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Multi clad cookware

a multi-clad, cookware technology, applied in the field of cookingware, can solve the problems of insufficient heat and cooking of food items, and inability to heat and cook food evenly

Inactive Publication Date: 2006-06-08
MASPION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Prior art stainless steel cooking surfaces suffer from the drawback that stainless steel does not heat evenly over the entire cooking surface.
As a result, food items are not heated and cooked evenly and can burn.
However, this layer of stainless steel can result in uneven heating and cooking.
However, such utensils do not offer the benefits of multi clad layers throughout the cookware, including in the cookware walls.

Method used

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  • Multi clad cookware
  • Multi clad cookware
  • Multi clad cookware

Examples

Experimental program
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Embodiment Construction

[0012]FIGS. 1-3 shows various embodiments of a cooking utensil in accordance with the invention. FIG. 1 shows a cooking utensil that includes a metal layer or cooking surface 20. The metal surface is preferably stainless steel. A metal layer 22 is situated beneath the surface 20. The metal layer 22 is preferably aluminum. A metal layer 24 is situated beneath the surface 20 and the metal layer 22. The metal layer 24 is preferably stainless steel and includes perforations, as shown, for example, at arrow 26.

[0013] The layer 22 extends between the layer 20 and the layer 24 along the entire length of the layers 20 and 24. The pot shown in FIG. 1 includes a substantially horizontal portion 30 and a substantially vertical annular side wall 32 that extends substantially perpendicular from the surface 30. The layer 22 extends continuously along the substantially horizontal surface 30 and along the substantially vertical annular side wall 32 between the surface 20 and the surface 24.

[0014]...

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Abstract

Methods are disclosed for shaping a cooking utensil comprising a first layer cooking surface, where the first layer may be formed from a flat sheet of stainless steel; a second layer beneath the first layer, where the second layer may be formed from a flat sheet of aluminum and thermally bonded with the first layer; and a third layer that may be formed from a sheet of stainless steel and thermally bonded with the second layer. The third layer includes a plurality of perforations into which some of the second layer extends, the third layer directly contacting a heat source and allowing direct contact between the heat source and the second layer.

Description

[0001] This application is a continuation of U.S. application Ser. No. 10 / 644,193, filed Aug. 20, 2003, for which priority is claimed and which is incorporated by reference in its entirety herein.FIELD OF THE INVENTION [0002] The present invention relates to cookware, and, in particular, to cookware with multi clad layers and perforated layers. BACKGROUND OF THE INVENTION [0003] Prior art stainless steel cooking surfaces suffer from the drawback that stainless steel does not heat evenly over the entire cooking surface. The areas of the stainless steel surface in direct contact with the heat source become hotter than the areas of the stainless steel surface not in direct contact with the heat source. As a result, food items are not heated and cooked evenly and can burn. [0004] Copper and aluminum have better thermal conductivity and thus offer better heat distribution than stainless steel. Thus, prior art cookware has included aluminum or copper plates thermally bonded to the bottom ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): B21D33/00A47J27/00A47J27/022A47J36/02
CPCA47J27/002Y10T29/302A47J36/02A47J27/022
Inventor ALIM, PRAKASA
Owner MASPION