Composite stainless steel pot

Abstract

The invention provides a composite stainless steel pot. The composite stainless steel pot consists of a pot bottom and a stainless-steel pot body, wherein the pot bottom is of a double-layer composite structure and is formed through laminating a stainless steel layer and an aluminum-copper alloy laminate layer, the stainless steel layer is a support heating layer, the stainless steel layer and the aluminum-copper alloy laminate layer have certain radian, the bottom of the stainless-steel pot body is full of small bulges, and a plurality of small grooves are distributed at the middle-lower part of the pot wall of the stainless-steel pot body. According to the composite stainless steel pot, the composite pot bottom is adopted, and the heated area of the pot bottom is increased due to the arc-shaped design of the lower-layer stainless steel layer and the aluminum-copper alloy laminate layer; due to the small bulges of the bottom of the stainless-steel pot body, the food heated area is enlarged, and the condition that food is scorched due to local overheating is prevented; due to the adoption of the aluminum-copper alloy laminate, the pot bottom can be heated uniformly, and heat energy is utilized sufficiently; the heat storage property is good, heat is unlikely to dissipate after the pot bottom is heated, so that the composite stainless steel pot can be continuously used for heating the food.

Description

technical field [0001] The invention relates to a composite stainless steel pot. Background technique [0002] Existing stainless steel pots have poor thermal conductivity. At present, a metal layer is usually used on the bottom of the stainless steel pot. Using copper or aluminum and other metals with better heat conduction and heat distribution performance as the composite layer solves this problem to a certain extent. Defects, increase the thermal conductivity of the stainless steel pot. However, there is still uneven heating between the bottom and the wall of the stainless steel pot, resulting in a large temperature difference between the two parts, which may easily cause the food at the bottom to burn and the food at the top to be uncooked. There is also a prior art where the entire pot body is made of stainless steel and metal. Composite layers are pressed together, although this solves the defect that the rice is easily burnt, but there is a disadvantage of wasting m...

AI Technical Summary

Problems solved by technology

[0002] Existing stainless steel pots have poor thermal conductivity. At present, a metal layer is usually used on the bottom of the stainless steel pot. Using copper or aluminum and other metals with better heat conduction and heat distribution performance as the composite layer solves this problem to a certain extent. Defects, increase the thermal conductivity of stainless steel pots

However, there is still uneven heating between the bottom and the wall of the stainless steel pot, resulting in a large temperature difference between the two parts, which may easily cause the food at the bottom to burn and the food at the top to be uncooked. There is also a prior art where the entire pot body is made of stainless steel and metal. Composite layers are pressed together, although this solves the defect that the rice is easy to burn, but there is a disadvantage of wasting materials

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