Cooking utensil

Abstract

The utility model provides a cooking utensil. The cooking utensil comprises a utensil base material; the amorphous alloy layer is formed on the surface of the vessel base material, and the amorphous alloy layer has a non-stick characteristic; the nitriding layer is formed on the surface of the amorphous alloy layer, and the surface of the nitriding layer is a polished surface. The non-stick performance and the anti-rust performance of the uncoated cooking utensil can be improved.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen tools, and in particular to a cooking utensil. Background Art

[0002] Existing cooking utensils mainly achieve a non-stick effect by spraying non-stick coatings on the surface of the utensils to prevent the food from sticking to the pan during cooking. Non-stick coatings mainly include fluorine-containing coatings, ceramic coatings or silicone coatings, etc. Although non-stick coatings have a non-stick effect, they have a short service life under high-temperature cooking conditions, are not suitable for Chinese stir-frying, and the coating is easily damaged.

[0003] At present, uncoated cooking utensils (for example, iron pans, stainless steel pans or titanium pans, etc.) are commonly used in Chinese stir-frying, but uncoated cooking utensils have problems such as easy sticking to the pan and rusting and corrosion. Utility Model Content

[0004] The present application provides a cooking utensil to improve the non-stick performance and anti-rust performance of the uncoated cooking utensil.

[0005] The present application provides a cooking appliance, comprising:

[0006] Vessel substrate;

[0007] an amorphous alloy layer formed on the surface of the vessel substrate, wherein the amorphous alloy layer has a non-stick property;

[0008] A nitriding layer is formed on the surface of the amorphous alloy layer, and the surface of the nitriding layer is a polished surface.

[0009] The above-mentioned cooking utensils include a utensil substrate, an amorphous alloy layer and a nitriding layer. The amorphous alloy layer is formed on the surface of the utensil substrate. The amorphous alloy layer has a non-stick property, thereby meeting the non-stick performance requirements of the cooking utensils; the nitriding layer is formed on the surface of the amorphous alloy layer to form an anti-rust film layer on the surface of the amorphous alloy layer, thereby improving the corrosion resistance of the cooking utensils; the surface of the nitriding layer is a polished surface, that is, after the nitriding is completed, the nitriding layer is surface treated by polishing technology, and the surface material is removed by friction with the help of rough objects with abrasive particles such as sandpaper, thereby performing micro-shaping on the surface of the nitriding layer, eliminating surface defects of the nitriding layer, and improving the surface performance of the nitriding layer, thereby effectively preventing the surface of the cooking utensils from peeling off or corroding and rusting.

[0010] Optionally, the surface roughness of the nitriding layer is Ra1.0-Ra3.5, which can not only make the cooking utensil form a smooth surface, reduce the friction between the cooking utensil and the spatula during use, prevent the amorphous alloy layer from being damaged or falling off, but also ensure that the nitriding layer has a sufficient anti-rust effect on the utensil substrate.

[0011] Optionally, the nitriding layer includes a brittle layer and a tough layer from the inside to the outside, and at least a portion of the tough layer is exposed on the surface of the nitriding layer. That is, by removing the surface material of the nitriding layer through grinding technology, the brittle layer on the surface of the nitriding layer can be partially or completely removed to expose the internal tough layer, thereby improving the surface properties of the nitriding layer, effectively preventing the nitriding layer from being damaged such as cracking or peeling during use, and extending the service life of the cooking utensil.

[0012] Optionally, the thickness of the nitriding layer is 5 μm to 30 μm, which can ensure both the anti-rust effect of the nitriding layer and the excellent performance of the nitriding layer.

[0013] Optionally, the amorphous alloy layer is a cladding layer, which can not only enable the amorphous alloy powder to maintain a relatively high amorphous property and prevent the amorphous alloy material from undergoing a crystallization transformation, but also ensure a firm bond between the amorphous alloy layer and the vessel substrate.

[0014] Optionally, the thickness of the amorphous alloy layer is 30 μm to 200 μm, which can not only make the cooking utensil have a higher initial non-stick performance, but also meet the requirement of the cooking utensil for a long-lasting non-stick performance.

[0015] Optionally, the surface of the vessel substrate is a sandblasted surface, which can not only remove dirt on the surface of the vessel substrate, but also increase the roughness of the surface of the vessel substrate, thereby increasing the bonding strength between the amorphous alloy layer and the vessel substrate and preventing the amorphous alloy layer from falling off.

[0016] Optionally, the surface roughness of the sandblasted surface is Ra2.0-Ra8.0, which can not only improve the bonding strength between the amorphous alloy layer and the vessel substrate, but also ensure the non-stick effect and anti-rust effect of the cooking utensil.

[0017] Optionally, the vessel substrate is cast iron, and the required thickness requirement is achieved through a single-layer structure, rather than a composite structure formed by multiple layers of sheets, thereby preventing interlayer separation problems and sheet deformation problems caused by high temperature and improving the production quality of cooking utensils. In addition, since the vessel substrate is formed of a single layer of cast iron to form an integral structure, the temperature can be quickly and completely diffused to the entire surface of the cooking utensil when heated, and the heat transfer is uniform and the heating is fast, thereby effectively saving energy and improving heat utilization.

[0018] Optionally, the thickness of the vessel substrate is 1.0 mm to 4.0 mm, which can not only make the cooking utensil have reliable strength, but also improve the user experience of the cooking utensil.

[0019] It should be understood that the foregoing general description and the following detailed description are exemplary only and are not restrictive of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 A schematic diagram of the structure of a cooking vessel substrate provided in an embodiment of the present application;

[0021] Figure 2 This is a partially enlarged view of the cooking utensil provided in an embodiment of the present application.

[0022] Reference numerals:

[0023] 1- Vessel substrate;

[0024] 11-Sandblasting surface;

[0025] 2-amorphous alloy layer;

[0026] 3-nitriding layer;

[0027] 4- Protective layer.

[0028] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and, together with the description, serve to explain the principles of the present application. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solution and advantages of the present application more clearly understood, the present application is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0030] In the description of this application, unless otherwise clearly specified and limited, the terms "first" and "second" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance; unless otherwise specified or explained, the term "plurality" refers to two or more; the terms "connected" and "fixed" should be understood in a broad sense, for example, "connected" can be a fixed connection, a detachable connection, an integral connection, or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0031] In the description of this specification, it should be understood that the directional words such as "upper" and "lower" described in the embodiments of the present application are described at the angles shown in the accompanying drawings and should not be understood as limiting the embodiments of the present application. In addition, in the context, it should also be understood that when it is mentioned that an element is connected to another element "upper" or "lower", it can not only be directly connected to another element "upper" or "lower", but also indirectly connected to another element "upper" or "lower" through an intermediate element.

[0032] like Figure 1 and Figure 2As shown, the present application provides a cooking utensil, which includes a utensil substrate 1, an amorphous alloy layer 2 and a nitriding layer 3. The utensil substrate 1 is configured as a cavity-shaped structure capable of holding food; the amorphous alloy layer 2 is formed on the surface of the utensil substrate 1, and the amorphous alloy layer 2 has the characteristics of low surface energy, and has a fine pore structure, and has an oil storage function, so that the amorphous alloy layer 2 has a non-stick property, meeting the non-stick performance requirements of the cooking utensil; the nitriding layer 3 is formed on the surface of the amorphous alloy layer 2 to form an anti-rust film layer on the surface of the amorphous alloy layer 2, improve the corrosion resistance of the cooking utensil, and can also change the surface color of the cooking utensil, reduce the influence of pigments in food such as seasonings, and enable the cooking utensil to maintain a good appearance for a long time.

[0033] Specifically, the nitriding layer 3 is formed by inward growth from the surface of the amorphous alloy layer 2, that is, nitrogen atoms or nitrogen ions penetrate inward from the surface of the amorphous alloy layer 2, so that the surface morphology of the amorphous alloy layer 2 will not be changed, and a surface strengthening structure can be formed on the surface of the amorphous alloy layer 2 to obtain excellent surface properties. In addition, due to the penetration of nitrogen atoms or nitrogen ions, the pore structure on the surface of the amorphous alloy layer 2 can be reduced, thereby playing a good insulating role and improving the anti-corrosion effect.

[0034] Further, the vessel substrate 1 can be formed by a single-layer iron substrate sheet, or by a two-layer composite sheet (e.g., an iron-aluminum composite sheet) or a multi-layer composite sheet (e.g., an iron-aluminum-iron composite sheet) containing an iron substrate layer, or by a two-layer composite sheet or a multi-layer composite sheet containing a titanium substrate layer. That is to say, the commonly used stainless steel substrate and stainless steel composite substrate have poor high temperature resistance and are difficult to adapt to high temperature environments such as nitriding treatment. The vessel substrate 1 of this embodiment uses a high temperature resistant sheet to ensure that the vessel substrate 1 will not be damaged by delamination or deformation in high temperature environments such as nitriding treatment. The surface of the vessel substrate 1 can be set to a textured surface with a concave-convex structure. For example, any appropriate shape such as a hammer pattern or a honeycomb pattern is set on the surface of the vessel substrate 1, which can not only reduce the macroscopic contact area between the cooking utensils and the food, improve the non-stick performance of the cooking utensils, but also improve the appearance performance of the cooking utensils.

[0035] Furthermore, the vessel substrate 1 is a single layer of cast iron (see Figure 2). The preparation of the amorphous alloy layer 2 and the preparation of the nitriding layer 3 both require a high temperature environment. The multi-layer composite sheet structure is repeatedly in a high temperature environment, which is very likely to cause interlayer separation problems. In addition, due to the different temperature sensitivities of the layers of the composite sheet, repeated heating is very likely to cause deformation problems such as warping; the vessel substrate 1 adopts cast iron, and the required thickness requirements are achieved through a single-layer structure, rather than a composite structure formed by multiple layers of sheets, thereby preventing interlayer separation problems and sheet deformation problems caused by high temperatures and improving the production quality of cooking utensils. In addition, since the vessel substrate 1 adopts a single-layer cast iron to form an integral structure, the temperature can be quickly and completely diffused to the entire surface of the cooking utensil during heating, and the heat transfer is uniform and the heating is fast, thereby effectively saving energy and improving heat utilization.

[0036] Furthermore, the thickness of the vessel substrate 1 is 1.0 mm to 4.0 mm. For example, the thickness of the vessel substrate 1 can be 1.0 mm, 1.5 mm, 2.0 mm, 2.5 mm, 3.0 mm, 3.5 mm or 4.0 mm, etc., which can not only make the cooking utensil have reliable strength, but also improve the use experience of the cooking utensil. When the thickness of the vessel substrate 1 is less than 1.0 mm, the strength of the vessel substrate 1 is difficult to meet the use requirements, resulting in the cooking utensil being easily deformed and damaged; when the thickness of the vessel substrate 1 is greater than 4.0 mm, the thickness of the cooking utensil is too large, resulting in the cooking utensil being too bulky, affecting the use experience, and also causing slow heat transfer, excessive heat loss, and affecting heating efficiency and heat utilization.

[0037] Furthermore, the surface of the vessel substrate 1 is a sandblasted surface 11, that is, a high-speed jet beam is formed using compressed air as a power source, and abrasive is sprayed onto the surface of the vessel substrate 1 at high speed, which can not only remove dirt on the surface of the vessel substrate 1, but also increase the roughness of the surface of the vessel substrate 1, thereby increasing the bonding strength between the amorphous alloy layer 2 and the vessel substrate 1 and preventing the amorphous alloy layer 2 from falling off.

[0038] Further, the surface roughness of the sandblasted surface 11 is Ra2.0 to Ra8.0. For example, the surface roughness of the sandblasted surface 11 may be Ra2.0, Ra3.0, Ra4.0, Ra5.0, Ra6.0, Ra7.0 or Ra8.0, etc., which can not only improve the bonding strength between the amorphous alloy layer 2 and the vessel substrate 1, but also ensure the non-stick effect and anti-rust effect of the cooking utensils. When the surface roughness of the sandblasted surface 11 is less than Ra2.0, the surface of the vessel substrate 1 is too smooth, the bonding strength between the amorphous alloy layer 2 and the vessel substrate 1 is weak, and the amorphous alloy layer 2 is still easy to fall off; when the surface roughness of the sandblasted surface 11 is greater than Ra8.0, the surface of the vessel substrate 1 is too rough, resulting in the amorphous alloy layer 2 being difficult to completely cover the vessel substrate 1, that is, the wave peaks on the surface of the vessel substrate 1 may penetrate the amorphous alloy layer 2, thereby affecting the non-stick effect and anti-rust effect of the cooking utensils.

[0039] Furthermore, the amorphous alloy layer 2 is a cladding layer, that is, an ion arc or the like is used as a heat source to heat the amorphous alloy material powder to a molten or semi-molten state, and is sprayed onto the surface of the vessel substrate 1 at a high speed, thereby forming a firmly attached amorphous alloy layer 2, which can not only enable the amorphous alloy powder to maintain a relatively high amorphous property and prevent the amorphous alloy material from undergoing a crystallization transformation, but also ensure a firm bond between the amorphous alloy layer 2 and the vessel substrate 1.

[0040] Furthermore, the thickness of the amorphous alloy layer 2 is 30μm to 200μm. For example, the thickness of the amorphous alloy layer 2 can be 30μm, 40μm, 50μm, 60μm, 70μm, 80μm, 90μm, 100μm, 110μm, 120μm, 130μm, 140μm, 150μm, 160μm, 170μm, 180μm, 190μm or 200μm, etc., which can not only make the cooking utensils have higher initial non-stick performance, but also meet the requirements of long-lasting non-stick performance of the cooking utensils. When the thickness of the amorphous alloy layer 2 is less than 30 μm, the thickness of the amorphous alloy layer 2 is too thin to form a continuous and uniform film layer, and the non-stick property of the cooking utensils is difficult to meet the requirements; when the thickness of the amorphous alloy layer 2 is greater than 200 μm, the amorphous alloy layer 2 is prone to damage such as falling off, resulting in the non-stick life of the cooking utensils being difficult to meet the requirements, and also causing the thermal conductivity of the cooking utensils to decrease, affecting the cooking effect.

[0041] Furthermore, the surface of the nitriding layer 3 is a polished surface, that is, after the nitriding is completed, the nitriding layer 3 is surface treated by a polishing technique, and the surface material is removed by friction with a rough object having abrasive particles such as sandpaper, thereby performing micro-shaping on the surface of the nitriding layer 3, eliminating the surface defects of the nitriding layer 3, and improving the surface performance of the nitriding layer 3, thereby effectively preventing the surface of the cooking utensil from peeling off or corroding and rusting. In addition, the surface treatment of the amorphous alloy layer 2 by a polishing technique can also obtain a surface morphology with a specific roughness, so that the cooking utensil forms a smooth surface with less roughness, thereby reducing the friction between the cooking utensil and the spatula during use, preventing the amorphous alloy layer 2 from being damaged or falling off, and extending the non-stick life of the cooking utensil.

[0042] Furthermore, the nitriding layer 3 includes a brittle layer and a tough layer from the inside to the outside (along the direction away from the vessel substrate 1), and at least a part of the tough layer is exposed on the surface of the nitriding layer 3. That is to say, by removing the surface material of the nitriding layer 3 through the grinding technology, the brittle layer on the surface of the nitriding layer 3 can be partially or completely removed, exposing the tough layer inside, thereby improving the surface performance of the nitriding layer 3, effectively preventing the nitriding layer 3 from cracking or peeling during use, and extending the service life of the cooking utensil. Specifically, the brittle layer on the surface of the nitriding layer 3 has a high nitrogen content and high hardness, and has reliable corrosion resistance, but the brittle layer itself has high brittleness and internal stress, and is prone to cracking or peeling; the tough layer inside the nitriding layer 3 has a low nitrogen content and a lower hardness than the brittle layer, but can still meet the use requirements of the cooking utensil; by partially or completely removing the brittle layer, the internal stress is released through the exposed tough layer, thereby preventing the cooking utensil from cracking or peeling.

[0043] Furthermore, the surface roughness of the nitriding layer 3 is less than the surface roughness of the amorphous alloy layer 2 before nitriding, that is, the nitriding reaction is first performed on the surface of the amorphous alloy layer 2, and then the surface of the nitriding layer 3 formed by the nitriding reaction is further treated by grinding to reduce the surface roughness. Performing a nitriding reaction on the surface of the amorphous alloy layer 2 with a larger roughness can not only increase the rate of the nitriding reaction, but also facilitate obtaining a nitriding layer 3 with a thicker thickness; further using a metal surface treatment method on the surface of the nitriding layer 3 formed by the nitriding reaction to reduce the surface roughness, so that the cooking utensil forms a smooth surface with a smaller roughness, thereby reducing the friction between the cooking utensil and the spatula during use, preventing the amorphous alloy layer 2 from being damaged or falling off, and extending the non-stick life of the cooking utensil.

[0044] Specifically, the amorphous alloy layer 2 has a relatively rough surface structure before nitriding, and the rough surface structure is conducive to the adsorption of active nitrogen atoms or nitrogen ions. Moreover, the rough surface structure increases the effective area of ​​the nitriding reaction, thereby increasing the contact area between the active nitrogen atoms or nitrogen ions and the amorphous alloy layer 2, so that more active nitrogen atoms participate in the nitriding reaction per unit time, thereby effectively improving the rate of the nitriding reaction; the rough surface has a higher absorption capacity in the nitriding reaction stage, which is conducive to obtaining a deeper nitriding layer 3.

[0045] Furthermore, the surface roughness of the nitriding layer 3 is Ra1.0 to Ra3.5. For example, the surface roughness of the nitriding layer 3 can be Ra1.0, Ra1.2, Ra1.5, Ra1.8, Ra2.0, Ra2.3, Ra2.5, Ra2.8, Ra3.0, Ra3.2 or Ra3.5, etc., which can not only form a smooth surface for the cooking utensil, reduce the friction between the cooking utensil and the spatula during use, prevent the amorphous alloy layer 2 from being damaged or falling off, but also ensure that the nitriding layer 3 has a sufficient anti-rust effect on the utensil substrate 1. When the surface roughness of the nitriding layer 3 is less than Ra1.0, the surface of the nitriding layer 3 is over-polished, which may easily cause the nitriding layer 3 to be locally too thin, thereby affecting the anti-rust effect of the nitriding layer 3; when the surface roughness of the nitriding layer 3 is greater than Ra3.5, the surface of the nitriding layer 3 is too rough, and there are too many brittle layers remaining on the surface of the nitriding layer 3, resulting in the nitriding layer 3 still being prone to damage such as cracking or peeling, and the spatula and the surface of the nitriding layer 3 are prone to greater friction, thereby causing the amorphous alloy layer 2 to wear or fall off.

[0046] Further, the thickness of the nitriding layer 3 is 5 μm to 30 μm, for example, the thickness of the nitriding layer 3 can be 5 μm, 10 μm, 15 μm, 20 μm, 25 μm or 30 μm, etc., which can ensure the anti-rust effect of the nitriding layer 3 and ensure that the nitriding layer 3 has excellent performance. When the thickness of the nitriding layer 3 is less than 5 μm, the thickness of the nitriding layer 3 is too thin, resulting in a weakened anti-rust effect of the nitriding layer 3, and the substrate is still prone to corrosion and rust. When the thickness of the nitriding layer 3 is greater than 30 μm, the brittle layer on the surface of the nitriding layer 3 is too thick, resulting in a too high surface hardness of the nitriding layer 3. At the same time, the thickness of the tough layer inside the nitriding layer 3 does not increase significantly, which increases the difficulty of subsequent surface treatment, and also leads to a too long nitriding time, and also puts forward higher requirements on the processing technology, resulting in excessively high production costs.

[0047] Furthermore, a protective layer 4 may be provided on the surface of the nitriding layer 3, for example, a protective film structure such as an oil film; on the one hand, the oil film layer can further seal the surface of the nitriding layer 3 to prevent the corrosive medium from corroding the surface of the cooking utensil; on the other hand, the oil film layer has a high lubricating property, thereby further improving the non-stick property of the surface of the cooking utensil.

[0048] In order to illustrate the anti-falling effect and anti-rust effect of the above cooking utensils in the embodiments of the present application, multiple groups of cooking utensils were subjected to comparative experiments. The comparative experimental results are shown in Table 1. The specific test contents are as follows:

[0049] Surface roughness test of nitriding layer: Use roughness measuring instrument to detect the surface roughness of nitriding layer.

[0050] Cooking utensil surface shedding test: Vibration wear test (pour a mixture of 458g steel balls, 47g white corundum and 52g water into the pot, vibrate regularly for 15 minutes, then pour out the mixture and observe whether there is any obvious shedding on the surface of the pot).

[0051] Corrosion resistance test of cooking utensils: clean the pot with neutral detergent; add 1 / 3 of the volume of 5% NacI solution prepared with distilled water into the pot, heat it on a gas stove with an asbestos mesh, boil it and keep it at a slight boil for 2 hours (during the heating process, distilled water should be added continuously to maintain the original concentration of the solution); pour out the solution in the pot and dry it with air conditioning or in an oven, then observe visually.

[0052] Among them, except for the different surface treatment of the nitriding layer, the other parameters (such as the shape, size, material, thickness and molding process of the vessel) of each group of embodiments and comparative examples are exactly the same, and the other experimental conditions are also exactly the same. Each sample number represents a group of sample cooking utensils, and its experimental results are the average value of the experimental results of the sample cooking utensils in this group. The specific examples and comparative examples of each group are as follows:

[0053] Comparative Example 1 and Comparative Example 2: iron substrate + amorphous alloy layer + nitriding layer (unpolished);

[0054] Comparative Example 3, Example 1-Example 3: iron substrate+amorphous alloy layer+nitriding layer+polishing.

[0055] Table 1

[0056] sample Surface roughness Is the surface peeling off? Is the surface rusty? Comparative Example 1 RA5.0 yes yes Comparative Example 2 RA7 yes yes Comparative Example 3 RA0.7 no yes Example 1 RA2.5 no no Example 2 RA3.1 no no Example 3 RA1.7 no no

[0057] According to the test results in Table 1, it can be seen that after the surface of the nitriding layer is polished, the surface of the cooking utensil can be effectively prevented from falling off and rusting, thereby extending the service life of the cooking utensil. According to the comparison between Comparative Example 1, Comparative Example 2 and Examples 1 to 3, it can be seen that after the surface of the nitriding layer is polished, the surface of the cooking utensil can be effectively prevented from falling off and rusting; according to the comparison between Comparative Example 3 and Examples 1 to 3, it can be seen that after the surface of the nitriding layer is excessively polished, the anti-rust performance of the surface of the cooking utensil will be weakened.

[0058] In order to illustrate the non-stick performance and thermal conductivity of the above cooking utensils in the embodiments of the present application, a comparative experiment was conducted on multiple sets of cooking utensils with the structure of "iron substrate + amorphous alloy layer + nitriding layer + polishing". The comparative experimental results are shown in Table 2. The specific test contents are as follows:

[0059] Amorphous alloy cladding layer thickness test: The actual thickness of the cladding layer is measured by a film thickness meter.

[0060] Initial non-stick test: Fry the eggs three times continuously without oil (the egg can be taken out without damage and without residue using a metal spatula, which is judged as level one; the egg cannot be taken out without damage using a metal spatula, but the residue can be removed by wiping it off with a wet sponge or rag, which is judged as level two; the egg cannot be taken out without damage using a metal spatula, and the residue cannot be removed by wiping it off with a wet sponge or rag, which is judged as level three).

[0061] Long-lasting non-stick test: After the vibration wear test, the non-stick level is determined by the three-time continuous oil-free frying egg test method.

[0062] Thermal conductivity test: Use a thermometer to measure the center of the inner surface of the pot, and it takes the shortest time to reach four temperatures of 50℃, 100℃, 150℃, and 200℃ within the specified time.

[0063] Except for the thickness of the amorphous alloy layer, the other parameters (such as the shape, size, material, thickness and molding process of the vessel) of each group of embodiments and comparative examples are exactly the same, and the other experimental conditions are also exactly the same. Each sample number represents a group of sample cooking utensils, and the experimental results are the average values ​​of the experimental results of the sample cooking utensils in the group.

[0064] Table 2

[0065] sample Amorphous alloy layer thickness Initial Non-Stick Testing Non-stick durability test Thermal efficiency Comparative Example 1 17μm Level 3 Level 3 high Comparative Example 2 25μm Level 2 Level 3 high Comparative Example 3 283μm Level 1 Level 2 Low Example 1 168μm Level 1 Level 1 middle Example 2 97μm Level 1 Level 1 Higher Example 3 63μm Level 1 Level 1 Higher

[0066] According to the test results in Table 2, it can be seen that an amorphous alloy layer of appropriate thickness can make the cooking utensils have good non-stick performance and thermal conductivity at the same time. According to the comparison of Comparative Examples 1-3 and Examples 1-3, it can be seen that as the thickness of the amorphous alloy layer increases, the thermal conductivity efficiency of the cooking utensils will decrease; According to the comparison of Comparative Examples 1, 2 and Examples 1-3, it can be seen that appropriately increasing the thickness of the amorphous alloy layer can effectively improve the non-stick performance and non-stick life of the cooking utensils, and make the thermal conductivity efficiency meet the use requirements; According to the comparison of Comparative Example 3 and Examples 1-3, it can be seen that when the thickness of the amorphous alloy layer is too high, the initial non-stick performance will basically not change, but the non-stick life will be significantly reduced, and the thermal conductivity efficiency is difficult to meet the use requirements.

[0067] The above description is only the preferred 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 modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A cooking utensil, characterized in that: include: Vessel substrate (1); an amorphous alloy layer (2) formed on the surface of the vessel substrate (1), wherein the amorphous alloy layer (2) has a non-stick property; A nitriding layer (3) is formed on the surface of the amorphous alloy layer (2), and the surface of the nitriding layer (3) is a polished surface.

2. The cooking device according to claim 1, characterized in that: The surface roughness of the nitriding layer (3) is Ra1.0-Ra3.

5.

3. The cooking device according to claim 1, characterized in that: The nitrided layer (3) comprises a brittle layer and a tough layer from the inside to the outside, and at least a portion of the tough layer is exposed on the surface of the nitrided layer (3).

4. The cooking device according to claim 1, characterized in that: The thickness of the nitriding layer (3) is 5 μm to 30 μm.

5. The cooking device according to claim 1, characterized in that: The amorphous alloy layer (2) is a cladding layer.

6. The cooking device according to claim 1, characterized in that: The thickness of the amorphous alloy layer (2) is 30 μm to 200 μm.

7. The cooking utensil according to any one of claims 1 to 6, characterized in that: The surface of the vessel substrate (1) is a sandblasted surface (11).

8. The cooking device according to claim 7, characterized in that: The surface roughness of the sandblasted surface (11) is Ra2.0 to Ra8.

0.

9. The cooking utensil according to any one of claims 1 to 6, characterized in that: The vessel substrate (1) is a single-layer cast iron, a composite sheet comprising an iron substrate layer, or a composite sheet comprising a titanium substrate layer.

10. The cooking device according to any one of claims 1 to 6, characterized in that: The thickness of the vessel substrate (1) is 1.0 mm to 4.0 mm.

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