Long-lasting non-sticky cooking container and manufacturing method of cooking container

Abstract

The invention discloses a durable non-sticky cooking container and a manufacturing method of the cooking container, the durable non-sticky cooking container comprises a pot body, the pot body is provided with a cooking cavity, the surface of the cooking cavity is a rough surface, the surface of the cooking cavity is provided with a plurality of protruding parts, the protruding parts are mutually enclosed, and the protruding parts and the surface of the cooking cavity jointly form a plurality of concave cavities; the bottom layer is arranged in the concave cavity, the bottom face and the side face of the bottom layer are connected with the wall of the concave cavity, and the bottom layer is lower than the tops of the adjacent protruding parts; the non-stick protective layer is arranged in the cooking cavity; the non-stick protection layer is partially embedded into a concave cavity formed by the convex part and the bottom layer, and the non-stick protection layer is connected with the surface of the convex part and the top surface of the bottom layer; wherein after the base layer and the non-stick protective layer are completely dried, the non-stick protective layer continuously covers the cooking surface, and a non-stick oil gathering groove with a high convex part and a low concave cavity part is formed on the cooking surface. In the embodiment, the base layer and the non-stick protective layer have good adhesion firmness, and the lasting non-stick property of the cooking container is improved.

Description

Technical Field

[0001] The present application relates to the field of cooking tools, and in particular to a durable non-stick cooking container and a manufacturing method thereof. Background Art

[0002] Cooking containers (such as woks, frying pans, pressure cooker inner pots, steamers, etc.) are commonly used tools in the kitchen cooking process. Food is processed by putting food into the cooking cavity and then stir-frying it. Based on the demand for non-stick cooking containers, the current common practice in the industry is to spray a layer of non-stick coating on the surface of the cooking container, so that the food directly contacts the non-stick coating during cooking to achieve non-stick.

[0003] Although non-stick coatings have good non-stick properties, they are generally prone to partial detachment, especially during cooking, when they are easily impacted by a spatula and fall off. After the non-stick coating falls off, the non-stick properties of the cooking container will be significantly reduced. Once partial detachment occurs, the overall structural stability of the non-stick coating is destroyed, causing the remaining non-stick coating to fall off more easily. To alleviate this problem, the prior art chooses to spray more than two layers of non-stick coating on the surface of the cooking container. This solution allows the inner layer of the non-stick coating to continue to exert its non-stick properties after the non-stick coating on the surface of the cooking container falls off, thereby helping to improve the long-lasting non-stick properties of the cooking container.

[0004] However, the long-lasting non-stick properties of current cooking containers with more than two layers of non-stick coating are still not ideal and cannot meet the needs of consumers. After analysis, one of the important reasons for this problem is that the connection between the non-stick layers is not stable enough. When impacted by foreign objects such as spatulas and steel wool, the surface non-stick layer is easy to fall off, resulting in the surface non-stick layer not actually playing its role for a long time. In order to solve this problem, the main research direction of the current existing technology is to improve the composition of non-stick coatings to make the connection between the non-stick layers more reliable. However, the research on coating composition is a relatively complex research project, which is not only costly and slow, but also has unsatisfactory results. Summary of the invention

[0005] In view of the above problems, the present application provides a durable non-stick cooking container and a manufacturing method, starting from the perspective of structure and composition, in order to improve the adhesion effect between multiple layers of non-stick coatings.

[0006] On the one hand, the present application provides a durable non-stick cooking container, comprising: a pot body, the pot body having a cooking cavity, the surface of the cooking cavity being a rough surface, and the surface of the cooking cavity being provided with a plurality of raised portions, the raised portions mutually enclosing and forming a plurality of concave cavities together with the surface of the cooking cavity; a base layer being provided in the concave cavity, the bottom surface and the side surface of the base layer being respectively connected to the wall of the concave cavity, and the base layer being lower than the top of the adjacent raised portion; a non-stick protective layer being provided in the cooking cavity; the non-stick protective layer being partially embedded in the concave cavity formed by the raised portion and the base layer, and the non-stick protective layer being connected to the surface of the raised portion and the top surface of the base layer; wherein, after the base layer and the non-stick protective layer are completely dried, the non-stick protective layer continuously covers the cooking surface, and the cooking surface forms a non-stick oil collecting groove with a high raised portion and a low concave cavity.

[0007] By providing the raised parts, a plurality of concave cavities are formed on the surface of the cooking cavity, thereby increasing the contact area between the base layer and the pot body. In addition, the surface of the cooking cavity is a rough surface. Under the combination of the two, the base layer in each concave cavity has multiple faces that are in contact and connected with the rough surface of the cooking cavity in multiple directions, so that the base layer is supported in multiple directions, and the stress of the base layer can be effectively offset, so that the base layer can be stably connected to the cooking cavity. In addition, since the base layer is lower than the top of the adjacent raised parts, the raised parts can withstand the impact of foreign objects, so that the base layer will not directly contact foreign objects, thereby further reducing the probability of the base layer falling off.

[0008] In addition, the non-stick protective layer is partially embedded in the cavity, and the portion of the non-stick protective layer located in the cavity is connected to the base layer and the raised portion around the base layer at the same time, so that the non-stick protective layer fixes the base layer from above, so that each surface of the base layer is connected to the raised portion or the non-stick protective layer, thereby making the force on the base layer more uniform, which helps to reduce the risk of cracking or falling off of the base layer.

[0009] Moreover, since the top of the protrusion protrudes from the base layer, when the protective layer falls off and the protrusion is exposed, the protrusion can provide physical protection for the base layer, so that the base layer is not easy to directly contact the spatula, thereby reducing the probability of the base layer falling off. That is, the base layer can be attached to the inner surface more durably, and can continue to provide protection and non-stick properties to the pot body when the protective layer falls off, so that the durable non-stick cooking container has better durable non-stick properties. The non-stick protective layer covers the protrusion and the base layer, so the entire inner surface of the durable non-stick cooking container has a non-stick coating in the initial state, that is, the durable non-stick cooking container has good initial non-stick properties.

[0010] The non-stick oil collecting groove can also play the role of oil storage, so that the oil can cover the surface of the cooking cavity, so that the cooking container has a good non-stick effect in the presence of oil.

[0011] In an optional scheme, the material of the base layer contains a non-stick component, the material of the non-stick protective layer contains the non-stick component and an adjusting component, the toughness of the adjusting component is better than that of the non-stick component, the material of the surface of the cooking cavity is stainless steel; the adjusting component is titanium or titanium alloy, and the content of the adjusting component in the base layer is Z, 3%wt≤Z≤20%wt.

[0012] Since the non-stick protective layer has a regulating component added, the toughness of the non-stick protective layer is improved. Therefore, when the pot body expands and contracts and external stress is applied to the non-stick protective layer, the non-stick protective layer is less likely to crack or fall off, which helps to improve the connection stability between the non-stick protective layer and the base layer and the protrusion, thereby providing more lasting protection for the protrusion and the base layer. And because of this, under the traction of the protrusion, the non-stick protective layer can deform slightly without cracking, so as to be closer to the deformation amount of the pot body, so that the force on each side of the base layer is more uniform, thereby making the base layer less likely to crack or fall off, and improving the connection stability of the base layer. Moreover, the non-stick protective layer and the base layer contain the same non-stick component. On the one hand, the non-stick protective layer can also provide non-stick properties. On the other hand, since the two have the same components, the base layer and the non-stick protective layer also have good bonding, which makes it easy to make the connection between the two stable.

[0013] Based on the above scheme, on the one hand, these adjustment components have better toughness and can meet the requirement of improving toughness; on the other hand, these components are similar to the thermal expansion coefficients of commonly used pot body materials (such as iron, aluminum, steel, etc.), thus helping to adjust the thermal expansion coefficient of the non-stick protective layer, so that the shape variable of the non-stick protective layer is as close to the pot body as possible, thereby further reducing the risk of cracking or falling off of the non-stick protective layer, and at the same time further improving the force uniformity of each surface of the base layer, thereby reducing the risk of cracking or falling off of the base layer.

[0014] In an optional solution, the non-stick component is a water-based ceramic coating.

[0015] On the one hand, the curing temperature of ceramic non-stick coating is relatively low, and it can generally be cured at 100℃-150℃. In contrast, the curing temperature of fluorine coating is around 400℃. Obviously, ceramic non-stick coating has lower requirements for curing conditions and is easy to sinter and cure. On the other hand, with the development of technology, it is found that fluorine coating is easy to decompose at high temperature to produce substances that are harmful to health, while ceramic coating has no such risk. Therefore, ceramic coating can also have the advantage of being healthier while being non-sticky. In addition, there are basically no impurities between the base layer and the protective layer, so there is good adhesion stability between the base layer and the protective layer.

[0016] In an optional scheme, the pot body includes: an outer layer, the material of the outer layer is 430 magnetic stainless steel; a heat-conductive middle layer, the material of the heat-conductive middle layer is aluminum; an inner layer, the material of the inner layer is 304 stainless steel or 316L stainless steel, and the protrusion is arranged on the surface of the inner layer; wherein the outer layer, the heat-conductive middle layer and the inner layer are fixedly connected in sequence, and the heat-conductive middle layer is sandwiched between the outer layer substrate and the inner layer; or, the pot body includes: an outer layer, the material of the outer layer is aluminum; an inner layer, the inner layer is connected to the outer layer, the material of the inner layer is 304 stainless steel or 316L stainless steel, and the protrusion is arranged on the surface of the inner layer.

[0017] Since the non-stick protective layer is in direct contact with foreign objects such as spatulas and food, the non-stick protective layer has a strong requirement for resistance to falling off. Based on practical experience, the thicker the layered structure formed by the non-stick protective layer, the greater the torque generated at the bottom of the non-stick protective layer when subjected to force, and the easier it is for the non-stick protective layer to fall off; but if the non-stick protective layer is too thin, the non-stickiness cannot meet the requirements. After comprehensive consideration, the total thickness of the non-stick protective layer is set to be less than the thickness of the base layer. On the one hand, the non-stickiness and better corrosion resistance of the overall non-stick cooking container can be ensured by making the base layer have sufficient thickness. At the same time, since the four sides of the base layer are connected to the protrusion or the non-stick protective layer, the base layer structure is relatively stable. Even if the thickness is large, the internal stress generated during curing will not cause the base layer to crack; on the other hand, the thickness of the non-stick protective layer is controlled, so that the internal stress generated during curing of the non-stick protective layer can be controlled, thereby making the non-stick protective layer less likely to crack. The non-stick protective layer has a small thickness and plays a role in not falling off, thereby taking into account both the non-stickiness and the effect of not falling off.

[0018] Furthermore, setting the non-stick protective layer to a two-layer structure including a protective layer and a non-stick layer can also help prevent it from falling off. Based on practice, under the premise of the same total thickness, the layered structure formed by multi-layer spraying is more compact than the single-layer structure, and the internal stress generated by each layer is more controllable, and the anti-falling performance is better than the single-layer structure formed by a single spraying. Therefore, setting the non-stick protective layer to a double-layer structure can help prevent it from falling off. Of course, the non-stick protective layer is not limited to two layers, but can also be a three-layer, four-layer... and other multi-layer structures.

[0019] In some embodiments, the first parts are mutually enclosed and together with the second part form a non-stick oil collecting groove. The depth of the non-stick oil collecting groove on the surface of the non-stick protective layer is h, and the maximum spacing between any adjacent protrusions is L, 0.06≤h / L≤0.5.

[0020] This implementation scheme can find a suitable balance between reducing the food contact area, cooking feel and oil storage effect, so that the durable non-stick cooking container has good non-stick properties, use feel and oil storage effect.

[0021] In some embodiments, the depth of the non-stick oil collecting groove formed is h, and the value of h can be any value between 50μm-200μm, for example, it can be 50μm, 70μm, 85μm, 100μm, 125μm, 150μm, 180μm, 190μm, 195μm, 199μm, etc. The minimum value of h is limited so that the protrusion has a sufficient protrusion height, that is, the non-stick oil collecting groove has a sufficient depth, which helps to store more cooking oil and makes it more difficult for the food to directly contact the bottom of the non-stick oil collecting groove. After experiments, when h≥50μm, the durable non-stick cooking container has a good non-stick effect. Limiting the maximum value of h helps to reduce the sense of jamming caused by the spatula scratching the surface of the cooking cavity and improve the user experience.

[0022] In addition, since the bonding between the bottom layer and the non-stick protective layer of the durable non-stick cooking container produced by the embodiment is relatively stable, even if h has a larger value (for example, greater than 150 μm), the bottom layer and the non-stick protective layer are less likely to fall off compared with the durable non-stick cooking container produced by the prior art process, so a larger h value can be selected to obtain a better non-stick effect. Moreover, since a part of the surface of the protrusion will be thrown away in the previous process, the spraying of the non-stick protective layer can also make up for the height lost by the protrusion, so that the depth of the non-stick oil collection groove of the durable non-stick cooking container finally manufactured is sufficient.

[0023] On the other hand, the present application also provides a method for manufacturing a cooking container, which is used to manufacture the cooking container as described above. The method for manufacturing a cooking container comprises the following steps: a molding step: processing the raw material into a pot body having a cooking cavity, and the surface of the cooking cavity is provided with a plurality of protrusions; a roughening step: roughening the surface of the cooking cavity to form a rough surface; a first spraying step: spraying the coating on the inner surface to form a base layer; a polishing step: polishing the surface of the base layer, removing the base layer on the top surface of the protrusion, and making the top surface of the protrusion protrude from the surrounding base layer; a second spraying step: spraying a non-stick coating on the surface of the base layer to form a non-stick protective layer covering the base layer and the protrusion; wherein the non-stick protective layer contains a non-stick component and an adjusting component, and the toughness of the adjusting component is better than that of the non-stick component; the base layer contains at least the non-stick component; a part of the non-stick protective layer is connected to the protrusion, and a part of the non-stick coating is connected to the base layer, and the non-stick protective layer is at least partially embedded in the groove formed by the protrusion and the base layer.

[0024] In some embodiments, the outer surface of the base layer may be polished before the cleaning step to remove the uneven areas on the outer surface of the base layer, thereby alleviating the problem that impurities are easily accumulated in the uneven areas. In addition, the uneven areas may hinder the normal movement of impurities in the cleaning step, causing impurities to accumulate in the uneven areas. Therefore, polishing the outer surface of the base layer can also improve the cleaning effect of the subsequent cleaning step.

[0025] In some embodiments, the first spraying step and the polishing step further include: a surface drying step: drying and curing the base layer to make the base layer surface dry; the polishing step and the second spraying step further include: a shaping step: spraying a fluid with constant pressure onto the surface of the base layer.

[0026] In these embodiments, the base layer is in a surface-dry state after curing, rather than being completely cured. Therefore, by spraying high-pressure fluid, a uniform pressure is applied to the surface of the base layer, and the base layer is shaped by this uniform pressure, which can further compact the base layer on the one hand, and help eliminate undesirable structures such as bulges caused by flow on the other hand. Moreover, the pressure applied by the high-pressure fluid to the base layer helps to make the base layer more compact, thereby improving the adhesion of the base layer.

[0027] In some embodiments, the spraying pressure P of the high-pressure air is ≥ 0.5 kpa, and the distance between the spraying position of the high-pressure air and the base layer is less than 50 mm.

[0028] In these embodiments, the airflow has sufficient pressure to perform shaping when it reaches the surface of the base layer, and when the spacing range is maintained, the airflow formed is uniform and the air pressure is sufficient to achieve the shaping purpose.

[0029] In some embodiments, the cleaning step includes: spraying high-pressure liquid onto the surface of the base layer to remove surface impurities; drying the pot blank, and the drying temperature is W1; wherein the drying and curing temperature of the base layer is W2, W1<W2.

[0030] Through testing experiments, it was found that impurities on the surface of the base layer will affect the adhesion of the non-stick protective layer. On the one hand, spraying high-pressure liquid can continue to play a shaping effect, and on the other hand, it can wash away surface impurities, thereby improving the adhesion effect of the non-stick protective layer. The subsequent drying step is mainly used to evaporate the liquid so that there is no liquid residue on the surface of the base layer, which is convenient for subsequent spraying. Considering that too high a drying temperature may affect various properties such as the hardness of the base layer, such as causing bubbles in the base layer, this scheme sets the drying temperature for evaporating the cleaning liquid to W1, and the drying and curing temperature of the base layer to W2, where W2 is a certain temperature set based on the raw materials of the base layer and combined with industrial production experience, and W1 is limited to W2. This is because spraying needs to continue in the subsequent process steps, and the base layer is only in a surface drying state in the aforementioned steps, not a completely cured state. If over-curing, it will affect the bonding stability of the protective layer sprayed subsequently. Therefore, setting W1<W2 can prevent the liquid drying step from over-curing the base layer as much as possible, thereby minimizing the effect of subsequent spraying. For example, if the material of the base layer in a certain embodiment is ceramic coating, based on industry standards, the drying and curing temperature W2 required for the non-stick layer of general ceramic coating is 100°C-150°C, then in this embodiment, W1 is set to be less than 100°C, for example, it can be 70°C, 80°C or 90°C.

[0031] In some embodiments, the cleaning step further includes: repeatedly wiping the surface of the base layer with a wiping cloth; after repeated wiping, wiping the surface of the base layer with a light-colored paper towel, and if the color of the paper towel surface changes significantly, continue to wipe it repeatedly with the wiping cloth until there is no obvious color change on the paper towel surface.

[0032] This implementation plan has low equipment requirements and can be implemented manually, which helps to reduce the difficulty of promoting the plan.

[0033] In some embodiments, the surface of the non-stick protective layer includes a plurality of first parts and a plurality of second parts, wherein the first parts are higher than the adjacent second parts; the second spraying step also includes: by spraying, the surface of the protective layer is formed into a plurality of first parts and a plurality of second parts, wherein the first parts protrude from the adjacent second parts.

[0034] As a further optional solution, the first portion is located above the raised portion. Since the raised portion is in an upwardly protruding form, the non-stick coating is more likely to accumulate above the raised portion, thereby more likely to form the upwardly protruding first portion. Of course, other conceivable solutions can also be used to form the first portion, such as covering a portion of the base layer with a tooling and spraying the unshielded portion, which can also form the upwardly protruding first portion.

[0035] In addition, after the base layer is shaped by spraying a high-pressure airflow or water flow with a constant pressure, the shapes of the base layer meet the preset requirements, which helps to form the first part that is subsequently formed at a predetermined position rather than a raised position caused by the flow of the base layer, and also helps to make the final product appearance have a higher yield rate.

[0036] In some embodiments, the non-stick protective layer is formed by at least two sprayings, the first spraying forms the protective layer, and the second spraying forms the non-stick layer. The primer layer has a color; the protective layer is translucent; the non-stick layer is transparent, and the non-stick layer includes a first part and a second part, and the surface of the first part facing the cooking cavity is higher than the surface of the adjacent second part facing the cooking cavity.

[0037] In these embodiments, the color of the base layer can be various colors, such as gold, black or white, etc., and it is only necessary to add a slurry with a specified color to the raw materials of the base layer. The protective layer is translucent, which allows users to directly see the color of the base layer, thereby making the cooking container more aesthetically pleasing. Moreover, translucent means that the light can still pass through the base layer with a certain color, such as presenting an atomized effect. Therefore, the protective layer can also modify and improve the visual effect of the base layer color, making the visual effect presented on the inner surface more diverse and beautiful. The non-stick layer is transparent. On the one hand, the protective layer provides a non-stick effect after the non-stick layer falls off, and the non-stick layer can further enhance the long-lasting anti-stick effect. On the other hand, compared with colored coatings, users have a higher acceptance of non-colored coatings, thereby avoiding the cognitive bias that colored equals toxic.

[0038] Furthermore, in the case of a raised portion, debris is easily accumulated at the raised portion. In the case of a translucent or transparent protective layer and a non-stick layer, the accumulated debris is visually obvious, which seriously affects the appearance of the raised portion, thereby affecting the visual effect of the cooking container. Therefore, the polishing and cleaning step also has the function of maintaining the appearance of the raised portion, so that the cooking container can have a desired visual effect.

[0039] In addition, configuring the protective layer to be transparent is also a relatively mature technology for the industry. For example, for conventional coatings such as fluorine coatings or ceramic coatings, it is relatively easy to configure them to be transparent. Therefore, configuring the protective layer and the non-stick layer to be transparent or translucent will not complicate the process.

[0040] In some embodiments, the protrusion is in an enclosed form.

[0041] In these embodiments, the raised portions can surround the base layer, and the raised portions around each base layer provide protection for the base layer, thereby providing a better protection effect for the base layer and further reducing the probability of the base layer falling off.

[0042] The above description is only an overview of the technical solution of the present application. In order to more clearly understand the technical means of the present application, which can be implemented according to the contents of the specification, and to make the above and other purposes, features and advantages of the present application more obvious and easy to understand, the specific implementation methods of the present application are listed below. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0044] Figure 1 A schematic flow chart of a method for manufacturing a durable non-stick cooking container provided in one embodiment of the present application;

[0045] Figure 2 A half-section view of a durable non-stick cooking container manufactured by the method for manufacturing a cooking container provided by an embodiment;

[0046] Figure 3 A schematic diagram of the structure of a durable non-stick cooking container after one-time spraying and polishing;

[0047] Figure 4 The schematic diagram of the structure of the durable non-stick cooking container after secondary spraying;

[0048] Figure 5 A schematic diagram of the structure of each protective layer of the first embodiment of the durable non-stick cooking container after three sprayings;

[0049] Figure 6 A top view of a portion of a cooking cavity surface of a first embodiment of a durable non-stick cooking container;

[0050] Figure 7 A schematic diagram of a partial structure of a cooking cavity surface of a second embodiment of a durable non-stick cooking container;

[0051] Figure 8 A schematic diagram of a partial structure of a cooking cavity surface of a third embodiment of a durable non-stick cooking container;

[0052] Fig. 9 A schematic diagram of the cooking cavity surface effect of a cooking container manufactured without a cleaning step;

[0053] Fig.10 A schematic diagram of the surface effect of a cooking cavity of a cooking container that is durable and non-stick, comprising a cleaning step;

[0054] The reference numerals in the specific implementation manner are as follows:

[0055] 1. pot body; 10. cooking cavity; 11. raised part; 12. recessed part;

[0056] 2. Lay the base layer;

[0057] 30. Notch portion; 31. Protective layer; 32. Non-stick layer; 321. First portion; 322. Second portion; 33. Non-stick oil collecting groove; 34. Protruding point portion. DETAILED DESCRIPTION

[0058] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0059] In the description of the embodiments of the present application, the orientations or positional relationships indicated by technical terms such as "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", and "circumferential" are based on the orientations or positional relationships shown in the accompanying drawings and are only for the convenience of describing the embodiments of the present application and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the embodiments of the present application.

[0060] In addition, the technical terms "first", "second", etc. are used for descriptive purposes only and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. In the description of the embodiments of the present application, the meaning of "multiple" is more than two, unless otherwise clearly and specifically defined.

[0061] In the description of the embodiments of the present application, unless otherwise clearly specified and limited, technical terms such as "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, and it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present application can be understood according to the specific circumstances.

[0062] In the description of the embodiments of the present application, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may mean that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediate medium. Moreover, a first feature being "above", "above" or "above" a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being "below", "below" or "below" a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0063] The research on the non-stick properties of cooking containers has always been a key research direction in the industry. The non-stick properties of cooking containers generally include initial non-stick properties and lasting non-stick properties. Initial non-stick properties refer to the non-stick properties of the cooking container when it is first used, and lasting non-stick properties refer to the non-stick properties of the cooking container after a certain period of use. In the prior art, a non-stick coating with good non-stick properties can be formed on the surface of the pot blank by spraying non-stick coating on the pot blank, thereby obtaining good initial non-stick properties. However, the non-stick coating is easy to fall off. As the coating falls off, the non-stick properties of the cooking container will be significantly reduced, that is, it is not easy for the cooking container to have good lasting non-stick properties.

[0064] One way to improve the long-lasting non-stick properties of cooking containers is to directly thicken the non-stick layer. However, a thicker non-stick layer will generate a greater torque when impacted, causing the non-stick layer to fall off as a whole. Moreover, if the non-stick layer is too thick, due to the evaporation of water during drying, a greater internal stress will be generated inside the non-stick layer, causing the non-stick layer to crack more easily.

[0065] Another method is to spray the pot blank multiple times to form a multi-layer non-stick coating. When the non-stick coating on the surface falls off, the inner non-stick coating is exposed and continues to provide a non-stick effect. However, based on actual tests and usage experience, in the case of multi-layer non-stick coatings, the bonding stability between the non-stick layers is weak, resulting in the surface non-stick layer being easier to fall off. Therefore, although in theory multi-layer non-stick coatings can effectively improve long-term non-stick properties, since the non-stick coating attached to the non-stick coating is easier to fall off, the actual effect of improving long-term non-stick properties is difficult to meet the requirements.

[0066] At present, in response to the above problems, some technical solutions choose to start from the components of the non-stick coating alone, seeking to improve the stability of the connection between the non-stick coatings. However, the research progress of the material alone is relatively slow, the cost is high, and the results are relatively few.

[0067] Based on basic industry experience, increasing the roughness of the pot surface by sandblasting can effectively improve the adhesion of the non-stick coating. The basic principle of this solution is to form an interlocking structure between the non-stick coating and the pot body, thereby improving the adhesion between the non-stick coating and the pot body at the physical level. Therefore, based on this principle, this application intends to further improve the interlocking structure between the coatings, and in combination with the improvement of the components, propose a combined improvement plan of the structure and components, in order to improve the adhesion of the non-stick coating.

[0068] On the one hand, the present application provides a method for manufacturing a cooking container, and the process steps included in the optional embodiment can refer to Figure 1 The steps include forming, roughening, first spraying, surface drying, polishing, shaping, cleaning, second spraying, third spraying and overall curing. The specific embodiments of each step are as follows:

[0069] The forming step is to form the raw material into a pot blank of a predetermined shape by die casting, stretching, spinning or any other commonly used process. The shape of the pot blank is not limited, and can be a frying pan, a steamer, an inner pot or other conventional cooking container shapes, which can be determined according to specific needs. For example, the forming step adopted in a certain embodiment is: a plate made of composite steel is selected as the raw material. The composite steel includes three layers, wherein the first layer is made of 304 stainless steel or 316 stainless steel, the second layer is made of thermal conductive aluminum, and the third layer is made of 430 stainless steel with magnetic conductivity, and the second layer is sandwiched between the first layer and the third layer. A plurality of protrusions 11 are formed on the surface of the first layer by etching, rolling or any other existing process. The composite steel plate is formed into a pot blank by a stretching process. After stretching, the surface of the first layer faces the cooking cavity of the pot blank, and the surface of the third layer faces the outside of the pot blank. In other embodiments, the composite steel may also include only two layers, wherein the first layer is made of 304 stainless steel or 316 stainless steel, and the second layer is made of thermal conductive aluminum. After stretching, the surface of the first layer faces the cooking cavity of the pot blank, and the surface of the second layer faces the outside of the pot blank.

[0070] The roughening step refers to roughening the surface of the side of the pot blank facing the cooking cavity by a process such as sandblasting, so that the roughness of the surface of the side of the pot blank facing the cooking cavity is increased, so as to increase the contact area with the coating. For example, the roughening step adopted by a certain exemplary embodiment is: after the pot blank is formed, an alkaline, acidic or neutral solvent is sprayed on the surface of the pot blank to remove tiny debris on the surface of the pot blank to prevent the debris from affecting the subsequent sandblasting process. This method of removing debris can also be called an oiling process, which is a conventional debris removal process in the industry. The specific process parameters, solvent composition and principle are not repeated here. After removing the debris, a high-speed sand flow is used to impact the surface of the pot blank facing the cooking cavity, that is, the inner surface of the pot blank, so that the inner surface of the pot blank forms an uneven plane, so that the protective layer formed by the first spraying can be stably attached. The abrasive used in the sandblasting process can be a mixture of 60 mesh and 80 mesh brown corundum or white corundum, or other sandblasting process conditions can be used, as long as the roughness of the inner surface of the pot blank obtained after treatment meets the expectations. After sandblasting, the roughness of the inner surface of the pot blank is Ra2.5μm-4.0μm, and the whole is relatively uniform. After roughening, the surface of the raised portion 11 is also an uneven rough surface.

[0071] The first spraying step refers to spraying a non-stick coating on the inner surface of the pot blank, thereby forming a layer of base layer 2 attached to the inner surface of the pot blank. In some embodiments, the sandblasted pot blank is first dusted before spraying to remove impurities remaining after sandblasting, and then the pot blank is preheated before spraying, and the pot blank is preheated to 50°C-60°C for standby use. The first spraying step adopted in the embodiment is: the coating used in this example is a ceramic coating. Specifically, the ceramic coating is a silicon-based ceramic coating containing silica sol, siloxane, acidic solvent and pigment slurry. The ceramic coating is sprayed with a spray gun, and the caliber of the spray gun is set to 1.0mm-2.0mm. For example, the caliber of the spray gun can be 1mm, 1.5mm or 2mm; the spraying pressure of the spray gun is set to 2kg / cm 2 -3kg / cm 2 , for example, it can be 2kg / cm 2 , 2.5kg / cm 2 or 3kg / cm 2 Under this working condition, the thickness of the base layer formed after one spraying is about 20μm-40μm, which meets the basic thickness requirements of non-stick coatings. Under this spraying pressure, the base layer can fit closely with the inner surface of the pot blank, which helps to improve the bonding strength between the base layer and the pot blank after curing.

[0072] The purpose of preheating is to suppress the rapid cooling and curing of the coating in contact with the low-temperature pot body 1, especially to alleviate the rapid cooling and curing of the silicon-based ceramic coating, thereby helping to improve the connection stability between the base layer 2 and the pot body 1. On the other hand, if the temperature of the pot body is too low, the coating may scatter due to the large temperature difference after contacting the pot body, thereby forming a number of solid particles that cannot be stably attached to the pot body. The solid particles, as impurities, will affect the adhesion of the coating to the pot body.

[0073] The surface drying step refers to drying and curing the surface of the base layer so that the base layer forms a surface with a certain hardness, so that the base layer can be processed in the subsequent process steps. For example, the surface drying step adopted in a certain embodiment is: the cooking container after the first spraying is sintered and dried in a sintering furnace. In the example where the coating is a water-based ceramic coating, the sintering temperature in the furnace is maintained at 100°C-150°C, for example, it can be 100°C, 110°C, 120°C, 130°C, 140°C or 150°C; the sintering and curing time is 5 minutes-20 minutes, for example, it can be 5 minutes, 7 minutes, 10 minutes, 13 minutes, 15 minutes, 18 minutes or 20 minutes. In other embodiments, when the coating composition changes, it is only necessary to adjust the curing temperature and curing time according to the actual situation. For example, the curing temperature of the fluorine coating is about 400°C. The specific working conditions can be selected according to the conventional technical means of the industry, and they will not be described one by one here.

[0074] The polishing step refers to polishing the surface of the base layer 2 after the first spraying. The purpose of polishing is to make the surface of the base layer 2 flat, to prevent the accumulation of impurities in the pits and the difficulty of removal in the subsequent process, and to make the surface of the base layer 2 neat and beautiful. In addition, the polishing step will also remove the base layer 2 on the top surface of the protrusion 11, so that the protrusion 11 is exposed, and the base layer 2 and the protrusion 11 form an uneven area, so that the non-stick protective layer formed by the subsequent second spraying can also be connected to the base layer 2 and the protrusion 11 in an embedded form.

[0075] The specific method of polishing can refer to the prior art, for example, sandpaper can be used to flatten the surface of the base layer 2 to expose the raised portion 11, and then a scouring pad can be used to remove the large debris left by polishing. Alternatively, other conventional polishing techniques in the prior art can be used, which will not be repeated here.

[0076] The shaping step refers to spraying high-pressure fluid on the surface of the base layer 2 after the first spraying, and shaping the surface of the base layer 2 using the uniform pressure provided by the high-pressure fluid, so that the surface shape of the base layer 2 is uniform and meets the expected design.

[0077] Furthermore, the shaping is achieved directly using a high-pressure air gun. The spray pressure of the high-pressure air is set to P ≥ 0.5 kpa, and the distance between the injection position of the high-pressure air and the base layer 2 is less than 50 mm. For example, the injection pressure of the high-pressure air gun is set to 0.5 kpa, or it can also be 0.8 kpa or 1 kpa, etc., and the high-pressure air gun is set at a position where the muzzle is about 30 mm above the surface of the base layer 2, or it can also be 20 mm, 39 mm, 40 mm, etc. The high-pressure air gun sprays high-pressure gas at an angle directly facing the bottom surface of the base layer 2, so that the high-pressure gas forms a uniform airflow on the surface of the base layer 2, and the airflow continuously applies pressure to the surface of the base layer 2. The uniform airflow formed under the above parameters can achieve effective shaping of the base layer 2, remove abnormally raised convex hulls, and help to make the base layer 2 more compact.

[0078] After the shaping step, a cleaning step can also be performed to remove impurities on the surface of the base layer 2. It is required that after the impurities are removed, there is basically no visible accumulation of impurities on the surface of the base layer 2 that can be easily removed by wiping. After the cleaning step is completed, the method for testing whether there are residual impurities can be to use a white paper towel to wipe the surface of the base layer 2 once. If the surface of the white paper towel is obviously discolored, it proves that the impurities are not completely removed, and it is necessary to continue cleaning to remove the impurities until the white paper towel does not change color or only changes color very slightly. The main purpose of removing impurities is to reduce the interference of impurities with the subsequent spraying effect, that is, to enable the protective layer 31 sprayed subsequently to directly contact and fit with the base layer 2. In addition, removing impurities can also eliminate the interference of impurities on the appearance of the cooking container.

[0079] Here are three cleaning step examples, which can be selected according to actual process conditions:

[0080] Cleaning Example 1:

[0081] Use the spray gun to spray gas onto the surface of the base layer again, and use the airflow to remove impurities on the surface of the base layer. Specifically, spray high-pressure air directly onto the surface of the base layer 2, and the high-pressure air gun sprays a circle in a spiral from the inner circle to the outer circle, and use the high-pressure air to blow the impurities directly out of the accommodation cavity. Then use a lint-free towel or paper towel to repeatedly wipe the surface of the base layer 2 several times to remove the remaining impurities.

[0082] The effect of using high-pressure air to remove impurities is that there are fewer solid impurities entrained in general air, and it is not easy to continue to increase impurities on the surface of the base layer 2 that affect the adhesion between the base layer 2 and the protective layer 31. Basically, no subsequent treatment is required, and the impurity removal effect is good.

[0083] Cleaning Example 2:

[0084] Use high-pressure water to clean the debris, and dry the residual liquid after cleaning. Specifically, you can use a high-pressure water gun to rinse the surface of the base layer 2, and then dry the cooking container after rinsing to remove the residual liquid. Compared with gas, high-pressure liquid has a better flushing effect. Generally, there is no need to physically wipe it after rinsing once to meet the cleaning requirements. The drying temperature can be controlled below the curing drying temperature of the base layer, that is, the drying temperature of the cleaning liquid is W1, and the drying and curing temperature of the base layer is W2, W1<W2. This temperature is relatively low relative to the temperature of the curing step. Drying within this temperature range helps to reduce the risk of cracking of the base layer 2, while preventing the base layer 2 from over-curing as much as possible.

[0085] Cleaning Example 3:

[0086] Directly use a wiping cloth to repeatedly wipe the surface of the base layer 2 to remove attached impurities. The method for testing the wiping result can also be to wipe it with a white paper towel. When the paper towel does not change color obviously, it can be considered that the surface of the base layer 2 is free of impurities.

[0087] In the cleaning experiment example 3, please note that the wiping cloth should be a lint-free cloth to avoid adding extra impurities.

[0088] The above three cleaning embodiments can also be used simultaneously or in pairs to obtain a better cleaning effect.

[0089] The second spraying step refers to spraying the coating on the inner wall of the pot body 1 to form a protective layer 31. The coating contains a non-stick component and a balance of regulating components. The non-stick component can be a fluorine coating, a ceramic non-stick coating, or other coatings that can be applied to the field of cooking containers. The specific components of the coating are not specifically limited. The regulating component is a material that has a toughness better than the non-stick component and can be combined with the non-stick component, such as titanium or stainless steel. In terms of mass percentage, the coating used in the second spraying step contains 3%wt-20%wt of the regulating component and the balance of the non-stick component.

[0090] For example, the second spraying step used in a certain exemplary embodiment is: spraying with a spray gun with a caliber of 1.0 mm-2.0 mm, and setting the spraying pressure to 1.5 kg / cm 2 -2.5kg / cm 2 For example, the spraying pressure can be 1.5kg / cm 2 , 2kg / cm 2 or 2.5kg / cm 2After spraying, a protective layer 31 slightly thinner than the base layer 2 can be formed. The thickness of the protective layer 31 formed under the working condition of this embodiment is about 3μm-12μm. The thickness of the protective layer 31 is relatively thin. Based on the test, on the one hand, the thinner the protective layer 31 is, the less likely it is to fall off after being impacted; on the other hand, the protective layer 31 at this thickness can have an initial non-stickiness of level 1 after combining with the base layer 2 and a lasting non-stickiness of level 2 after vibration testing based on the national standard GB / T32388. Therefore, the non-stickiness can also meet the requirements, that is, the protective layer 31 within this range can take into account both connection stability and non-stickiness.

[0091] In addition, in certain further embodiments, the interval time between the first spraying step and the second spraying step is required to be H, 1 hour ≤ H ≤ 100 hours. If the interval time is greater than 100 hours, the base layer may be completely cured, and the completely cured base layer and the uncured protective layer may have the defect of being difficult to stably combine, thereby affecting the bonding stability between the base layer and the protective layer; and if the interval time is less than 1 hour, the interval time is too short and the surface of the base layer may not be completely cured, resulting in difficulty in the polishing step and the cleaning step. After experimental verification, controlling the interval time between the first spraying step and the second spraying step to 1 hour-100 hours can take into account both the requirements of the base layer not being completely cured and the surface of the base layer being dry and cured, and the time arrangement is reasonable, which is convenient for the connection of each process.

[0092] The third spraying step refers to spraying the pot body 1 with the protective layer 31 for the third time to form a non-stick layer 32. Similar to the protective layer 31, the coating used to form the non-stick layer 32 can be the same as the main component of the coating of the base layer 2, or different, and the non-stick layer 32 is transparent. The specific method used in the third spraying step can also refer to the second spraying step. The formed non-stick layer 32 can further enhance the lasting non-stickiness on the one hand, and can complement the protective layer 31 in appearance on the other hand. For example, the protective layer 31 and the non-stick layer 32 are both transparent protective layers with a certain base color. When the two are superimposed, a new appearance style can be formed, thereby improving the aesthetics.

[0093] The non-stick protective layer is formed by spraying twice, that is, the second spraying step and the third spraying step, so that the non-stick protective layer presents a double-layer structure including a non-stick layer 32 and a protective layer 31. Without losing the non-stick property, the non-stick protective layer is more compact as a whole and is not easy to fall off.

[0094] The overall curing step refers to sintering and curing the base layer 2, the protective layer 31 and the non-stick layer 32. The specific process flow and parameters of the overall curing step can refer to the aforementioned curing step or the prior art, and only the protective layer 31 and the non-stick layer 32 need to be cured.

[0095] In addition, in some optional embodiments, the following process is used for overall curing: first, the pot body is placed in an environment of 80°C-150°C for 5 minutes-18 minutes, for example, it can be placed in an environment of 80°C for 18 minutes, an environment of 100°C for 15 minutes, an environment of 120°C for 10 minutes, or an environment of 140°C for 8 minutes. The specific temperature or time can be adjusted according to the actual situation. In addition, if the overall curing is incomplete, it can be considered to increase the temperature or extend the placement time accordingly based on the above embodiment, but it should be noted that the temperature is maintained at 80°C-150°C and the time is maintained at 5 minutes-18 minutes. Afterwards, the environment is heated to 200°C-250°C, such as 200°C, 220°C, 240°C, etc., and continued to be placed for 5 minutes-28 minutes. The heating process can make the curing effect more complete, so that the part below the surface can also be effectively cured, and the occurrence of cracking of the protective layer can be suppressed. After two drying treatments, the base layer 2, the protective layer 31 and the non-stick layer 32 are completely dried and tightly combined and not easy to fall off.

[0096] After the overall solidification, the surface of the cooking cavity 10 of the pot body 1 can be polished as needed, so that the surface of the cooking cavity 10 presents a style that meets the requirements.

[0097] In other embodiments, the method of manufacturing a cooking container is used to produce a durable non-stick cooking container having an etched pattern. Figure 2 and Figure 5 The produced durable non-stick cooking container comprises a pot body 1, a base layer 2, a protective layer 31 and a non-stick layer 32, wherein the surface of the pot body 1 facing the cooking cavity 10 has a plurality of protrusions 11, and the protrusions 11 form etching lines with a certain pattern on the surface of the pot body 1. The highest point of the base layer 2 is lower than the highest point of the protrusions 11, so that the base layer 2 is located in the concave portion 12 formed between adjacent protrusions 11 and is concave relative to the protrusions 11, so that the protrusions 11 can make it difficult for foreign objects such as spatulas to directly contact the base layer 2, play a role in protecting the base layer 2, and the etching line pattern formed by the protrusions 11 can be seen. The protective layer 31 is formed on the surface of the base layer 2, and the protective layer 31 covers the base layer 2 and the protrusions 11 at the same time, that is, the highest point of the protrusion 11 is located inside the protective layer 31. Since the protective layer 31 covers the protrusion 11, the food will not directly contact the protrusion 11 if the protective layer 31 is not detached, which helps to improve the anti-stickiness of the pot body 1. The non-stick layer 32 covers the protective layer 31, which helps to increase the overall thickness of the protective layer, thereby further improving the non-stickiness of the durable non-stick cooking container.

[0098] The method for producing a cooking container having a durable non-stick cooking container with etched lines comprises: Figure 1The steps shown in the embodiment further include the following steps compared with the above embodiment:

[0099] The raw material used in the forming step is a composite plate that has been etched, and a plurality of protrusions 11 have been formed on the composite plate.

[0100] The structure after the polishing step can be referred to Figure 3 In the polishing step, it is necessary to completely remove the base layer 2 on the top surface of the raised portion 11, so that the highest point of the raised portion 11 protrudes from the base layer 2. On the one hand, only when the raised portion 11 protrudes relative to the base layer 2 can it effectively play a protective effect. On the other hand, the etching lines formed by the raised portion 11 have a certain appearance style, and the base layer 2 is a colored protective layer. Therefore, in order to make the etching lines visible, the base layer 2 on the surface of the raised portion 11 needs to be completely removed. In addition, after this step, the surface of the cooking cavity 11 presents an uneven style, which is conducive to increasing the contact area with the protective layer 31 and also facilitates the subsequent attachment of the protective layer 31.

[0101] The structure after the second spraying step can be referred to Figure 4 It should be noted that the sprayed protective layer 31 needs to completely cover the base layer 2 and the protrusions 11 to provide a good initial non-stick effect.

[0102] Specifically, another optional embodiment of a method for manufacturing a cooking container is provided, which is used to produce a cooking container with an etched pattern, and specifically includes the following steps:

[0103] The raw materials of the pot body 1 are selected from a composite plate with an outer layer of 430 magnetic conductive plate, an intermediate layer of aluminum heat conductive plate, and an inner layer of 304 or 316L with etched patterns; the coating of the protective layer is selected from a ceramic coating containing silica sol, siloxane, acidic solvent and pigment slurry. Since the sintering temperature of ceramic coating is lower than that of fluorine coating, the ceramic coating can be set thicker to improve the non-stickiness. Moreover, the sintering temperature of fluorine coating is relatively high, and fluorine coating is easy to decompose at high temperature, and the sintering temperature of fluorine coating is close to the high-temperature decomposition temperature of fluorine coating, so it is possible that the fluorine coating will decompose and produce harmful substances during sintering. When using ceramic coating, ceramic coating will not produce harmful substances at the sintering temperature, thereby avoiding the unhealthy phenomenon caused by fluorine coating.

[0104] The pot body 1 is formed by a stretching process using a composite plate that has been etched.

[0105] After stretching, the surface of the pot body 1 is degreased by spraying an alkaline, acidic or neutral solvent onto the pot body 1 to remove the larger impurities.

[0106] After degreasing, the inner surface of the pot body 1 is sandblasted to clean and roughen the inner surface of the pot body 1 by the impact of high-speed sand flow. The sandblasting uses a mixture of 60 and 80 mesh brown corundum or white corundum. Sandblasting can increase the surface tension, provide physical and chemical bonding strength for the combination of the coating and the substrate, extend the durability of the coating, facilitate the leveling of the coating, and strengthen the direct bonding between the base oil layer of the ceramic coating and the pot blank. After sandblasting, the inner surface roughness of the pot body 1 is Ra2.5μm~4.0μm, and the inner surface of the pot body 1 is uniform everywhere.

[0107] Preheat the pot body 1 after sandblasting: The pot body temperature should be preheated to 50℃~60℃ before the pot body is sent to the spray room for primer spraying. The reason for preheating is that, on the one hand, the temperature difference between the pot body and the paint is too large, and the paint may solidify quickly after contacting the surface of the pot body due to the large temperature difference, affecting the normal adhesion of the paint to the pot body and the stability of the connection between the two; on the other hand, if the temperature of the pot body is too low, the paint may scatter due to the large temperature difference after contact, thus forming a number of solid particles that cannot be stably attached to the pot body. The solid particles, as impurities, will affect the adhesion of the paint to the pot body. After the pot body is preheated, the above problems can be effectively suppressed.

[0108] After preheating, spray the base layer 2: adjust the spray gun diameter to 1.0mm~1.5mm, and adjust the atomization pressure to 2.5Kg / cm 2 ~3.0Kg / cm 2 The thickness of the base layer 2 after spraying is 20 μm to 25 μm.

[0109] After spraying the base layer 2, it is dried for subsequent polishing: After spraying, the base layer 2 is dried in a sintering furnace at 100° C. to 110° C. for 7 to 15 minutes. The main purpose of this drying step is to solidify the surface of the base layer 2 for subsequent polishing.

[0110] Polishing is performed after drying: the pot body 1 is placed in the mold and kept rotating, and the etched raised part and the bottom layer 2 near the pot mouth without etched lines are removed with 180-grit sandpaper, and then wiped with a scouring pad to remove large impurities.

[0111] After polishing, cleaning and dust removal are performed to remove the remaining small impurities to prevent the impurities from affecting the adhesion of the protective layer 31.

[0112] After cleaning, the pot body 1 is preheated for the second time: before spraying the protective layer 31 , the surface temperature of the pot body 1 is raised to 30° C. to 50° C.

[0113] The purpose of the secondary preheating is to avoid the problem of rapid solidification of the protective layer 31 during the secondary spraying, and it is also beneficial to reduce the impurities generated after the protective layer 31 is sprayed, and improve the bonding stability between the non-stick layer 32 and the protective layer 31. In addition, considering that the base layer 2 has been formed before the secondary preheating, the highest temperature of the pot body after the secondary preheating needs to be less than or equal to the lowest temperature after preheating, that is, less than or equal to 50°C, so as to avoid the problem of the base layer 2 changing shape due to the high temperature of the pot body after preheating.

[0114] The steps of spraying the protective layer 31 are as follows: adjust the spray gun diameter to 1.0 mm to 1.5 mm and the atomization pressure to 2.0 kg / cm 2 ~2.5Kg / cm 2 , spraying ceramic coating to form a protective layer 31, the thickness of the protective layer 31 is 3 μm to 5 μm. The protective layer 31 is in a semi-transparent state, that is, the protective layer 31 is a transparent protective layer with a certain color.

[0115] After spraying the protective layer 31, spray the non-stick layer 32 immediately. The specific steps are: adjust the spray gun diameter to 1.0mm-1.5mm, and the atomization pressure to 2.0Kg / cm 2 ~2.5Kg / cm 2 , spraying ceramic coating to form a non-stick layer 32, the thickness of the non-stick layer 32 is 5μm to 7μm. The spraying process of the protective layer 31 and the non-stick layer 32 is completed continuously in one spray room, and a wet-spray-wet mode is adopted, that is, the non-stick layer 32 is sprayed immediately before the protective layer 31 is cured, so that the protective layer 31 is in a partially liquid form and adheres to the non-stick layer 32.

[0116] After spraying, the whole is cured: the pot body 1 is kept in an environment of 80°C to 150°C for 8 minutes to 15 minutes, and then the environment temperature is raised to 220°C to 250°C and maintained for another 8 minutes to 15 minutes to complete the overall curing of the base layer 2, the protective layer 31 and the non-stick layer 32.

[0117] Final polishing: Use 180-grit sandpaper to remove the ceramic coating from the area without etching on the pot mouth of the pot body 1, and then wipe it with a towel to make the mouth of the cooking container smooth. Generally speaking, consumers do not have a non-stick requirement for the pot mouth, and the pot mouth is prone to bumps. Removing the ceramic coating from the pot mouth will not have a significant adverse effect on the performance of the cooking container, and it will also help reduce the risk of coating shedding due to abnormal actions such as bumps and knocks.

[0118] Table 1 shows the effect comparison between Experimental Examples 1 to 5 and Comparative Examples 1, 2, 3, and 4 manufactured by the above-mentioned manufacturing method of the cooking container.

[0119] Among them, the surface of the pot body of comparative example 1 is flat, and three layers of non-stick coating containing non-stick components are sprayed on the pot body.

[0120] The pot body surface of Comparative Example 2 is provided with a plurality of protrusions and sprayed with three layers of non-stick coating, but the base layer is not polished, that is, the base layer covers the protrusions.

[0121] The surface of the pot body of Comparative Example 3 is provided with a plurality of protrusions, which protrude from the base layer, but the protective layer and the non-stick layer do not contain any regulating ingredients.

[0122] Comparative Example 4 is made by the above process, the pot body has a protrusion, the protrusion is lower than the base layer, the non-stick protective layer contains a non-stick component and an adjusting component, wherein the content of the adjusting component is 1%wt.

[0123] Experimental Example 1 is made by the above process, the pot body has a protrusion, the protrusion is lower than the base layer, the non-stick protective layer contains a non-stick component and an adjusting component, wherein the content of the adjusting component is 3%wt.

[0124] Experimental Example 2 is basically the same as Experimental Example 1, except that the content of the regulating component in Experimental Example 2 is 5%wt.

[0125] Experimental Example 3 is basically the same as Experimental Example 1, except that the content of the regulating component in Experimental Example 3 is 10%wt.

[0126] Experimental Example 4 is basically the same as Experimental Example 1, except that the content of the regulating component in Experimental Example 4 is 15%wt.

[0127] Experimental Example 5 is basically the same as Experimental Example 1, except that the content of the regulating component in Experimental Example 5 is 20%wt.

[0128] Since the protective layer 31 and the non-stick layer 32 are transparent, it is difficult to accurately judge whether they have fallen off by direct observation in some cases. Therefore, the non-stick property of the cooking container after the simulated cooking test is used as an indirect evaluation method to determine whether they have fallen off. If the non-stick effect decreases, it means that the coating has partially fallen off. The steps of the simulated cooking test refer to the national standard GB / T32095.4 Food Simulation Test Specification and Evaluation Method for a cyclic cooking test, and the non-stick test rating refers to the fried egg non-stick rating item of GB / T32388. The test results are as follows:

[0129] Table 1

[0130]

[0131]

[0132] It can be seen that the non-stickiness of Comparative Example 1 drops to Level 2 after 1 cycle, and the non-stickiness has dropped significantly after 3 cycles, and the coating has obviously fallen off visibly with the naked eye. It can be seen that the coating connection stability of Comparative Example 1 is not good. Although the adhesion stability of Comparative Examples 2, 3 and 4 is improved compared with Comparative Example 1, 5 cycles still cannot meet the test requirements. Experimental Examples 1 to 5 can all meet the test requirements, and from the results, with the increase of the adjustment component, the lasting non-stickiness has a trend of first increasing and then decreasing. When the mass proportion of the adjustment component is too large, the bonding stability of the non-stick protective layer and the base layer will be affected to a certain extent, and the mass proportion of the adjustment component is too large, which will cause the color to be uncontrollable. Therefore, under comprehensive consideration, the mass proportion of the adjustment component should be controlled below 20%wt.

[0133] The above cooking container is made into a durable non-stick cooking container such as Figure 5 As shown. The durable non-stick cooking container of this embodiment comprises a pot body 1, which is bent to form a cooking cavity 10, wherein the side surface of the pot body 1 facing the cooking cavity 10 is the inner surface, and the inner surface is provided with a plurality of protrusions 11 and recesses 12, wherein the recesses 12 are formed between the protrusions 11, and the recesses 12 are in a concave form relative to the protrusions 11. The protrusions 11 and the recesses 12 can be formed by various existing processes, such as chemical etching, rolling or physical hammering, and the forming method is not limited here. The inner surface of the pot body is covered with a protective layer for providing a non-stick effect, and the protective layer at least includes a base layer 2 and a protective layer 31, and in some embodiments, may also include a non-stick layer 32. The base layer 2 is arranged in the recess 12 and covers the recess 12, and the highest point of the surface of the base layer 2 facing the cooking cavity 10 is lower than the protrusion 11, and the protrusion 11 is in a protruding form relative to the base layer 2 toward the cooking cavity 10, and the base layer 2 is arranged in the recess 12 in an embedded form. The protective layer 31 entirely covers the base layer 2 and the raised portion 11 , that is, the base layer 2 and the raised portion 11 are both located in the protective layer 31 . Figure 5 In the direction shown in the figure, the highest point of the protective layer 31 located at the raised portion 11 is higher than the highest point of the protective layer 31 located in the recessed portion 12, that is, the surface of the protective layer 31 facing the cooking cavity 10 corresponds to the portion located at the raised portion 11, and is in a form of protruding toward the cooking cavity 10.

[0134] In the above embodiment, the raised portion 11 is covered by the formed protective layer 31, so the position of the surface of the cooking cavity 10 corresponding to the raised portion 11 also has non-stick properties. And because the protective layer 31 at the raised portion 11 is also in a convex form, when the protective layer 31 directly contacts the food, it helps to reduce the contact area between the surface of the protective layer and the surface of the food, so that the protective layer has better non-stick properties.

[0135] Considering the anti-falling performance of the protective layer 31, the material of the protective layer 31 includes a non-stick component and an adjustment component. For example, in some embodiments, titanium or stainless steel can be added to the protective layer 31. Specifically, in the protective layer 31, the total mass proportion of titanium or stainless steel is Z, 2%wt≤Z. For example, the value of Z can be 3%, 5%, 10%, 15%, 20%, etc. Adding components such as titanium or stainless steel with good toughness and a thermal expansion coefficient similar to that of the pot body substrate to the protective layer 31 helps to adjust the toughness of the protective layer 31, thereby making the protective layer 31 less likely to fall off. In addition, components such as titanium also have good corrosion resistance, and the protective effect of the protective layer 31 on the protrusion 11 is also improved. However, in the embodiment, the value of Z should not be too large. When it is greater than 20%, the general spraying process may affect the bonding ability of the protective layer 31. Moreover, the adjustment component will affect the color of the protective layer 31, and excessive content will cause the color appearance to be uncontrollable. Therefore, the value of Z is controlled to be below 20%wt.

[0136] Table 2 is a comparison of the test data of the corrosion resistance of the embodiments and comparative examples of the above scheme. Among them, the physical structures of comparative examples 5, 6, experimental examples 6, 7, and 8 are similar, and the material of the protrusions is 304 stainless steel. The difference is that in comparative example 5, the surface of the protrusion is directly exposed; in comparative example 6, the protective layer on the surface of the protrusion does not contain regulating components such as titanium or stainless steel; in experimental example 6, the mass proportion of the regulating component is 1%wt; in experimental example 7, the mass proportion of the regulating component is 2%wt; in experimental example 6, the mass proportion of the regulating component is 5%wt. The salt spray test steps can be carried out in accordance with national standards and are not limited here.

[0137] Table 2

[0138] Example No. Mass ratio of corrosion resistant components State of raised part Salt spray test results Comparative Example 5 0％ Exposed bulge 2 hours rust Comparative Example 6 0％ The raised part is covered 18 hours rust Embodiment 6 1％ The raised part is covered 20 hours rust Experimental Example 7 2％ The raised part is covered 24 hours no rust Experimental Example 8 5％ The raised part is covered 24 hours no rust

[0139] It can be seen that in Comparative Examples 5 and 6 without the regulating component, the durable non-stick cooking containers cannot meet the test standard of rust-free for 24 hours in the salt spray test; and in Experimental Example 6, due to the low mass proportion of the regulating component, the test requirements cannot be met. When the mass proportion of the regulating component reaches more than 2%wt, the durable non-stick cooking container can meet the test standard of rust-free for 24 hours. Therefore, considering only the protection effect, when the mass proportion of the regulating component reaches more than 2%wt, the protective layer 31 can effectively protect the protrusion 11.

[0140] Based on the results in Table 1, when the mass proportion Z of the adjusted component satisfies Z ≥ 3% wt, it can meet the requirements of improving adhesion firmness and corrosion resistance.

[0141] Reference Figure 5 and Figure 6, the non-stick layer 32 is attached to the protective layer 31, and the non-stick layer 32 covers the protective layer 31. Among them, the base layer 2 has a predetermined color, such as white, black, medical stone color and gold, etc. The method of obtaining the predetermined color is to add a slurry of a corresponding color to the raw material of the base layer 2, which belongs to the prior art and will not be repeated here; the protective layer 31 is translucent, and the appearance effect of the base layer 2 can be adjusted, so that the visual effect presented on the surface of the cooking cavity 10 is more in line with the requirements; the non-stick layer 32 is fully transparent, and has no obvious effect on the appearance.

[0142] In other embodiments, the protective layer 31 may be transparent and the non-stick layer 32 may be translucent. Furthermore, the non-stick layer 32 may be added with ingredients such as pearlescent powder to make it shiny. Due to the complex composition of the coating, in some cases, it is difficult to adjust the protective layer to a fully transparent effect. Therefore, the non-stick layer 32 located on the outermost side is set to a translucent state with a certain color, and the protective layer 31 is set to a transparent state. On the one hand, it can ensure that the translucent effect and pearlescent effect of the non-stick layer 32 can be effectively recognized by consumers; on the other hand, since the color of the base layer 2 is darker, even if the protective layer 31 cannot be completely transparent and has problems such as fogging and whitish, its fogging and whitish effect will be covered by the dark color of the base layer 2, so that the appearance will not be significantly affected.

[0143] The non-stick layer 32 includes a first portion 321 and a second portion 322, wherein the first portion 321 is correspondingly located on the raised portion 11, and the second portion 322 is correspondingly located on the recessed portion 12. Along the thickness direction of the pot body, the surface of the first portion 321 facing the cooking cavity 10 is higher than the surface of the adjacent second portion 322 facing the cooking cavity 10, that is, along the thickness direction of the pot body 1, the first portion 321 is in the form of convexity upward (that is, toward the side of the cooking cavity 10) relative to the adjacent second portion 322. The first portions 321 are mutually enclosed, so that the first portions 321 and the second portions 322 jointly form a plurality of non-stick oil-collecting grooves 33, the first portions 321 constitute the side walls of the non-stick oil-collecting grooves 33, and the second portions 322 enclosed in the first portions 321 constitute the bottom walls of the non-stick oil-collecting grooves 33.

[0144] The first portion 321 serves as the side wall of the non-stick oil collecting groove 33 and can limit the outflow of cooking oil from the non-stick oil collecting groove 33, so that after pouring cooking oil into the durable non-stick cooking container during cooking, a portion of cooking oil can be retained in each non-stick oil collecting groove 33 even during operations such as flipping the pan, thereby helping to improve the non-stick properties of the durable non-stick cooking container during cooking.

[0145] The shape formed by the first portion 321 and the non-stick oil collecting groove 33 can be as follows Figure 6 The hexagonal honeycomb shown may also be other shapes, and the shape is not particularly limited here.

[0146] Furthermore, the raised portions 11 also surround each other, so that the recess 12 is surrounded by raised portions 11 .

[0147] The raised portions 11 intersect and enclose the recessed portion 12 so that the recessed portion 12 is surrounded by raised portions 11 . Thus, no matter from which angle the spatula impacts the surface of the cooking cavity 10 , the raised portions 11 can provide protection for the recessed portion 12 .

[0148] exist Figure 5 and Figure 6 In the embodiment shown, the distribution of each layer structure in the embodiment can also refer to Figure 2 The area of ​​the non-stick cooking container where the non-stick oil collecting groove 33 is provided is the cooking area B. In the illustrated embodiment, the bottom surface of the cooking cavity and the side surface connected to the bottom surface together constitute the cooking area B (i.e. Figure 2 The cooking cavity surface below the dotted line is shown in the figure below the dotted line to make the diagram clear. Figure 2 The non-stick oil collecting groove 33 is omitted in the middle cooking zone B), and the ratio of the projection of the non-stick oil collecting groove 7 in the cooking zone B to the area of ​​the cooking zone B is greater than or equal to 85%. For example, it can be 85%, 86%, 88%, 89%, 90%, 91%, 94%, 95%, 97%, 98%, 99%, 99.5%, etc. Since the non-stick oil collecting groove 33 is arranged in most areas of the cooking zone B, the non-stick oil collecting groove 33 can store part of the edible oil, so that the cooking zone B can be filled with edible oil as much as possible, thereby obtaining an ideal non-stick effect.

[0149] Reference Figure 5 and Figure 6 In the first embodiment shown, the maximum spacing between the side walls of the non-stick oil collecting groove 33 is L mm, that is, for each non-stick oil collecting groove 33, the maximum spacing between the first parts 321 constituting the non-stick oil collecting groove 33 is L mm. Figure 6 In the second embodiment, L is the diagonal length of the hexagonal non-stick oil collecting groove 33. The depth of the non-stick oil collecting groove 33 is h mm. Among them, 0.06≤h / L≤0.5.

[0150] Among them, the larger the h is, the deeper the depth of the non-stick oil collecting groove 33 is, and the less likely the food is to contact the bottom surface of the non-stick oil collecting groove 33; and the smaller the L is, the easier it is for the food to be lifted up by more adjacent first parts 321, so that the food is not easy to enter the non-stick oil collecting groove 33. It can be seen that the larger the value of h / L is, the less likely the food is to contact the bottom surface of the non-stick oil collecting groove 33, that is, the better the physical non-stick effect. However, the value of h / L cannot be increased indefinitely. On the one hand, if the h value is too large, it will affect the cooking feel. On the other hand, if the L value is too small, the opening of the non-stick oil collecting groove 33 will be too small, making it difficult for the oil to flow in, resulting in poor oil storage effect. Moreover, if the L value is too small, it is difficult to clean. After comprehensive consideration, within the value range of 0.06≤h / L≤0.5, the oil storage effect, physical non-stickiness and cooking feel can be taken into account.

[0151] exist Figure 6 In the embodiment shown, the spacing between the diagonal points of the side walls of each regular hexagonal non-stick oil collecting groove 33 is 8 mm, that is, the maximum spacing between the side walls of the non-stick oil collecting groove 33 is 8 mm. Of course, the spacing can also be 5 mm, 6.5 mm, 7 mm, 10 mm, 12 mm, etc., as long as L is less than or equal to 12. Under this size, the spacing between the side walls of the non-stick oil collecting groove 33 is small. After edible oil is adsorbed, the oil beads in the non-stick oil collecting groove 33 can be continuously distributed, so that the oil can be distributed more evenly in the non-stick oil collecting groove 33. In addition, the minimum value of L is 3, so that the oil storage tank can store oil normally.

[0152] In some embodiments, the thickness of the base layer 2 may be 15 μm-30 μm, for example, 15 μm, 16 μm, 20 μm, 24 μm, 25 μm, 28 μm, and 30 μm. Within this thickness range, on the one hand, the base layer 2 has sufficient thickness so that the base layer has good non-stick properties; on the other hand, the thickness value is adapted to the height of the protrusion 11 formed by the conventional process, so that the thickness of the base layer 2 will not be greater than the height of the protrusion 11, so as to meet the purpose of the protrusion 11 being higher than the base layer 2. The thickness of the protective layer 31 is 3 μm-8 μm, for example, 3 μm, 4 μm, 5 μm, 6 μm, 7 μm, or 8 μm. Since the protective layer 31 is located between the base layer 2 and the non-stick layer 32, the protective layer 31 can be set thinner accordingly, which is beneficial to material saving on the one hand, and on the other hand, since the protective layer 31 is located in the middle, the thinner protective layer 31 is also convenient for overall sintering and curing. The thickness of the non-stick layer 32 is 3 μm-10 μm, such as 3 μm, 4 μm, 5 μm, 6 μm, 7 μm, 8 μm, 9 μm or 10 μm, so that the total thickness of the non-stick layer 32 and the protective layer 31 is larger, so that the protrusion 11 has a good non-stick effect.

[0153] In some embodiments, the non-stick layer 32 can be thicker than the protective layer 31, so that the total thickness of the non-stick layer 32 and the protective layer 31 is larger, thereby providing better protection for the pot body 1; and the protective layer 31 is thinner, making it less likely to become foggy or white. Moreover, the thinner protective layer 31 is also easier to dry as a whole. Furthermore, the non-stick protective layer is composed of the non-stick layer 32 and the protective layer 31, forming a multi-layer structure, each layer having a smaller thickness and a larger overall thickness. Therefore, compared with a single-layer structure, the overall bonding stability of the non-stick protective layer is better and it is less likely to fall off.

[0154] Specifically, the thickness ratio of the protective layer 31 to the non-stick layer 32 is Q, 0.7≤Q≤1, which can make the drying and curing more complete.

[0155] In some embodiments, the thickness of the base layer 2 is greater than the thickness of the non-stick layer 32 and greater than the thickness of the protective layer 31. Since the base layer 2 is protected by the protrusion 11, it is not easy to fall off even if it is thick, so the base layer 2 can be set thicker accordingly to obtain a better non-stick effect.

[0156] exist Figure 7 In the second embodiment shown, the second part 322 is provided with a plurality of convex points 34, and the convex points 34 are in the form of upward protrusion relative to the bottom surface of the non-stick oil collecting groove 33 around it, that is, the surface of the second part 322 corresponding to the area located at the convex points 34 is higher than the surface of the adjacent second part 322. The provision of the convex points 34 helps to further reduce the contact area between the food and the surface of the cooking cavity, thereby improving the non-stick property. The convex points 34 can be formed by providing a plurality of convex points on the substrate, and after spraying the coating, the coating covers the convex points, and the convex points 34 can be naturally formed.

[0157] The main material of the protective layer in the above embodiment except for the corrosion-resistant component can be ceramic coating. Ceramic coating is a common non-stick coating in the field of cooking containers. Since ceramic coating has a lower sintering and curing temperature, it is more suitable for the above embodiment with a thicker total thickness of the protective layer. That is, the use of ceramic coating is more convenient for sintering and curing during production, so that the protective layer has an adhesion firmness that meets the requirements.

[0158] For the pot body 1, one embodiment of the pot body 1 includes an outer layer, a heat-conductive middle layer and an inner layer, wherein the material of the outer layer is the existing 430 magnetic stainless steel, the material of the heat-conductive middle layer is aluminum, and the material of the inner layer is 304 stainless steel or 316L stainless steel. 430 magnetic stainless steel can make the pot body 1 suitable for induction cookers; aluminum has good thermal conductivity, so the heat-conductive middle layer can transfer the heat of the outer layer to the inner layer; the inner layer has good anti-rust performance. The inner layer refers to a layer of the layered structure of the pot body 1 facing the cooking cavity 10, the outer layer refers to a layer of the layered structure of the pot body 1 facing the outside of the pot body 1, and the heat-conductive middle layer is a layered structure sandwiched between the inner layer and the outer layer.

[0159] In another embodiment of the pot body 1, only an outer layer and an inner layer are included, wherein the outer layer is made of aluminum, and the inner layer is made of 304 stainless steel or 316L stainless steel, so as to be suitable for open flame scenes, and the overall weight of the pot body 1 is relatively light.

[0160] Figure 8 The third embodiment shown is Figure 2 and Figure 7 The structures of the embodiments shown are basically the same, except that: Figure 8 The first middle portion 321 is provided with a plurality of notches 30, which allow adjacent non-stick oil collecting grooves 33 to communicate with each other, thereby facilitating the mutual circulation of edible oil in each non-stick oil collecting groove, and further facilitating uniform distribution of edible oil.

[0161] The non-stickiness comparison results of the embodiment and the comparative example provided in this application can be referred to Table 3. The structure of Experimental Example 9 in Table 3 can be referred to Figure 2 and Figure 5 The pot body 1 of the embodiment includes an outer layer made of 430 magnetic conductive stainless steel, a heat conductive middle layer made of aluminum, and an inner layer made of 304 stainless steel. Figure 5 The honeycomb-shaped protrusion 11 shown in the figure is surrounded by a concave portion 12. A protective layer formed by spraying ceramic coating is attached to the surface of the inner layer, and the protective layer includes a base layer 2, a protective layer 31 and a non-stick layer 32, wherein the base layer 2 covers the concave portion 12, the protective layer 31 covers the protrusion 11 and the concave portion 12, the non-stick layer 32 covers the protective layer 31, and the non-stick layer 32 forms a first portion 321 at a position corresponding to the protrusion 11, and the non-stick layer 32 forms a second portion 322 at a position corresponding to the concave portion 12, the first portion 321 protrudes outward relative to the adjacent second portion 322, and the first portion 321 intersects with each other, and together with the second portion 322, forms a non-stick oil collection groove 33. In addition, a plurality of protruding convex points 34 are formed on the bottom surface of the non-stick oil collection groove 33.

[0162] The structure of the pot body 1 of Comparative Example 7 is the same as that of Experimental Example 9, and the only difference is that Comparative Example 7 only includes a protective layer covering the concave portion 12, that is, the surface of the convex portion 11 of Comparative Example 7 has no protective layer.

[0163] The overall structure of Comparative Example 8 is similar to that of Experimental Example 9, except that the protective layer of Comparative Example 8 is made of fluorine coating, and the fluorine coating of Comparative Example 8 does not cover the protrusions.

[0164] The test methods are based on the national standard GB / T32388 fried egg test for initial non-stickiness, and the national standard GB / T32388 vibration wear test followed by a fried egg test to verify long-term non-stickiness.

[0165] The test results are shown in Table 3:

[0166] Table 3

[0167] Initial non-stickiness Long-lasting non-stickiness Experimental Example 9 Level 1 Level 2 Comparative Example 7 Level 3 Level 3 Comparative Example 8 Level 2 Level 2

[0168] It can be seen that compared with comparative example 7, the initial non-stickiness and the lasting non-stickiness of Experimental Example 9 are significantly improved, which shows that providing a protective layer on the surface of the raised portion 11 can significantly improve the initial non-stickiness and the lasting non-stickiness of the cooking container; and compared with comparative example 8, Experimental Example 9 has better initial non-stickiness and basically equivalent lasting non-stickiness, which shows that after providing multiple protective layers, the protective layer of the ceramic coating can have a non-stick effect equivalent to that of the fluorine coating, and the use of ceramic coating can also avoid the disadvantage of fluorine coating that toxic substances are easily volatilized at high temperatures, making the cooking container healthier.

[0169] In addition, refer to Fig. 9 and Fig.10 , Fig. 9 A comparative example of a cooking container without a cleaning step, Fig.10 The cooking cavity surface appearance of the durable non-stick cooking container made by the manufacturing method of the cooking container including the cleaning step is compared Fig. 9 , Fig.10 It can be clearly seen from the embodiment that after the impurities are removed, there is no obvious accumulation of stains on the bottom of the first portion 321 (i.e., the bottom of the raised portion 11), and the appearance of the surface of the cooking cavity is more neat and beautiful. In addition, in combination with the above experimental results, in the absence of stain accumulation, the persistent non-stick cooking container has improved persistent non-stick properties.

[0170] It should be noted that the long-lasting non-stick cooking containers in this application refer to various utensils used for cooking food, such as woks, frying pans, pressure cooker inner pots and steamers, including utensils that are in direct contact with open flames, utensils that are heated by electromagnetic means, etc., and also include utensils used for holding food in household appliances such as rice cookers, electric pressure cookers, soy milk makers, and food processors.

[0171] Anything not described in this application can be achieved by adopting or drawing on existing technologies.

[0172] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0173] The above is only an embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. A durable non-stick cooking container, characterized in that: include: A pot body, the pot body having a cooking cavity, the surface of the cooking cavity is a rough surface, and the surface of the cooking cavity is provided with a plurality of raised parts, the raised parts mutually surround and form a plurality of concave cavities together with the surface of the cooking cavity; A bottom layer is disposed in the concave cavity, wherein the bottom surface and the side surface of the bottom layer are respectively connected to the wall of the concave cavity, and the bottom layer is lower than the top of the adjacent protrusion; A non-stick protective layer is disposed in the cooking cavity; the non-stick protective layer is partially embedded in the cavity formed by the protrusion and the base layer, and the non-stick protective layer connects the surface of the protrusion and the top surface of the base layer; Wherein, after the base layer and the non-stick protective layer are completely dried, the non-stick protective layer continuously covers the cooking surface, and the cooking surface forms a non-stick oil collecting groove with a high protrusion and a low cavity.

2. The durable non-stick cooking container according to claim 1, characterized in that: The material of the base layer includes a non-stick component, the material of the non-stick protective layer includes the non-stick component and an adjusting component, the toughness of the adjusting component is better than that of the non-stick component, the surface material of the cooking cavity is stainless steel; the adjusting component is titanium or titanium alloy, and the content of the adjusting component in the base layer is Z, 3%wt≤Z≤20%wt.

3. The durable non-stick cooking container according to claim 2, characterized in that: The non-stick component is a water-based ceramic coating.

4. The durable non-stick cooking container according to claim 1, characterized in that: The depth of the non-stick oil-collecting groove on the surface of the non-stick protective layer is h, the maximum distance between any adjacent protrusions is L, and 0.06≤h / L≤0.

5.

5. The durable non-stick cooking container according to any one of claims 1 to 4, characterized in that: The non-stick protective layer comprises: A protective layer connected to the raised portion and the base layer and covering at least the raised portion; a non-stick layer connected to the protective layer and covering the protective layer; Wherein, the total thickness of the non-stick protective layer is less than the thickness of the primer layer.

6. The durable non-stick cooking container according to claim 5, characterized in that: The thickness of the primer layer is 15 μm-30 μm, and the total thickness of the non-stick protective layer is 5 μm-25 μm. Wherein, the thickness ratio of the protective layer to the non-stick layer is Q, and 0.7≤Q≤1.

7. A method for manufacturing a cooking container, characterized in that: Used to manufacture a durable non-stick cooking container as described in any one of claims 1 to 6; The manufacturing method of the cooking container comprises the following steps: Forming step: processing the raw material into a pot body having a cooking cavity, wherein the surface of the cooking cavity is provided with a plurality of protrusions; Roughening step: roughening the surface of the cooking cavity to form a rough surface; The first spraying step: spraying paint onto the inner surface to form a base layer; Polishing step: polishing the surface of the primer layer, removing the primer layer on the top surface of the protrusion, and making the top surface of the protrusion protrude from the surrounding primer layer; Second spraying step: spraying a non-stick coating on the surface of the base layer to form a non-stick protective layer covering the base layer and the protrusions; Wherein, the non-stick protective layer comprises a non-stick component and an adjusting component, and the adjusting component has a toughness better than that of the non-stick component; the base layer comprises at least the non-stick component; a partial area of ​​the non-stick protective layer is connected to the protrusion, and a partial area of ​​the non-stick coating is connected to the base layer, and the non-stick protective layer is at least partially embedded in a groove formed by the protrusion and the base layer.

8. The method for manufacturing a cooking container according to claim 7, characterized in that: The first spraying step and the polishing step also include: Surface drying step: drying and curing the base layer to make the base layer surface dry; The polishing step and the second spraying step also include: Shaping step: spraying a fluid with a constant pressure onto the surface of the base layer.

9. The method for manufacturing a cooking container according to claim 8, characterized in that: The shaping step also includes: the fluid is high-pressure air, the spraying pressure P of the high-pressure air is ≥ 0.5 kpa, and the distance between the spraying position of the high-pressure air and the base layer is less than 50 mm.

10. The method for manufacturing a cooking container according to claim 9, characterized in that: The shaping step also includes a cleaning step, which includes: Spraying high-pressure liquid onto the surface of the base layer to remove surface impurities; Drying the pot blank at a drying temperature of W1; Among them, the drying and curing temperature of the base layer is W2, W1<W2.

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