Pot

Abstract

The utility model provides a pot. The cookware comprises a composite base material and a non-stick layer, the composite base material is a steel composite base material or a multi-layer steel composite base material, and the non-stick layer is arranged on the composite base material. According to the cookware provided by the embodiment of the utility model, the composite base material has good heat conductivity, so that heat can be quickly and uniformly conducted, the cookware can reach uniform temperature more quickly in the cooking process, and the phenomenon that the cookware is stuck due to non-uniform local temperature is avoided; and meanwhile, the heating uniformity of cooking food materials of the pot can be improved, so that the cooking effect and the cooking efficiency of the pot can be improved. In addition, the non-stick layer is further arranged on the composite base material, it is guaranteed that the non-stick performance of the pot is good, the pot sticking phenomenon can be further reduced, and therefore the cooking effect and the cooking efficiency are guaranteed.

Description

Technical Field

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

[0002] Existing cookware suffers from insufficient heat conductivity and short-lasting non-stick properties, affecting cooking results and efficiency. Therefore, there is an urgent need for cookware that combines excellent heat conductivity and long-lasting non-stick performance. Utility Model Content

[0003] Therefore, the purpose of this utility model is to provide a cookware that solves the problems of insufficient heat conduction and short-lasting non-stick properties of existing cookware during use.

[0004] According to a first aspect of the present invention, a cookware is provided, wherein the cookware comprises: a composite substrate and a non-stick layer, wherein the composite substrate is a steel composite substrate or a multi-layer steel composite substrate; and the non-stick layer is laminated on the composite substrate.

[0005] The cookware provided according to this embodiment of the invention features a composite substrate with excellent thermal conductivity, enabling rapid and uniform heat conduction. This allows the cookware to reach a uniform temperature more quickly during cooking, preventing sticking due to uneven localized temperatures. It also improves the evenness of heat distribution on the food, thereby enhancing the cooking effect and efficiency. Furthermore, the composite substrate includes a non-stick layer, ensuring excellent non-stick properties and further reducing sticking, thus ensuring optimal cooking results and efficiency.

[0006] In some embodiments, the composite substrate includes an outer steel layer, a thermally conductive substrate, and an inner steel layer stacked sequentially, wherein the inner steel layer is connected to the non-adhesive layer, and the thermal conductivity of the thermally conductive substrate is higher than that of the outer steel layer and the inner steel layer.

[0007] In these embodiments, the thermal conductivity of the thermally conductive substrate can be effectively utilized through specific composite forms, thereby improving the heat conduction speed and uniformity of the cookware and ensuring the thermal conductivity of the cookware.

[0008] In some embodiments, the outer steel layer is 10Cr17 stainless steel, which possesses high strength and corrosion resistance, thus providing good impact and corrosion resistance, protecting the cookware from wear and corrosion during daily use. The inner steel layer is 06Cr19Ni10 stainless steel, ensuring excellent corrosion resistance and a certain degree of non-stickness, while meeting food safety standards. The heat-conducting substrate is iron and / or carbon steel, which utilizes the high thermal conductivity of iron or carbon steel particles to provide excellent thermal conductivity, allowing the heat of the cookware to be distributed quickly and evenly, thereby improving cooking efficiency and enhancing the high-temperature resistance of the cookware.

[0009] In some embodiments, the thickness of the outer steel layer is d1, wherein 0.1 mm ≤ d1 ≤ 1.0 mm; and / or, the thickness of the thermally conductive substrate is d2, wherein 0.5 mm ≤ d2 ≤ 1.2 mm; and / or, the thickness of the inner steel layer is d3, wherein 0.1 mm ≤ d3 ≤ 1.0 mm.

[0010] In these embodiments, the thickness of each portion of the composite substrate can optimize thermal conductivity to a certain extent, ensuring uniform heating of the cookware during use and preventing sticking due to excessively high or low temperatures. Furthermore, the cookware reaches a uniform temperature more quickly during cooking, improving the evenness of heating of the food and thus enhancing its texture and flavor.

[0011] In some embodiments, the height of the cookware is H, and the heat-conducting substrate covers at least from the bottom of the cookware to the position of the pot wall corresponding to 1 / 3H of the cookware. In this way, the heat conduction performance of the cooking functional area (food action area) of the cookware is good, and the sticking phenomenon caused by uneven heating is avoided.

[0012] In some embodiments, the non-stick layer includes one of a titanium-iron alloy layer, a titanium layer, an iron layer, an inorganic non-metallic ceramic material layer, a fluorine coating layer, and a ceramic coating layer. This non-stick layer has excellent wear resistance and smoothness, which can further enhance the non-stick performance of cookware.

[0013] In some embodiments, the thickness of the non-stick layer is d4, wherein 25 micrometers ≤ d4 ≤ 100 micrometers. A non-stick layer of this thickness can balance various aspects such as non-stick performance, wear resistance, and bonding performance with the composite substrate.

[0014] In some embodiments, the surface of the non-stick layer further comprises a nitriding layer. The nitriding layer has high hardness and strength, which can significantly improve the cookware's wear resistance and corrosion resistance, ensuring the durability of its non-stick properties. Furthermore, the nitriding layer effectively prevents corrosive substances from penetrating the external environment, thereby slowing down or preventing corrosion reactions and further improving the cookware's corrosion resistance.

[0015] In some embodiments, the non-stick layer further includes an oxide layer formed on the nitrided layer. The oxide layer has high hardness, significantly improving the cookware's abrasion resistance and scratch resistance. Furthermore, the oxide layer is relatively dense, effectively isolating corrosive media from contact with the composite substrate, thereby improving the cookware's corrosion resistance. In addition, the oxide layer remains stable at high temperatures, is not prone to decomposition or peeling, and is therefore suitable for high-temperature cooking environments.

[0016] In some embodiments, the surface of the composite substrate bonded to the non-stick layer has an uneven structure, and the non-stick layer is disposed on the uneven structure, such that the surface of the non-stick layer has multiple oil-retaining grooves. This allows the cookware surface to retain oil, further enhancing its non-stick performance. Additionally, the oil-retaining grooves on the surface of the non-stick layer reduce the contact area between the spatula and the inner wall of the cookware, thereby increasing its lifespan and enhancing the non-stick effect. Attached Figure Description

[0017] 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:

[0018] Figure 1 This is a structural schematic diagram of the cookware provided according to an embodiment of the present utility model;

[0019] Figure 2 yes Figure 1 Enlarged structural diagram of point I in the medium-sized pot;

[0020] Figures 3 to 5 These are schematic diagrams of the cookware provided according to different embodiments of this utility model.

[0021] Tag name

[0022] 10. Composite substrate; 11. Outer steel layer; 12. Thermally conductive substrate; 13. Inner steel layer; 20. Non-stick layer; 21. Nitrided layer; 22. Oxidized layer; 23. Oil reservoir. Detailed Implementation

[0023] 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.

[0024] 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.

[0025] As used herein, the term “and / or” includes any one of the associated listed items and any combination of any two or more.

[0026] 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.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] The following will combine Figures 1 to 5 The following describes the cookware provided in the embodiments of this utility model.

[0033] According to a first aspect of the present invention, a cookware is provided, wherein, as Figure 1 and Figure 2 As shown, the cookware includes a composite substrate 10 and a non-stick layer 20. The composite substrate is a steel composite substrate or a multi-layer steel composite substrate, and the non-stick layer 20 is disposed on the composite substrate 10.

[0034] According to the cookware provided in this embodiment of the present invention, the composite substrate 10 has good thermal conductivity, thus enabling rapid and uniform heat conduction. This allows the cookware to reach a uniform temperature more quickly during cooking, preventing sticking due to uneven local temperature distribution. It also improves the evenness of heat distribution on the food being cooked, thereby enhancing the cooking effect and efficiency. Furthermore, a non-stick layer is provided on the composite substrate to ensure good non-stick properties, further reducing sticking and ensuring optimal cooking results and efficiency.

[0035] In this invention, the composite substrate 10 has various composite forms. In some embodiments, the composite substrate 10 has a layered composite form, that is, a multi-layer structure formed by alternating layers of iron or carbon steel material with other material layers. In other embodiments, the composite substrate 10 has a composite form in which iron or carbon steel particles are doped, that is, iron or carbon steel particles are uniformly dispersed in an inorganic matrix layer. Both of these composite forms can effectively utilize the thermal conductivity of iron or carbon steel particles, thereby improving the heat conduction speed and uniformity of the cookware, and ensuring the heat conduction performance of the cookware.

[0036] According to some embodiments of this application, the composite substrate 10 includes an outer steel layer 11, a thermally conductive substrate 12, and an inner steel layer 13 stacked together. The inner steel layer 13 is connected to the non-stick layer 20. The thermal conductivity of the thermally conductive substrate 12 is higher than that of the outer steel layer 11 and the inner steel layer 13. In these embodiments, the thermally conductive substrate 12 is placed between the outer steel layer 11 and the inner steel layer 13. It can also be understood that the composite substrate 10 includes a layered composite structure formed by stacking the outer steel layer 11, the thermally conductive substrate 12, and the inner steel layer 13. Here, the outer steel layer 11 has good thermal conductivity and a certain degree of wear resistance. The thermally conductive substrate 12 is a type of cookware substrate with good thermal conductivity. As a heat-conducting layer in the layered composite structure, it can utilize its high thermal conductivity to provide excellent thermal conductivity, allowing the heat of the cookware to be distributed quickly and evenly, thereby improving cooking efficiency and enhancing the high-temperature resistance of the cookware. As an example, the heat-conducting substrate is made of iron and / or carbon steel, which utilizes the high thermal conductivity of iron or carbon steel particles to provide excellent thermal conductivity, allowing the heat of the cookware to be distributed quickly and evenly, thereby improving cooking efficiency and enhancing the cookware's high-temperature resistance. The inner steel layer 13 provides high strength, corrosion resistance, and aesthetics, protecting the cookware from damage caused by the external environment.

[0037] According to some other embodiments of the present invention, the composite substrate 10 includes an inorganic matrix layer and iron or carbon steel particles dispersed in the inorganic matrix layer. Here, the inorganic matrix layer can be a metal layer or a ceramic layer.

[0038] The composite substrate 10 with a layered composite structure will be described in detail below.

[0039] In some embodiments, the composite substrate 10 has a layered composite structure with each layer tightly bonded together, thereby enabling better heat transfer and absorption to improve the heat conduction speed and heat conduction uniformity of the cookware.

[0040] In some embodiments, the thermal conductivity of the composite substrate 10 is between 50 W / m·K and 100 W / m·K. The thermal conductivity between each layer can be set within a certain range, thus improving the overall thermal conductivity of the composite substrate 10 by utilizing the thermal conductivity of each layer. As a specific example, the thermal conductivity of the thermally conductive substrate 12 is 60 W / m·K to 150 W / m·K, the thermal conductivity of the outer steel layer 11 is 15 W / m·K to 50 W / m·K, and the thermal conductivity of the inner steel layer 13 is 15 W / m·K to 50 W / m·K.

[0041] In some embodiments, the total thickness of the composite substrate 10 is 1.0 mm to 2.5 mm. Such a thickness allows for a balance between the strength, weight, and heat transfer efficiency of the resulting cookware. Furthermore, the composite substrate 10's thickness facilitates the application of subsequent processing steps such as nitriding and oxidation. For example, if the composite substrate 10 is too thin during cookware manufacturing, it is susceptible to deformation due to high temperatures during nitriding; conversely, if the composite substrate 10 is too thick, the resulting cookware will be excessively heavy and its heat conduction will be compromised.

[0042] Furthermore, the thickness of the outer steel layer 11 is d1, wherein 0.1 mm ≤ d1 ≤ 1.0 mm, the thickness of the heat-conducting substrate 12 is d2, wherein 0.5 mm ≤ d2 ≤ 1.2 mm, and the thickness of the inner steel layer 13 is d3, wherein 0.1 mm ≤ d3 ≤ 1.0 mm.

[0043] In these embodiments, the thickness of each portion of the composite substrate 10 can optimize thermal conductivity to a certain extent, ensuring uniform heating of the cookware during use and preventing sticking due to excessively high or low temperatures. Furthermore, the cookware reaches a uniform temperature more quickly during cooking, improving the evenness of heating of the food and thus enhancing its texture and flavor.

[0044] As a specific example, the composite substrate 10 is a layered composite structure composed of an inner stainless steel layer, a heat-conducting substrate 12, and an outer stainless steel layer. The high-temperature stability of the inner and outer stainless steel layers enables the cookware to maintain stable performance in high-temperature environments and prevents it from being deformed or damaged.

[0045] In a preferred embodiment, the inner stainless steel layer can be made of high-quality food-grade stainless steel, such as 06Cr19Ni10 stainless steel, thus ensuring excellent corrosion resistance and a certain degree of non-stickness, while meeting food safety standards. The outer stainless steel layer can be made of high-strength stainless steel, such as 10Cr17 stainless steel, which has high strength and corrosion resistance, thus providing good impact and corrosion resistance, protecting the cookware from wear and corrosion during daily use.

[0046] According to this invention, the heat-conducting substrate 12 is not only disposed on the bottom of the cookware, but also extends to cover the pot wall area. In some embodiments, the height of the cookware is H, and the heat-conducting substrate 12 extends from the bottom of the cookware to at least 1 / 3H of the pot wall, thereby ensuring good heat conduction in the cooking functional area (food contact area) of the cookware and preventing sticking due to uneven heating.

[0047] During use, when the cookware is placed on a heat source, it absorbs heat starting from the center of the bottom. The outer steel layer 11 absorbs the heat and transfers it to the heat-conducting substrate 12, which then rapidly transfers the absorbed heat to the bottom wall and surrounding area of ​​the cookware. This improves the heat conduction efficiency, allowing the cookware to reach a uniform temperature more quickly during cooking and reducing hot and cold spots. This achieves efficient heat conduction, uniform temperature distribution, and physical temperature control, thereby ensuring cooking efficiency and food taste.

[0048] In some embodiments, the heat-conducting substrate 12 completely covers the bottom and walls of the pot, which enables better heat distribution and simplifies the manufacturing process of the cookware.

[0049] According to the cookware of this invention, heat can be directly and efficiently transferred from the center of the bottom of the cookware to all areas of the cookware through the heat-conducting substrate 12, improving cooking efficiency and the evenness of heating of the ingredients, thereby enhancing the cooking efficiency and the taste of the cooked food. During continuous heating, the heat-conducting substrate 12 can also balance the temperature difference between the bottom and the walls of the pot, achieving rapid and even heat conduction, further improving cooking efficiency and the taste of the food.

[0050] According to this invention, the non-stick layer 20 comprises one of an inorganic non-stick layer, a fluorine coating layer, and a ceramic coating layer. Specifically, the inorganic non-stick layer is a non-stick layer formed of inorganic materials; for example, it may include a titanium-iron alloy layer, a titanium layer, an iron layer, or an inorganic non-metallic ceramic material layer.

[0051] In these embodiments, the non-stick layer 20 has excellent non-stick properties, preventing the cookware from sticking after use. Furthermore, the non-stick layer 20 has high strength, hardness, and good corrosion resistance and high-temperature resistance, thus enhancing the overall durability of the cookware, extending its service life, and reducing the frequency of replacement.

[0052] In some embodiments, the non-stick layer 20 includes one of a titanium-iron alloy layer, a titanium layer, an iron layer, and an inorganic non-metallic ceramic material layer. This non-stick layer 20 exhibits excellent wear resistance and smoothness, further enhancing the non-stick performance of the cookware. It should be noted that in this invention, the titanium-iron alloy layer, titanium layer, and iron layer are all layers formed using corresponding existing titanium-iron alloys, titanium, or iron materials.

[0053] In these embodiments, the non-stick layer 20 is of various types to meet the cooking needs of cookware.

[0054] In some embodiments, the thickness of the non-stick layer 20 is d4, wherein 25 micrometers ≤ d4 ≤ 100 micrometers. Such a thickness of non-stick layer 20 can balance various aspects such as non-stick performance, wear resistance, and bonding performance with the composite substrate 10.

[0055] According to a first aspect of the present invention, when the non-stick layer 20 is a metal layer (titanium layer, iron layer, or titanium-iron alloy layer), the surface of the non-stick layer 20 further has a nitrided layer 21. For example... Figure 3 As shown, the cookware includes a composite substrate 10 and a non-stick layer 20 formed on the composite substrate 10, and the surface of the non-stick layer 20 also has a nitrided layer 21.

[0056] According to a second aspect of the present invention, when the non-stick layer 20 is a metal layer (titanium layer, iron layer, or titanium-iron alloy layer), the non-stick layer 20 has a nitrided layer 21 and an oxide layer 22. Figure 4 As shown, the cookware includes a composite substrate 10 and a non-stick layer 20. The surface of the non-stick layer 20 has a nitrided layer 21, and the surface of the nitrided layer 21 also has an oxide layer 22.

[0057] The cookware provided in the first embodiment of this utility model will be described in detail below with reference to the embodiments.

[0058] According to this invention, the nitriding layer 21 is a nitride generated by the reaction of the non-stick layer 20 with nitrogen. Specifically, the cookware with the non-stick layer 20 is exposed to a nitrogen-containing atmosphere (such as nitrogen, ammonia, etc.), and at high temperature, the metal (iron and / or titanium) in the non-stick layer 20 reacts chemically with nitrogen, thereby forming a nitriding film on the surface of the non-stick layer 20. This improves the strength, hardness, and corrosion resistance, significantly enhances the cookware's high-temperature resistance, adapts to various cooking methods, strengthens the overall durability of the cookware, extends its service life, and reduces the frequency of replacement. It also further enhances the non-stick properties.

[0059] In some embodiments, the nitriding layer 21 has a certain depth, which can improve the corrosion resistance and hardness of the obtained cookware without affecting the performance of the composite substrate 10 (excessive nitriding of the substrate will make it brittle). As an example, the formation depth of the nitriding layer 21 is d5, wherein 12 micrometers ≤ d5 ≤ 25 micrometers.

[0060] According to this invention, a cookware with a non-stick layer 20 is subjected to nitriding treatment to give the surface of the non-stick layer 20 a nitrided layer 21. Specifically, the cookware with the non-stick layer 20 is placed in a nitriding furnace, and the temperature of the nitriding furnace is set to 520℃-600℃. At the same time, nitrogen gas is introduced for 3-4 hours. The nitrogen atoms will chemically react with the metal elements on the surface of the non-stick layer 20 to generate hard compounds such as iron nitride (Fe3N), thereby obtaining a cookware with a nitrided layer 21 with a thickness of 12-25 micrometers.

[0061] In these embodiments, through nitriding, a dense nitrided layer 21 is formed on the surface of the non-stick layer 20. This nitrided layer 21 has high hardness and strength, which can significantly improve the wear resistance and corrosion resistance of the cookware, ensuring the durability of the non-stick performance. In addition, the nitrided layer 21 can effectively prevent corrosive substances from the external environment from penetrating, thereby slowing down or preventing corrosion reactions and further improving the corrosion resistance of the cookware.

[0062] The cookware provided in the second embodiment of this utility model will be described in detail below with reference to the embodiments.

[0063] According to an embodiment of this application, the non-stick layer 20 has a nitrided layer 21 and an oxide layer 22. The nitrided layer 21 is disposed on the surface of the non-stick layer 20, and the oxide layer 22 is disposed on the nitrided layer 21 and serves as the surface layer of the cookware. The oxide layer 22 has high hardness, which can significantly improve the wear resistance and scratch resistance of the cookware. In addition, the oxide layer 22 is relatively dense, which can effectively isolate the contact between corrosive media and the composite substrate 10, thereby improving the corrosion resistance of the cookware. Furthermore, the oxide layer 22 remains stable at high temperatures and is not prone to decomposition or peeling, thus making it suitable for high-temperature cooking environments.

[0064] It should be noted that, according to the second aspect embodiment of the present invention, apart from the addition of an oxide treatment layer 22 compared to the first aspect embodiment, other aspects can be found in the relevant description of the first aspect embodiment of the present invention. The differences will be described in detail below, while the similarities will not be repeated.

[0065] In some embodiments, the oxide layer 22 has a certain depth. On the one hand, this improves the wear resistance of the oxide layer 22 without affecting the basic properties of the substrate, and also controls costs. On the other hand, it allows the formation of a black oxide layer in the presence of iron in the non-stick layer 20, giving the cookware an overall black appearance and enhancing its aesthetics and texture. As an example, the formation depth of the oxide layer 22 is d6, where 15 micrometers ≤ d6 ≤ 30 micrometers.

[0066] It should be noted that the present invention does not have any special requirements on the content of each component of the oxide layer 22 after oxidation treatment. Those skilled in the art can obtain the oxide layer 22 according to the present invention by performing oxidation treatment on the nitriding layer 21 for a certain period of time under the guidance of the present invention and at a certain oxygen atom concentration.

[0067] According to this invention, the cookware also includes a grease sintering layer formed in the pores and / or surface of the non-stick layer 20, thereby further improving the non-stick performance of the cookware.

[0068] The cookware manufacturing method includes an oil coating and sintering step. Specifically, a layer of mixed oil can be evenly coated onto the nitrided layer 21 of the nitrided cookware, followed by drying and oil removal, and then sintering at a temperature of 250℃-300℃. This step can be repeated two or more times. After oxidation treatment, an oil coating and sintering can also be performed again. In this way, an oil sintering layer will be formed on the pores and / or surface of the non-stick layer 20, thereby further improving the non-stick properties of the cookware and ensuring the cooking quality of the cookware.

[0069] According to this utility model, such as Figure 5 As shown, the surface of the composite substrate 10 bonded to the non-stick layer 20 has an uneven structure. The non-stick layer 20 is disposed on the uneven structure, so that the surface of the non-stick layer 20 has multiple oil-retaining grooves 23. This allows the surface of the cookware to retain oil, further improving its non-stick performance. In addition, the oil-retaining grooves 23 on the surface of the non-stick layer 20 reduce the contact area between the spatula and the inner wall of the cookware, thereby increasing its service life and enhancing the non-stick effect.

[0070] Here, the uneven structure on the composite substrate 10 can be obtained by etching. According to the cooking method of this application, the uneven structure on the inner surface of the substrate can be prepared by etching, laser engraving, stamping, etc. For example, a 5000T stamping machine is used to stamp one side of a circular sheet to obtain an uneven structure of a preset size.

[0071] In some embodiments, the height of the protrusion is H1, where 80 micrometers ≤ H1 ≤ 200 micrometers; the width of the protrusion is W1, where 0.3 millimeters ≤ W1 ≤ 3 millimeters. The depth of the groove is H2, where 80 micrometers ≤ H2 ≤ 200 micrometers; the width of the groove is W2, where 0.3 millimeters ≤ W2 ≤ 3 millimeters. This uneven structure allows the non-stick layer 20 formed thereon to have suitable oil-retaining grooves 23, thereby improving the non-stick performance of the cookware and ensuring the cooking quality of the cookware.

[0072] According to this invention, the strong thermal conductivity of iron or carbon steel particles enables the cookware to achieve rapid and uniform temperature distribution during heating, which helps the food to be heated evenly during cooking. This gives the cookware excellent thermal conductivity, allowing heat to be transferred evenly and quickly to the entire pot body, thereby improving cooking efficiency and results.

[0073] In addition, the non-stick layer 20 has a certain degree of non-stickness, and the surface of the non-stick layer 20 has oil storage grooves 23, which serve to elevate food and store oil, achieving a double non-stick effect.

[0074] Furthermore, the sequential formation of the non-stick layer 20, the nitriding layer 21, and the oxidation layer 22 enhances the smoothness, hardness, and corrosion resistance of the cookware, improves its wear resistance, and extends its service life.

[0075] 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: Composite substrate (10), wherein the composite substrate (10) is a steel composite substrate or a multilayer steel composite substrate; A non-stick layer (20) is laminated on the composite substrate (10).

2. The cookware according to claim 1, characterized in that, The composite substrate (10) includes an outer steel layer (11), a thermally conductive substrate (12), and an inner steel layer (13) stacked in sequence. The inner steel layer (13) is connected to the non-stick layer (20). The thermal conductivity of the thermally conductive substrate (12) is higher than that of the outer steel layer (11) and the inner steel layer (13).

3. The cookware according to claim 2, characterized in that, The outer steel (11) is 10Cr17 stainless steel, the inner steel (13) is 06Cr19Ni10 stainless steel, and the thermally conductive substrate (12) is iron and / or carbon steel.

4. The cookware according to claim 2, characterized in that, The outer steel layer (11) has a thickness of d1, wherein 0.1 mm ≤ d1 ≤ 1.0 mm; and / or, the thermally conductive substrate (12) has a thickness of d2, wherein 0.5 mm ≤ d2 ≤ 1.2 mm; and / or, the inner steel layer (13) has a thickness of d3, wherein 0.1 mm ≤ d3 ≤ 1.0 mm.

5. The cookware according to claim 2, characterized in that, The height of the cookware is H, and the heat-conducting substrate (12) covers at least from the bottom of the cookware to the position of the pot wall corresponding to 1 / 3H of the cookware.

6. The cookware according to claim 1, characterized in that, The non-stick layer (20) includes one of the following: titanium-iron alloy layer, titanium layer, iron layer, inorganic non-metallic ceramic material layer, fluorine coating layer, and ceramic coating layer.

7. The cookware according to claim 1, characterized in that, The thickness of the non-stick layer (20) is d4, wherein 25 micrometers ≤ d4 ≤ 100 micrometers.

8. The cookware according to claim 1, characterized in that, The surface of the non-stick layer (20) also has a nitrided layer (21).

9. The cookware according to claim 8, characterized in that, The non-stick layer (20) further includes an oxidation treatment layer (22) formed on the nitriding treatment layer (21).

10. The cookware according to any one of claims 1 to 9, characterized in that, The composite substrate (10) has a concave-convex structure on the surface that is bonded to the non-stick layer (20), and the non-stick layer (20) is disposed on the concave-convex structure, so that the surface of the non-stick layer (20) has a plurality of oil storage grooves (23).

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