Dual-purpose regional cooking non-stick pan suitable for induction cooker and open fire

Abstract

The utility model discloses a dual-purpose regional cooking non-stick pan suitable for an induction cooker and open fire. The dual-purpose regional cooking non-stick pan comprises a pan body with a pan bottom and a pan wall, a non-stick coating is arranged on the inner surface of the pot body, and a magnetic conductive layer is arranged on at least partial area of the outer surface of the pot body; wherein the inner surface of the pot bottom comprises a first cooking area and a second cooking area, and the first cooking area and the second cooking area are not located on the same horizontal plane. According to the non-stick pan, efficient partitioned cooking is achieved, cooking efficiency and flexibility are improved, the non-stick pan is compatible with two heat sources of an induction cooker and open fire, and the requirements of different cooking scenes are met.

Description

Technical Field

[0001] This utility model relates to the technical field of kitchenware, and in particular to a non-stick pan with zoned cooking that can be used on both induction cookers and open flames. Background Technology

[0002] Non-stick pans are widely used in home cooking due to their convenience and ease of cleaning. However, the bottom design of traditional non-stick pans is usually a single flat surface, which presents several inconveniences during cooking. For example, when performing zoned cooking, users often need to first cook the main dish over an open flame, then slide the food to one side of the pan, tilt the pan to allow the oil to flow to the other side, add seasonings for stir-frying, and finally mix and stir-fry together. This process is not only time-consuming and laborious but also easily leads to uneven heating of food, affecting the taste and quality of the dish. In addition, most traditional non-stick pans are only compatible with a single heat source, such as an open flame or induction cooker, and cannot meet multiple cooking needs simultaneously, causing considerable inconvenience to users. Therefore, there is an urgent need in the market for a non-stick pan that can efficiently perform zoned cooking and is compatible with multiple heat sources to improve cooking efficiency and user experience. Summary of the Invention

[0003] In view of the shortcomings of the prior art, this utility model provides a non-stick pan suitable for both induction cookers and open flames, which can be used for zoned cooking. This solves the technical problems of traditional non-stick pans, such as low efficiency in zoned cooking, the need to frequently change pans or tilt the pan, which leads to inconvenience in cooking, and the inability to be compatible with both induction cookers and open flames at the same time.

[0004] To achieve the above objectives, the technical solution adopted by this utility model is as follows:

[0005] A non-stick pan suitable for both induction cookers and open flames, comprising a pan body with a bottom and a pan wall; the inner surface of the pan body is provided with a non-stick coating, and at least a portion of the outer surface of the pan body is provided with a magnetic conductive layer; wherein, the inner surface of the bottom of the pan body includes a first cooking area and a second cooking area, the first cooking area and the second cooking area are not on the same horizontal plane.

[0006] As a preferred technical solution, the area of ​​the first cooking area is greater than or equal to the area of ​​the second cooking area, and the magnetic conductive layer is disposed at least at a portion of the outer surface of the pot bottom corresponding to the first cooking area.

[0007] As a preferred technical solution, the magnetic conductive layer is disposed on the outer surface of the pot bottom corresponding to the first cooking area and the second cooking area.

[0008] As a preferred technical solution, the magnetic conductive layer is disposed on the outer surface of the pot bottom corresponding to the first cooking area and the second cooking area and extends to at least a portion of the outer surface of the pot wall.

[0009] As a preferred technical solution, a protective layer is also provided on the magnetic conductive layer.

[0010] As a preferred technical solution, the magnetic conductive layer or protective layer is further provided with an easy-to-clean layer.

[0011] As a preferred technical solution, the angle between the second cooking area and the first cooking area on the inner surface of the pot bottom is 170 to 179 degrees.

[0012] As a preferred technical solution, the pot body is made of aluminum or aluminum alloy.

[0013] As a preferred technical solution, the outer surface of the pot wall is also provided with a non-slip handle.

[0014] The beneficial effects of this utility model are:

[0015] This utility model's non-stick pan with zoned cooking utilizes a unique double-plane bottom structure design to achieve efficient zoned cooking and compatibility with multiple heat sources, significantly improving cooking efficiency and flexibility. During cooking, users can quickly cook main dishes using the large plane, while diverting excess oil to the small plane for seasonings, and then mix and stir-fry. This avoids the cumbersome zoned operation of traditional non-stick pans, which require frequent pan changes or tilting, greatly saving time and effort. Furthermore, the magnetic and protective coating on the outer surface of the bottom makes it compatible with both induction cooktops and open flames, increasing the pan's versatility and meeting the needs of different cooking scenarios, reducing the cost of purchasing multiple cookware. The double-plane structure also effectively controls oil distribution, reducing oil usage and making cooking healthier and more cost-effective. The easy-clean layer on the outer surface further optimizes the cooking experience, making cleaning easier and improving the pan's durability and aesthetics. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the structure of a non-stick cooker with separate cooking zones suitable for both induction cookers and open flames, according to one embodiment of the present invention.

[0017] Figure 2 for Figure 1 A magnified view of a portion of point A in the middle.

[0018] Figure 3 This is a schematic diagram of the structure of a non-stick cooker with separate cooking zones suitable for both induction cookers and open flames, according to another embodiment of the present invention.

[0019] Figure 4 for Figure 3 A magnified view of a section at point B.

[0020] Figure 5This is a schematic diagram of the structure of a non-stick cooker with separate cooking zones suitable for both induction cookers and open flames, according to another embodiment of the present invention.

[0021] Figure 6 for Figure 5 A magnified view of a section at point C.

[0022] The pot body 1, pot bottom 11, pot wall 12, first cooking area 11a, second cooking area 11b, non-stick coating 2, magnetic conductive layer 3, protective layer 4, and easy-to-clean layer 5 are included. Detailed Implementation

[0023] The following description is intended to disclose the present invention so that those skilled in the art can implement it. The preferred embodiments described below are merely examples, and other obvious variations will occur to those skilled in the art. Specific Implementation

[0025] This utility model provides a non-stick pan with separate cooking zones suitable for both induction cookers and open flames, such as... Figures 1 to 6 As shown, the non-stick pan includes a pan body 1 with a bottom 11 and a pan wall 12. The inner surface of the pan body 1 is provided with a non-stick coating 2, and at least a portion of the outer surface is provided with a magnetically conductive layer 3. The inner surface of the bottom 11 is designed as two cooking areas that are not on the same horizontal plane: a first cooking area 11a and a second cooking area 11b. The area of ​​the first cooking area 11a is greater than or equal to the area of ​​the second cooking area 11b. This design facilitates the user to cook the main dish on the larger flat surface while simultaneously stir-frying seasonings or performing other auxiliary cooking operations on the smaller flat surface. The non-stick coating 2 can be any non-stick material known to those skilled in the art, and will not be elaborated here. For example, the non-stick coating 2 can be made of known polytetrafluoroethylene (PTFE) material. The magnetically conductive layer 3 can be any magnetically conductive material known to those skilled in the art, and will not be elaborated here. For example, the magnetically conductive layer 3 can be made of known iron powder or iron-based alloy powder, prepared by cold spraying or other processes.

[0026] There are several preferred arrangements for the magnetically conductive layer 3. In one embodiment, such as... Figure 1 and Figure 2 As shown, the magnetic conductive layer 3 is only disposed at least partially on the outer surface of the pot bottom 11 corresponding to the first cooking area 11a, to meet the heating requirements of the induction cooker. In another embodiment, as... Figure 3 and Figure 4 As shown, the magnetic layer 3 covers the outer surface of the pot bottom 11 corresponding to the first cooking area 11a and the second cooking area 11b, further optimizing the heating performance. Furthermore, the magnetic layer 3 can also extend to at least a portion of the outer surface of the pot wall 12, such as... Figure 5 and Figure 6As shown, this is to enhance the overall magnetic conductivity of the cookware, allowing it to be heated more evenly on an induction cooker.

[0027] To improve the durability and ease of cleaning of the cookware, a protective layer 4 is also provided on the magnetic conductive layer 3. In some embodiments, an easy-cleaning layer 5 is further provided on the protective layer 4. These additional layers not only prevent the magnetic conductive layer 3 from being scratched and corroded during use, but also make the cookware easier to clean after cooking, maintaining a good appearance and performance. The protective layer 4 can be any rust-proof material known to those skilled in the art, and will not be elaborated here. For example, the protective layer 4 can be prepared by cold spraying or other processes using known aluminum powder or aluminum-based alloy powder. The easy-cleaning layer 5 can be any hydrophobic and / or oleophobic material known to those skilled in the art, and will not be elaborated here. For example, the easy-cleaning layer 5 can be a known fluoropolymer (such as polyvinylidene fluoride, PVDF) or a nano-silica coating.

[0028] In some embodiments, the angle between the second cooking region 11b and the first cooking region 11a on the inner surface of the pot bottom 11 is designed to be 170 to 179 degrees. In some more preferred embodiments, the angle between the second cooking region 11b and the first cooking region 11a on the inner surface of the pot bottom 11 is designed to be 175 to 177 degrees. For example, Figures 1 to 6 As shown, the angle between the second cooking zone 11b and the first cooking zone 11a on the inner surface of the pot bottom 11 is designed to be 177 degrees. This angle design allows the pot body 1 to better drain oil when tilted, while maintaining the relative independence of the two cooking zones, making it convenient for users to perform zoned cooking operations.

[0029] The pot body 1 is made of aluminum or aluminum alloy, a material with good thermal conductivity and light weight, making it suitable for home cooking. In addition, the outer surface of the pot wall 12 is equipped with a non-slip handle (not shown) for easy gripping and operation during cooking.

[0030] In practical use, users can first cook the main dish, such as stir-frying vegetables or meat, in the first cooking area 11a (large flat surface). When it's time to sauté the seasonings, the pan 1 is tilted to allow excess oil to flow to the second cooking area 11b (small flat surface), where the seasonings are then sautéed. Finally, the seasonings are mixed with the main dish and stir-fried to complete the cooking process. This zoned cooking method not only improves cooking efficiency but also reduces the amount of oil used, making the cooking process healthier.

[0031] Through the above design, the non-stick pan with zoned cooking can efficiently meet various needs in family cooking, and is compatible with both induction cookers and open flames, thus having wide applicability and practicality.

[0032] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed utility model.

Claims

1. A multi-zone cooking non-stick pan suitable for both induction and open flame, characterized in that, The non-stick pot comprises a pot body of a pot bottom and a pot wall; an inner surface of the pot body is provided with a non-stick coating, and an outer surface of the pot body is provided with a magnetic conductive layer at least in part; wherein the inner surface of the pot bottom comprises a first cooking area and a second cooking area, and the first cooking area and the second cooking area are not in one horizontal plane.

2. The multi-zone cooking non-stick pan for use with both electromagnetic hobs and open fires according to claim 1, characterized in that, An area of the first cooking area is greater than or equal to an area of the second cooking area, and the magnetic conductive layer is arranged at least in part on an outer surface of the pot bottom corresponding to the first cooking area.

3. The multi-zone cooking non-stick pan for use with both electromagnetic hobs and open fires according to claim 1, characterized in that, The magnetic conductive layer is arranged on the outer surface of the pot bottom corresponding to the first cooking area and the second cooking area.

4. The multi-zone cooking non-stick pan for use with both electromagnetic hobs and open flames according to claim 1, characterized in that, The magnetic conductive layer is arranged on the outer surface of the pot bottom corresponding to the first cooking area and the second cooking area and extends to at least part of an outer surface of the pot wall.

5. The multi-zone cooking non-stick pan for use with both electromagnetic hobs and open flames according to claim 1, characterized in that, A protective layer is further arranged on the magnetic conductive layer.

6. The multi-zone cooking non-stick pan for use with both electromagnetic hobs and open flames according to claim 1, characterized in that, An easy-to-clean layer is further arranged on the magnetic conductive layer or the protective layer.

7. The multi-zone cooking non-stick pan for use with both electromagnetic hobs and open flames according to claim 1, characterized in that, An included angle between the first cooking area and the second cooking area on the inner surface of the pot bottom is 170-179 degrees.

8. The multi-zone cooking non-stick pan for use with both electromagnetic hobs and open flames according to claim 1, characterized in that, The material of the pot body is aluminum or aluminum alloy.

9. The multi-zone cooking non-stick pan for use with both electromagnetic hobs and open flames according to claim 1, characterized in that, A non-slip handle is further arranged on the outer surface of the pot wall.

Images