A frying pan

Abstract

The utility model relates to kitchen utensil technical field especially, more particularly to a flat -bottomed pan. Including the bottom of a pot, the bottom of a pot is around to the upwards or oblique upwards extension's pot along, the downside of bottom of a pot is the plane, the upside of bottom of a pot is gradually reduced in its height in the direction from the edge to the centre. The utility model is not easy to stick the pot.

Description

Technical Field

[0001] This utility model relates to the field of kitchenware technology, and in particular to a frying pan. Background Technology

[0002] A frying pan is a utensil used for frying food. It is about 20 to 30 centimeters in diameter, easy to use, and can cook a variety of dishes in just a few minutes. Current frying pans have a uniform thickness throughout the bottom, with both the top and bottom being flat. During cooking, the bottom receives more heat than the edges, causing the bottom to expand and arch upwards. Oil flows to the edges, leaving very little oil in the center. When food is poured into the pan, it is generally poured towards the center, making it prone to sticking. Utility Model Content

[0003] The technical problem to be solved by this utility model is to provide a frying pan to address the above-mentioned technical deficiencies.

[0004] To solve the above-mentioned technical problems, the technical solution adopted by this utility model is: a flat-bottomed pan, including a bottom, with a rim extending upward or diagonally upward around the bottom, the lower side of the bottom being a plane, and the upper side of the bottom gradually decreasing in height from the edge to the center.

[0005] To further optimize this technical solution, a handle is provided on one side of the pot rim.

[0006] Compared with the prior art, the present invention has the following advantages: the lower side of the pot bottom is flat, and the upper side of the pot bottom gradually decreases in height from the edge to the center. During cooking, there is always oil in the center of the upper side of the pot bottom, so it is not easy for the pot to stick. Attached Figure Description

[0007] Figure 1 This is a schematic diagram of the structure of a frying pan.

[0008] In the picture: 1. Bottom of the pot; 2. Rim of the pot; 3. Handle. Detailed Implementation

[0009] To make the objectives, technical solutions, and advantages of this utility model clearer, the present utility model will be further described in detail below with reference to specific embodiments and accompanying drawings. It should be understood that these descriptions are merely exemplary and not intended to limit the scope of this utility model. Furthermore, descriptions of well-known structures and technologies are omitted in the following description to avoid unnecessarily obscuring the concept of this utility model.

[0010] Detailed implementation method: combined with Figure 1As shown, a frying pan, preferably made of stainless steel, includes a bottom 1. A rim 2 extending upwards or diagonally upwards is provided around the bottom 1. An arc-shaped transition section is provided at the junction of the bottom 1 and the rim 2. The lower side of the bottom 1 is flat, while the upper side of the bottom 1 gradually decreases in height from the edge to the center, forming a concave shape. In other words, the thickness of the bottom 1 gradually decreases from the edge to the center. When the bottom 1 is heated, it arches upwards. Since the center of the upper side of the bottom 1 is originally lower than the surrounding area, when it arches, before the oil in the pan reaches its ignition point, the center of the upper side of the bottom 1 remains slightly lower or at a similar height to the surrounding area, ensuring that oil is always present in the center of the upper side of the bottom 1, preventing sticking. When food is poured into the center of the pan, it pushes the oil outwards. Because the center of the upper side of the bottom 1 is slightly lower than the surrounding area, oil is also present around the upper side of the bottom 1, preventing sticking there as well. When the bottom of the pot 1 arches upward, a slightly upward-arching concave surface is formed on the lower side of the bottom of the pot 1, which improves the efficiency of flame utilization.

[0011] Furthermore, a handle 3 is provided on one side of the rim 2 of the pan for easy handling of the pan.

[0012] It should be understood that the specific embodiments described above are merely illustrative or explanatory of the principles of this utility model and do not constitute a limitation thereof. Therefore, any modifications, equivalent substitutions, improvements, etc., made without departing from the spirit and scope of this utility model should be included within its protection scope. Furthermore, the appended claims are intended to cover all variations and modifications falling within the scope and boundaries of the appended claims, or equivalent forms of such scope and boundaries.

Claims

1. A flat-bottomed pan, comprising a pan bottom (1), wherein a pan rim (2) extending upward or diagonally upward is provided around the pan bottom (1), characterized in that: The lower side of the pot bottom (1) is a plane, and the upper side of the pot bottom (1) gradually decreases in height from the edge to the center.

2. A frying pan according to claim 1, characterized in that: A handle (3) is provided on one side of the rim (2) of the pot.

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