Cooking container

Abstract

The utility model discloses a cooking container which comprises a bottom wall, a side wall and a fly-back wall, and the bottom wall, the side wall and the fly-back wall jointly define a cooking cavity. A section line formed by intersecting a longitudinal face penetrating through the center of the bottom wall and one side face, facing the cooking cavity, of the side wall coincides with the steepest curve, the high point of the steepest curve is located at the top of the side wall, and the low point of the steepest curve is located at the bottom of the side wall; the return wall is connected to the top of the side wall; wherein the flyback wall extends upwards in the vertical direction; or one side, facing the cooking cavity, of the flyback wall obliquely extends upwards. According to the scheme, by arranging the side wall face conforming to the steepest curve and the flyback wall, the cooking hand feeling can be improved.

Description

TECHNICAL FIELD

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

[0002] A cooking container (such as a frying pan, a wok, a pressure cooker, a steamer, etc.) is a commonly used tool in the process of kitchen cooking, and the processing of food is completed by putting food into the cooking cavity and then performing operations such as stir-frying and stewing.

[0003] For a cooking container used for frying and stir-frying, since the user needs to repeatedly operate through a spatula, the stir-frying feel is an important indicator. The smoother the stir-frying, the more labor-saving it is for the user, and thus the better the comfort.

[0004] At present, there are few studies on smooth stir-frying in the prior art. The prior art has a solution from the perspective of the roughness of the cooking container, which studies how to reduce friction and jerk to improve the feel, but the improvement of this technology has basically reached the limit, and it is necessary to improve the feel from other angles.

[0005] For a general frying and stir-frying cooking container, the side wall is often an arc-shaped wall. Although the arc-shaped wall can provide a relatively smooth feel, the size design of the arc-shaped wall at present is mostly based on the experience of designers, and there is no relatively standard design criterion, so it can be considered to start from the curve parameters of the arc-shaped wall to improve the stir-frying feel provided by the cooking container. CONTENT OF THE UTILITY MODEL

[0006] In view of the above problems, the present application provides a cooking container, which starts from the improvement of the curvature of the pot type to seek a solution to improve the cooking feel.

[0007] The cooking container provided by the present application, the wall of the cooking cavity includes a bottom wall, a side wall and a back wall, the bottom wall, the side wall and the back wall jointly enclose the cooking cavity; the intersection of the longitudinal plane passing through the center of the bottom wall and the side wall facing one side of the cooking cavity forms a tangent line, the tangent line coincides with the brachistochrone curve, the highest point of the brachistochrone curve is located at the highest point of the side wall, and the lowest point of the brachistochrone curve is located at the lowest point of the side wall; the back wall is connected to the top of the side wall; wherein the back wall extends upward along the vertical direction; or the back wall extends upward and upwardly inclined towards the side of the cooking cavity.

[0008] The surface of the side wall corresponding to the cooking cavity is the surface of the side wall that contacts the food material during cooking. The brachistochrone curve is the curve along which a small ball rolls fastest between two points of different heights, which can be expressed by the equation x = a(t-sin t), y = a(l-cos t). In the present scheme, the brachistochrone curve refers to the brachistochrone curve formed between the highest point and the lowest point of the side wall when the pot body is placed horizontally on a horizontal surface. By setting the surface of the side wall facing the cooking cavity to conform to the brachistochrone curve, on the one hand, the side wall curve conforms to the brachistochrone curve, the resistance generated when the spatula passes through is the smallest, and the food material falls back the fastest, thus having a good stir-frying hand feeling and improving the cooking experience. On the other hand, during the pot shaking process, the food material will contact the side wall, and the side wall set in the form of the brachistochrone curve can minimize the contact time of the food material with the side wall. Since the temperature of the side wall is generally lower than that of the bottom wall, this scheme helps to reduce the problem of rapid cooling of the food material after contacting the side wall, thereby maintaining the cooking effect.

[0009] On the other hand, the backflying wall plays a role of blocking and guiding the food material during the pot shaking process, which can effectively alleviate the problem of food material flying out of the cooking cavity due to improper pot shaking posture, and is conducive to the user to shake the pot with his own comfortable force application manner, thereby further improving the hand feeling. In the scheme in which the backflying wall extends upward and upward on the side facing the cooking cavity, the backflying wall helps to change the moving track of the food material, so that the food material flies back to the upper side of the cooking cavity, which is conducive to the return of the food material into the cooking cavity. This scheme can make it easier for users who are not skilled in pot shaking to complete the pot, thereby improving the use experience of the cooking container.

[0010] In an optional scheme, the maximum horizontal width of the cooking cavity is D, and the depth of the cooking cavity is h, and 2.5≤D / h≤4.

[0011] In these embodiments, by limiting the ratio of the depth of the cooking cavity to the maximum horizontal width of the cooking cavity, the heat dissipation efficiency of the cooking cavity is controlled, thereby reducing the probability of food material burning. Since air is a poor heat conductor, during continuous heating, the air in the cooking cavity region will rise significantly, thereby inhibiting the heat dissipation efficiency of the bottom wall and the side wall to the side of the cooking cavity. Generally, the larger h is, the more air the cooking cavity contains, and the stronger the inhibitory effect of this part of air on heat transfer after continuous heating for a certain period of time. The larger D is, the larger the heat dissipation area of the wall of the cooking cavity is under the condition that other parameters remain unchanged, thereby being more prone to heat dissipation. By controlling the ratio of D and h, the above heat dissipation effect and heat transfer inhibition effect can be maintained in a relatively appropriate state, which is helpful to control the overall heat dissipation efficiency of the cooking container, so that the maximum temperature of the wall of the cooking container is easy to control, thereby alleviating the problem of food material burning, while not excessively affecting the temperature rise efficiency of the wall of the cooking cavity, and having less impact on the cooking experience.

[0012] It is found through experiments that when D / h < 2.5, the cooking cavity dissipates heat quickly, so a larger fire is needed to reach a suitable oil temperature within the expected time, but the sustained high temperature is difficult to control, and the temperature of the cooking container is likely to rise to a high level, causing burning and scorching. Therefore, D / h < 2.5 is less effective in temperature control. When D / h > 4, on the one hand, the cooking container is too deep and is not suitable for stir-frying, and on the other hand, the heat dissipation is slow, so the fire needs to be repeatedly adjusted to maintain a suitable temperature. If not handled properly, it can also cause burning and scorching. Therefore, 2.5 ≤ D / h ≤ 4 is a suitable range.

[0013] In some embodiments, 3.0 ≤ D / h ≤ 3.5.

[0014] In this embodiment, the ratio of D / h approaches Π, which not only has the above-mentioned effects, but also makes the shape of the cooking container more harmonious and aesthetically pleasing.

[0015] In some embodiments, the thickness of the side wall gradually decreases from the top of the side wall to the bottom of the side wall.

[0016] In these schemes, the thickness of the bottom wall is greater than that of the side wall, and heat is generally conducted from the bottom wall to the side wall. Therefore, in this scheme, the bottom wall can conduct more heat to the side wall, so that the temperature of the side wall can be closer to that of the bottom wall, improving the heat distribution effect and further alleviating the problem of food cooling during the cooking process.

[0017] In some embodiments, the surface of the bottom wall corresponding to one side of the cooking cavity is a concave arc surface.

[0018] The concave arc surface is beneficial for oil collection, making it convenient to stir-fry and facilitating the realization of non-stick with oil.

[0019] In some embodiments, the surface of the bottom wall facing one side of the cooking cavity intersects with the longitudinal surface to form a tangent line that coincides with the brachistochrone curve.

[0020] In these schemes, the surfaces of the bottom wall and the side wall are in the form of a brachistochrone curve, which on the one hand, the smooth transition of the two surfaces helps to improve the use of hand feel, and on the other hand, the brachistochrone curve is also beneficial for the rapid return of oil during the cooking process, so that the bottom wall is covered with enough oil for a long time, which is beneficial for maintaining non-stick.

[0021] In some embodiments, the thickness of the bottom wall is greater than the thickness of the side wall.

[0022] The thicker bottom wall can store more heat, so that the bottom wall does not heat up quickly, thereby alleviating the problem of rapid burning and scorching of food.

[0023] In some embodiments, the side of the return wall facing the cooking cavity is inclined upwardly, and the surface of the side of the return wall facing the cooking cavity is a concave curved surface.

[0024] The return wall is a concave curved surface, which makes the connection between the return wall and the side wall smoother, and thus the movement of the food is smoother, and the food can be smoothly returned to the cooking cavity, thereby further improving the hand feeling.

[0025] In some embodiments, the return wall surrounds the side wall.

[0026] The return wall is annular and surrounds the side wall, which helps to achieve the placement of the food out of the cooking cavity from multiple angles and multiple directions, and is more suitable for use by unskilled users.

[0027] In some embodiments, the surface of the bottom wall facing away from the cooking cavity is a plane.

[0028] This planar scheme is beneficial for the cooking container to be stably placed on the desktop, and also facilitates the connection of the cooking container with the complex bottom sheet for use in the induction cooker scene.

[0029] Based on the above scheme, the surface of the side wall of the cooking container conforms to the brachistochrone curve, and the side wall has a better guiding effect on the spatula, which helps to improve the operation hand feeling of the user.

[0030] The above description is only a summary of the technical scheme of the present application. In order to more clearly understand the technical means of the present application, the contents of the specification can be implemented, and in order to make the above and other purposes, features and advantages of the present application more obvious and easy to understand, the following part of the specific embodiment of the present application is described. BRIEF DESCRIPTION OF DRAWINGS

[0031] The drawings described herein are used to provide further understanding of the present application, and form a part of the present application. The schematic 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:

[0032] Figure 1 A half-section structural schematic view of a cooking container provided for the first embodiment of the present application;

[0033] Figure 2 A half-section structural schematic view of a cooking container provided for the second embodiment of the present application;

[0034] Figure 3 A half-section structural schematic view of a cooking container provided for the third embodiment of the present application;

[0035] The reference signs in the specific embodiment are as follows:

[0036] 1, bottom wall; 100, cooking cavity; 11, first surface

[0037] 2, side wall; 21, second surface;

[0038] 3, back wall;

[0039] A, first dividing line; B, second dividing line. DETAILED DESCRIPTION

[0040] In order to more clearly illustrate the overall concept of the present application, the following will be described in detail with reference to the accompanying drawings.

[0041] In the description of the embodiments of the present application, the technical terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate the orientation or positional relationship shown in the drawings, and are only for the purpose of facilitating the description of the embodiments of the present application and simplifying the description, and therefore cannot be understood as indicating or implying that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as limiting the embodiments of the present application.

[0042] In addition, the technical terms "first", "second" and the like are only for the purpose of description, and cannot 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 "a plurality of" is two or more, unless otherwise explicitly specified and limited.

[0043] In the description of the embodiments of the present application, unless otherwise explicitly specified and limited, the technical terms "mounting", "connecting", "connecting", "fixing" and the like should be understood in a broad sense, for example, it can be fixedly connected, or it can be detachably connected, or it can be integrated; it can be mechanically connected, or it can be electrically connected; it can be directly connected, or it can be indirectly connected through an intermediate medium; it can be the internal communication of two elements or the interaction relationship between two elements. For those skilled in the art, the specific meaning of the above terms in the embodiments of the present application can be understood according to the specific circumstances.

[0044] In the description of the embodiments of the present application, unless otherwise explicitly specified and limited, a first feature is "on" or "under" a second feature can mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, the first feature can be "above", "over" and "on top of" the second feature, which can mean that the first feature is directly above or obliquely above the second feature, or only means that the first feature is horizontally higher than the second feature. The first feature can be "below", "under" and "underneath" the second feature, which can mean that the first feature is directly below or obliquely below the second feature, or only means that the first feature is horizontally lower than the second feature.

[0045] Reference Figure 1 , Figure 1 is a half sectional view of a cooking container, equivalent to a cross-sectional view formed by the intersection of the pot body and a longitudinal plane passing through the center of the bottom wall 1. Among them, the face of the side wall 2 facing the cooking cavity 100 is the second face 21, and the cross-sectional shape of the second face 21 coincides with the brachistochrone curve. The brachistochrone curve refers to the route that takes the shortest time when a ball rolls from a high place to a low place, for example Figure 1 In the embodiment, the brachistochrone curve coinciding with the second face 21 is the route that takes the shortest time when a ball rolls from the top of the side wall 2 to the bottom wall 1. By setting the side wall 2 to conform to the brachistochrone curve, the residence time of the food material on the side wall 2 during the movement of the food material is the shortest when the pot is overturned, so that the series of problems caused by the long contact time of the food material with the side wall 2 can be most alleviated, and the use experience can be improved. Moreover, when the user stirs the food with a spatula, the side wall 2 satisfying the brachistochrone curve guides the movement trajectory of the spatula, and based on the characteristics of the brachistochrone curve, the blocking ability of the second face 21 to the spatula can be reduced to a certain extent, so that the stirring is more labor-saving, and the operation feeling of the user is improved.

[0046] The cross section of the second face 21 can coincide with the brachistochrone curve completely or partially.

[0047] For example, a wok, a frying pan and the like generally include a pot body for containing and processing food materials, and the pot body is generally heated by a heat source, and the food materials complete the heating and cooking in the pot body. The inner surface of the pot body, that is, the face of the cooking cavity, is often a problem of sticking to the food materials, so the non-stick research has always been a core technical research direction in the field of cooking containers. Non-stick is influenced by multiple complex factors, for example, the surface energy of the cooking container, the pore size and porosity of the cooking container, the temperature and temperature change rate of the cooking container and the like will all affect the non-stick of the cooking container, and the non-stick can be optimized by improving some of the factors.

[0048] The effect of the temperature change rate of the cooking container on the non-stick property mainly lies in the effect on the charring of the food. If the temperature of the cooking container rises too fast, the food will be heated rapidly after contacting the cooking container, which will cause charring. The charred part of the food will be adhered to the surface of the cooking container, resulting in sticking. In order to solve the problem of too fast temperature rise, the prior art selects a material with a slow heat conductivity to make the cooking container. Although this kind of material can alleviate the problem of charring, the slow heat conduction will also affect the cooking efficiency and the cooking experience. Moreover, the slow heat conduction will make the user think that it takes a longer time and more heat conduction to cook the food. If the power of the heat source is too large and is not properly controlled, it will be more likely to cause burning and charring, and it will also waste energy.

[0049] Some prior art selects the thickness structure to alleviate the problem of charring by using the principle that increasing the thickness of the container wall can reduce the heat transfer efficiency. However, these prior art only simply uses the effect of thickness on heat transfer efficiency without considering more specific factors, such as the effect of heat transfer area and heat dissipation efficiency on the problem of charring. Therefore, the prior art solution is relatively basic and the technical effect achieved is limited.

[0050] The high temperature of the cooking cavity surface may be caused by too strong heat conduction, or may be caused by slow heat dissipation of the cooking container. The prior art mainly studies how to control the temperature rise from the aspect of too strong heat conduction, but few studies are made on how to control the temperature by heat dissipation. The present application starts from the aspect of heat dissipation to explore how to improve the temperature control to avoid the charring and adhesion of the food caused by the high temperature of the cooking container.

[0051] With reference to Figure 1 The embodiment of the cooking container provided by the present application comprises a pot body. The pot body is curved to form a cooking cavity 100. The pot body comprises a bottom wall 1 and a side wall 2. The bottom wall 1 is connected to the bottom of the side wall 2, and the side wall 2 surrounds the bottom wall 1 in a ring shape. Both the bottom wall 1 and the side wall 2 are in the shape of an outwardly convex arc to form a cooking cavity 100 in the shape of a hemisphere.

[0052] For the formed cooking cavity 100, the maximum horizontal width of the cooking cavity 100 is D, and the depth is h. The maximum horizontal width here refers to the maximum distance between the walls of the cooking cavity 100 in the horizontal direction when the pot body is placed stably on a horizontal surface in the direction shown in the figure. For example, when the pot body is in the shape of a revolution body with a circular cross section, the maximum horizontal width can be understood as the maximum diameter of the cooking cavity. When the pot body is in the shape of a polygonal cross section, the maximum horizontal width can be understood as the maximum width that the cooking cavity can have in the horizontal plane. For example, when the pot body is in the shape of a quadrilateral cross section, the maximum horizontal width is the length of the diagonal of the quadrilateral.

[0053] Wherein, 2.5≤D / h≤4, for example, D / h=2.5, 3, 3.1, 3.14, 3.2, 3.5, 3.6, 3.8, 4, or any other value between 2.5 and 4.

[0054] It's understandable that as D increases, the heat dissipation area of ​​the cooking cavity 100 increases, making it easier for the pot to dissipate heat. Conversely, as h increases, the cooking cavity 100 becomes more spacious. Since air is a poor thermal conductor, the cooking cavity 100 is more likely to store heat, thus inhibiting heat dissipation to some extent. By limiting D / h, a reliable balance between heat storage and heat dissipation can be achieved. This prevents the pot from losing heat too quickly and failing to reach the desired cooking temperature, while also ensuring temperature control, preventing the pot from heating up too quickly and burning ingredients. Based on experiments, optimal performance is achieved when 2.5 ≤ D / h ≤ 4.

[0055] Alternatively, 3.0 ≤ D / h ≤ 3.5, or more specifically, D / h ≈ π. This design not only meets the heat dissipation and temperature control balance requirements of the aforementioned solution, but also enhances the pot's aesthetic appearance. Furthermore, for a cooking container of this size, with a conventional wall thickness, the container's weight and center position are optimal, further enhancing its hand feel.

[0056] For typical cooking containers, when the bottom wall 1 is heated, there is typically a temperature difference between the side walls 2 and the bottom wall 1. For wok-like cooking containers, experienced users often employ the flipping technique, whereby ingredients slide from the bottom wall 1 to the side walls 2 and then back down to the bottom wall 1. A significant temperature difference between the bottom wall 1 and the side walls 2 can affect cooking results, cooling the ingredients as they come into contact with the side walls 2. Furthermore, such a large temperature difference can cause them to stick together. Therefore, limiting the D / h value helps control the temperature of the side walls 2, ensuring that the temperature difference between the side walls 2 and the bottom wall 1 remains within an acceptable range.

[0057] Even so, there is still a certain temperature difference between the side wall 2 and the bottom wall 1. Since the second surface 21 conforms to the fastest curve, the solution can also alleviate the above problem by reducing the contact time between the food and the side wall 2 when flipping the pot.

[0058] Furthermore, the surface of the bottom wall 1 facing the cooking cavity 100 is the first surface 11, and the first surface 11 is a concave arc surface to achieve oil collection. Figure 1 As shown, the area below the second dividing line B is the first surface 11 of the bottom wall 1. Furthermore, the first surface 11 can also coincide with the aforementioned fastest curve, resulting in a smooth transition between the first surface 11 and the second surface 21. This not only provides a better cooking feel, but also helps the oil quickly drain after flipping the pan, allowing the second surface 21 to be covered with an oil film, achieving a non-stick finish.

[0059] Of course, for some other embodiments, the second face 21 can also not coincide with the brachistochrone curve, but only needs to be a concave arc surface that helps to collect oil. These embodiments mainly consider the factor of production convenience, because in the process such as spinning or stretching, the bottom wall 1 needs to be used as a positioning surface, and the side wall 2 is processed to meet the size requirements in the case of fixing the bottom wall 1, so the shape of the bottom wall 1 is actually difficult to control, at this time the bottom wall 2 is designed to be a shape that is convenient for shaping and fixing.

[0060] Figure 1 In the embodiment, the thickness of the bottom wall 1 is greater than the thickness of the side wall 2, so that the heat conduction of the bottom wall 1 is slower, so as not to heat up quickly; and the side wall 2 is thinner and is beneficial to rapid heat dissipation. At the same time, the thickness of the side wall 2 gradually decreases from bottom to top, so that the bottom wall 1 can quickly conduct heat to the side wall 2 to achieve temperature control, and the thinner side wall 2 can quickly dissipate heat.

[0061] Figure 1 In the embodiment, the top of the side wall 2 is connected with a return wall 3, and the return wall 3 extends upward along the vertical direction. The return wall 3 surrounds the side wall 2, that is, the part above the first dividing line A in the figure is the return wall 3. The return wall 3 plays a role of blocking food, specifically, when the pot is overturned, the food moves upward along the inclined side wall 2, and when the food contacts the return wall 3, the transverse outward movement of the food is blocked, thereby helping to prevent the food from flying outward, helping the food to fly back to the side where the cooking cavity is located and finally fall into the cooking cavity 100, and being beneficial to the user who is not familiar with the overturning skill to achieve the overturning.

[0062] Figure 2 The second embodiment shown in FIG. 2B has a structure basically the same as that of the first embodiment shown in FIG. 2A, and the difference between the two is that, Figure 1 the return wall 3 of the second embodiment is inclined upward toward the side of the cooking cavity 100, that is, the return wall 3 is inclined upward toward the side of the center line of the pot body. Figure 2 The return wall 3 of the second embodiment directly guides the food to fly back to the upper side of the cooking cavity 100, so that the food can smoothly fall back to the cooking cavity 100, and has a better guiding effect.

[0063] Further, in the second embodiment, Figure 2 the side of the return wall 3 toward the cooking cavity 100 is an upwardly concave arc surface, which smoothly transitions with the second face 21, and is more conducive to guiding the food to fly back into the cooking cavity 100.

[0064] Figure 3 The third embodiment shown in FIG. 2C has a structure basically the same as that of the first embodiment shown in FIG. 2A, and the difference between the two is that, Figure 1 the bottom wall 1 of the third embodiment is a flat bottom structure, and the inner and outer surfaces of the bottom wall 1 are both flat surfaces. The third embodiment is convenient for the cooking container to be stably placed on a horizontal surface, and is more convenient for application in an electromagnetic oven scene. It should be noted that the side wall 2 of the third embodiment is in accordance with the brachistochrone curve.

[0065] It should be noted that the cooking container in the present application refers to a wok, a frying pan and other equipment used for cooking, and is not limited to a certain special name, and should be understood broadly.

[0066] The places not mentioned in the present application can be realized by using or referring to the existing technology.

[0067] Each of the embodiments in the specification is described in a progressive manner, and the same or similar parts between the embodiments can be referred to each other, and each embodiment mainly describes the difference from other embodiments. The above only describes the embodiments of the present application and is not used to limit the present application. For those skilled in the art, the present application can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. within the spirit and principle of the present application shall be included in the scope of the claims of the present application.

Claims

1. A cooking container, comprising a pot body, characterized in that: The cooking cavity comprises a bottom wall, a side wall and a boomerang wall, wherein the bottom wall, the side wall and the boomerang wall together form the cooking cavity; A section formed by a longitudinal plane passing through the center of the bottom wall and intersecting a side surface of the side wall facing the cooking cavity coincides with a maximum brachial curve, the highest point of the maximum brachial curve is located at the highest point of the side wall, and the lowest point of the maximum brachial curve is located at the lowest point of the side wall; The boomerang wall is connected to the top of the side wall; wherein the boomerang wall extends upward in a vertical direction; or, the boomerang wall extends upward obliquely toward one side of the cooking cavity.

2. The cooking container according to claim 1, wherein The maximum horizontal width of the cooking cavity is D, the depth of the cooking cavity is h, and 2.5≤D / h≤4.

3. The cooking container according to claim 2, wherein 3.0≤D / h≤3.

5.

4. The cooking container according to claim 1, wherein The thickness of the side wall gradually decreases and increases from the top of the side wall to the bottom of the side wall.

5. The cooking container according to claim 1, wherein The surface of the bottom wall corresponding to the cooking cavity is a concave arc surface.

6. The cooking container according to claim 5, wherein A section line formed by the intersection of the surface of the bottom wall facing the cooking cavity and the longitudinal surface coincides with the brachistochrone curve.

7. The cooking container according to any one of claims 1 to 6, characterized in that: The thickness of the bottom wall is greater than the thickness of the side wall.

8. The cooking container according to any one of claims 1 to 6, characterized in that: The boomerang wall extends obliquely upward on one side facing the cooking cavity, and a surface of the boomerang wall facing the cooking cavity is an upwardly concave curved surface.

9. The cooking container according to any one of claims 1 to 6, characterized in that: The boomerang surrounds the side wall.

10. The cooking container according to any one of claims 1 to 4, characterized in that: The surface of the bottom wall facing away from the cooking cavity is a plane.

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