Cookware

Abstract

The application provides a pot, which comprises a pot body and a handle arranged on one side of the pot body; the width of the pot body increases first and then decreases along a direction close to the handle, and the section with the largest width of the pot body divides the pot body into two sections; the length of the section of the pot body far from the handle is a first length, the length of the section of the pot body close to the handle is a second length, and the first length is smaller than the second length. The application can reduce the dependence of the pot operation on skills and make the pot operation more likely to be successful.

Description

Technical Field

[0001] This application relates to the field of kitchenware technology, and more particularly to a cookware. Background Technology

[0002] Tossing the wok, also known as flipping the wok or tossing the spoon, is a cooking technique widely used in Chinese stir-frying and pan-frying. It not only helps improve the quality of the dishes but also demonstrates a chef's professional skill. Specifically, it refers to controlling the wok during stir-frying by pushing it forward, tossing it upward, and pulling it back, causing the food in the wok to be tossed up, flipped, and then falling back into the wok. However, tossing the wok requires considerable skill, and most people easily fail when attempting it. Utility Model Content

[0003] This application provides a cookware that reduces the skill required for tossing the pan, making the tossing operation easier and more successful.

[0004] The cookware provided in this application includes a pot body and a handle, wherein the handle is disposed on one side of the pot body;

[0005] Along the direction close to the handle, the width of the pot body first increases and then decreases, and the cross section with the largest width of the pot body divides the pot body into two sections;

[0006] The length of the portion of the pot body away from the handle is a first length, and the length of the portion of the pot body closer to the handle is a second length, wherein the first length is less than the second length.

[0007] The cookware provided in this application includes a pot body and a handle, with the handle located on one side of the pot body. Along the direction near the handle, the width of the pot body first increases and then decreases, with the widest section dividing the pot body into two segments. The length of the segment furthest from the handle is the first length, and the length of the segment closest to the handle is the second length, with the first length being shorter than the second length. Because the first length is smaller, the width of the segment furthest from the handle increases rapidly, resulting in a wider area near the front of the pot. This allows the front wall to block and pull back food within a larger width range, reducing the possibility of food falling from the front of the pot. Because the second length is larger, the width of the segment near the handle decreases gradually, maintaining a larger width over a longer section. This allows the center of the pot to effectively hold food within a larger area, reducing the possibility of food falling out of the pot when it falls back down. Therefore, it reduces both the possibility of food falling from the front of the pot when tossed upwards and the possibility of food falling out of the pot when it falls back down, making the tossing operation easier and more successful.

[0008] Optionally, the ratio of the first length to the second length is 0.4 to 0.8. This ensures that after the food is thrown upwards, the front wall of the pot can effectively stop the scattered food and appropriately gather the food during the backward pull, causing the food to fall back into the pot.

[0009] Optionally, the top view of the pot body is an equilateral triangle with rounded corners and curved sides, and the handle is located at the center of one of the rounded corners of the equilateral triangle. On the one hand, the shape of the pot body retains the properties of axial symmetry and rotational symmetry, which can achieve uniform heat distribution. Furthermore, the curved sides and rounded corners form a large difference in curvature. By setting the curved sides with smaller curvature, the food can be evenly distributed, and by setting the rounded corners with smaller curvature, it is convenient to tilt the food outwards. On the other hand, among the pair of curved sides and rounded corners opposite each other in the equilateral triangle, the curved sides are located on the front wall of the pot body, and the rounded corners are located on the rear wall of the pot body. This can effectively ensure that the first length of the pot body is less than the second length, making the tossing operation easier to succeed, and also ensure that the front wall can block and pull back the food over a wider range, reducing the possibility of the food falling from the front of the pot body.

[0010] Optionally, the cookware also includes a lid, the top view of which is consistent with the top view of the pot body, and the lid fits over the opening of the pot body. Since both the lid and the pot body are rotationally symmetrical non-circular structures, rotating the lid allows for various different closing states between the lid and the pot body, such as a closed state or a venting state, to meet various needs such as heat preservation and spill prevention.

[0011] Optionally, the inner wall of the pot includes a first curve and a second curve arranged opposite to each other, the first curve and the second curve extending from the bottom of the pot to the opening; along the upward direction, the first curve and the second curve are far apart from each other, the first curve is steeper than the second curve, and the handle is disposed on the side of the second curve opposite to the first curve. When food slides upward along the trajectory of the first curve on the front wall of the pot, it can quickly convert forward motion into upward motion, thereby reducing the distance or tendency of the food to slide forward and increasing the distance or tendency of the food to slide upward. This reduces the possibility of food splashing and falling from the front of the pot and increases the time the food stays in the air after being thrown upward, thus making the tossing operation easier to succeed.

[0012] Optionally, the first curve has a first width along the horizontal direction and a first height along the vertical direction. The ratio of the first height to the first width is in the range of 1.15 to 1.55, which can effectively reduce the food falling off the pan when tossing it and ensure that the food flips smoothly when tossing it. The second curve has a second width along the horizontal direction and a second height along the vertical direction. The ratio of the second height to the second width is in the range of 0.85 to 1.15, which can ensure the stopping function of the rear end of the pan and facilitate the user to stir-fry the food in the pan.

[0013] Optionally, the tangent of the first curve at the mouth of the pot body is the first tangent, and the tangent of the second curve at the mouth of the pot body is the second tangent; the angle between the first tangent and the vertical direction is 2° to 4°, which can ensure that the shape of the pot body meets the requirements and facilitates the tossing operation; the angle between the second tangent and the vertical direction is 10° to 25°, which can effectively reduce the accumulation of food on the edge of the pot body and effectively reduce the possibility of food falling from the rear of the pot body.

[0014] Optionally, the top surface of the pot body is a gradually rising slope along the direction away from the handle. On the one hand, the pot body is higher in the front and lower in the back, which makes it convenient for users to toss the pot and stir-fry. On the other hand, the top surface of the pot body is flat, with a simple structure, easy to process and shape, and can better cooperate with components such as the pot lid.

[0015] Optionally, the height difference between the highest and lowest points on the top surface of the pot body is 5mm to 15mm, which can better meet the user's needs for tossing and stir-frying; the angle between the top surface of the pot body and the horizontal direction is 1° to 3°, which can better meet the user's needs for tossing and stir-frying, and also ensure the stability of the lid when closed.

[0016] Optionally, the outer periphery of the pot body is provided with annular raised ribs, the upper surface of which is aligned with the top surface of the pot body, and the lower surface of which is parallel to the horizontal direction. On the one hand, by setting the raised ribs to form a local thickening, the strength and supporting area of ​​the pot body opening can be increased, preventing damage such as deformation or cracking of the pot body opening; on the other hand, the size of the raised ribs gradually increases along the height direction of the pot body away from the handle, which can adjust the center of gravity distribution of the pot body and ensure that the pot can be placed stably.

[0017] 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

[0018] Figure 1A top view of the cookware provided in an embodiment of this application;

[0019] Figure 2 A schematic diagram illustrating the interaction between the cookware and the lid provided in an embodiment of this application;

[0020] Figure 3 This is a schematic diagram illustrating the closed state formed by the pot lid and the pot according to an embodiment of this application.

[0021] Figure 4 This is a schematic diagram illustrating the venting state of the pot lid and pot provided in an embodiment of this application.

[0022] Figure 5 A cross-sectional structural diagram of the cookware provided in the embodiments of this application;

[0023] Figure 6 for Figure 5 A magnified view of the area containing the first curve;

[0024] Figure 7 for Figure 5 A magnified view of the area containing the second curve;

[0025] Figure 8 This is a frontal projection view of the cookware provided in the embodiments of this application.

[0026] Figure label:

[0027] 1-Pot body;

[0028] 11-First curve;

[0029] 12 - Second Curve;

[0030] 13-First tangent;

[0031] 14 - Second tangent;

[0032] 15-Top surface;

[0033] 16-Inner bottom surface;

[0034] 17-convex rib;

[0035] 18-Arched edge;

[0036] 19-Rounded corners;

[0037] 191 - Exhaust window;

[0038] 2-Handle;

[0039] 3-Pot lid.

[0040] 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

[0041] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0042] In the description of this application, unless otherwise expressly specified and limited, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance; unless otherwise specified or explained, the term "multiple" refers to two or more; the terms "connected," "fixed," etc., should be interpreted broadly. For example, "connected" can be a fixed connection, a detachable connection, an integral connection, or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0043] In the description of this specification, it should be understood that the directional terms such as "upper" and "lower" used in the embodiments of this application are used to describe the angles shown in the accompanying drawings and should not be construed as limiting the embodiments of this application. Furthermore, in the context, it should also be understood that when it is mentioned that an element is connected "upper" or "lower" to another element, it can be directly connected to the other element "upper" or "lower," or indirectly connected to the other element "upper" or "lower" through an intermediate element.

[0044] like Figures 1-4 As shown, this application embodiment provides a cookware that can be used for frying and stir-frying food, and allows for tossing during the frying and stir-frying process. For example, the cookware can be a wok or a frying pan. The cookware includes a pot body 1 and a handle 2. The pot body 1 has a cavity-like structure with a smaller bottom and a larger opening. The handle 2 is located on one side of the pot body 1, and the user lifts the cookware by holding the handle 2. The handle 2 can be connected to the pot body 1 by a non-removable method such as welding or integral molding, or it can be connected to the pot body 1 by a detachable method such as screws.

[0045] Furthermore, along the direction closer to the handle 2, the width of the pot body 1 first increases and then decreases, with the widest section dividing the pot body 1 into two segments. The length of the segment of the pot body 1 furthest from the handle 2 is the first length L1, and the length of the segment of the pot body 1 closest to the handle 2 is the second length L2. The first length L1 is smaller than the second length L2, which reduces the possibility of food falling from the front of the pot body 1 when thrown upwards, and also reduces the possibility of food falling out of the pot when falling back, thus making the tossing operation easier to succeed. Specifically, because the first length L1 is smaller, the width of the segment of the pot body 1 furthest from the handle 2 increases rapidly, resulting in a larger width in the area near the front of the pot body 1. The front wall can block and pull back the food within a larger width range, reducing the possibility of food falling from the front of the pot body 1. Because the second length L2 is larger, the width of the segment of the pot body 1 closest to the handle 2 decreases slowly, resulting in a larger width in a longer area of ​​the pot body 1. The center of the pot body 1 can effectively hold the food in a larger area, reducing the possibility of food falling out of the pot when falling back.

[0046] Furthermore, the ratio of the first length L1 to the second length L2 is 0.4 to 0.8. For example, the ratio of the first length L1 to the second length L2 can be 0.4, 0.44, 0.47, 0.5, 0.53, 0.56, 0.6, 0.65, 0.68, 0.7, 0.72, 0.74, or 0.8, etc. After the food is thrown upwards, the front wall of the pot body 1 can effectively stop the scattered food and appropriately gather the food during the backward pull, so that the food falls back into the pot body 1. When the ratio of the first length L1 to the second length L2 is less than 0.4, the front wall of the pot body 1 is too straight in the width direction, which makes it difficult to gather the food when the front wall of the pot body 1 pulls it back, thus making it easy for the food to fall out of the pot when it falls back. When the ratio of the first length L1 to the second length L2 is greater than 0.8, the difference between the first length L1 and the second length L2 is small, and the tossing operation is still easy to fail.

[0047] Furthermore, the top view of the pot body 1 is an equilateral triangle with rounded corners and curved sides. That is, each side of the equilateral triangle is an arc side 18, and each corner is a rounded corner 19. Moreover, the curvature of the arc side 18 is smaller than that of the rounded corner 19. The arc side 18 and the rounded corner 19 are smoothly connected, so that the circumference of the pot body 1 is completely formed by the alternating distribution of arc sides 18 and rounded corners 19. On the one hand, the shape of the pot body 1 retains the properties of axial symmetry and rotational symmetry. The distance from each arc side 18 to the center of the heat source is equal, and the distance from each rounded corner 19 to the center of the heat source is equal, thereby achieving uniform heat distribution and effectively preventing abnormalities such as burning caused by local overheating. On the other hand, the arc side 18 and the rounded corner 19 form a large difference in curvature. By setting the arc side 18 with a smaller curvature, the food can be evenly distributed. By setting the rounded corner 19 with a smaller curvature, it is convenient to pour the food out of the pot.

[0048] Furthermore, the handle 2 is positioned at the center of a rounded corner 19 of an equilateral triangle. Thus, among the opposing arc edges 18 and rounded corners 19 of the equilateral triangle, the arc edges 18 are located on the front wall of the pot body 1, and the rounded corners 19 are located on the rear wall of the pot body 1. This effectively ensures that the first length L1 of the pot body 1 is less than the second length L2, making the tossing operation easier to succeed, and also ensures that the front wall can block and pull back the food over a wider range, reducing the possibility of the food falling from the front of the pot body 1. Understandably, in other embodiments, the number of arc edges 18 and the number of rounded corners 19 of the pot body 1 can be an odd number greater than 3. For example, the top view of the pot body 1 can be a regular pentagon, regular heptagon, regular nonagon, etc., with rounded corners and arc edges, as long as the first length L1 is less than the second length L2.

[0049] Furthermore, the cookware also includes a lid 3, the top view of which is consistent with the top view of the pot body 1, and the lid 3 fits over the opening of the pot body 1. Since both the lid 3 and the pot body 1 are rotationally symmetrical non-circular structures, rotating the lid 3 allows for various different closing states between the lid 3 and the pot body 1, meeting various needs such as heat preservation and spill prevention. Specifically, when the curved edge 18 and rounded corner 19 of the lid 3 correspond to each other (see reference...), Figure 3 The lid 3 can completely close the opening of the pot body 1, thus creating a completely sealed state for the cookware and reducing heat loss; when the lid 3 and the arc edge 18 and rounded corner 19 of the pot body 1 are offset from each other (see reference). Figure 4 The rounded corner 19 of the pot body 1 forms an exhaust window 191, allowing the high-temperature steam inside the pot to escape and preventing the liquid inside the pot from overflowing. In addition, the size of the exhaust window 191 can be adjusted by adjusting the angle between the arc edge 18 and the rounded corner 19 of the pot lid 3 and the pot body 1.

[0050] like Figures 5-8 As shown, the inner bottom surface 16 of the pot body 1 is flat, meaning that the pot is a flat-bottomed wok, which increases the pot's applicability and allows it to meet various usage needs. For example, the pot can be heated on various heat sources such as induction cookers and open flames, and it can be used for various cooking methods such as frying or stir-frying.

[0051] Furthermore, the height H of the pot body (i.e., the distance between the highest point of the top surface of the pot body and the bottom support surface of the pot body) can be 87mm to 107mm. For example, the height H of the pot body can be 87mm, 89mm, 90mm, 93mm, 95mm, 97mm, 100mm, 102mm, 105mm or 107mm, etc. In other words, the pot body 1 is a wok with a relatively large depth, so that the pot can better meet the cooking needs such as tossing and stir-frying.

[0052] Furthermore, the inner wall of the pot body 1 includes a first curve 11 and a second curve 12 arranged opposite to each other. The handle 2 is located on the side of the second curve 12 opposite to the first curve 11. That is, the first curve 11 is located at the center of the front wall of the pot body 1, and the second curve 12 is located at the center of the rear wall of the pot body 1. During the tossing operation, the food in the pot slides upward along the trajectory of the first curve 11 on the front wall of the pot body 1 and is pulled back by the action of the front wall of the pot body 1, thus achieving flipping and falling. Along the bottom-up direction, the first curve 11 and the second curve 12 move away from each other. That is, the first curve 11 and the second curve 12 gradually move away from the center of the pot body 1 to avoid obstructing the food from above and affecting the upward or downward movement of the food during tossing. The first curve 11 and the second curve 12 can be smoothly connected to the inner bottom surface 16 of the pot body 1 (i.e., the bottom of the pot body 1 facing the inside of the pot), so that the interior of the pot forms a smooth and continuous surface, thereby making the movement of the food smoother during the tossing or stir-frying operation.

[0053] Furthermore, the first curve 11 is steeper than the second curve 12, meaning the front wall of the pot is steeper than the rear wall. As the food slides upward along the trajectory of the first curve on the front wall of the pot, its forward motion is quickly converted into upward motion. This reduces the distance or tendency for the food to slide forward and increases the distance or tendency for it to slide upward. This reduces the possibility of the food splashing off the front of the pot and increases the time the food remains in the air after being thrown upward, thus making the tossing operation easier to succeed.

[0054] Furthermore, the first curve 11 has a horizontal dimension of a first width X1, and the second curve 12 has a horizontal dimension of a second width X2, with the first width X1 being smaller than the second width X2. The first curve 11 has a vertical dimension of a first height Y1, and the second curve 12 has a vertical dimension of a second height Y2, with the first height Y1 not being less than the second height Y2. Therefore, by using a first curve 11 with a smaller width and a larger height, the front wall of the pot body 1 forms a steep and high shape. When tossing the pot, this reduces the distance the food slides forward and increases the distance it slides upward. It also increases the effective height at which the front of the pot body 1 blocks and pulls back the food, reducing the possibility of food splashing and falling from the front of the pot body 1, thus making the tossing operation easier to succeed. The second curve 12, which is wider and shorter, is used to make the rear wall of the pot body 1 flat and low. When stir-frying, the ingredients that fall on the rear wall of the pot body 1 can automatically slide to the center of the pot body 1, reducing the accumulation of ingredients at the edge of the pot body 1, making the ingredients more evenly distributed, improving the cooking effect, and making it easier to insert the spatula into the pot, making the stir-frying operation simpler and less strenuous.

[0055] Furthermore, the ratio of the first height Y1 to the first width X1 ranges from 1.15 to 1.55. For example, the ratio of the first height Y1 to the first width X1 can be 1.15, 1.19, 1.21, 1.24, 1.28, 1.31, 1.35, 1.37, 1.45, or 1.55, etc. This effectively reduces the amount of food falling off the pan during tossing and ensures that the food flips smoothly during tossing. When the ratio of the first height Y1 to the first width X1 is less than 1.15, the first curve 11 is less steep, and the food slides forward a greater distance during tossing, making it easy for the food to fall off the front of the pan 1. When the ratio of the first height Y1 to the first width X1 is greater than 1.55, the first curve 11 is too steep, and the resistance to the food sliding from the bottom of the pan to the pan wall during tossing is greater, making it easy for the food to fail to flip.

[0056] Furthermore, the ratio of the second height Y2 to the second width X2 ranges from 0.85 to 1.15. For example, the ratio of the second height Y2 to the second width X2 can be 0.85, 0.9, 0.95, 1.04, 1.07, 1.11, or 1.15, etc. This ensures both the stopping effect at the rear end of the pot body 1 and facilitates the user's stir-frying of the food inside the pot. When the ratio of the second height Y2 to the second width X2 is less than 0.85, the second curve 12 is too gentle, which weakens the stopping effect of the rear end of the pot body 1 on the food, making it easy for the food to splash or fall along the rear end of the pot body 1 during stir-frying. When the ratio of the second height Y2 to the second width X2 is greater than 1.15, the second curve 12 is relatively steep, making it easy for the food to accumulate at the rear end of the pot body 1 during stir-frying.

[0057] Furthermore, the first curve 11 extends from the bottom of the pot body 1 to the opening of the pot body 1, meaning that the first curve 11 covers the entire height range of the pot body 1. Within a limited height space, the length of the first curve 11 can be maximized, allowing the front wall of the pot body 1 to effectively guide and control the movement trajectory of the ingredients during the tossing operation, enabling the ingredients to fully flip and fall back into the pot. Similarly, the second curve 12 extends from the bottom of the pot body 1 to the opening of the pot body 1, meaning that the second curve 12 covers the entire height range of the pot body 1. Within a limited height space, the length of the second curve 12 can be maximized, facilitating the user's stir-frying operation. It is understood that in other embodiments, the first curve 11 or the second curve 12 may only cover a segment of the pot body 1 along the height direction.

[0058] Furthermore, the tangent of the first curve 11 at the mouth of the pot body 1 is the first tangent 13, and the tangent of the second curve 12 at the mouth of the pot body 1 is the second tangent 14. The angle α between the first tangent 13 and the vertical direction is smaller than the angle α between the second tangent 14 and the vertical direction. That is to say, at least at the end near the mouth of the pot body 1, the first curve 11 is steeper than the second curve 12. Therefore, when the food slides along the front wall of the pot body 1, the tendency of the food to move forward can be reduced at the top of the first curve 11, and the tendency of the food to move upward can be increased. This reduces the possibility of the food splashing and falling from the front of the pot body 1 and increases the time that the food stays in the air after being thrown upward. Therefore, it makes the tossing operation easier to succeed.

[0059] Furthermore, the angle α between the first tangent 13 and the vertical direction is 2° to 4°. For example, the angle α between the first tangent 13 and the vertical direction is 2°, 2.3°, 2.5°, 3°, 3.2°, 3.5°, 3.8°, or 4°, which ensures that the shape of the pot body 1 meets the requirements and facilitates the tossing operation. When the angle α between the first tangent 13 and the vertical direction is less than 2°, the pot body 1 is difficult to demold, resulting in the shape of the pot body 1 failing to meet the requirements. When the angle α between the first tangent 13 and the vertical direction is greater than 4°, the tendency of the food to move forward after being thrown upward is too great, causing the food to easily splash or fall from the front end of the pot body 1.

[0060] Furthermore, the angle β between the second tangent 14 and the vertical direction is 10° to 25°. For example, the angle between the second tangent 14 and the vertical direction is 10°, 12°, 15°, 16°, 18°, 20°, 22°, or 25°, which can effectively reduce the accumulation of food on the edge of the pot body 1 and also effectively reduce the possibility of food falling from the rear end of the pot body 1. When the angle β between the second tangent 14 and the vertical direction is less than 10°, the rear end of the pot body 1 near the bottom is too flat, and the food falling on the second curve 12 during stir-frying does not have enough momentum to automatically slide towards the center, and the food is easy to get stuck on the rear wall of the pot body 1. When the angle β between the second tangent 14 and the vertical direction is greater than 25°, the rear end of the pot body 1 at the mouth is too flat, and the food is more likely to fall from the rear end of the pot body 1.

[0061] Furthermore, along the direction from the second curve 12 to the first curve 11, the top surface 15 of the pot body 1 is a gradually rising slope. On the one hand, the pot body 1 is generally higher in the front and lower in the back, which makes it convenient for users to toss the pot and stir-fry. On the other hand, the top surface 15 of the pot body 1 is flat, with a simple structure, easy to process and shape, and can better cooperate with components such as the pot lid 3.

[0062] Furthermore, on the top surface 15 of the pot body 1, the height difference h between the highest and lowest points is 5mm to 15mm. For example, the height difference h between the highest and lowest points can be 5mm, 6mm, 7mm, 8mm, 9mm, 10mm, 11mm, 12mm, 13mm, 14mm, or 15mm, etc., thus better accommodating the user's needs for tossing and stir-frying. When the height difference h between the highest and lowest points is less than 5mm, the heights of the front and rear ends of the pot body 1 are basically the same, making it difficult to simultaneously make the front wall conducive to tossing and the rear wall conducive to stir-frying. For example, simultaneously raising the front and rear is not conducive to stir-frying, and simultaneously lowering the front and rear is not conducive to tossing. When the height difference h between the highest and lowest points is greater than 15mm, the center of gravity of the pot body 1 is too far away from the handle 2, making tossing more strenuous.

[0063] Furthermore, the angle γ between the top surface 15 of the pot body 1 and the horizontal direction is 1° to 3°. For example, the angle γ between the top surface 15 of the pot body 1 and the horizontal direction can be 1°, 1.2°, 1.5°, 1.9°, 2°, 2.3°, 2.6°, or 3°, etc., which can better meet the user's needs for tossing and stir-frying, and also ensure the stability of the lid 3 when closed. When the angle γ between the top surface 15 of the pot body 1 and the horizontal direction is less than 1°, the height of the front and rear ends of the pot body 1 is basically the same, making it difficult to simultaneously make the front wall suitable for tossing and the rear wall suitable for stir-frying. When the angle γ between the top surface 15 of the pot body 1 and the horizontal direction is greater than 3°, it affects the stability of the lid 3 when closed. That is to say, during the cooking process, the lid 3 is prone to sliding along the top surface 15 of the pot body 1, causing the lid state of the pot to change.

[0064] Furthermore, the outer periphery of the pot body 1 is provided with annular raised ribs 17. The upper surface of the raised ribs 17 is aligned with the top surface 15 of the pot body 1, and the lower surface of the raised ribs 17 is parallel to the horizontal direction. On the one hand, by setting the raised ribs 17 to form a local thickening, the strength and support area of ​​the mouth of the pot body 1 can be increased, preventing deformation or cracking of the mouth of the pot body 1. On the other hand, along the direction away from the handle 2, the size of the raised ribs 17 gradually increases along the height direction of the pot body 1, which can adjust the center of gravity distribution of the pot body 1 and ensure that the pot can be placed stably.

[0065] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A cookware, characterized in that, It includes a pot body (1) and a handle (2), wherein the handle (2) is disposed on one side of the pot body (1); Along the direction close to the handle (2), the width of the pot body (1) first increases and then decreases, and the cross section with the largest width of the pot body (1) divides the pot body (1) into two sections; The length of the portion of the pot body (1) away from the handle (2) is the first length, and the length of the portion of the pot body (1) close to the handle (2) is the second length, wherein the first length is less than the second length.

2. The cookware according to claim 1, characterized in that, The ratio of the first length to the second length is 0.4 to 0.

8.

3. The cookware according to claim 1, characterized in that, The pot body (1) has a top view shape of an equilateral triangle with rounded corners and arc edges, and the handle (2) is located at the center of one of the rounded corners (19) of the equilateral triangle.

4. The cookware according to claim 3, characterized in that, The cookware also includes a lid (3), the top view of which is consistent with the top view of the pot body (1), and the lid (3) covers the mouth of the pot body (1).

5. The cookware according to any one of claims 1-4, characterized in that, The inner wall of the pot body (1) includes a first curve (11) and a second curve (12) arranged opposite to each other, the first curve (11) and the second curve (12) extending from the bottom of the pot body (1) to the mouth respectively; Along the bottom-up direction, the first curve (11) and the second curve (12) are far apart from each other, the first curve (11) is steeper than the second curve (12), and the handle (2) is located on the side of the second curve (12) away from the first curve (11).

6. The cookware according to claim 5, characterized in that, The first curve (11) has a first width along the horizontal direction and a first height along the vertical direction. The ratio of the first height to the first width ranges from 1.15 to 1.55; and / or, The second curve (12) has a horizontal dimension of a second width and a vertical dimension of a second height. The ratio of the second height to the second width is between 0.85 and 1.

15.

7. The cookware according to claim 5, characterized in that, The first curve (11) is tangent to the opening of the pot body (1) as the first tangent (13), and the second curve (12) is tangent to the opening of the pot body (1) as the second tangent (14). The angle between the first tangent (13) and the vertical direction is 2° to 4°, and / or the angle between the second tangent (14) and the vertical direction is 10° to 25°.

8. The cookware according to any one of claims 1-4, characterized in that, Along the direction away from the handle (2), the top surface (15) of the pot body (1) is a gradually rising slope.

9. The cookware according to claim 8, characterized in that, On the top surface (15) of the pot body (1), the height difference between the highest point and the lowest point is 5mm to 15mm, and / or the angle between the top surface (15) of the pot body (1) and the horizontal direction is 1° to 3°.

10. The cookware according to claim 8, characterized in that, The outer periphery of the pot body (1) is provided with annular ribs (17), the upper surface of the ribs (17) is aligned with the top surface (15) of the pot body (1), and the lower surface of the ribs (17) is parallel to the horizontal direction.

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