in said reservoir to flow into said compartment (9, 11).

Abstract: A collapsible pan includes a base portion, a plurality of side portions, and a flexible connector for connecting each of the side portions to the base portion along edges thereof. Each of the plurality of side portions is configured to be pivotable relative to the base portion, thereby permitting adjustment between a use configuration, whereby each of the plurality of side portions is arranged generally upright relative to the base portion, and a collapsed configuration, whereby each of the plurality of side portions is arranged to lay generally flat relative to the base portion.

Abstract: A steam-table pan having a pinch-gripping bead including a gripping-skirt which is configured and vertically dimensioned for pinch-gripping of the bead with an adult's fingers to raise the pan from the steam-table.

Abstract: A carton for use in microwave ovens includes a base and a removable cover. The base has a cooking surface at least partially covered with a microwave susceptor material. The base defines an aperture arrangement. In preferred embodiments, the carton is triangular-shaped with an apex region. The apex region does not have a susceptor material, and can include a microwave shield. The removable cover can function as a cover, a platform, and a tray. A packaged food product includes a food product, such as a slice of pizza, oriented within the carton. Methods of packaging and use are provided.

Abstract: A metal sheet at least part of which is embossed with an embossing pattern that includes undulations which are mutually arranged closely adjacent to each other so that in use egress of fluid from the plane of the sheet is omnidirectionally controlled.

Abstract: Cookware made from a composite metal sheet having a stainless steel or titanium layer defining a cooking surface bonded to a low carbon steel layer having a porcelain enamel layer applied thereto and forming an exterior of said cookware. An intermediate layer of copper or nickel may also be bonded between the layers of stainless steel or titanium and the low carbon steel layer.

Abstract: Techniques for designing and creating energy efficient cookware are provided. In accordance with the techniques cookware can include a base and a wall and a linear pattern of flame guide channels connected to the base bottom. The guide channels accept flames and guide them to the perimeter from the central region resulting in efficient heat exchange. The linear channel profiles provides significant surface area enhancement from a given area on the bottom to improve heat transfer while providing even heating and mechanical strength to the cookware. A flame entrance opening is provided in the center region of the base to allow easy entrance of the flame into the channels. A gas burner flame pattern is provided to work with the linear channels profiles of the cookware to further improve the energy efficiency.