Cooking container

Abstract

The cooking container comprises a pot body with a cooking cavity, the surface of the side, facing the cooking cavity, of the pot body is an inner surface, and a plurality of protruding parts protruding outwards towards one side of the cooking cavity are arranged on the inner surface. The inner surface is covered with a protective layer, the protective layer comprises a first protective layer which is connected to the inner surface, the first protective layer covers at least part of the inner surface, and the highest point of the protruding part is higher than the adjacent first protective layer; the protection layer is connected to the first protection layer and the protruding parts, and the protection layer covers the first protection layer and the protruding parts; and the non-stick layer is connected to the protective layer and covers the protective layer. Wherein the first protective layer has a preset color, the protective layer is semitransparent or transparent, and the non-stick layer is transparent or semitransparent. By arranging the three protective layers, the cooking container can have longer lasting non-stickiness, and the cooking container can have more diversified appearance possibilities.

Description

Technical Field

[0001] The present application relates to the field of cooking utensils, and in particular to a cooking container. Background Art

[0002] Cooking containers (such as woks, frying pans, pressure cooker liners, steamers, etc.) are commonly used tools in the kitchen cooking process. Food is processed by placing food into the cooking cavity and then stir-frying it.

[0003] Based on the demand for non-stick properties, there is a honeycomb pot product on the market. The honeycomb pot is made by etching on the pot blank. The etching process forms several recessed areas on the pot blank, while the unetched parts form ridges. The recessed areas and ridges make the cooking cavity surface of the cooking container appear uneven, which helps to reduce the contact area between the food and the cooking cavity surface, thereby helping to improve the non-stick properties of the cooking container, and various patterns can be designed to enhance the aesthetics of the cooking container.

[0004] However, while existing cooking containers with concave-convex structures offer a certain degree of non-stick properties, they still struggle to meet expectations. The main problem is that the raised ridges are not non-stick, allowing food to easily adhere to them. While this can be improved by reducing the contact area with food, the ridges themselves lack non-stick properties, making the non-stick effect difficult to meet the growing demands of users. Furthermore, the ridges are easily scratched, severely affecting the appearance of the honeycomb pot. Summary of the Invention

[0005] In view of the above problems, the present application provides a cooking container to improve the non-stick properties of the cooking container.

[0006] A cooking container provided in the present application includes a pot body having a cooking cavity, wherein the side surface of the pot body facing the cooking cavity is an inner surface, and the inner surface is covered with a protective layer; wherein the protective layer includes: a first protective layer connected to the inner surface; a second protective layer, the second protective layer covering the first protective layer, the second protective layer including a first part and a second part; wherein, along the thickness direction of the pot body, the first part is higher than the adjacent second part; the second protective layer is provided with a plurality of receiving grooves, the first part constitutes the side wall of the receiving groove, and the second part constitutes the bottom wall of the receiving groove.

[0007] In these embodiments, the surface of the second protective layer, also known as the inner surface of the cooking container, exhibits an uneven pattern, which helps reduce the contact area between the second protective layer and the food, thereby enhancing physical non-stick properties. Specifically, in these embodiments, the second protective layer protects the pot, thereby extending the life of the cooking container. Furthermore, the uneven inner surface helps reduce the contact area between the inner surface and the food, further enhancing non-stick properties. Furthermore, the formed holding groove provides space for cooking oil. After pouring cooking oil into the cooking container, the oil flows into the holding groove under the action of gravity, and the sidewalls retain some of the oil within the holding groove. The steam generated by the heated cooking oil in the holding groove can lift the food to a certain extent, further reducing the contact area between the food and the inner surface in the presence of oil, thereby achieving a good non-stick effect. Furthermore, because the first protective layer is also present, even if the second protective layer partially falls off, the first protective layer continues to provide protection, thereby extending the service life of the cooking container. In summary, the cooking container according to this embodiment has better initial non-stick properties and longer service life than the prior art. Furthermore, the first and second protective layers can be made of a material with a non-stick effect, such as a polytetrafluoroethylene coating or a ceramic coating, to impart non-stick properties to the protective layers themselves.

[0008] In some embodiments, along the thickness direction of the pot body, for any of the receiving grooves, the depth of the receiving groove is h mm, the maximum spacing between the side walls of the receiving groove is L mm, and 0.06≤h / L≤0.5.

[0009] This implementation scheme can find a suitable balance between reducing the food contact area, the cooking feel and the oil storage effect, so that the cooking container has good non-stick properties, good feel and oil storage effect.

[0010] In some embodiments, for any one of the receiving tanks, 3≤L≤12.

[0011] For example, the maximum spacing between the side walls of the receiving groove may be 3 mm, 4 mm, 5 mm, 8 mm, 10 mm, 12 mm, etc. In addition, if the receiving groove is hemispherical, the maximum spacing between the side walls may be understood as the diameter of the receiving groove; if the receiving groove is elliptical, the maximum spacing between the side walls may be understood as the length of the major axis of the receiving groove; if the receiving groove is polygonal, the maximum spacing between the side walls may be understood as the spacing between the two farthest points on the side wall of the receiving groove, for example, the maximum spacing may be understood as the diagonal length of a quadrilateral receiving groove, etc.

[0012] Because the maximum spacing between the side walls of each receiving groove is limited, the spacing between the side walls of each receiving groove is relatively small. During use, since the cooking container may move (for example, the pot will shake when performing operations such as flipping the pot), the cooking oil cannot be stored in a constant amount in a particular receiving groove. Instead, the adsorption force of the side walls of the receiving groove on the oil can ensure that each receiving groove has a certain amount of cooking oil residue, that is, the surface adsorption force of the raised portion on the oil achieves the preservation of the oil. When the maximum spacing between the side walls of the receiving groove is small, the small amount of oil adsorbed by the raised portion is more likely to form continuous droplets, so that more areas in the receiving groove are adsorbed with cooking oil, making the cooking oil more evenly distributed, and thus achieving a better non-stick effect.

[0013] In some embodiments, the inner surface is provided with a plurality of raised portions protruding outward toward one side of the cooking cavity, the highest point of the raised portion is higher than the adjacent first protective layer, the first portion is correspondingly located above the raised portions, and the second portion is correspondingly located above the area between the raised portions.

[0014] By providing the raised portion, the second protective layer can be deposited on top of the higher raised portion, naturally forming a higher first portion. In other words, providing the raised portion facilitates the formation of the first portion. Furthermore, because the raised portion is higher than the adjacent first protective layer, if the second protective layer falls off, the raised portion can prevent foreign objects such as a spatula from contacting the first protective layer. In other words, the raised portion also protects the first protective layer, further enhancing the long-lasting non-stick properties of the cooking container.

[0015] In some embodiments, the second protective layer includes: a protective layer connected to the protrusion and covering at least the protrusion; and a non-stick layer connected to the protective layer and covering both the protective layer and the first protective layer.

[0016] The second protective layer is set to a double-layer structure, so that the cooking container as a whole has three layers of protection, which can further improve the service life of the cooking container. Specifically, after the non-stick layer falls off, the protective layer and the first protective layer provide protection, thereby further improving the service life.

[0017] In other embodiments, the first protective layer can be a variety of colors, such as gold, black, or white, simply by adding a slurry of the specified color to the raw materials of the first protective layer. A translucent protective layer allows the user to directly see the color of the first protective layer, thereby enhancing the aesthetics of the cooking container. Translucency refers to a state where light can pass through while maintaining a certain color, such as creating a hazy or shimmering effect. Therefore, the protective layer can also enhance the visual effect of the first protective layer, making the inner surface more diverse and aesthetically pleasing. The non-stick layer is transparent, without affecting the visual effect of the protective layer and the first protective layer. In another embodiment, considering that achieving a fully transparent effect is difficult in certain operating conditions, the non-stick layer can be made translucent to enhance the visual effect, so that the outermost non-stick layer also has a certain visual effect.

[0018] In some embodiments, the ratio of the thickness of the protective layer to the thickness of the non-stick layer is Q, and 0.7≤Q<1.

[0019] Given that the protective layer can improve the visual effect of the inner surface under the premise of having a non-stick layer, the protective layer is set to be thinner. On the one hand, it can save materials, and on the other hand, it is easy to control the visual effect to avoid being too thick and causing the inner surface to appear too foggy or white. At the same time, a thinner protective layer is conducive to complete drying and curing, which helps to improve the yield rate.

[0020] In some embodiments, the area of the pot body covered with the protective layer is the cooking area, and the ratio of the projected area of the receiving groove on the cooking area to the total area of the cooking area is P, and P is ≥ 0.85.

[0021] The cooking zone can be understood as the area of the cooking container that comes into contact with food during normal use. For example, for a wok, the cooking zone generally includes the bottom surface of the cooking cavity and a small portion of the side surface connected to the bottom surface; for a steamer, the cooking zone generally includes the bottom surface of the cooking cavity and the side surface below the highest water level. The definition of the cooking zone varies for cooking containers with different uses, so the specific scope of the cooking zone is not strictly defined here. It should be noted that for general producers and consumers, the scope of the cooking zone is basically determinable. In these embodiments of general woks, the area of the cooking zone occupied by the holding tank is relatively large, so the non-stick effect of the combination of the holding tank and the protective layer structure can be achieved over a larger area of the cooking zone, thereby improving the cooking experience.

[0022] In some embodiments, the toughness of the pot mouth of the cooking container is greater than the toughness of the protective layer.

[0023] In view of the fact that the pot mouth is easily bumped, the pot mouth is set to be a part with higher toughness. For example, the pot mouth can be made of stainless steel so that the pot mouth is not easy to crack after being hit.

[0024] In some embodiments, the bottom surface of the receiving groove is provided with a plurality of protruding points protruding toward the side of the cooking cavity relative to the bottom surface of the receiving groove.

[0025] In these embodiments, on the one hand, as described above, the raised portion can also utilize the adsorption capacity of the solid surface for liquids to adsorb a small amount of cooking oil, so that the cooking oil is more evenly distributed, thereby improving the non-stick effect; on the other hand, the raised portion can also lift the food, so that the contact area between the food and the receiving groove is smaller, which also helps to improve the non-stick effect.

[0026] In some embodiments, the first portion is provided with a plurality of notches, and the notches are connected to adjacent accommodating grooves.

[0027] The interconnected receiving grooves facilitate uniform distribution of the cooking oil, thereby making the cooking cavity more uniformly non-stick.

[0028] In some embodiments, 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.

[0029] In these embodiments, the outer layer is 430 magnetic stainless steel, which is more suitable for induction cookers.

[0030] In some embodiments, 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.

[0031] In these embodiments, the pot body is lighter and more convenient to use.

[0032] In some embodiments, the protective layer is made of ceramic coating.

[0033] Compared with fluorine coatings, ceramic coatings require a lower temperature for sintering and curing. Even if they are set thicker, they can be sintered and cured under the temperature conditions that can be achieved by existing equipment. The protective layer can therefore be set thicker to obtain a good non-stick effect. In addition, the reason why there is no non-stick coating on the raised part of the honeycomb non-stick pan in the prior art is partly because the sintering and curing temperature of the fluorine coating is relatively high. If the thickness of the fluorine coating is too large, it will cause incomplete curing of the fluorine coating and affect the adhesion effect. Therefore, more fluorine coating is removed during polishing to make the thickness of the fluorine coating thinner to facilitate sintering and curing. However, due to the limitations of existing equipment, fluorine coatings of conventional thickness cannot cover the raised part. The curing and sintering temperature of ceramic coatings is relatively low. Even if the thickness reaches the thickness that covers the raised part, it can still be sintered and cured normally. Therefore, under the premise of using ceramic coatings, the protective layer can cover the raised part so that the raised part also has a non-stick effect. In summary, the use of ceramic coatings is more suitable for this technical solution.

[0034] The above description is only an overview of the technical solution of this application. In order to more clearly understand the technical means of this application, which can be implemented in accordance with the contents of the specification, and to make the above and other purposes, features and advantages of this application more obvious and easy to understand, the specific implementation methods of this application are specifically listed below. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] 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:

[0036] Figure 1 A schematic flow chart of a method for manufacturing a cooking container according to an embodiment of the present application;

[0037] Figure 2 A schematic half-section diagram of a cooking container manufactured by the method for manufacturing a cooking container provided in an embodiment;

[0038] Figure 3 This is a schematic diagram of the structure of the cooking container after one spray coating and polishing;

[0039] Figure 4 This is a schematic diagram of the structure of the cooking container after secondary spraying;

[0040] Figure 5 This is a schematic structural diagram of an embodiment of a cooking container after three spraying processes;

[0041] Figure 6 A schematic diagram of a partial structure of the cooking cavity surface of a second embodiment of a cooking container;

[0042] Figure 7 is a schematic diagram of a partial structure of the cooking cavity surface of a third embodiment of a cooking container;

[0043] Figure 8 A schematic diagram of a partial structure of the cooking cavity surface of a fourth embodiment of a cooking container;

[0044] Figure 9 A schematic diagram of the cooking cavity surface effect of a cooking container manufactured without a cleaning step;

[0045] Figure 10 A schematic diagram of the surface effect of the cooking cavity of the cooking container manufactured by the cleaning step;

[0046] The reference numerals in the specific embodiment are as follows:

[0047] 1. Pot body; 10. Cooking cavity; 11. Raised portion; 12. Concave portion;

[0048] 2. The first protective layer;

[0049] 30. Notch portion; 31. Protective layer; 32. Non-stick layer; 321. First portion; 322. Second portion; 33. Accommodating groove; 34. Protruding point portion. DETAILED DESCRIPTION

[0050] 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.

[0051] In the description of the embodiments of the present application, the technical terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings. They 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 device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they should not be understood as limiting the embodiments of the present application.

[0052] In addition, the technical terms "first," "second," etc. are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the technical features indicated. In the description of the embodiments of the present application, the meaning of "plurality" is more than two, unless otherwise specifically defined.

[0053] In the description of the embodiments of the present application, unless otherwise expressly specified or limited, technical terms such as "installed," "connected," "connected," and "fixed" should be understood in a broad sense. For example, they can refer to fixed connections, detachable connections, or integration; mechanical connections or electrical connections; direct connections or indirect connections through an intermediate medium; and internal connections between two components or interactions between two components. Those skilled in the art can understand the specific meanings of the above terms in the embodiments of the present application based on specific circumstances.

[0054] In the description of the embodiments of the present application, unless otherwise expressly specified or 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. Furthermore, a first feature being "above," "above," and "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 at a higher level than the second feature. A first feature being "below," "below," and "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 at a lower level than the second feature.

[0055] Research on the non-stick properties of cooking containers has long been a key research area in the industry. Non-stick properties generally include initial non-stickiness and sustained non-stickiness. Initial non-stickiness refers to the non-stickiness of the cooking container upon initial use, while sustained non-stickiness refers to the non-stickiness maintained after a certain period of use. Prior art methods can achieve good initial non-stickiness by spraying a non-stick coating onto the pot base, forming a layer of non-stick coating with excellent non-stick properties on the surface. However, non-stick coatings are prone to detachment, and as the coating detaches, the non-stickiness of the cooking container decreases significantly, making it difficult for the cooking container to achieve good sustained non-stickiness.

[0056] In the prior art, one solution to alleviate the problem of non-stick coatings easily peeling off is to etch patterns on the inner surface of the pot, creating a bumpy pattern. The non-stick coating is then placed in the recessed areas, with the raised areas protecting the non-stick coating in the recessed areas. However, this type of non-stick container still has the problem of being relatively sticky.

[0057] Research has found that the raised surfaces of etched non-stick containers are prone to sticking to food, affecting the overall non-stick properties of the container. Based on this, the present application proposes the following solution to alleviate the problem of existing etched non-stick containers still being relatively sticky.

[0058] refer to Figure 2-Figure 5This embodiment of the cooking vessel includes a pot body 1, which is curved to form a cooking cavity 10. The inner surface of the pot body 1 facing the cooking cavity 10 is provided with a plurality of raised portions 11 and recessed portions 12. The recessed portions 12 are formed between the raised portions 11 and are concave relative to the raised portions 11. The raised portions 11 and recessed portions 12 can be formed using various conventional processes, such as chemical etching, roller pressing, or physical hammering, though the formation methods are not limited herein. The inner surface of the pot body is covered with a protective layer for providing a non-stick effect. The protective layer comprises at least a first protective layer 2 and a second protective layer. The first protective layer 2 is disposed within and covers the recessed portions 12. The highest point of the first protective layer 2 facing the cooking cavity 10 is lower than the raised portions 11, and the raised portions 11 protrude toward the cooking cavity 10 relative to the first protective layer 2. The second protective layer entirely covers the first protective layer 2 and the raised portions 11, meaning that both the first protective layer 2 and the raised portions 11 are located within the second protective layer.

[0059] In the above embodiment, because the raised portion 11 is covered by the formed second protective layer, the surface of the cooking cavity 10 corresponding to the raised portion 11 also has non-stick properties. Furthermore, because the second protective layer at the raised portion 11 is also convex, when the second protective layer directly contacts food, the contact area between the protective layer and the food surface is reduced, thereby achieving even better non-stick properties for the protective layer.

[0060] In some other embodiments, the second protective layer may also only cover the raised portion 11 , and the first protective layer 2 provides a non-stick effect to other areas of the cooking cavity surface.

[0061] Reference Figure 5 The second protective layer includes a protective layer 31 and a non-stick layer 32. The non-stick layer 32 is attached to and covers the protective layer 31. The first protective layer 2 has a predetermined color, such as white, black, medical stone color, and gold. The predetermined color is obtained by adding a slurry of the corresponding color to the raw materials of the first protective layer 2. This is a prior art and will not be described in detail here. The protective layer 31 is translucent, which can adjust the appearance of the first protective layer 2 so that the visual effect presented by the surface of the cooking cavity 10 is more in line with the requirements. The non-stick layer 32 is completely transparent and has no significant impact on the appearance.

[0062] The non-stick layer 32 includes a first portion 321 and a second portion 322. The first portion 321 is located on the raised portion 11, while the second portion 322 is located on the recessed portion 12. Along the thickness of the pot body 1, 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 of the pot body 1, the first portion 321 protrudes toward the cooking cavity 10 relative to the adjacent second portion 322. The first portions 321 enclose one another, forming a plurality of receiving slots 33 with the second portions 322. The first portions 321 form the sidewalls of the receiving slots 33, while the second portions 322, enclosed within the first portions 321, form the bottom walls of the receiving slots 33.

[0063] The first portion 321 serves as the side wall of the receiving groove 33 and can limit the outflow of cooking oil from the receiving groove 33. When cooking, after cooking oil is poured into the cooking container, a portion of cooking oil can be retained in each receiving groove 33 even during operations such as flipping the pan, thereby helping to improve the non-stick properties of the cooking container during cooking.

[0064] The shape formed by the first portion 321 and the receiving groove 33 can be a hexagonal honeycomb shape as shown in the figure, or can be other shapes, and the shape is not particularly limited here.

[0065] Furthermore, the raised portions 11 also surround each other, so that the recess 12 is surrounded by raised portions 11 .

[0066] The raised portions 11 intersect and enclose the recess 12 to form the recess 12, so that the recess 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 recess 12.

[0067] In some other embodiments, the raised portion 11 may not be provided on the surface of the pot body, and the first portion 321 and the second portion 322 may be formed by polishing or grinding.

[0068] The reference diagrams of the various layer structures of the embodiment can be referred to Figure 2 The area of the cooking container where the protective layer 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 for clarity. Figure 2(The structure of the receiving groove 33 is omitted in the middle cooking zone B.) The ratio of the projection of the receiving groove 7 on the cooking zone B to the area of the cooking zone B is P, where P ≥ 85%. For example, it can be 85%, 86%, 88%, 89%, 90%, 91%, 94%, 95%, 97%, 98%, 99%, 99.5%, etc. Because the receiving groove 33 is arranged in the vast majority of the cooking zone B, the ability of the receiving groove 33 to store some cooking oil can ensure that the entire cooking zone B is filled with cooking oil, thereby achieving an ideal non-stick effect.

[0069] Reference Figure 5 and Figure 6 In the embodiment shown, the maximum distance between the side walls of the receiving groove 33 is L mm, that is, for each receiving groove 33, the maximum distance between the first parts 321 constituting the receiving groove 33 is L mm. Figure 6 In the embodiment, L is the diagonal length of the hexagonal receiving groove 33. The depth of the receiving groove 33 is h mm. Here, 0.06≤h / L≤0.5.

[0070] Among them, the larger h is, the deeper the depth of the receiving groove 33 is, and the less likely the food is to contact the bottom surface of the receiving groove 33; and the smaller L is, the more likely the food is to be lifted by more adjacent first parts 321, so that the food is not easy to enter the receiving 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 receiving groove 33, that is, the better the physical non-stick effect is. 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 receiving groove 33 will be too small, making it difficult for oil to flow in, which will lead to poor oil storage effect. After comprehensive consideration, within the value range of 0.06≤h / L≤0.5, the oil storage effect, physical non-occupancy and cooking feel can be taken into account.

[0071] exist Figure 6 In the illustrated embodiment, the spacing between the diagonal points of the side walls of each regular hexagonal receiving groove 33 is 8 mm, meaning the maximum spacing between the side walls of the receiving grooves 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. With this size, the spacing between the side walls of the receiving grooves 33 is small. After edible oil is absorbed, the oil droplets within the receiving grooves 33 are continuously distributed, resulting in a relatively even distribution of the oil within the receiving grooves 33. Furthermore, the minimum value of L is 3 to ensure that the oil storage tank can properly store oil.

[0072] Considering that the material of the raised portion 11 is generally a metal such as stainless steel or aluminum, the raised portion 11 may be corroded by food. Therefore, in some embodiments, at least one corrosion-resistant component such as titanium, titanium dioxide, titanium nitride, or titanium carbide may be added to the second protective layer. Specifically, in the second protective layer, the total mass percentage of one or more of titanium, titanium oxide, or titanium nitride is Z, where Z>2%. For example, the value of Z can be 5%, 10%, 15%, 20%, etc. Incorporating a small amount of corrosion-resistant components such as titanium, titanium oxide, or titanium nitride into the coating can improve the corrosion resistance of the formed second protective layer, making the raised portion 11 less susceptible to corrosion. However, in embodiments, the value of Z should not be too large. For example, if it is greater than 20%, the bonding ability of the second protective layer may be affected by using a conventional spray coating process, requiring adjustment of the spray coating process, which will increase costs. Therefore, the value of Z is controlled to be below 20%.

[0073] Considering that the second protective layer contains corrosion-resistant components such as titanium, titanium dioxide or titanium nitride, the first protective layer 2 may also contain corrosion-resistant components, which on the one hand provides corrosion resistance and on the other hand makes the components of the first protective layer 2 and the second protective layer similar, which is conducive to the combination of the first protective layer 2 and the second protective layer.

[0074] Table 1 shows the test data obtained after subjecting the above-mentioned embodiments and comparative examples to salt spray tests. Among them, the physical structures of Comparative Example 1, Comparative Example 2, Experimental Example 1, Experimental Example 2, and Experimental Example 3 are similar, and the material of the protrusions is 304 stainless steel. The difference is that in Comparative Example 1, the surface of the protrusion is directly exposed; in Comparative Example 2, the protective layer on the surface of the protrusion does not contain corrosion-resistant components such as titanium, titanium dioxide or titanium nitride. The only difference between the protective layer of Comparative Example 2 and the protective layer of the above-mentioned embodiment is that it does not contain corrosion-resistant components; in Experimental Example 1, the mass proportion of the corrosion-resistant component is 1%; in Experimental Example 2, the mass proportion of the corrosion-resistant component is 2%; in Experimental Example 3, the mass proportion of the corrosion-resistant component is 5%. The salt spray test can be carried out in accordance with national standards and is not limited here.

[0075] Table 1

[0076] Example No. Mass ratio of corrosion-resistant components in the protective layer Salt spray test results Comparative Example 1 0%, raised part exposed 2 hours rust Comparative Example 2 0%, raised part is covered 18 hours rust Example 1 1％ 20 hours rust Experimental Example 2 2％ 24 hours no rust Experimental Example 3 5％ 24 hours no rust

[0077] As can be seen, in Comparative Examples 1 and 2, which do not contain a corrosion-resistant component, the cooking containers failed to meet the 24-hour salt spray test standard for rust resistance. Experimental Example 1 also failed to meet the test requirement due to the low mass percentage of the corrosion-resistant component. However, when the mass percentage of the corrosion-resistant component reached 2% or more, the cooking container was able to meet the 24-hour rust resistance test standard. Therefore, when the mass percentage of the corrosion-resistant component reached 2% or more, the protective layer could effectively protect the raised portion 11.

[0078] In some embodiments, the thickness of the first protective layer 2 can be 15μm-30μm, for example, 15μm, 16μm, 20μm, 24μm, 25μm, 28μm and 30μm. Within this thickness range, on the one hand, the first protective layer 2 has a sufficient thickness so that the first protective 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 first protective 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 first protective layer 2. The thickness of the protective layer 31 is 3μm-8μm, for example, 3μm, 4μm, 5μm, 6μm, 7μm or 8μm. Since the protective layer 31 is located between the first protective layer 2 and the non-stick layer 32, the protective layer 31 can be set thinner accordingly, which is beneficial to saving materials on the one hand, and a thinner protective layer 31 is also convenient for sintering and curing. The thickness of the non-stick layer 32 is 3 μm-10 μm, for example, 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.

[0079] In some embodiments, the non-stick layer 32 can be thicker than the protective layer 31. This allows the non-stick layer 32 and the protective layer 31 to have a greater total thickness, while the thin, translucent protective layer 31 is less likely to become foggy or whitish. Furthermore, a thinner protective layer 31 facilitates subsequent drying.

[0080] Specifically, the thickness ratio of the protective layer 31 to the non-stick layer 32 is Q, and 0.7≤Q<1, which can make the drying and curing more complete.

[0081] In some embodiments, the thickness of the first protective 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 first protective layer 2 is protected by the protrusions 11, it is not easy to fall off even if it is thick. Therefore, the first protective layer 2 can be set thicker to achieve a better non-stick effect.

[0082] exist Figure 7 In another embodiment, the second portion 322 is provided with a plurality of raised portions 34. These raised portions 34 protrude upward relative to the bottom surfaces of the surrounding receiving slots 33. This means that the surface of the second portion 322 corresponding to the raised portions 34 is higher than the surface of adjacent second portions 322. The raised portions 34 help further reduce the contact area between food and the cooking cavity surface, thereby improving non-stick properties. The raised portions 34 can be formed by providing a plurality of raised dots on a substrate and then spraying a coating, which covers the raised dots and naturally forms the raised dots 34.

[0083] In the above-mentioned embodiment, the main material of the protective layer, in addition to the corrosion-resistant component, can be ceramic coating. Ceramic coating is a common non-stick coating in the field of cooking utensils. Since ceramic coating has a lower sintering and curing temperature, it is more suitable for the above-mentioned embodiment with a thicker total thickness of the protective layer. In other words, the use of ceramic coating is more convenient for sintering and curing during production, so that the protective layer has the required adhesion strength.

[0084] Regarding 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 outer layer is made of existing 430 magnetic stainless steel, the heat-conductive middle layer is made of aluminum, and the inner layer is made of 304 stainless steel or 316L stainless steel. 430 magnetic stainless steel makes the pot body 1 suitable for induction cookers; aluminum has good thermal conductivity, so the heat-conductive middle layer can transfer heat from the outer layer to the inner layer; and the inner layer has good rust resistance. The inner layer refers to a layer of the layered structure of the pot body 1 that faces the cooking cavity 10, the outer layer refers to a layer of the layered structure of the pot body 1 that faces the outside of the pot body 1, and the heat-conductive middle layer is a layered structure sandwiched between the inner and outer layers.

[0085] In another embodiment, the pot body 1 only includes an outer layer and an inner layer, 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.

[0086] Figure 8 The 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 receiving grooves 33 to communicate with each other, thereby facilitating the mutual circulation of edible oil in each receiving groove and further facilitating the uniform distribution of edible oil.

[0087] The non-stickiness comparison results of the embodiment and the comparative example provided in this application can be referred to Table 2. The structure of Experimental Example 7 in Table 2 can be referred to Figure 2 and Figure 5 The pot body 1 of the experimental example 4 includes an outer layer made of 430 magnetic stainless steel, a heat-conducting middle layer made of aluminum, and an inner layer made of 304 stainless steel. Figure 6The honeycomb-shaped raised portion 11 is shown, and the raised portion 11 surrounds the recessed portion 12. A protective layer formed by spraying ceramic coating is attached to the surface of the inner layer. The protective layer includes a first protective layer 2, a protective layer 31, and a non-stick layer 32. The first protective layer 2 covers the recessed portion 12, the protective layer 31 covers the raised portion 11 and the recessed portion 12, and the non-stick layer 32 covers the protective layer 31. The non-stick layer 32 has a first portion 321 formed at a position corresponding to the raised portion 11, and a second portion 322 formed at a position corresponding to the recessed portion 12. The first portion 321 protrudes outward relative to the adjacent second portion 322, and the first portion 321 intersects with the second portion 322 to form a receiving groove 33. In addition, the bottom surface of the receiving groove 33 is formed with a plurality of protruding bumps 34.

[0088] The structure of the pot body 1 of comparative example 3 is the same as that of the embodiment, with the only difference being that the comparative example only includes a protective layer covering the recess 12 , that is, the surface of the protrusion 11 of comparative example 1 has no protective layer.

[0089] The overall structure of Comparative Example 4 is the same as that of Comparative Example 1, but the difference is that the protective layer of Comparative Example 2 is made of fluorine coating.

[0090] 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 resistance test followed by a fried egg test to verify long-term non-stickiness.

[0091] The test results are shown in Table 3:

[0092] Table 2

[0093] Initial non-stickiness Long-lasting non-stickiness Experimental Example 4 Level 1 Level 2 Comparative Example 3 Level 3 Level 3 Comparative Example 4 Level 2 Level 2

[0094] It can be seen that the initial non-stickiness and the lasting non-stickiness of Experimental Example 4 are significantly improved compared with Comparative Example 3. It can be seen 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 4, Example 4 has better initial non-stickiness and basically equivalent lasting non-stickiness. It can be seen 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 can also avoid the disadvantage of the fluorine coating that volatile toxic substances are easily released at high temperatures, making the cooking container healthier.

[0095] In addition, refer to Figure 9 and Figure 10 , Figure 9 For the control example of a cooking container without a cleaning step, Figure 10 The surface appearance of the cooking cavity of the cooking container manufactured by the manufacturing method of the cooking container including the cleaning step is compared with Figure 9 , Figure 10In the embodiment, after impurities have been removed, the bottom of the first portion 321 (i.e., the bottom of the raised portion 11) is free of noticeable stain accumulation, resulting in a cleaner and more aesthetically pleasing surface. Furthermore, based on the above experimental results, the cooking container exhibits improved long-lasting non-stick properties without the accumulation of stains.

[0096] This application provides a method for manufacturing a cooking container. The process steps included in the optional embodiment can be referred to Figure 1 The specific embodiments of each step are as follows:

[0097] The forming step involves shaping the raw material into a pot blank of a predetermined shape through die-casting, stretching, spinning, or any other commonly used process. The shape of the pot blank is not limited and can be a wok, steamer, inner pot, or other conventional cooking container, depending on specific needs. For example, in one embodiment, the forming step involves selecting a plate made of composite steel as the raw material. The composite steel comprises three layers: a first layer made of 304 or 316 stainless steel, a second layer made of thermally conductive aluminum, and a third layer made of magnetically conductive 430 stainless steel, with the second layer sandwiched between the first and third layers. The composite steel plate is then formed into the pot blank through a stretching process. After stretching, the surface of the first layer faces the cooking cavity of the pot blank, while the surface of the third layer faces the outside of the pot blank. In other embodiments, the composite steel may comprise only two layers: a first layer made of 304 or 316 stainless steel and a second layer made of thermally conductive aluminum. After stretching, the surface of the first layer faces the cooking cavity of the pot blank, while the surface of the second layer faces the outside of the pot blank.

[0098] The roughening step involves roughening the surface of the pot blank facing the cooking cavity through a process such as sandblasting. This increases the roughness of the surface facing the cooking cavity, thereby increasing the contact area with the coating. For example, in one exemplary embodiment, the roughening step involves spraying an alkaline, acidic, or neutral solvent onto the surface of the pot blank after forming to remove small impurities on the surface and prevent them from interfering with the subsequent sandblasting process. This impurity removal method, also known as an oiling process, is a common impurity removal process in the industry. The specific process parameters, solvent composition, and principles are not detailed here. After removing the impurities, a high-speed sand stream is used to impact the surface of the pot blank facing the cooking cavity, i.e., the inner surface of the pot blank, creating an uneven surface. This helps ensure the stable adhesion of the protective layer formed by the initial spraying. 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 conditions can be used. It is sufficient that the resulting inner surface roughness of the pot blank meets the desired requirements. After sandblasting, the roughness of the inner surface of the pot blank is Ra2.5μm-4.0μm, and the overall surface is relatively uniform.

[0099] The first spraying step is to spray a non-stick coating onto the inner surface of the pot blank, thereby forming a first protective layer 2 attached to the inner surface of the pot blank. The non-stick coating 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. 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 siloxane-based ceramic coating containing silica sol, siloxane, acidic solvent and pigment slurry. The ceramic coating is sprayed using 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 first protective layer formed after one spraying is about 20μm-40μm, which meets the basic thickness requirements of non-stick coatings. Under this spraying pressure, the first protective layer can be closely attached to the inner surface of the pot blank, which helps to improve the bonding strength between the first protective layer and the pot blank after curing.

[0100] The purpose of preheating is to prevent the coating from rapidly cooling and curing in contact with the low-temperature pot body 1, particularly mitigating the rapid cooling and curing of the silicone-based ceramic coating, thereby improving the connection stability between the first protective layer 2 and the pot body 1. On the other hand, if the pot body temperature is too low, the coating may scatter due to the large temperature difference after contacting the pot body, forming solid particles that cannot stably adhere to the pot body. These solid particles, acting as impurities, may affect the adhesion of the coating to the pot body.

[0101] The curing step involves drying and curing the surface of the first protective layer to form a solid surface with a certain hardness, facilitating subsequent processing of the first protective layer. For example, in one embodiment, the curing step involves sintering and curing the cooking container after the initial spraying in a sintering furnace. In the example where the coating is a ceramic coating, the sintering temperature in the furnace is maintained at 100°C to 150°C, for example, 100°C, 110°C, 120°C, 130°C, 140°C, or 150°C; and the sintering and curing time is 5 minutes to 20 minutes, for example, 5 minutes, 7 minutes, 10 minutes, 13 minutes, 15 minutes, 18 minutes, or 20 minutes. In other embodiments, when the coating composition changes, the curing temperature and curing time only need to be adjusted according to the actual situation. For example, the curing temperature of fluorine coating is approximately 400°C. The specific working conditions can be selected according to conventional industry techniques and are not detailed here.

[0102] The polishing step refers to polishing the surface of the first protective layer 2 after the first spraying. The purpose of polishing is to make the surface of the first protective layer 2 smooth, limit the problem of impurities accumulating in the pits and being difficult to remove in subsequent processes, and make the surface of the first protective layer 2 neat and beautiful.

[0103] The specific method of polishing can refer to the existing technology. For example, the surface of the first protective layer 2 can be smoothed using sandpaper, and then large debris remaining from polishing can be removed using a scouring pad. Alternatively, other conventional polishing techniques in the existing technology can be used, which will not be described here.

[0104] The cleaning step involves cleaning the surface of the first protective layer 2 after the initial spraying to remove impurities. After impurity removal, the surface of the first protective layer 2 should be substantially free of visible, easily removable impurities. After the cleaning step is complete, a method to test for residual impurities is to wipe the surface of the first protective layer 2 with a white paper towel. If the white paper towel noticeably discolors, impurity removal is incomplete and further cleaning is required until the white paper towel remains unchanged or only slightly discolored. The primary purpose of impurity removal is to minimize interference with the spraying process and to ensure that the subsequently sprayed protective layer 31 can directly contact and adhere to the first protective layer 2. Furthermore, impurity removal can prevent interference with the cooking vessel's appearance.

[0105] Here are three cleaning examples that can be selected based on actual process conditions:

[0106] Cleaning experiment example 1:

[0107] Use high-pressure air to remove impurities from the surface of the first protective layer. Specifically, spray high-pressure air directly onto the surface of the first protective layer 2 to blow the impurities out of the cavity. Then, wipe the surface of the first protective layer 2 repeatedly with a lint-free towel or paper towel to remove any remaining impurities.

[0108] 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 first protective layer 2 that affect the adhesion between the first protective layer 2 and the protective layer 31. Basically, no subsequent treatment is required, and the impurity removal effect is better.

[0109] Furthermore, the spray pressure P of the high-pressure air is set to ≥ 0.5 kPa, and the distance between the high-pressure air spray position and the first protective layer 2 is less than 50 mm. For example, a high-pressure air gun can be used for cleaning, and the jet pressure of the high-pressure air gun is set to 0.5 kPa, or 0.8 kPa or 1 kPa, etc., and the muzzle of the high-pressure air gun is set to a position about 30 mm above the surface of the first protective layer 2, or 20 mm, 39 mm, 40 mm, etc. The high-pressure air gun sprays high-pressure gas at an angle directly facing the surface of the first protective layer 2 to blow away impurities on the surface of the first protective layer 2. Based on experiments, when the above process parameters are used for spray painting and impurity removal, the paper towel will only change color slightly or not change color after wiping it with a paper towel. However, if the spray gun distance is greater than 50 mm or the air pressure is less than 0.5 kPa, the paper towel will change color more obviously, which means that the cleaning effect is not ideal.

[0110] Cleaning experiment example 2:

[0111] Use high-pressure water to clean debris, and dry any remaining liquid after cleaning. Specifically, you can use a high-pressure water gun to rinse the surface of the first protective layer 2, and then dry the cooking container after rinsing to remove any remaining liquid. Compared to gas, high-pressure liquid has a better rinsing effect. Generally, after rinsing once, there is no need to physically wipe it again to meet the cleaning requirements. The drying temperature can be controlled below the curing drying temperature of the first protective layer, that is, the drying temperature for removing the cleaning liquid is W1, and the drying and curing temperature of the first protective layer is W2, where W1 < W2. This temperature is relatively low relative to the temperature of the curing step, and drying within this temperature range helps reduce the risk of cracking of the first protective layer 2.

[0112] Cleaning experiment example 3:

[0113] Directly use a wiping cloth to repeatedly wipe the surface of the first protective layer 2 to remove attached impurities. The method for testing the wiping result can also be to wipe with a white paper towel. When the paper towel does not change color significantly, it can be considered that the surface of the first protective layer 2 is free of impurities.

[0114] In the third cleaning experiment, please note that the wiping cloth should be a lint-free cloth to avoid further adding impurities.

[0115] The above three cleaning embodiments can also be used simultaneously or in pairs to obtain better cleaning effects.

[0116] The second spraying step involves continuing to spray the inner wall of the pot body 1 to form a protective layer 31. The coating used in the second spraying step is a transparent non-stick coating, the main component of which can be the same as or different from that of the coating of the first protective layer 2. For example, the second spraying step used in a certain exemplary embodiment is: spraying using a spray gun with a diameter of 1.0mm-2.0mm, and setting the spraying pressure to 1.5kg / cm 2 -2.5kg / cm 2 For example, the spraying pressure can be 1.5kg / cm 2 , 2kg / cm 2 or 2.5kg / cm 2 After spraying, a protective layer 31 slightly thinner than the first protective layer 2 is formed. Under the working conditions of this embodiment, the thickness of the protective layer 31 formed is approximately 3 μm to 12 μm. The thickness of the protective layer 31 is relatively thin. Based on testing, the thinner the protective layer 31, the less likely it is to fall off after an impact. Furthermore, the protective layer 31 at this thickness, when combined with the first protective layer 2, can achieve an initial non-stickiness of level 1 and a long-lasting non-stickiness of level 2 after vibration testing based on the national standard GB / T32388. Therefore, the non-stickiness also meets the requirements. In other words, within this range, the protective layer 31 can achieve both connection stability and non-stickiness.

[0117] 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 first protective layer may be completely cured, and the completely cured first protective layer and the uncured second protective layer may have defects that make it difficult to stably combine, thereby affecting the bonding stability of the first protective layer and the second protective layer; and if the interval time is less than 1 hour, the interval time is too short and the surface of the first protective layer may not be completely cured, making it difficult to proceed with 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 be between 1 hour and 100 hours can take into account both the requirements of the first protective layer not being completely cured and the surface of the first protective layer being dry and cured, and the time arrangement is reasonable, which facilitates the connection between the various processes.

[0118] The third spraying step involves 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 have the same or different primary components as the coating of the first protective layer 2, 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 resulting non-stick layer 32 can further enhance the long-lasting non-stick properties and complement the protective layer 31 in appearance. For example, if both the protective layer 31 and the non-stick layer 32 are transparent protective layers with a specific base color, their superposition can create a new appearance, thereby enhancing the aesthetics.

[0119] The overall curing step refers to sintering and curing the first protective 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 steps or existing technologies, and only the protective layer 31 and the non-stick layer 32 need to be cured.

[0120] 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 to 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 actual conditions. If the curing is incomplete, consider raising the temperature within the range or extending the placement time. Afterwards, the environment is heated to 200°C-250°C, such as 200°C, 220°C, 240°C, etc., and is placed for another 5 minutes to 28 minutes. The heating process can make the curing effect more complete, so that the parts below the surface can also be effectively cured, and can inhibit the occurrence of cracking in the protective layer. After two drying treatments, the first protective layer 2, the protective layer 31 and the non-stick layer 32 are completely dried and tightly bonded and not easy to fall off.

[0121] After the whole is solidified, 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.

[0122] In other embodiments, the method for manufacturing a cooking utensil is used to produce a cooking container having etched lines. Figure 2The cooking vessel produced includes a pot body 1, a first protective layer 2, a protective layer 31, and a non-stick layer 32. The surface of the pot body 1 facing the cooking cavity 10 has a plurality of raised portions 11. The raised portions 11 form etched lines with a certain pattern on the surface of the pot body 1. The highest point of the first protective layer 2 is lower than the highest point of the raised portions 11, so that the first protective layer 2 is entirely located within the recessed portions 12 formed between adjacent raised portions 11, which are concave relative to the raised portions 11. This prevents foreign objects such as spatulas from directly contacting the first protective layer 2, thus protecting the first protective layer 2. The etched lines formed by the raised portions 11 are also visible. The protective layer 31 is formed on the surface of the first protective layer 2 and covers both the first protective layer 2 and the raised portions 11. In other words, the highest point of the raised portions 11 is located within the protective layer 31. Because the protective layer 31 covers the raised portion 11, food will not directly come into contact with the raised portion 11 unless the protective layer 31 falls off, thereby improving the anti-stick properties of the pot 1. The non-stick layer 32 covers the protective layer 31, thereby increasing the overall thickness of the protective layer, thereby further improving the non-stick properties of the cooking container.

[0123] The manufacturing method of the cooking utensil for producing the cooking container with etching lines comprises Figure 1 Compared with the above embodiment, the present invention further includes the following steps:

[0124] 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.

[0125] The structure after the polishing step can be referred to Figure 3 During the polishing step, it is important to completely remove the first protective layer 2 from the surface of the raised portion 11, ensuring that the highest point of the raised portion 11 protrudes above the first protective layer 2. For one thing, effective protection is only achieved when the raised portion 11 protrudes relative to the first protective layer 2. Furthermore, the etched lines formed by the raised portion 11 have a distinct appearance, and the first protective layer 2 is a colored protective layer. Therefore, to make the etched lines visible, the first protective layer 2 must be completely removed from the surface of the raised portion 11. Furthermore, after this step, the surface of the cooking cavity 11 presents an uneven texture, which increases the contact area with the protective layer 31 and facilitates subsequent adhesion of the protective layer 31.

[0126] 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 first protective layer 2 and the protrusion 11 to provide a good initial non-stick effect.

[0127] Specifically, an optional embodiment of a method for manufacturing a cooking utensil is provided, which is used to produce a cooking container with etched patterns, and specifically includes the following steps:

[0128] The pot body 1 is constructed from a composite sheet material consisting of a 430 magnetic conductive plate for the outer layer, an aluminum heat conductive plate for the middle layer, and a 304 or 316L plate with etched patterns for the inner layer. The protective layer is made from a ceramic coating containing silica sol, siloxane, an acidic solvent, and a pigment paste. Because ceramic coatings have a lower sintering temperature than fluorocarbon coatings, they can be applied thicker, improving their non-stick properties. Furthermore, fluorocarbon coatings have a higher sintering temperature and are prone to decomposition at high temperatures. Since the sintering temperature of fluorocarbon coatings approaches their high-temperature decomposition temperature, sintering can potentially produce harmful substances. Ceramic coatings, however, do not produce harmful substances at the sintering temperature, thus avoiding the unhealthy effects associated with fluorocarbon coatings.

[0129] The pot body 1 is formed by a stretching process using a composite plate that has been etched.

[0130] 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.

[0131] After degreasing, the inner surface of the pot body 1 is sandblasted, utilizing the impact of a high-speed sand stream to clean and roughen the surface. A mixture of 60- and 80-mesh brown or white corundum is used for sandblasting. Sandblasting increases surface tension, strengthens the physical and chemical bond between the coating and the substrate, extends the durability of the coating, facilitates coating leveling, and strengthens the direct bond between the ceramic coating primer and the pot base. After sandblasting, the inner surface roughness of the pot body 1 is Ra 2.5μm to 4.0μm, and is uniform across the entire surface.

[0132] Preheat the pan after sandblasting: Before the pan is primed in the spray booth, it must be preheated to 50-60°C. This preheating is necessary because, on the one hand, if the temperature difference between the pan and the paint is too large, the paint may cure rapidly upon contact with the pan surface, preventing proper adhesion and affecting the stability of the connection. On the other hand, if the pan temperature is too low, the paint may spatter due to the large temperature difference, forming solid particles that cannot stably adhere to the pan. These solid particles, acting as impurities, can affect the adhesion of the paint to the pan. Preheating the pan effectively prevents these problems.

[0133] After preheating, spray the first protective 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 first protective layer 2 after spraying is 20 μm to 25 μm.

[0134] After spraying the first protective layer 2, it is dried to facilitate subsequent polishing: After spraying, the first protective layer 2 is dried in a sintering furnace at 100°C to 110°C for 7 minutes to 15 minutes. The main purpose of this drying step is to solidify the surface of the first protective layer 2 for subsequent polishing.

[0135] Polishing is performed after drying: Place the pot body 1 in the mold and keep rotating the pot body 1. Use 180-grit sandpaper to remove the first protective layer 2 from the etched raised part and the part near the pot mouth without etched lines. Then wipe it again with a scouring pad to remove large impurities.

[0136] 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.

[0137] 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.

[0138] The purpose of the secondary preheating is to prevent the protective layer 31 from rapidly curing during the secondary spraying process. It also helps reduce impurities generated after the protective layer 31 is sprayed, and improves the bonding stability between the non-stick layer 32 and the protective layer 31. Furthermore, since the first protective layer 2 has already formed before the secondary preheating, the maximum temperature of the pot body after the secondary preheating process must be less than or equal to the minimum temperature after preheating, that is, less than or equal to 50°C, to prevent the first protective layer 2 from changing shape due to excessively high temperatures after preheating.

[0139] Spraying protective layer 31: Adjust the spray gun diameter to 1.0mm~1.5mm and the atomization pressure to 2.0Kg / cm 2 ~2.5Kg / cm 2 The ceramic coating is sprayed 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 translucent state, that is, the protective layer 31 is a transparent protective layer with a certain color.

[0140] Immediately after spraying the protective layer 31, spray the non-stick layer 32: adjust the spray gun diameter to 1.0mm-1.5mm and the atomization pressure to 2.0Kg / cm 2 ~2.5Kg / cm 2 The ceramic coating is sprayed to form a non-stick layer 32 with a thickness of 5 to 7 μm. The protective layer 31 and the non-stick layer 32 are sprayed continuously in a single spray booth using a wet-on-wet method. This means the non-stick layer 32 is sprayed immediately before the protective layer 31 cures, ensuring that the protective layer 31 adheres to the non-stick layer 32 in a partially liquid state.

[0141] After spraying is completed, the entire body is cured: the pot body 1 is kept in an environment of 80℃~150℃ for 8 minutes to 15 minutes, and then the ambient temperature is raised to 220℃~250℃ and maintained for another 8 minutes to 15 minutes to complete the overall curing of the first protective layer 2, the protective layer 31 and the non-stick layer 32.

[0142] Final Polishing: Use 180-grit sandpaper to remove the ceramic coating from the unetched area of the pot body 1, then rub it with a towel to create a smooth finish. Generally, consumers don't require a non-stick finish on the pot rim, and pot rims are prone to scratches. Removing the ceramic coating from the pot rim will not significantly impact the performance of the cookware, while also helping to reduce the risk of coating loss due to abnormal impacts such as knocks and knocks.

[0143] Table 1 shows the comparison of the effects of three experimental examples manufactured using the above-mentioned cooking container manufacturing method and comparative example 5, wherein experimental example 5 uses a high-pressure air gun for cleaning and dust removal; experimental example 6 uses a high-pressure water gun for cleaning and dust removal and drying; experimental example 7 uses manual wiping for cleaning and dust removal; comparative example 5 does not perform cleaning and dust removal. In view of the fact that the protective layer 31 and the non-stick layer 32 are transparent, it is difficult to accurately judge whether there is any shedding by direct observation in some cases. Therefore, the non-stickiness of the cooking container after the simulated cooking test is used as an indirect evaluation method. If the non-stickiness decreases, it means that the coating has partially fallen off. Among them, the steps of the simulated cooking test refer to the national standard GB / T32095.4 Food Simulation Test Specifications and Evaluation Methods 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:

[0144] Table 3

[0145]

[0146] As can be seen, the non-stick performance of Comparative Example 5 dropped to Level 2 after one cycle, and the coating had already visibly fallen off after three cycles, indicating that the coating shedding in Comparative Example 5 was more obvious. However, Experimental Examples 5, 6, and 7, which underwent cleaning and dust removal, maintained Level 1 non-stick performance after one cycle, and no visible shedding of the protective layer was observed after five cycles. Clearly, the bonding strength of the non-stick coating was enhanced after cleaning and dust removal.

[0147] It should be noted that the cooking containers in this application generally 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, and utensils used for holding food in household appliances such as rice cookers, electric pressure cookers, soy milk makers and food processors.

[0148] Anything not described in this application can be achieved by adopting or drawing on existing technologies.

[0149] Each embodiment in this specification is described in a progressive manner, and the same or similar parts between the embodiments can be referred to each other. Each embodiment focuses on the differences from other embodiments. 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 can have various changes and variations. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present application should be included in the scope of the claims of the present application.

Claims

1. A cooking container, characterized in that: The invention comprises a pot body having a cooking cavity, wherein a side surface of the pot body facing the cooking cavity is an inner surface, and the inner surface is provided with a plurality of protrusions protruding outward toward one side of the cooking cavity; The inner surface is covered with a protective layer, and the protective layer comprises: a first protective layer connected to the inner surface and covering at least a portion of the inner surface, wherein the highest point of the protrusion is higher than an adjacent first protective layer; a protective layer connected to the first protective layer and the raised portion, and the protective layer covers the first protective layer and the raised portion; a non-stick layer connected to and covering the protective layer; Wherein, the first protective layer has a predetermined color, the shield layer is translucent or transparent, and the non-stick layer is transparent or translucent.

2. The cooking container according to claim 1, wherein The thickness of the first protective layer>the thickness of the non-stick layer≥the thickness of the shielding layer.

3. The cooking container according to claim 2, wherein The ratio of the thickness of the protective layer to the thickness of the non-stick layer is Q, and 0.7≤Q≤1.

4. The cooking container according to claim 3, wherein The thickness of the first protective layer is 15 μm-30 μm, and the thickness of the shielding layer is 3 μm-8 μm.

5. The cooking container according to claim 1, wherein The non-stick layer includes a first portion and a second portion, wherein the first portion is higher than the adjacent second portion.

6. The cooking container according to claim 5, wherein A plurality of receiving grooves are formed on the surface of the non-stick layer, the first portion constitutes the side walls of the receiving grooves, and the second portion constitutes the bottom walls of the receiving grooves.

7. The cooking container according to claim 6, wherein The first portion is provided with a plurality of notches, and the notches are connected to adjacent accommodating grooves.

8. The cooking container according to claim 6, wherein The bottom surface of the accommodating groove is provided with a plurality of upwardly protruding convex points.

9. The cooking container according to any one of claims 1 to 8, characterized in that: The toughness of the pot mouth of the cooking container is greater than the toughness of the protective layer.

10. The cooking container according to any one of claims 1 to 8, characterized in that: The pot body comprises: 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 provided 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; Alternatively, 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.

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