Pot

Abstract

The utility model provides a pot. The cookware comprises a base body, at least the bottom wall of the base body is provided with a concave-convex structure composed of a concave area and a convex area, and at least the surface of the concave area of the concave-convex structure is in a concave-convex shape. According to the cookware provided by the embodiment of the invention, at least the surface of the concave area of the concave-convex structure is in the concave-convex shape, so that a cookware surface structure which is easy to store oil can be formed, and the non-stickiness of the cookware in the later use process can be ensured. Moreover, compared with a traditional pot with a non-stick layer of a multi-layer structure, the problem of interlayer combination does not exist, and the pot is more durable.

Description

Technical Field

[0001] This utility model relates to the field of kitchen utensils technology, specifically to a cookware. Background Technology

[0002] In this field, fluoropolymer coatings, as liquid non-stick coatings, can easily produce non-stick cookware with a non-stick layer. Although the non-stick layer made with fluoropolymer coatings has excellent initial non-stick properties, this non-stick layer is easily damaged by spatulas and is prone to aging or decomposition due to high temperatures during use. This will seriously affect the service life of the non-stick layer formed by fluoropolymer coatings, resulting in generally poor long-term non-stick properties.

[0003] Therefore, developing cookware that combines initial non-stick properties with long-lasting non-stick properties remains a problem that needs to be solved. Utility Model Content

[0004] Therefore, the purpose of this utility model is to provide a cookware that solves the problem that cookware cannot simultaneously possess both initial non-stick and long-lasting non-stick properties.

[0005] According to the present invention, a cookware is provided, wherein the cookware includes a base, and at least the bottom wall of the base has an uneven structure composed of a recessed region and a protruding region, wherein at least the surface of the recessed region of the uneven structure is uneven.

[0006] According to the cookware provided in the embodiments of this application, at least the surface of the recessed area of ​​the concave-convex structure is uneven, which facilitates the formation of a cookware surface structure that easily retains oil, thus ensuring the non-stick properties of the cookware during later use. Furthermore, compared to traditional non-stick cookware with multi-layered structures, there is no issue with interlayer bonding, making the cookware more durable.

[0007] In some embodiments, the surface of the protruding region of the concave-convex structure is concave-convex.

[0008] In these embodiments, the surface of the protruding area is uneven, so that more areas of the substrate surface have fine unevenness, further refining the surface structure of the substrate, which can facilitate the storage and release of non-stick materials, and in particular ensure the stable release of non-stick materials.

[0009] In some embodiments, the convex and concave shape is composed of a plurality of protrusions and grooves located between adjacent protrusions. Here, the grooves and recessed areas can form storage pores for oil storage in the cookware to reduce direct contact between food and the cookware, thereby preventing food from sticking to the pot and ensuring the non-stick nature of the cookware.

[0010] In some embodiments, the protrusion on the surface of the protruding area is inclined toward the central region of the cookware, or the protrusion on the surface of the protruding area is inclined toward the side opposite to the handle of the cookware.

[0011] In these embodiments, the protrusions on the surface of the protruding area are oriented at an angle. On the one hand, since the protrusion orientation is generally consistent with the operating direction of the shovel, it can reduce wear on the protruding structure, increase its service life, and facilitate the movement of the shovel, thus providing good user comfort. On the other hand, compared with vertically oriented protrusions, the angled orientation of the protrusions can better lock in oil, ensuring non-stick properties.

[0012] In some embodiments, the protrusions are arc-shaped or serrated. When the protrusion is arc-shaped, the arc surface guides water and detergent to flow more smoothly, ensuring effective cleaning of all areas. Additionally, the arc-shaped structure is less prone to accumulating food residue and grease, thus reducing cleaning difficulty and time. Furthermore, the arc-shaped structure is more robust and can withstand greater pressure and friction, thereby extending the lifespan of the cookware. When the protrusion is serrated, grooves with larger oil-retaining spaces can be formed between adjacent serrated protrusions, and the protrusion has a smaller contact area with food, which helps improve non-stick properties.

[0013] In some embodiments, the tilt angle α of the protrusion relative to the surface of the substrate is 70°-85°; and / or, the included angle β between adjacent protrusions is 10°-40°; and / or, the included angle θ of the tip of the protrusion is 5°-20°.

[0014] In these embodiments, in the recessed areas, the protrusions have a specific shape and angle, which can cooperate with the recessed areas of the concave-convex structure to form a more effective oil-retaining area, thus improving the non-stick properties of the cookware. In the protruding areas, the protrusions have a specific shape and angle, which can maintain a suitable contact area with the food to facilitate the transfer of cooking heat, without being too steep to affect the stirring and stir-frying of the food. In addition, the specific shape and angle of the protrusions facilitate cost control.

[0015] In some embodiments, the average width of the recessed region is 50 micrometers to 200 micrometers, and the average depth of the recessed region is 50 micrometers to 200 micrometers; and / or, the average width of the protruding region is 50 micrometers to 400 micrometers, and the average height of the protruding region is 50 micrometers to 200 micrometers.

[0016] In these embodiments, the recessed and protruding areas with preset size requirements can form a suitable uneven structure so as to form a storage section of the cookware capable of holding oil, together with the uneven grooves. Furthermore, the appropriately sized recessed areas of the uneven structure can effectively prevent food from burning and sticking to the cookware surface. The appropriately sized protruding areas of the uneven structure can accommodate the non-stick structure for most small food items.

[0017] In some embodiments, the recessed and protruding areas alternate to form the uneven structure, thereby creating a more diverse range of surface textures to balance various aspects of cookware performance. And / or, the protruding areas are arc-shaped or conical. When the protruding areas are arc-shaped, the arc-shaped surface guides water and detergent flow more smoothly, ensuring effective cleaning of all areas. Additionally, the arc-shaped structure is less prone to accumulating food residue and grease, reducing cleaning difficulty and time. Furthermore, the arc-shaped structure is more robust and can withstand greater pressure and friction, thus extending the lifespan of the cookware. When the protruding areas are conical, the unevenness at the bottom of the recessed areas between adjacent conical structures helps retain oil, thus improving the cookware's long-lasting non-stick properties.

[0018] In some embodiments, the uneven structure is obtained by sequentially sandblasting a substrate with a first sandblasting material having an average particle size of 50 micrometers to 200 micrometers and a second sandblasting material having an average particle size of 5 micrometers to 20 micrometers.

[0019] In these embodiments, a two-stage sandblasting process can produce an uneven structure with specific morphology and properties. This structure not only possesses sufficient support and stability but also exhibits good roughness and surface area, meeting specific cooking requirements. For example, during cooking, this uneven structure can better retain oils, improving the heating efficiency and cooking quality of the food. Simultaneously, this structure increases the contact area between the food and the cookware, improving heat transfer efficiency and ensuring more even heating of the food. Furthermore, forming non-stick cookware through two sandblasting processes optimizes process costs and improves production efficiency.

[0020] In some embodiments, the first blasting material and the second blasting material are respectively spherical or angular materials.

[0021] In these embodiments, by rationally selecting the shape of the sandblasting material, the morphology and performance of the concave-convex structure can be optimized, thereby improving the practicality and durability of the cookware.

[0022] In some embodiments, the substrate is a titanium substrate, an iron substrate, an aluminum substrate, a titanium-iron composite substrate, a titanium-stainless steel composite substrate, a titanium-aluminum composite substrate, a titanium-aluminum-iron composite substrate, a titanium-aluminum-stainless steel composite substrate, or a titanium-aluminum-titanium composite substrate. This variety of substrates facilitates the manufacture of cookware and allows for the production of various types of cookware to meet the cooking needs and preferences of different users. Furthermore, when the substrate is a composite substrate, titanium or stainless steel is preferably used as the inner layer. This ensures that the food contact surface of the cookware is made of titanium, guaranteeing the cookware's corrosion resistance and hardness during use.

[0023] In some embodiments, the uneven structure is filled with a non-stick material, including oils, fluorinated coatings, or ceramic coatings, thereby enhancing the non-stick properties of the cookware during cooking.

[0024] In some embodiments, the cookware further includes an oxide film formed on the surface of the uneven structure. The oxide has a lower surface energy than the metal and is harder than the metal. Therefore, forming an oxide film can further improve the wear resistance and non-stick properties of the substrate surface, thereby improving the wear resistance and non-stick properties of the cookware. Attached Figure Description

[0025] The above and other objects and features of this utility model will become clearer from the following description of embodiments in conjunction with the accompanying drawings, in which:

[0026] Figure 1 This is a cross-sectional structural schematic diagram of a cookware according to an embodiment of the present utility model;

[0027] Figure 2 yes Figure 1 Enlarged structural diagram at point I;

[0028] Figure 3 yes Figure 1 Enlarged structural diagram at point J;

[0029] Figure 4 and Figure 5 These are partial top views of the cookware according to embodiments of the present invention.

[0030] Tag Name

[0031] 10. Substrate; 11. Concave-convex structure; 111. Depressed area; 112. Protruding area; 113. Protrusion; 114. Groove. Detailed Implementation

[0032] The following detailed descriptions are provided to aid the reader in gaining a comprehensive understanding of the methods, apparatus, and / or systems described herein. However, various changes, modifications, and equivalents of the methods, apparatus, and / or systems described herein will become apparent upon understanding this disclosure. For example, the order of operations described herein is merely illustrative and is not limited to those orders set forth herein, but may be altered as will become clear upon understanding this disclosure, except for operations that must occur in a specific order. Furthermore, for clarity and conciseness, descriptions of features known in the art may be omitted.

[0033] The features described herein may be implemented in different forms and should not be construed as limited to the examples described herein. Rather, the examples described herein are provided only to illustrate some of the many possible ways of implementing the methods, apparatus and / or systems described herein, many of which will become clear upon understanding the disclosure of this utility model.

[0034] As used herein, the term “and / or” includes any one of the associated listed items and any combination of any two or more.

[0035] Although terms such as “first,” “second,” and “third” may be used herein to describe various components, assemblies, regions, layers, or parts, these components, assemblies, regions, layers, or parts should not be limited by these terms. Rather, these terms are used only to distinguish one component, assembly, region, layer, or part from another. Thus, without departing from the teaching of the examples described herein, the first component, first assembly, first region, first layer, or first part referred to as the first component, first assembly, first region, first layer, or first part may also be referred to as the second component, second assembly, second region, second layer, or second part.

[0036] In the specification, when an element such as a layer, region, or substrate is described as being "on" another element, "connected to," or "mounted to" another element, the element may be directly "on" another element, directly "connected to," or "mounted to" the other element, or one or more other elements may be present in between. Conversely, when an element is described as being "directly on" another element, "directly connected to," or "directly mounted to" another element, no other elements may be present in between.

[0037] The terminology used herein is for describing various examples only and is not intended to limit the invention. Unless the context clearly indicates otherwise, the singular form is intended to include the plural form as well. The terms “comprising,” “including,” and “having” indicate the presence of the described features, quantities, operations, components, elements, and / or combinations thereof, but do not exclude the presence or addition of one or more other features, quantities, operations, components, elements, and / or combinations thereof. The term “a plurality” represents any quantity of two or more.

[0038] The directional terms "upper," "lower," "inner," and "outer" used in this invention are all based on the cookware being in its normal operating state as a reference. This definition method will help ensure that readers or users can clearly understand the relative positional relationships of the various components and functions, and should not be construed as a limitation of this invention.

[0039] Unless otherwise defined, all terms used herein, including technical and scientific terms, shall have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains after understanding the invention. Unless expressly defined herein, terms such as those defined in a general dictionary shall be interpreted as having a meaning consistent with their meaning in the context of the relevant field and in this invention, and shall not be interpreted in an idealized or overly formalistic manner.

[0040] Furthermore, in the description of the examples, detailed descriptions of well-known related components or functions will be omitted when it is believed that such detailed descriptions would lead to a vague interpretation of the present invention.

[0041] The following will combine Figures 1 to 5 The following describes the cookware provided in the embodiments of this utility model.

[0042] A cookware is provided according to an embodiment of the present invention. Wherein, as... Figures 1 to 3 As shown, the cookware includes a base 10, and at least the bottom wall of the base 10 has an uneven structure 11 consisting of a recessed region 111 and a protruding region 112, and the surface of the recessed region 111 of the uneven structure 11 is uneven.

[0043] According to the cookware provided in the embodiments of this application, at least the surface of the recessed area 111 of the concave-convex structure 11 is uneven, that is, the surface of the recessed area 111 of the concave-convex structure 11 is not smooth. This facilitates the formation of a cookware surface structure that easily retains oil, ensuring the non-stick properties of the cookware during later use. Furthermore, compared with traditional non-stick cookware with multi-layered structures, there is no problem with interlayer bonding, making the cookware more durable.

[0044] According to this application, the substrate 10 is a substrate having a food-containing cavity. At least the bottom wall of the substrate 10 has a concave-convex structure 11. It can be understood that the bottom wall of the substrate 10 has a concave-convex structure 11, or both the bottom wall and the side wall of the substrate 10 have concave-convex structures.

[0045] According to this application, the surface of the substrate 10 has an uneven structure, and the uneven structure continues to exhibit an uneven shape. This can be understood as the surface of the substrate 10 having primary unevenness (i.e., uneven structure) and secondary unevenness (i.e., uneven shape) that is finer than the primary unevenness. Alternatively, it can be understood as the surface of the substrate 10 having large pits (i.e., uneven structure) and small pits (i.e., uneven shape). Thus, the surface structure of the substrate 10 is more diverse, which is beneficial for the storage and release of non-stick materials, and especially ensures the stable release of non-stick materials.

[0046] According to this application, at least the surface of the recessed area 111 of the concave-convex structure 11 is concave-convex, that is, only the surface of the recessed area 111 of the concave-convex structure 11 is concave-convex, or the surface of the protruding area 112 other than the recessed area 111 is also concave-convex. In this way, more areas of the surface of the substrate 10 exhibit fine concave-convexity, further refining the surface structure of the substrate 10, which can facilitate the storage and release of non-stick materials, and especially ensure the stable release of non-stick materials.

[0047] In some embodiments, the concave-convex shape is composed of a plurality of protrusions 113 and grooves 114 located between adjacent protrusions 113. The grooves 114 and the recessed areas 111 can form storage pores for oil storage in the cookware, thereby reducing direct contact between food and the cookware, thus preventing food from sticking to the pot and ensuring the non-stick properties of the cookware.

[0048] According to this application, an uneven structure can be formed on a substrate first, and then an uneven shape can be formed on the surface of the uneven structure. Alternatively, the uneven structure can be formed first by stretching or molding, and then an uneven shape can be formed on the surface of the uneven structure. The following will describe the two different cases in detail.

[0049] According to some embodiments of this application, an uneven structure can be formed on a substrate first, and then an uneven shape can be formed on the surface of the uneven structure. In some embodiments, the uneven structure 11 is obtained by sequentially sandblasting the substrate with a first sandblasting material with an average particle size of 50 micrometers to 200 micrometers and a second sandblasting material with an average particle size of 5 micrometers to 20 micrometers.

[0050] Specifically, the manufacturing of the uneven structure 11 employs a two-stage sandblasting process. In the first stage, a first sandblasting material (50-200 micrometers) with a relatively large average particle size is used to sandblast the substrate. The larger particle size generates a greater impact force during sandblasting, creating a larger uneven structure on the substrate surface. These structures serve as the basis for subsequent sandblasting processes and provide necessary support and stability for the final uneven structure. In the second stage, a second sandblasting material (5-20 micrometers) with a smaller average particle size is used to further sandblast the substrate that has undergone the first stage. The smaller particle size generates less impact force during sandblasting, further refining the surface morphology of the uneven structure based on the structure formed in the first stage, making it more uniform and finer. This process helps to increase the structural diversity of the cookware surface, thereby facilitating the formation of a porous structure that easily stores and locks in oil, improving the non-stick cooking effect.

[0051] In these embodiments, a textured structure 11 with specific morphology and properties can be obtained through a two-stage sandblasting process. This structure not only possesses sufficient support and stability but also exhibits good roughness and surface area, meeting specific cooking requirements. For example, during cooking, this textured structure can better retain oil, improving the heating efficiency and cooking quality of the food. Simultaneously, this structure increases the contact area between the food and the cookware, improving heat transfer efficiency and ensuring more even heating of the food. Furthermore, forming non-stick cookware through two sandblasting processes optimizes process costs and improves production efficiency.

[0052] In some embodiments, the first blasting material and the second blasting material are respectively spherical or angular materials.

[0053] Specifically, when the first blasting material is spherical, it can be more evenly distributed on the substrate surface during blasting, forming a more regular uneven structure. The rolling and impact of the spherical particles helps to create evenly distributed arc-shaped pits and protrusions on the substrate surface, thereby increasing surface roughness and surface area. When the first blasting material has edges, it can generate a stronger impact force during blasting, thus forming a deeper and more pronounced uneven structure on the substrate surface. Angular particles can more easily cut into the surface when impacting the substrate, forming sharp protrusions and indentations. This structure helps to improve the wear resistance and scratch resistance of the cookware surface.

[0054] In these embodiments, the selection of the shapes of the first and second sandblasting materials requires a trade-off based on specific cooking needs and cookware design requirements. By rationally selecting the shape and particle size of the sandblasting materials, the morphology and performance of the uneven structure can be optimized, improving the practicality and durability of the cookware.

[0055] According to some embodiments of this application, the convex-concave structure can be formed first by stretching or molding, and then the convex-concave shape can be formed on the surface of the convex-concave structure. The convex-concave structure has predetermined dimensions. In some embodiments, recessed regions 111 and protruding regions 112 alternately constitute the convex-concave structure 11. The average width of the recessed regions 111 is 50 micrometers to 200 micrometers, the average depth of the recessed regions 111 is 50 micrometers to 200 micrometers, and the average spacing between adjacent recessed regions 111 is 50 micrometers to 400 micrometers; and / or, the average width of the protruding regions 112 is 50 micrometers to 400 micrometers, and the average height of the protruding regions 112 is 50 micrometers to 200 micrometers.

[0056] As an example, such as Figure 4 and Figure 5 As shown, the concave-convex structure includes a plurality of protruding regions 112 and recessed regions 111 located between adjacent protruding regions 112, or includes a plurality of recessed regions 111 and protruding regions 112 located between adjacent recessed regions 111.

[0057] In these embodiments, the recessed area 111 and protruding area 112, with preset size requirements, can form a suitable uneven structure so as to form a storage part of the cookware capable of holding oil, together with the uneven groove. Furthermore, the appropriately sized recessed area of ​​the uneven structure can effectively prevent food from burning and sticking to the cookware surface. The appropriately sized protruding area of ​​the uneven structure can meet the requirements for a non-stick structure for most small food items.

[0058] In some embodiments, the protruding area 112 is arc-shaped or conical. When the protruding area 112 is arc-shaped, the arc-shaped surface can guide water and detergent to flow more smoothly, ensuring that all areas are effectively cleaned. In addition, the arc-shaped structure is less likely to accumulate food residue and grease, thereby reducing the difficulty and time of cleaning. Furthermore, the arc-shaped structure is more robust and can withstand greater pressure and friction, thus extending the life of the cookware. When the protruding area 112 is conical, the uneven bottom of the recessed area 111 between adjacent conical structures can better retain oil, thereby contributing to the long-lasting non-stick properties of the cookware.

[0059] Next, an uneven surface can be formed on the surface of the uneven structure to obtain the cookware according to this application. As an example, the uneven surface according to this application can be formed using the sandblasting method described above. More specifically, the uneven surface according to this application can be formed using a second sandblasting material with an average particle size of 5 micrometers to 20 micrometers.

[0060] In actual cooking, most cooking conditions involve sliding from the bottom edge of the pan near the handle towards the center. In some embodiments, the uneven surface is composed of multiple protrusions 113 and grooves 114 located between adjacent protrusions 113, wherein the protrusions 113 are inclined. In some embodiments, the protrusions 113 on the surface of the protruding area 112 are inclined towards the center area of ​​the pan, or the protrusions 113 on the surface of the protruding area 112 are inclined towards the side opposite to the handle of the pan. It should be noted that, in this application, the inclined orientation of the protrusions 113 on the surface of the protruding area 112 serves two purposes. First, since the protrusion orientation is generally consistent with the operating direction of the spatula, it can reduce wear on the protruding structure, improve service life, and facilitate the movement of the spatula, thereby making the pan more comfortable to use. Second, compared with vertically oriented protrusions, the inclined orientation of the protrusions 113 can better lock in oil, thus ensuring non-stick properties. Of course, it should be noted that the protrusions 113 in this application are not all tilted in the same direction, but can also tilt in different directions. This application does not impose any restrictions on this.

[0061] In some embodiments, the protrusion 113 is an arc-shaped protrusion or a toothed protrusion. When the protrusion 113 is arc-shaped, the arc-shaped surface can guide water and detergent to flow more smoothly, ensuring that all areas are effectively cleaned. In addition, the arc-shaped structure is less likely to accumulate food residue and grease, thereby reducing the difficulty and time of cleaning. Furthermore, the arc-shaped structure is more robust and can withstand greater pressure and friction, thus extending the service life of the cookware. When the protrusion 113 is a toothed protrusion, a groove 114 with a large oil-retaining space can be formed between adjacent toothed protrusions, and the protrusion 113 has a smaller contact area with food, which can help improve non-stick properties.

[0062] like Figures 1 to 3 As shown, the tilt angle α of the protrusion 113 relative to the surface of the substrate 10 is 70°-85°; and / or, the included angle β between adjacent protrusions 113 is 10°-40°; and / or, the included angle θ of the tip of the protrusion 113 is 5°-20°.

[0063] In these embodiments, in the recessed area 111, the protrusion 113 has a specific shape and tilt angle, which can cooperate with the recessed area of ​​the concave-convex structure to a certain extent, forming a more effective oil-retaining part to improve the non-stick properties of the cookware. In the protruding area 112, the protrusion 113 has a specific shape and tilt angle, which can maintain a suitable contact area with the food to facilitate the transfer of cooking heat, without being too steep to affect the stirring and stir-frying of the food. In addition, the specific shape and angle of the protrusion 113 facilitates cost control.

[0064] According to this application, the substrate 10 is a single-layer substrate or a composite substrate. In some embodiments, the substrate 10 is a titanium substrate, an iron substrate, an aluminum substrate, a titanium-iron composite substrate, a titanium-stainless steel composite substrate, a titanium-aluminum composite substrate, a titanium-aluminum-iron composite substrate, a titanium-aluminum-stainless steel composite substrate, or a titanium-aluminum-titanium composite substrate. The diverse substrates 10 facilitate the manufacture of cookware and allow for the production of various types of cookware to meet the cooking needs and preferences of different users. Furthermore, when the substrate 10 is a composite substrate, titanium or stainless steel is preferably used as the inner layer. This ensures that the food contact surface of the cookware is made of titanium, guaranteeing the cookware's corrosion resistance, hardness, and other properties during use.

[0065] In some embodiments, the uneven structure is filled with a non-stick material. Specifically, the pores of the uneven structure are filled with a non-stick material, which includes oils, fluorinated coatings, or ceramic coatings, thereby enhancing the non-stick properties of the cookware during cooking.

[0066] In some embodiments, the cookware also includes an oxide film formed on the surface of the uneven structure. The oxide has a lower surface energy than the metal and is harder than the metal. Therefore, forming an oxide film can further improve the wear resistance and non-stick properties of the substrate 10 surface, thereby improving the wear resistance and non-stick properties of the cookware.

[0067] While the embodiments of the present invention have been described in detail above, those skilled in the art can make various modifications and variations to the embodiments of the present invention without departing from the spirit and scope thereof. However, it should be understood that, in the view of those skilled in the art, these modifications and variations will still fall within the spirit and scope of the embodiments of the present invention as defined in the claims.

Claims

1. A cookware, characterized in that, The cookware includes: The substrate (10) has at least a bottom wall having an uneven structure (11) consisting of a recessed region (111) and a protruding region (112), wherein at least the surface of the recessed region (111) of the uneven structure (11) is uneven.

2. The cookware according to claim 1, characterized in that, The surface of the protruding region (112) of the concave-convex structure (11) is concave-convex.

3. The cookware according to claim 1 or 2, characterized in that, The convex-concave shape is composed of a plurality of protrusions (113) and grooves (114) located between adjacent protrusions (113).

4. The cookware according to claim 3, characterized in that, The protrusion (113) on the surface of the protruding area (112) is inclined toward the center area of ​​the cookware, or the protrusion (113) on the surface of the protruding area (112) is inclined toward the side opposite to the handle of the cookware.

5. The cookware according to claim 3, characterized in that, The protrusion (113) is an arc-shaped protrusion or a toothed protrusion; and / or, the angle α of the protrusion (113) relative to the surface of the substrate (10) is 70°-85°; and / or, the included angle β between adjacent protrusions (113) is 10°-40°; and / or, the included angle θ of the tip of the protrusion (113) is 5°-20°.

6. The cookware according to claim 1, characterized in that, The average width of the recessed region (111) is 50 micrometers to 200 micrometers, and the average depth of the recessed region (111) is 50 micrometers to 200 micrometers; and / or, The average width of the protruding region (112) is 50 micrometers to 400 micrometers, and the average height of the protruding region (112) is 50 micrometers to 200 micrometers.

7. The cookware according to claim 6, characterized in that, The recessed area (111) and the protruding area (112) alternately constitute the concave-convex structure (11): and / or, the protruding area (112) is arc-shaped or conical.

8. The cookware according to claim 1, characterized in that, The uneven structure (11) is obtained by sequentially sandblasting the substrate with a first sandblasting material with an average particle size of 50-200 micrometers and a second sandblasting material with an average particle size of 5-20 micrometers.

9. The cookware according to claim 8, characterized in that, The first sandblasting material and the second sandblasting material are respectively spherical or angular materials.

10. The cookware according to claim 1, characterized in that, The substrate (10) is a titanium substrate, an iron substrate, an aluminum substrate, a titanium-iron composite substrate, a titanium-stainless steel composite substrate, a titanium-aluminum composite substrate, a titanium-aluminum-iron composite substrate, a titanium-aluminum-stainless steel composite substrate, or a titanium-aluminum-titanium composite substrate.

11. The cookware according to claim 1, characterized in that, The uneven structure is filled with a non-stick material, which includes oils, fluorine coatings, or ceramic coatings.

12. The cookware according to claim 1, characterized in that, The cookware also includes an oxide film formed on the surface of the uneven structure.

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