Cookware and method of making the same

Abstract

The invention provides a cooker and a preparation method thereof. The cooker comprises a cooker body, a temperature sensor and a data acquisition unit, wherein the cooker body is made of conductive materials, a blind hole with an upper open opening is formed in the cooker body, the temperature sensor is arranged in the blind hole and provided with a lower electrode and an upper electrode, and thelower electrode is electrically connected with the cooker body; the data acquisition unit is electrically connected with the cooker body and the upper electrode. The temperature sensor is arranged inthe cooker body, the temperature sensor generates electrical signals according to temperature changes, the electrical signals are transmitted to the data acquisition unit by exquisitely utilizing thecharacteristic that the cooker body is electrically conductive, the temperature of the surface of the cooker can be more flexibly or accurately measured in real time, cooker surface temperature quantization is achieved after the temperature is processed by the data acquisition unit, then, the requirement for healthy cooking is met, and the cooker is simple in structure, easy to obtain, wide in application prospect and long in service life.

Description

technical field [0001] The invention relates to the technical field of cooking utensils, in particular, to a pot and a preparation method thereof. Background technique [0002] For a long time, when people use pots for cooking, cooks rely on subjective experience to judge the temperature of food, and the cooking skills of different foods are purely based on experience, so it is difficult to quantify the temperature. In order to know the temperature of the surface of the pot during cooking, there are pots with temperature-changing ceramics at the center of the bottom of the pot (such as Supor’s red dot pot), which can be indirectly estimated by observing the color change of the temperature-changing ceramics. The temperature of the surface of the pan. In the early stage, this technology has the effect of reminding users to carry out healthy cooking, but because the oil temperature is very different in different scenes, and this technology is difficult to realize the quantitat...

AI Technical Summary

Problems solved by technology

In the early stage, this technology has the effect of reminding users to carry out healthy cooking. However, due to the large difference in oil temperature in different scenarios, and the technology is difficult to achieve quantitative temperature display, when the red dot pattern is covered by non-transparent food, the user cannot observe the red dot. The surface temperature of the pot can be obtained by the pattern, and the life of the temperature-changing ceramic is short, and the discoloration efficiency decreases after multiple temperature changes. Therefore, there are still many limitations in realizing the quantification of the surface temperature of the pot.

[0003] Thereby, present pot still needs to be improved

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