Pot

Abstract

The utility model provides a pot which comprises a pot bottom, an oil gathering area is arranged on the inner surface of the pot bottom, the oil gathering area extends outwards from the center of the pot bottom, and the oil gathering area is an arc-shaped concave surface; a thinning area is arranged on the outer surface of the pot bottom, the thinning area is an annular area arranged on the edge of the pot bottom, and grooves are distributed in the thinning area so as to reduce the local thickness of the pot bottom. According to the oil gathering device, the oil gathering effect can be achieved, and the possibility that cookware rotates on the supporting table top is reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of kitchen utensils, in particular to a pot. BACKGROUND

[0002] The existing flat-bottomed frying pan can be divided into a conventional flat-bottomed pan and an oil-gathering flat-bottomed pan according to different bottom structures. The conventional flat-bottomed pan usually has a horizontal or slightly arched bottom. During cooking, the bottom deforms upward under the heat, which causes the oil to spread around and makes it difficult to control the cooking time, and the food material is easy to be burnt. The oil-gathering flat-bottomed pan usually has a concave inner bottom. During cooking, the bottom deforms downward under the heat, which causes the bottom to be convex, and the pot rotates on the supporting table. SUMMARY

[0003] The present application provides a pot to realize the oil-gathering effect and reduce the possibility of the pot rotating on the supporting table.

[0004] The present application provides a pot, which comprises a pot bottom, an oil-gathering area is arranged on the inner surface of the pot bottom, the oil-gathering area extends outward from the center of the pot bottom, and the oil-gathering area is an arc-shaped concave surface.

[0005] An outer surface of the pot bottom is provided with a thinning area, the thinning area is an annular area arranged at the edge of the pot bottom, and grooves are arranged in the thinning area to reduce the local thickness of the pot bottom.

[0006] The pot provided by the present application comprises a pot bottom, an oil-gathering area is arranged on the inner surface of the pot bottom, the oil-gathering area extends outward from the center of the pot bottom, and the oil-gathering area is an arc-shaped concave surface. During cooking, the edible oil can gather in the central area of the pot bottom to realize reliable oil-gathering effect. During cooking, the pot bottom deforms further downward under the heat to improve the oil-gathering effect. An outer surface of the pot bottom is provided with a thinning area, the thinning area is an annular area arranged at the edge of the pot bottom, and grooves are arranged in the thinning area to reduce the local thickness of the pot bottom. During cooking, the center of the pot bottom is convex upward to form a convex bottom, and the edge of the pot bottom is deformed upward at the position of the grooves, so that the oil-gathering area is lifted as a whole, the deformation amount of the pot bottom to form the convex bottom is weakened or offset, and the possibility of the pot rotating on the supporting table is reduced.

[0007] Optionally, the grooves are annular grooves arranged around the center of the pot bottom. The uniform thickness of the thinning area is formed along the circumference, so that the heat is distributed more uniformly along the circumference of the pot bottom, and the uniform deformation of the edge of the pot bottom is formed along the circumference, which prevents the pot bottom from being deformed alternately in a concave and convex manner along the circumference and affecting the flatness of the pot bottom as a whole.

[0008] Optionally, the number of the grooves is at least two, each of the grooves is arranged concentrically, and two adjacent grooves are arranged spaced apart from each other. In the case of keeping the width of the thinning area unchanged, increasing the number of the grooves can reduce the groove width of each groove, thereby reducing the deformation amount of each groove and preventing the deformation amount of the thinning area from being too large to affect the flatness of the whole pot bottom.

[0009] Optionally, along a direction close to the center of the pot bottom, the groove width of each groove decreases in turn, or the groove depth of each groove decreases in turn. Along the direction close to the center of the pot bottom, the strength of the thinning area corresponding to the position of each groove increases in turn, and the deformation amount of the upward protrusion decreases in turn, so as to ensure that the pot bottom always maintains the overall shape of high edges and low center and guarantees that the pot bottom forms a reliable oil gathering effect.

[0010] Optionally, the outer surface of the pot bottom is an arc-shaped convex surface, the lowest point of the arc-shaped convex surface forms the lowest point of the pot bottom, the outer surface of the pot bottom is provided with a supporting protrusion, the lowest point of the pot bottom is located above the lowest point of the supporting protrusion, and the supporting protrusion is located on the side of the thinning area away from the center of the pot bottom. By contacting the supporting protrusion with the supporting table, the lowest point of the pot bottom is separated from the supporting table, so that the cookware can be stably placed on the supporting table, and the cookware is prevented from rotating on the supporting table. In addition, the supporting protrusion is away from the center of the pot bottom, so that the supporting protrusion can maintain a relatively low temperature and prevent the supporting protrusion from being too hot to scald the supporting table.

[0011] Optionally, the height difference between the lowest point of the pot bottom and the lowest point of the supporting protrusion is H1, and 0.5mm≤H1≤5mm. The height difference can effectively prevent the cookware from rotating due to the deformation of the convex bottom during cooking and guarantee a reliable heating effect.

[0012] Optionally, along a direction away from the center of the pot bottom, the thickness of the pot bottom gradually increases. The pot bottom has a shape of thin center and thick periphery, so as to ensure that the deformation amount of the center of the pot bottom is the largest during cooking, thereby ensuring that the oil gathering area of the inner surface of the pot bottom always maintains an arc-shaped concave surface and preventing the pot bottom from being deformed unevenly due to uneven heating and losing the oil gathering effect.

[0013] Optionally, the thickness of the center of the pot bottom is H2, and 3mm≤H2≤8mm. The thickness can effectively control the deformation amount of the pot bottom and effectively control the overall weight of the cookware, thereby improving the use experience of the cookware.

[0014] Optionally, the depth of the oil gathering area at the center of the pot bottom is H3, and 2mm≤H3≤10mm. The depth can ensure that the edible oil is uniformly dispersed in the central area of the pot bottom and prevent food materials from being scorched during cooking.

[0015] Optionally, the pot bottom includes a cast iron base and an enamel coating, the enamel coating covering the surface of the cast iron base. The cast iron base ensures fast and even heat conduction throughout the pot bottom, with minimal deformation during cooking, facilitating reliable oil retention. The enamel coating prevents the cast iron base from rusting, providing reliable corrosion protection, and prevents the generation of harmful leachates at high temperatures, ensuring the safety and hygiene of the cookware.

[0016] It should be understood that the above general description and the following detailed description are merely exemplary and do not limit this application. Attached Figure Description

[0017] Figure 1 A cross-sectional structural diagram of the cookware provided in the embodiments of this application;

[0018] Figure 2 for Figure 1 A partial structural diagram.

[0019] Figure label:

[0020] 1-Bottom of the pot;

[0021] 11-Oil Accumulation Zone;

[0022] 12-Thinning zone;

[0023] 121 - Groove;

[0024] 2- Supporting protrusion;

[0025] 3-Pot wall;

[0026] 4-Handle.

[0027] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0029] In the description of this application, unless otherwise expressly specified and limited, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance; unless otherwise specified or explained, the term "multiple" refers to two or more; the terms "connected," "fixed," etc., should be interpreted broadly. For example, "connected" can be a fixed connection, a detachable connection, an integral connection, or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0030] In the description of this specification, it should be understood that the directional terms such as "upper" and "lower" used in the embodiments of this application are used to describe the angles shown in the accompanying drawings and should not be construed as limiting the embodiments of this application. Furthermore, in the context, it should also be understood that when it is mentioned that an element is connected "upper" or "lower" to another element, it can be directly connected to the other element "upper" or "lower," or indirectly connected to the other element "upper" or "lower" through an intermediate element.

[0031] like Figure 1 and Figure 2 As shown in the illustration, this application provides a cookware comprising a bottom 1 and a wall 3, the bottom 1 and the wall 3 together forming a space capable of holding food. The bottom 1 and the wall 3 can be integrally formed or connected to each other by means of riveting or other methods to form a whole. A handle 4 can be provided on the outer side of the wall 3 to facilitate the user's grip and lifting of the cookware. The inner surface of the bottom 1 is the side facing inwards from the pot, which can directly contact the food; the outer surface of the bottom 1 is the side facing outwards from the pot, exposed at the bottom of the cookware.

[0032] Furthermore, the inner surface of the pot bottom 1 is provided with an oil-gathering area 11, which extends outward from the center of the pot bottom 1 and has an inwardly concave arc surface. During cooking, cooking oil can gather in the central area of ​​the pot bottom 1, achieving a reliable oil-gathering effect. Moreover, during cooking, the pot bottom 1 is heated, causing the oil-gathering area 11 to further concave and deform downward, improving the oil-gathering effect.

[0033] Furthermore, the outer surface of the pot bottom 1 is provided with a thinning area 12, which is an annular area located at the edge of the pot bottom 1. The thinning area 12 is provided with grooves 121, which reduce the local thickness of the pot bottom 1. During cooking, the center of the pot bottom 1 bulges downward to form a convex bottom, and the edge of the pot bottom 1 deforms upward at the grooves 121, thereby raising the oil accumulation area 11 as a whole, weakening or offsetting part of the downward convex deformation of the pot bottom 1, and reducing the possibility of the pot spinning on the support surface.

[0034] Furthermore, the central area of ​​the pot bottom 1, closer to the heat source, has a higher temperature and is prone to deformation during cooking; the edge area of ​​the pot bottom 1, farther from the heat source, has a lower temperature and is less prone to deformation during cooking. This embodiment of the application, by creating a thinning area 12 through a groove 121 at the edge of the pot bottom 1, can improve the heat transfer efficiency of the edge area and increase the heated area, achieving a heat-concentrating effect. This increases the temperature of the edge of the pot bottom 1 and the amount of upward deformation of the edge area, thus effectively reducing the amount of downward deformation of the pot bottom 1 and lowering the possibility of the pot spinning on the support surface. In addition, by creating the groove 121 at the edge of the pot bottom 1 and increasing the temperature of the edge, the heat distribution of the pot bottom 1 can be made more even, avoiding problems such as uneven heating of food and burning. Furthermore, it can reduce the overall weight of the pot and improve the user experience.

[0035] Within the thinning zone 12, a single row of grooves 121 can be provided along the radial direction of the pot bottom 1, or at least two rows of grooves 121 can be provided. Each row of grooves 121 is arranged in a ring structure around the center of the pot bottom 1. The grooves 121 can be set into any appropriate shape as needed, such as circular, radial, arc, or fan-shaped, as long as they can reduce the local thickness of the pot bottom 1.

[0036] Furthermore, the groove 121 is configured as an annular groove surrounding the center of the pot bottom 1, that is, each row of grooves 121 includes only one annular groove. This makes the thinning area 12 form a uniform thickness along the circumference, thereby making the heat distribution along the circumference of the pot bottom 1 more uniform. In addition, the edge of the pot bottom 1 forms a uniform deformation along the circumference, preventing the pot bottom 1 from forming alternating depressions and protrusions along the circumference, which would affect the overall flatness of the pot bottom 1.

[0037] Furthermore, the number of grooves 121 is at least two, with each groove 121 arranged concentrically and adjacent grooves 121 spaced apart from each other. While keeping the width of the thinning zone 12 constant, increasing the number of grooves 121 can reduce the groove width of the grooves 121, thereby reducing the deformation of each groove 121 and preventing excessive deformation of the thinning zone 12 from affecting the overall flatness of the pot bottom 1.

[0038] Furthermore, along the direction close to the center of the pot bottom 1, the width of each groove 121 decreases sequentially. Along the direction close to the center of the pot bottom 1, the strength of the thinning area 12 corresponding to each groove 121 position increases sequentially, and the amount of upward convex deformation decreases sequentially, ensuring that the pot bottom 1 always maintains an overall shape with high edges and low center, ensuring that the pot bottom 1 forms a reliable oil-collecting effect.

[0039] Furthermore, along the direction close to the center of the pot bottom 1, the groove depth of each groove 121 decreases sequentially. Along the direction close to the center of the pot bottom 1, the strength of the thinning area 12 corresponding to each groove 121 position increases sequentially, and the amount of upward convex deformation decreases sequentially, ensuring that the pot bottom 1 always maintains an overall shape with high edges and low center, ensuring that the pot bottom 1 forms a reliable oil-collecting effect.

[0040] Furthermore, the pot bottom 1 comprises a cast iron base and an enamel coating, the enamel coating covering the surface of the cast iron base. The cast iron base ensures rapid and even heat conduction throughout the pot bottom 1, with minimal deformation during cooking, facilitating reliable oil retention. The enamel coating prevents the cast iron base from rusting, providing reliable corrosion protection, and prevents the generation of harmful leaching substances at high temperatures, ensuring the safety and hygiene of the cookware. Understandably, in other embodiments, the pot bottom 1 may also be made of other suitable materials, such as aluminum alloy or stainless steel.

[0041] Furthermore, the thickness of the pot bottom 1 gradually increases along the direction away from the center of the pot bottom 1. That is to say, the pot bottom 1 is thin in the center and thick around the edges to ensure that the deformation at the center of the pot bottom 1 is the greatest during cooking, so that the oil-collecting area 11 on the inner surface of the pot bottom 1 always maintains an arc-shaped concave surface, preventing uneven heating of the pot bottom 1 and uneven deformation, which would cause the pot bottom 1 to lose its oil-collecting effect.

[0042] Furthermore, the outer surface of the pot bottom 1 is a convex arc, with the lowest point of the convex arc forming the lowest point of the pot bottom 1, making the pot bottom 1 more even and reducing stress concentration and other damage caused by deformation of the pot bottom 1. The outer surface of the pot bottom 1 is provided with a support protrusion 2, and the lowest point of the pot bottom 1 is located above the lowest point of the support protrusion 2. Through the contact between the support protrusion 2 and the support surface, the lowest point of the pot bottom 1 is separated from the support surface, ensuring that the pot can be placed stably on the support surface and preventing the pot from spinning on the support surface. Understandably, in other embodiments, the outer surface of the pot bottom 1 can be configured as a concave surface or other structure to achieve stable placement of the pot on the support surface.

[0043] Specifically, the support protrusion 2 can be integrally formed on the bottom of the pot 1, or the support protrusion 2 can be connected to the bottom of the pot 1 by means of riveting or other methods. The support protrusion 2 can be set as a ring structure around the center of the bottom of the pot 1, or the support protrusion 2 can include multiple block structures arranged around the center of the bottom of the pot 1.

[0044] Furthermore, the support protrusion 2 is located on the side of the thinning area 12 away from the center of the pot bottom 1. That is, the support protrusion 2 is away from the center of the pot bottom 1, so that the support protrusion 2 can maintain a lower temperature and prevent the support protrusion 2 from being too hot and burning the support surface.

[0045] Furthermore, when the lowest point of the pot bottom 1 is above the lowest point of the supporting protrusion 2, the height difference between the lowest point of the pot bottom 1 and the lowest point of the supporting protrusion 2 is H1, where 0.5mm ≤ H1 ≤ 5mm. For example, H1 can be 0.5mm, 1mm, 1.5mm, 2mm, 2.5mm, 3mm, 3.5mm, 4mm, 4.5mm, or 5mm, etc. This effectively prevents the pot from spinning due to deformation of the convex bottom 1 during cooking and ensures reliable heating. When H1 is less than 0.5mm, during cooking, the pot bottom 1 deforms downwards due to heat, which may cause the lowest point of the pot bottom 1 to drop below the lowest point of the supporting protrusion 2, resulting in problems such as the pot bottom 1 spinning on the support surface. When H1 is greater than 5mm, during cooking, the distance between the pot bottom 1 and the heat source is larger, resulting in reduced heat utilization and affecting the heating effect. In addition, it will also cause the center of gravity of the pot to rise, affecting the stability of the pot.

[0046] Furthermore, the thickness of the pot bottom 1 at its center is H2, where 3mm ≤ H2 ≤ 8mm. For example, H2 can be 3mm, 3.5mm, 4mm, 4.5mm, 5mm, 5.5mm, 6mm, 6.5mm, 7mm, 7.5mm, or 8mm, etc. This effectively controls both the deformation of the pot bottom 1 and the overall weight of the cookware, improving the user experience. When H2 is less than 3mm, the overall thickness of the pot bottom 1 is too thin, resulting in excessive deformation. Therefore, during cooking, the pot bottom is prone to spinning, and the pot bottom 1 is also prone to noticeable unevenness, affecting the cooking effect. When H2 is greater than 8mm, the overall thickness of the pot bottom 1 is too thick, resulting in a heavy cookware and a slower heating speed, thus affecting the user experience.

[0047] Furthermore, the depth of the oil-gathering zone 11 at the center of the pot bottom 1 (i.e., the height difference between the highest and lowest points of the oil-gathering zone 11) is H3, where 2mm ≤ H3 ≤ 10mm. For example, H3 can be 2mm, 3mm, 4mm, 5mm, 6mm, 7mm, 8mm, 9mm, or 10mm, etc., to ensure that the cooking oil is evenly distributed in the central area of ​​the pot bottom 1, preventing the food from burning during cooking. When H3 is less than 2mm, due to factors such as the unevenness of the pot bottom 1, the oil-gathering effect is difficult to meet the usage requirements, so the food in the center of the pot bottom 1 is prone to burning. When H3 is greater than 10mm, the cooking oil is too concentrated in the center of the pot bottom 1, resulting in a reduced coverage area of ​​the cooking oil on the pot bottom 1. Therefore, food that is off-center from the pot bottom 1 is prone to burning.

[0048] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A cookware, comprising a pot bottom (1), characterized in that: The inner surface of the pot bottom (1) is provided with an oil-gathering area (11), which extends outward from the center of the pot bottom (1) and has an arc-shaped concave surface. The outer surface of the pot bottom (1) is provided with a thinning area (12), which is an annular area set at the edge of the pot bottom (1). The thinning area (12) is provided with grooves (121) to reduce the local thickness of the pot bottom (1).

2. The cookware according to claim 1, characterized in that, The groove (121) is configured as an annular groove around the center of the bottom of the pot (1).

3. The cookware according to claim 2, characterized in that, The number of grooves (121) is at least two, and each groove (121) is arranged concentrically, with adjacent grooves (121) spaced apart from each other.

4. The cookware according to claim 3, characterized in that, Along the direction close to the center of the bottom of the pot (1), the width of each groove (121) decreases sequentially, or the depth of each groove (121) decreases sequentially.

5. The cookware according to claim 1, characterized in that, The outer surface of the pot bottom (1) is an arc-shaped convex surface, and the lowest point of the arc-shaped convex surface forms the lowest point of the pot bottom (1); The outer surface of the pot bottom (1) is provided with a support protrusion (2), the lowest point of the pot bottom (1) is located above the lowest point of the support protrusion (2), and the support protrusion (2) is located on the side of the thinning area (12) away from the center of the pot bottom (1).

6. The cookware according to claim 5, characterized in that, The height difference between the lowest point of the bottom of the pot (1) and the lowest point of the supporting protrusion (2) is H1, where 0.5mm≤H1≤5mm.

7. The cookware according to any one of claims 1-6, characterized in that, The thickness of the pot bottom (1) gradually increases along the direction away from the center of the pot bottom (1).

8. The cookware according to any one of claims 1-6, characterized in that, The thickness of the bottom of the pot (1) at the center is H2, 3mm≤H2≤8mm.

9. The cookware according to any one of claims 1-6, characterized in that, The depth of the oil-gathering zone (11) at the center of the bottom of the pot (1) is H3, where 2mm≤H3≤10mm.

10. The cookware according to any one of claims 1-6, characterized in that, The bottom of the pot (1) includes a cast iron base and an enamel layer, the enamel layer covering the surface of the cast iron base.

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