Pot
By using a multi-layered composite pot design with iron and stainless steel layers and nitriding treatment, the problem of insufficient corrosion resistance of iron pots is solved, achieving efficient cooking and extending service life.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- WUHAN SUPOR COOKWARE
- Filing Date
- 2025-04-18
- Publication Date
- 2026-04-28
AI Technical Summary
Existing iron pots lack sufficient corrosion resistance and surface hardness, making them prone to oxidation and rust, which can lead to problems such as pinholes and perforations, making it difficult to meet the needs of efficient cooking.
The structure employs a multilayered structure of iron and stainless steel layers, with the thickness ratio of the iron layer to the stainless steel layer being 1:1 to 3:1. Combined with nitriding treatment, a multilayered composite pot body is formed, with the nitriding layer serving as the inner wall, the iron layer as the heat conduction path, and the stainless steel layer as the anti-corrosion protective layer.
It improves the balance between the heat conduction performance and surface corrosion resistance of the pot, extends its service life, reduces the risk of perforation, and ensures cooking efficiency and health.
Smart Images
Figure CN224166089U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of cooking utensils technology, and in particular to a pot. Background Technology
[0002] In the cookware industry, iron pots, as traditional kitchen utensils, are mainly advantageous in terms of health, practicality, and durability. Currently, iron pots on the market typically include cast iron pots, which are formed by melting and casting gray cast iron, and wrought iron pots, which are forged from black iron sheets. Both types of iron pots have the advantage of even heat conduction. However, they lack corrosion resistance and surface hardness, and with long-term use, they are prone to oxidation and rust, causing problems such as pinholes and perforations in the pot body, making it difficult to meet the needs of efficient cooking. Utility Model Content
[0003] This application provides a cookware that can reduce problems such as pinholes and perforations, and can improve cooking efficiency and service life.
[0004] This application provides a cookware, the cookware including a pot body, the pot body including at least an iron layer and a stainless steel layer stacked along the thickness direction, the iron layer including at least a first iron layer, the stainless steel layer being located outside the first iron layer, and the thickness ratio of the iron layer to the stainless steel layer being 1:1-3:1.
[0005] In this design, the pot body comprises an iron layer and a stainless steel layer, with the stainless steel layer overlapping the iron layer and located outside the first iron layer. Because stainless steel has excellent corrosion resistance, when layered with the iron layer to form the pot body, even if the iron layer is perforated, the stainless steel layer can still be used as the inner wall of the pot, extending the pot's lifespan. Furthermore, the high hardness of the stainless steel layer contributes to the overall high rigidity of the pot body, making it less prone to deformation.
[0006] When the ratio of the iron layer thickness to the stainless steel layer thickness is too large, the iron layer is too thick and the stainless steel layer is too thin. This results in the stainless steel layer being unable to effectively block the penetration of oxygen, moisture, and acidic substances, accelerating the oxidation rate of the iron layer and leading to a shorter lifespan for the pot. Conversely, when the ratio is too small, the iron layer is too thin and the stainless steel layer is too thick, resulting in decreased overall thermal conductivity of the pot. This prevents heat from quickly dissipating to the inner wall of the pot, causing uneven heating during cooking. This embodiment of the application achieves a ratio of iron layer thickness to stainless steel layer thickness of 1:1-3:1. This moderate ratio balances thermal conductivity and surface corrosion resistance, allowing heat to be quickly transferred to the inner wall of the pot for heating food and reducing the risk of perforation over long-term use. This results in higher cooking efficiency and a longer lifespan for the pot.
[0007] In one possible design, the thickness D1 of the first iron layer satisfies: 0.385mm≤D1≤0.745mm.
[0008] When D1 is too small, the first iron layer is too thin, making it prone to cracking under frequent temperature changes during use. Furthermore, a thin first iron layer increases the risk of perforation, leading to decreased heat conduction and, in severe cases, negating the health benefits of the iron pot. When D1 is too large, the first iron layer is too thick, resulting in excessive thickness and weight, causing inconvenience. In this embodiment, when 0.385mm ≤ D1 ≤ 0.745mm, the pot not only has good thermal conductivity but also maintains strength and lightweight characteristics, facilitating daily use.
[0009] In one possible design, the pot body further includes a nitriding layer located on the side of the first iron layer opposite to the stainless steel layer.
[0010] In this design, a nitrided layer is formed by nitriding the first iron layer, and this nitrided layer serves as the inner wall of the pot. Therefore, the pot body comprises at least a nitrided layer, a stainless steel layer, and a first iron layer located between the two. The nitrided layer, as the inner wall in direct contact with food, effectively resists scratches and wear from metal cookware due to its high surface hardness, while its chemically inert surface prevents acidic substances from penetrating and corroding. The first iron layer, serving as the main heat conduction path, quickly transfers external heat to the inner nitrided layer, utilizing its high thermal conductivity to shorten cooking time and improve cooking efficiency. The stainless steel layer, with its resistance to environmental corrosion, isolates external moisture erosion, maintaining the long-term cleanliness of the pot's outer surface. Furthermore, when the first iron layer becomes perforated, the presence of the nitrided layer prevents rust from contaminating the food, ensuring the pot's health benefits for the user.
[0011] In one possible design, the nitrided layer thickness D2 satisfies: 0.01 mm ≤ D2 ≤ 0.03 mm.
[0012] In this solution, when D2 is too small, the nitrided layer becomes too thin, resulting in a significant decrease in its surface hardness and corrosion resistance. This makes it unable to effectively prevent the acidic components of the food from penetrating and eroding the iron layer, leading to oxidation and wear on the inner wall after long-term use. Simultaneously, an excessively thin nitrided layer is prone to microcracks under high-temperature thermal shock, weakening the interfacial bonding strength with the iron layer. When D2 is too large, an excessively thick nitrided layer requires an excessively long nitriding process, increasing cost and process difficulty. In this solution, 0.01 mm ≤ D2 ≤ 0.03 mm ensures that the nitrided layer forms a dense protective barrier, preventing chemical corrosion caused by direct contact between the iron layer and the food. Furthermore, this thickness of nitrided layer requires less time and is easier to achieve during the nitriding process.
[0013] In one possible design, the pot body further includes a second iron layer located outside the stainless steel layer, the thickness D3 of the second iron layer satisfying: 0.3mm≤D3≤0.5mm.
[0014] In this design, a second iron layer is added outside the stainless steel layer to optimize the machinability of the inner and outer walls, effectively maintaining the consistency of the overall appearance of the pot. When the thickness of the second iron layer is insufficient, the difference in the interface reflection characteristics between the stainless steel layer and the outer second iron layer is easily revealed during the surface treatment process, resulting in localized color spots or gloss breaks. Conversely, when the second iron layer is too thick, the difference in deformation response between it and the stainless steel layer during polishing and oxidation processes will be amplified, causing regional mismatches between the outer and inner wall textures. By limiting the specific thickness range of the second iron layer, the visual discontinuity caused by the difference in optical response between the inner and outer wall metal materials is eliminated, and the synchronous deformation capability of the composite layer structure during surface finishing is balanced, resulting in a continuous and unified visual appearance in terms of color, smoothness, and texture characteristics between the inner and outer walls of the pot.
[0015] In one possible design, a protrusion is provided between one of the iron layer and the stainless steel layer, and a groove is provided between the other of the iron layer and the stainless steel layer, with the protrusion embedded in the groove.
[0016] In this design, the iron layer and the stainless steel layer are interlocked through a protrusion and groove interlocking structure, enhancing the bonding force between them. When the iron layer expands due to heat, the protrusions embedded in the grooves of the stainless steel layer exert a lateral squeezing effect, forcing the stainless steel layer to extend synchronously, thereby counteracting the tendency of interlayer misalignment caused by the difference in thermal expansion coefficients. During the cooling and shrinking process of the iron layer, the reverse restraining effect of the groove edges on the protrusions can inhibit the formation of interlayer gaps, improving the stability of the cookware during use. Furthermore, the cooperation between the protrusions and grooves can reduce the risk of the iron layer and the stainless steel layer separating.
[0017] In one possible design, the protrusion has a wavy profile.
[0018] In this design, the protrusion adopts a wavy contour design, which increases the contact area between the iron layer and the stainless steel layer, enhances the structural strength of the interlocking structure, and the wavy contour surface is smooth, reducing the occurrence of stress concentration.
[0019] In one possible design, the pot body has an opening area, in which the distance d1 between adjacent protrusions satisfies: 3mm ≤ d1 ≤ 5mm.
[0020] In this design, when d1 is too small, the protrusions in the opening area are too densely distributed. While this increases the bonding strength between the iron and stainless steel layers, it also makes processing difficult and increases production costs. Conversely, when d1 is too large, the protrusions are too sparsely distributed, reducing the ability of the interlocking structure to restrain interlayer misalignment. Frequent external impacts at the opening area can easily cause relative sliding between the stainless steel and iron layers. In this design, 3mm ≤ d1 ≤ 5mm ensures that the protrusion spacing in the opening area can resist external loads through a moderate interlocking density, reducing wear and loosening caused by frequent scraping, while also facilitating processing and reducing production costs while maintaining strength.
[0021] In one possible design, the pot body has a bottom region, in which the distance d2 between adjacent protrusions satisfies: 10mm≤d2≤20mm.
[0022] In this design, the large gap between the bottom area and the opening of the pot body makes it difficult for the iron and stainless steel layers to separate. When d2 is too small, the excessive density of the protrusions leads to material waste and increased processing difficulty. Simultaneously, the dense interlocking structure hinders heat transfer at the bottom of the pot, affecting the heating efficiency. Conversely, when d2 is too large, the excessive protrusion spacing weakens the constraint of the interlocking structure on interlayer misalignment, making it easy for displacement to occur between the stainless steel and iron layers, leading to bottom separation. In this design, 10mm ≤ d2 ≤ 20mm ensures that the bottom interlocking structure can both disperse thermal expansion stress through appropriate spacing, preventing stress concentration from causing continuous damage to the stainless steel layer, and maintain sufficient interlocking density to limit relative sliding between the iron and stainless steel layers, while also avoiding material waste and reducing processing difficulty.
[0023] In one possible design, the iron layer has a first surface connected to the stainless steel layer, and the stainless steel layer has a second surface connected to the iron layer, wherein the first surface and the second surface are corrugated surfaces with complementary profiles.
[0024] In this design, the first surface of the iron layer and the second surface of the stainless steel layer are both designed as corrugated curved surfaces. The corrugated curved surface contours are complementary, and the positions of the iron layer and the stainless steel layer on the first and second surfaces are interlocked, which can improve the bonding strength between the iron layer and the stainless steel layer. Furthermore, when heated and expanded, the corrugated surface can produce slight deformation, which disperses the stress during the expansion process and further ensures the structural stability.
[0025] 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
[0026] Figure 1 A schematic diagram of the structure of a cookware provided in this application in a specific embodiment;
[0027] Figure 2 for Figure 1 A magnified view of part A in the middle;
[0028] Figure 3 A schematic diagram of the structure of a cookware provided in this application in another specific embodiment;
[0029] Figure 4 for Figure 3 A magnified view of part C in the middle;
[0030] Figure 5 for Figure 2 A magnified view of part B in the middle section;
[0031] Figure 6 for Figure 1 A magnified view of part D in the middle;
[0032] Figure 7 for Figure 1 A partial enlarged view of part A in yet another specific embodiment;
[0033] Figure 8 for Figure 1 A partial enlarged view of part A in another specific embodiment.
[0034] Explanation of reference numerals in the attached figures:
[0035] 1-Pot body;
[0036] 11 - First iron layer;
[0037] 111 - First protrusion;
[0038] 112 - First groove;
[0039] 113 - First surface;
[0040] 12 - Second iron layer;
[0041] 121 - Third protrusion;
[0042] 122 - Third groove;
[0043] 13- Stainless steel layer;
[0044] 131 - Second protrusion;
[0045] 132 - Second groove;
[0046] 133 - Second surface;
[0047] 14 - Opening area;
[0048] 15 - Bottom area;
[0049] 16-nitrided layer.
[0050] 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
[0051] To better understand the technical solution of this application, the embodiments of this application will be described in detail below with reference to the accompanying drawings.
[0052] It should be understood that the described embodiments are merely some, not all, of the embodiments in this application. All other embodiments obtained by those skilled in the art based on the embodiments in this application without inventive effort are within the scope of protection of this application.
[0053] The terminology used in the embodiments of this application is for the purpose of describing particular embodiments only and is not intended to be limiting of this application. The singular forms “a,” “the,” and “the” used in the embodiments of this application and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise.
[0054] It should be understood that the term "and / or" used in this article is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. Additionally, the character " / " in this article generally indicates that the preceding and following related objects have an "or" relationship.
[0055] This application provides a cookware, which is a multi-layer composite cookware, wherein the cookware type can be any of the following: soup pot, stew pot, simmering pot, etc.
[0056] like Figure 1 , Figure 2 As shown, the cookware provided in this application includes a pot body 1, which includes an iron layer, including at least a first iron layer 11. During use, the first iron layer 11 has weak corrosion resistance and is prone to problems such as perforation and pinholes, causing the pot body 1 to be damaged and discarded.
[0057] To address this technical problem, the pot body 1 of this application also includes a stainless steel layer 13, which is stacked on top of the iron layer and located outside the first iron layer 11. Because stainless steel has excellent corrosion resistance, when stacked with the iron layer to form the pot body 1, even if the iron layer is perforated, the stainless steel layer 13 can still be used as the inner wall of the pot body 1, extending the lifespan of the cookware. Furthermore, the stainless steel layer 13 also has high hardness, resulting in higher overall hardness of the pot body 1 and making it less prone to deformation.
[0058] When the pot body 1 includes an iron layer and a stainless steel layer 13, the iron layer has good thermal conductivity but weak corrosion resistance, while the stainless steel layer 13 has strong corrosion resistance but poor thermal conductivity. Furthermore, their coefficients of thermal expansion are different. Therefore, the thickness ratio of the composite structure layers needs to be balanced during use. In this embodiment, the ratio of the thickness of the iron layer to the thickness of the stainless steel layer 13 satisfies a range of 1:1 to 3:1. For example, the specific thickness ratio of the iron layer to the stainless steel layer 13 can be: 1:1, 1.15:1, 1.2:1, 1.4:1, 1.8:1, 1.9:1, 2:1, 2.3:1, 2.4:1, 2.6:1, 2.8:1, 2.9:1, 3:1, etc.
[0059] In this embodiment, when the ratio of the thickness of the iron layer to the thickness of the stainless steel layer 13 is too large, the iron layer is too thick and the stainless steel layer 13 is too thin. This results in the stainless steel layer 13 being too thin and unable to effectively block the penetration of oxygen, moisture, and acidic substances, accelerating the oxidation rate of the iron layer and leading to a relatively short lifespan for the pot body 1. Conversely, when the ratio of the iron layer thickness to the stainless steel layer 13 thickness is too small, the iron layer is too thin and the stainless steel layer 13 is too thick, causing a decrease in the overall thermal conductivity of the pot body 1. This prevents heat from quickly diffusing to the inner wall of the pot body 1, resulting in uneven heating during cooking. This embodiment achieves a ratio of 1:1 to 3:1 between the thickness of the iron layer and the stainless steel layer 13, resulting in a moderate thickness that balances thermal conductivity and surface corrosion resistance. This not only allows heat to be quickly transferred to the inner wall of the pot body 1 for heating food but also reduces the risk of perforation during long-term use, resulting in higher cooking efficiency and a longer lifespan for the pot body 1.
[0060] In one specific embodiment, such as Figure 2 As shown, the thickness of the first iron layer 11 satisfies 0.385mm ≤ D1 ≤ 0.745mm. For example, D1 can be: 0.39mm, 0.423mm, 0.45mm, 0.5mm, 0.53mm, 0.55mm, 0.58mm, 0.6mm, 0.62mm, 0.66mm, 0.7mm, or 0.73mm.
[0061] When D1 is too small, the first iron layer 11 becomes too thin, making it prone to cracking under frequent temperature changes during use. Furthermore, a thinner first iron layer 11 increases the risk of perforation, leading to decreased heat conduction performance of the pot body 1. Severe perforation of the first iron layer 11 also prevents the iron pot from providing the health benefits to the user. When D1 is too large, the first iron layer 11 becomes too thick, resulting in excessive thickness and weight of the pot body 1, causing inconvenience in use. In this embodiment, when 0.385mm ≤ D1 ≤ 0.745mm, the pot body 1 not only has good thermal conductivity but also maintains the required strength and lightweight characteristics, facilitating daily use.
[0062] In one specific embodiment, the first iron layer 11 of the pot body 1, after nitriding treatment, will generate iron nitride (Fe4N, Fe3N, Fe2N, etc.) and nitrogen-containing iron-based solid solutions. Nitriding treatment is a chemical heat treatment process that allows nitrogen atoms to penetrate into the metal surface, forming a nitrogen-rich hardened layer. During nitriding, nitrogen atoms interact with iron atoms, initially forming iron nitride compounds on the iron surface. As the nitriding time and temperature change, the depth of the nitrided layer 16 increases, forming iron nitride phases with different structures and compositions, as well as nitrogen-containing solid solutions. These nitrided layers 16 possess high hardness, wear resistance, corrosion resistance, and anti-galling properties, significantly improving the surface properties and service life of iron products.
[0063] like Figure 2 As shown, the pot body 1 also includes a nitriding layer 16, which serves as the inner wall of the pot body 1, and the first iron layer 11 is located between the nitriding layer 16 and the stainless steel layer 13.
[0064] In this embodiment, a nitrided layer 16 is formed by nitriding the first iron layer 11, and this nitrided layer 16 serves as the inner wall of the pot body 1, so that the pot body 1 includes at least the nitrided layer 16, the stainless steel layer 13, and the first iron layer 11 located between the two. The nitrided layer 16, as the inner wall that directly contacts the food, effectively resists scratches and wear from metal cookware due to its high surface hardness, while its chemically inert surface prevents acidic substances from penetrating and corroding. The first iron layer 11 serves as the main heat conduction path, quickly transferring external heat sources to the inner wall nitrided layer 16, utilizing its high thermal conductivity to shorten cooking time and improve cooking efficiency. The stainless steel layer 13, through its resistance to environmental corrosion, isolates external moisture erosion, maintaining the long-term cleanliness of the outer surface of the pot body 1. Moreover, when the first iron layer 11 is perforated, the presence of the nitrided layer 16 can prevent the rusted first iron layer 11 from contaminating the food, ensuring the health benefits of the iron pot for the user.
[0065] In one specific embodiment, such as Figure 2 As shown, the thickness D2 of the nitride layer 16 satisfies 0.01mm ≤ D2 ≤ 0.03mm. For example, D2 can be: 0.012mm, 0.015mm, 0.016mm, 0.017mm, 0.019mm, 0.02mm, 0.023mm, 0.025mm, 0.028mm, or 0.029mm.
[0066] In this embodiment, when D2 is too small, the nitrided layer 16 becomes too thin, resulting in a significant decrease in its surface hardness and corrosion resistance. This makes it unable to effectively block the penetration and erosion of the iron layer by acidic components of the food, and the inner wall is prone to oxidation and wear after long-term use. Simultaneously, the thin nitrided layer 16 is prone to microcracks under high-temperature thermal shock, weakening the interfacial bonding strength with the iron layer. When D2 is too large, the nitriding process for the excessively thick nitrided layer 16 requires too long, increasing cost and process difficulty. In this solution, 0.01mm ≤ D2 ≤ 0.03mm ensures that the nitrided layer 16 forms a dense protective barrier, preventing chemical corrosion caused by direct contact between the iron layer and the food. Furthermore, this thickness of nitrided layer 16 requires less time and is easier to achieve during the nitriding process.
[0067] In another specific embodiment, such as Figure 3 , Figure 4 As shown, the pot body 1 may also include a second iron layer 12 located outside the stainless steel layer 13, and the thickness D3 of the second iron layer 12 satisfies 0.3mm≤D3≤0.5mm. For example, D3 can be 0.32mm, 0.34mm, 0.37mm, 0.39mm, 0.41mm, 0.43mm, 0.45mm, 0.47mm, or 0.49mm.
[0068] In this embodiment, the pot body 1 is provided with a second iron layer 12 located outside the stainless steel layer 13, and the second iron layer serves as the outer wall of the pot body, which has a high degree of consistency in appearance with the nitrided layer formed after the first iron layer is nitrided.
[0069] When the thickness of the second iron layer 12 is insufficient, the difference in interface reflection characteristics between the stainless steel layer 13 and the outer second iron layer 12 is easily revealed during the surface treatment process, resulting in localized color spots or gloss breaks. Conversely, when the second iron layer 12 is too thick, the difference in deformation response between it and the stainless steel layer 13 during polishing and oxidation processes will be amplified, causing regional mismatches between the outer wall texture and the inner wall texture. When the thickness D3 of the second iron layer 12 satisfies 0.3mm≤D3≤0.5mm, it not only eliminates the visual discontinuity caused by the difference in optical response between the inner and outer wall metal materials, but also balances the synchronous deformation capability of the composite layer structure during surface finishing, enabling the inner and outer walls of the pot body 1 to form a continuous and unified visual appearance in terms of color, smoothness, and texture characteristics.
[0070] In the above embodiments, as Figure 2 As shown, at least one of the iron layer and the stainless steel layer 13 is provided with protrusions at intervals, and at least the other is provided with grooves at intervals. When the iron layer and the stainless steel layer 13 are combined, the protrusions are embedded in the grooves.
[0071] In this embodiment, the iron layer and the stainless steel layer 13 are interlocked through a protrusion and groove interlocking structure, which enhances the bonding force between the iron layer and the stainless steel layer 13. When the iron layer expands due to heat, the protrusions embedded in the grooves of the stainless steel layer 13 exert a lateral squeezing effect, forcing the stainless steel layer 13 to extend synchronously, thereby counteracting the tendency of interlayer misalignment caused by the difference in thermal expansion coefficients. During the cooling and shrinking process of the iron layer, the reverse restraining effect of the groove edge on the protrusion can inhibit the formation of interlayer gaps, improve the stability of the cookware during use, and the cooperation between the protrusions and grooves can also reduce the risk of the iron layer and the stainless steel layer 13 separating.
[0072] Specifically, such as Figure 2 In the illustrated embodiment, the first iron layer 11 has a first protrusion 111, and the stainless steel layer 13 has a second groove 132, with the first protrusion 111 embedded in the second groove 132. The interlocking of the first protrusion 111 and the second groove 132 improves the reliability of the connection between the first iron layer 11 and the stainless steel layer 13.
[0073] In another specific embodiment, such as Figure 4 As shown, the pot body 1 includes a nitrided layer 16, a first iron layer 11, a stainless steel layer 13, and a second iron layer 12. The first iron layer 11 has a first protrusion 111 and a first groove 112. The stainless steel layer 13 has a second protrusion 131 and a second groove 132. The second iron layer 12 has a third protrusion 121 and a third groove 122. The first protrusion 111 is embedded in the second groove 132, the third protrusion 121 is embedded in the second groove 132, and the second protrusion 131 is embedded in the first groove 112 and the third groove 122.
[0074] In this embodiment, the design of the first protrusion 111, the second protrusion 131, the third protrusion 121, the first groove 112, the second groove 132, and the third groove 122 further improves the installation stability and reliability between the first iron layer 11, the stainless steel layer 13, and the second iron layer 12.
[0075] In one specific embodiment, at least a portion of the raised contour is wavy. Figure 5 In the illustrated embodiment, part of the protrusion's outline is wavy, while the other part is straight. In other embodiments, the protrusion's outline can be entirely wavy. In this embodiment, the protrusion adopts a wavy outline design, which increases the contact area between the iron layer and the stainless steel layer 13, enhances the structural strength of the interlocking structure, and the wavy outline surface is smooth, reducing the occurrence of stress concentration.
[0076] In one specific embodiment, such as Figure 1 As shown, the pot body 1 has an opening area 14, such as Figure 2As shown, in the opening area 14 of the pot body 1, the distance d1 between adjacent protrusions satisfies 3mm≤d1≤5mm. For example, d1 can be: 3.2mm, 3.5mm, 3.7mm, 4mm, 4.2mm, 4.4mm, 4.6mm, 4.8mm.
[0077] When d1 is too small, the protrusions in the opening region 14 are too densely distributed. Although this increases the bonding strength between the iron layer and the stainless steel layer 13, it makes processing difficult and increases production costs. Conversely, when d1 is too large, the protrusions are too sparsely distributed, reducing the ability of the interlocking structure to restrain interlayer misalignment. Frequent external impacts at the opening region 14 can easily cause relative sliding between the stainless steel layer 13 and the iron layer. In this design, 3mm ≤ d1 ≤ 5mm ensures that the protrusion spacing in the opening region 14 can resist external loads through a moderate interlocking density, reducing wear and loosening caused by frequent scraping, while also facilitating processing and reducing production costs while ensuring strength.
[0078] Specifically, the opening area 14 can be a range of 5cm downwards along the height direction of the pot body 1 from the opening of the pot body 1. Figure 1 (Above the double short doodles). This area is prone to deformation due to frequent contact with external utensils and the edge load when the pot 1 is tilted. By optimizing the distribution density of the protrusions in the opening area 14, the opening area 14 can withstand frequent external loads and maintain the shape stability of the opening edge of the pot 1.
[0079] In one specific embodiment, such as Figure 6 As shown, the pot body 1 has a bottom region 15. In the bottom region 15 of the pot body 1, the distance d2 between adjacent protrusions satisfies: 10mm≤d2≤20mm. For example, d2 can be: 11mm, 12mm, 13mm, 14mm, 15mm, 16mm, 17mm, 18mm, 19mm.
[0080] In this embodiment, the opening distance between the bottom region 15 and the pot body 1 is relatively large, making it difficult for the iron layer and the stainless steel layer 13 to separate. When d2 is too small, the density of the protrusions is too high, resulting in material waste and increased processing difficulty. Simultaneously, the dense interlocking structure hinders heat transfer at the bottom of the pot body 1, affecting the heating efficiency of the cookware. Conversely, when d2 is too large, the excessive protrusion spacing weakens the constraint effect of the interlocking structure on interlayer misalignment, making it easy for displacement to occur between the stainless steel layer 13 and the iron layer, leading to bottom separation. In this solution, 10mm ≤ d2 ≤ 20mm ensures that the bottom interlocking structure can both disperse thermal expansion stress through appropriate spacing, avoiding continuous damage to the stainless steel layer 13 due to stress concentration, and maintain sufficient interlocking density to limit the relative sliding between the iron layer and the stainless steel layer 13, while also avoiding material waste and reducing processing difficulty.
[0081] In another specific implementation, such as Figure 7 and Figure 8 As shown, the iron layer has a first surface 113 connected to the stainless steel layer 13, and the stainless steel layer 13 has a second surface 133 connected to the iron layer. Both the first surface 113 and the second surface 133 are corrugated curved surfaces.
[0082] In this embodiment, the first surface 113 of the iron layer and the second surface 133 of the stainless steel layer 13 are both designed as corrugated curved surfaces. The corrugated curved surface contours are complementary, and the positions of the iron layer and the stainless steel layer 13 on the first surface 113 and the second surface 133 are interlocked, which can improve the bonding strength between the iron layer and the stainless steel layer 13. Moreover, when heated and expanded, the corrugated surface can produce a small deformation, which disperses the stress during the expansion process and further ensures the structural stability.
[0083] exist Figure 7 In the embodiment shown, the iron layer and the stainless steel layer 13 are interlocked by a corrugated first surface 113 and a second surface 133, thereby improving the reliability of the connection.
[0084] exist Figure 8 In the embodiment shown, in addition to being fitted together by the corrugated first surface 113 and the second surface 133, the iron layer and the stainless steel layer 13 are also fitted together by the protrusions and grooves mentioned above, thereby further improving the connection reliability between the iron layer and the stainless steel layer 13.
[0085] The above descriptions are merely specific implementations of the embodiments of this application, but the protection scope of the embodiments of this application is not limited thereto. Any changes or substitutions within the technical scope disclosed in the embodiments of this application should be covered within the protection scope of the embodiments of this application. Therefore, the protection scope of the embodiments of this application should be determined by the protection scope of the claims.
Claims
1. A cookware, characterized in that, The cookware includes a pot body (1), which includes at least an iron layer and a stainless steel layer (13) stacked along the thickness direction. The iron layer includes at least a first iron layer (11), and the stainless steel layer (13) is located outside the first iron layer (11). The thickness ratio of the iron layer to the stainless steel layer (13) is 1:1 to 3:
1.
2. The cookware according to claim 1, characterized in that, The thickness D1 of the first iron layer (11) satisfies: 0.385mm≤D1≤0.745mm.
3. The cookware according to claim 1, characterized in that, The pot body (1) also includes a nitriding layer (16), which is located on the side of the first iron layer (11) opposite to the stainless steel layer (13).
4. The cookware according to claim 3, characterized in that, The thickness D2 of the nitrided layer (16) satisfies: 0.01mm≤D2≤0.03mm.
5. The cookware according to claim 1, characterized in that, The iron layer also includes a second iron layer (12) located outside the stainless steel layer (13), and the thickness D3 of the second iron layer (12) satisfies: 0.3mm≤D3≤0.5mm.
6. The cookware according to any one of claims 1 to 5, characterized in that, One of the iron layer and the stainless steel layer (13) is provided with a protrusion spaced apart, and the other of the iron layer and the stainless steel layer (13) is provided with a groove spaced apart, and the protrusion is embedded in the groove.
7. The cookware according to claim 6, characterized in that, At least a portion of the protrusion has a wavy outline.
8. The cookware according to claim 6, characterized in that, The pot body (1) has an opening area (14), and in the opening area (14), the distance d1 between adjacent protrusions satisfies: 3mm≤d1≤5mm.
9. The cookware according to claim 6, characterized in that, The pot body (1) has a bottom region (15), in which the distance d2 between adjacent protrusions satisfies: 10mm≤d2≤20mm.
10. The cookware according to any one of claims 1 to 5, characterized in that, The iron layer has a first surface (113) connected to the stainless steel layer (13), and the stainless steel layer (13) has a second surface (133) connected to the iron layer. The first surface (113) and the second surface (133) are corrugated surfaces with complementary profiles.