Improved iron cooking elements

Abstract

A cooking implement for supplementing biologically available iron in food, the implement comprising at least a portion consisting of an iron alloy having the composition: a. Carbon is between 0.5 and

Description

The present invention relates to the provision and use of an improved iron cooking implement. Background Cooking implements made from iron a well-established and historically were in widespread use. In more recent years such implements have become more of a specialist item and typically restricted to niche premium brands. Even such implements as are made from iron are typically coated with other materials such as enamel. Hence, cooking implements are typically made from stainless steel, glass, aluminium and some silicones when they are required to be resistant to heat and when they are not wood and plastics materials are often used. The relevance of the composition of cooking implements is that the use of cooking implements made of iron enables iron to be released into foodstuffs during cooking and as such provides a useful dietary supplement. The form of the iron is typically in the form of ions typically Fe3+ and not elemental iron, which may also be termed metallic iron. This source of iron in the diet is particularly useful for persons and vegetarian and vegan diets and even more so where mineral supplements are not normally utilised. It is taken as axiomatic that Iron is a mineral which is essential to higher forms of life because its central role in the haem molecule permits oxygen and electron transport (Beutler, E. 1980. Iron. In Goodhart, R. S. and Shils, M. E., eds. "Modem Nutrition in Health and Disease." 6th ed. Lea and Febiger, Philadelphia). Specific relevance is that it is highly uncommon for a nutrient to be found deficient in the peoples of both developed and developing countries. Iron is such a nutrient (Monsen, E. R. and Balintfy, J. L. 1982. Calculating dietary iron bioavailability: refinement and computerization. J. Amer. Dietet. Assoc. 80:307.). The iron content of typical diets, adequate in other respects, is estimated to be 6 mg per 1000 kcal, but the amount of absorbed iron varies (Robinson, C. H. and Lawler, M. R. 1982. Mineral Elements. "In Normal and Therapeutic Nutrition." 16th ed. MacMillan Publishing Co., Inc., New York.). Most iron, upon digestion, enters either a pool of haem iron or a pool of nonheme iron. Humans absorb heme (aka haem) iron, found as 40% of total iron in meat, fish and poultry, as an intact iron porphyrin complex at a relatively high rate. Nonheme iron, inorganic iron salts or all of the iron in grains and vegetables and approximately three-fifths of the iron in meat, fish and poultry, is absorbed at a lower rate (Monsen and Balintfy, 1982). This emphasises the issue regarding persons with vegetarian and vegan hi there diets. Women, adolescents, infants and children are at risk of developing iron-and let me just have a look at my diary deficiency anaemia. Women lose iron through menstrual blood loss or pregnancy. Infants and children need iron for increasing blood volume for growth. Both groups may not absorb all of the iron that they need from the typical diet. However, an increase in physiological needs will increase the rate of iron absorption (Beutler, 1980). Monsen and Balintfy (1982) summarized methods to improve absorption. The use of iron cooking utensils is a possible means to increase the amount of dietary iron. Studies by Bothwell et al. (1964) of the South African Bantus and Lal et al. (Lal, H., Agarwal, K. M., Gupta, M. and Agarwal, D. K. 1973. Protein and iron supplementations by altering cooking practices in a community. Indian Journal of Medical Research. 61:918.) have indicated that iron in foods from iron cooking utensils can be bioavailable to the organism. Is therefore evident that there is a need for increased biologically available iron in the diet to the simple and effective means of doing so is the provision of cooking implements made of iron. This in itself is known. However, the cookware industry, as regards iron cooking apparatus and implements in contact with food is driven primarily by aesthetics and the use of perceived premium products. The food industry is dominated by the use of stainless steel because of the requirements for hygiene and food supplements are primarily considered as a chemical rather than a physical product and are typically not integrated into the cooking process as such. There is therefore a need for an improved form of bioavailable iron such as provided in the form of a cooking implement. The present invention The present invention in its various aspects is as set out in the appended claims. The present invention provides A cooking implement for supplementing biologically available iron in food, the implement comprising at least a portion consisting of an iron alloy having the composition: a. Carbon is between 0.5 and 3.4% by weight; b. Silicon is between 1.5% and 2.0% by weight; c. Manganese is between 0.3% and 1.0% by weight; d. Minor impurities of no more than 1 % by weight; e. The balance iron. This composition has been found to more effectively deliver bioavailable iron into a foodstuff during cooking than existing devices, which are typically cast-iron of conventional composition. The composition cooking implement of may be such that f. Carbon is between 1.4 and 2.1 % by weight. This low level of carbon provides a more effective delivery of about bioavailable iron into a foodstuff during cooking and provides an island of effectiveness between cast-iron and steel. The cooking implement of the present invention may be such that g. Manganese is between 0.4 and 0.5% by weight. This level of manganese has been found to be effective in practice the delivery of bioavailable iron in cooking. The cooking implement of the present invention may be such that h. Silicon is between 1.6 and 1.8%. This level of silicon has been found to be effective in practice the delivery of bioavailable iron in cooking. A combination of the preferred levels of carbon manganese and silicon is the most optimal combination of elements at their respective levels by the present invention in the delivery of bioavailable iron in cooking. The cooking implement of any of the present invention may comprise i. The carbon is graphitic carbon. Graphitic carbon appears to be more effective in assisting the delivery of bioavailable iron during cooking from the present invention. The cooking implement of the present invention may be such that j. The balance of iron is in excess of 95% and less than 97.7% there appears to be an optimum level of iron in the composition and a particularly pure iron is not desirable as the tailored levels of impurities give rise to an alloy delivering effective bioavailable iron during cooking. The cooking implement of any of any preceding claim in the form of a spheroidal object. This was unexpected as it was anticipated that a higher surface area object would provide the most bioavailable iron. However, there is a compromise between mobility of the cooking implement in the foodstuff and the spheroidal form, which is a known form for these devices is preferable. The cooking implement of the present invention may be such that the implement is of weight between 150g and 400g. This weight range provides an object of sufficient surface area to deliver a useful level of bioavailable iron in cooking. The larger size typically only gives a lower contact area for a foodstuff, absent total immersion and therefore provides the upper boundary. The cooking implement of the present invention may be such that the implement is ovoid in shape. When of the shape the measures of the ovoid shape, ovidity) maybe: Elongation 1:3 to 1:2; Asymmetry 1:2.5 to 1:3; and Conicality 60° to 50° with reference to the drawings. After some experimentation the above parameters have found been found to be optimal, existing devices on the market are generally more spheroidal whether or not they may be notionally described as an egg. The dimensions of the cooking implement of the present invention may be such that when ovoid the measures of ovidity, as defined in the figures are Length L1 to L3 (a) 65 to 55 mm; (representative of overall length); Proportion L1 to L2 (b) 50 to 38; (representative of length of pointed end); Diameter L2 to L2’ (c) 35 to 25; (representative of width) with reference to the drawings. As regards the aforementioned experimentation an alternative / supplementary definition of the dimensions of an ovoid egg most effective in the present invention are as above. The cooking implement of the present invention may be in the form of a skillet. The cooking implement of the present invention need not necessarily be spherical and it is been found that providing it in the form of a skillet is actually very effective as evidenced by the experimental work. The present invention includes the use of the herein described cooking implement when used in cooking. I.e. the present invention includes a method of use of the cooking implement of the present invention. More preferably that cooking is by boiling. However, the cooking may also be when cooking is by frying. Specific Description The present invention in relating to the composition for the construction of iron cooking implements can be expressed in a variety of cooking implements. However, a number of instances apply where the specific individual cooking implement may not give the optimum expression of the invention either because a particular cooking and it is not required or there to get particular cooking and it is not versatile enough to be used in a wide variety of situations. It is established that spheroidal objects made of iron may be incorporated in cooking, such as by placing a pan, such as for the improvement of boiling characteristics of liquid and the retention of heat in a foodstuff after cooking. Best expression of the present invention in terms of a spheroidal object has been investigated for the purposes of determining the best overall effect in terms of reduction of abrasion of a containing vessel, such as a coated nonstick pan, whilst providing a high surface area for iron release. In this respect is important to define the shape of the object. This is done after the manner disclosed in Journal of experimental biology, page 221,2018, Hayes and Hauber. Defining the dimensions of a cooking object of a preferred cooking utensil of the present invention in the form of an ovoid iron structure is illustrated by the following drawings in which: figure 1 shows a coronary utensil of the present invention in conjunction with a plurality of construction lines; figure 2 shows a close-up of figure 1 with identifiers of the construction lines. Referring now to figures 1 and 2 in combination. The dimensions of an ovoid spheroidal object, the preferred form of spherical object of the present invention is an ovoid spherical object can be defined as shown in figure 1, with an enlargement shown in figure 2. The object is defined with respect to a plurality of construction lines. This based upon the ovoid structure being symmetrical about an elongate axis defined by a line F-C. The elongate axis passes through the tip 30 and tail 40 of the ovoid structure. These points represent the furthest apart points on the object. Based upon the elongate axis lines may be defined from a focus F to impinge tangentially at point 50 on the lateral edges of the ovoid structure, lateral with respect to line F-C. The tip 30 and tail 40 also enable further construction lines L1, L3 and the tangential point of contact 50 by construction line L2, all L construction lines being perpendicular to elongate axis line F-C. These lines provide a means to clearly and succinctly define the shape of an ovoid object but not the dimensions, except as a ratio. Criteria all values in mm Preferred Range Upper Range Lower Length L1 to L3 (a) Parallel to F-C 60 65 55 Proportion L1 to L2 (b) Parallel to F-C 44 50 38 Diameter L2 to L2’ (c) Perpendicular to F-C 30 35 25 Preferably the weight of the cooking implement is between 50 and 750g. This provides a readily handled object. Preferably the weight of the cooking implement is between 150 and 600g. This range assists in iron release as there is sufficient mobility such as in boiling water to give agitation against a supporting surface. Light weight can lead to more ‘levitation’ and reduced surface contact, which stimulates iron release and heavier weight reduces ‘bounce’ and hence surface abrasion. This rage is generally below that of solid metal spheres which may be used in culinary application and typically weigh around 800g. The metal culinary implement of the present invention is preferably solid, culinary implement of the present invention preferably consists of cast iron as herein defined. Experimental information A large number of variables affect the amount of bio available iron derived from iron cooking implements. Principal variables include pH and cooking time. In the present results the form of cooking has been limited to cooking in a pan as cooking in an oven provides relatively less agitation, and is frequently used. Studies have shown the following correlation of iron contact introduced into food as a function of: pH of the raw food, -0.58 cooking time 0.39 moisture content of the raw food 0.55 When comparing the use of non-iron implements, in particular plastic and ceramic substrates which have no available iron and the use of an iron implement. Hence, more acidic the foodstuff the greater the amount of bioavailable iron, long drug the cooking time and the higher the moisture content of the food the greater amount of bioavailable iron derived from an iron cooking implement. Therefore, in the experimental support cooking time, moisture and pH where the same between samples. Experiments Prepare ingredients weigh and record weight of all ingredients. Mix ingredients with a fork. Divide into fourths, weighing and recording each portion and placing one fourth in one of four labelled custard cups. Pour one fourth into hot greased (1 teaspoon 4.1 g oil) test (e.g. iron) skillet, holding the culinary implement of the preferred dimensions as set out in the example, stirring occasionally with silicon spatula while cooking. For all samples, record time and total cooking time. Weigh and record weight of each cooked fourth. Take pH and record, analyse for free iron content. Place each fourth in a plastic bag, label, and freeze. The raw ingredient mix is also analysed for iron content. Ingredients used: 1. Spaghetti Sauce (4x4 servings) 174.0 g 4 1.5 oz, 42 g packages Schilling spaghetti sauce mix 893.6 g 4 8 oz cans tomato sauce 1422.0 ml 4 11 / 2 cans deionized water Additional instruction : Heat over medium high heat and simmer on low heat for 20 minutes. 2. Scrambled Eggs (4 X 1 serving) 209.4 g 4 large eggs 4.0 g 1 / 2 teaspoon salt 58.6 g 1 / 4 cup milk 12.5 g 1 tablespoon oil Additional instruction : Cook over low heat 3. Applesauce (4X4 servings) 1036.8 g 12 medium apples 118.0 ml 2 cup water Additional instruction : Remove blossom and stem end of apples. Bring water to boiling on high heat, reduce heat and simmer, covered, 20 minutes (until slices are very tender when pierced with a fork). Iron analysis by atomic absorbtion spectroscopy For analysis, the frozen samples were thawed in a refrigerator and each sample was blended again to make it homogeneous in consistency. Duplicate samples were dried, ashed, and analysed for moisture and iron content using AOAC (1980) methods. AOAC, 1980. "Official Methods of Analysis." 13th ed. Association of Official Analytical Chemists, Washington, D.C. Two 5 g samples were taken from the centre of each of the blended food samples and placed in acid-rinsed, air-dried porcelain crucibles with lids. Moisture content was determined by drying the six 5 g samples of each food plus an empty crucible with lid in a drying oven at 100-102°C until constant weight was achieved in approximately 17-20 hours. Final constant weights were adjusted for moisture loss from the empty crucible. Dry ashing was used. Three drops of pure olive oil were added to each crucible and heated on a hot plate set for medium temperature. Cooked weights were recorded to determine yield. Each food sample was blended in a glass blender, the pH was determined, and the sample was stored in a plastic freezer bag and frozen. Before freezing, pH was determined for each treatment. Cooking data (weight and time) and pH were recorded on the food cooking record. Careful preparation of the foods and careful utensil cleaning procedures minimized iron contamination from water or utensils. All utensils were thoroughly washed after each replication in a sink of fresh hot water and detergent, rinsed two times with running cold tap water in the adjacent sink, rinsed in two pans of deionized water, and placed on a rack to air dry. The deionized water used in cooking and cleaning contained negligible amounts of iron. For analysis, the frozen samples were thawed in a refrigerator and each sample was blended again to make it homogeneous in consistency. Duplicate samples were dried, ashed, and analysed for moisture and iron content using AOAC (1980) methods. Two 5 g samples were taken from the centre of each of the blended food samples and placed in acid-rinsed, air-dried porcelain crucibles with lids. Moisture content was determined by drying the six 5 g samples of each food plus an empty crucible with lid in a drying oven at 100-102°C until constant weight was achieved in approximately 17-20 hours. Final constant weights were adjusted for moisture loss from the empty crucible. Dry ashing was used. Three drops of pure olive oil were added to each crucible and heated on a hot plate set for medium temperature, until swelling stopped, for 15 minutes. The six samples plus the blank where then ashed in the muffle furnace at 425°C until white ash was obtained (overnight). The ashing temperature of 425°C was used rather than 525°C stated in the AOAC method because in dry ashing some iron loss may occur because iron volatilizes as ferric chloride at 450°C (Pomeranz and Meloan, 1978). Ash was then moistened with 1 ml of deionized water and dried on a 250°C steam bath for 15 minutes, dried on hot plate on medium temperature for 15 minutes, and then re-ashed in the muffle furnace at 425°C to constant weight (2 hours). The ashes were dissolved in 15 ml of 20% nitric acid and filtered through No. 42 (ashless) Whatman filter paper into volumetric flasks. The residue and paper were rinsed three times with 3 ml deionized water each time. Either 50 or 100 ml volumetric flasks were used, depending on the calculated concentration of iron in the food (USDA, 1963; USDA, 1976-1982). The filtered samples were analysed for iron content by flame atomic absorption spectrophotometry on a Perkin Elmer Model 5000 atomic absorption spectrophotometer, at a wavelength of 248.3 nm and slit setting of 0.2 nm (Perkin-Elmer, 1980). Iron content of the samples was measured against the iron standard, 1000 ppm atomic absorption standard, ferric chloride, which was diluted to 5 ppm iron with .180 absorbance. All glassware was cleaned carefully to prevent iron contamination. Glassware was washed in hot sudsy water, rinsed with tap water and then with deionized water, soaked in distilled water with diluted hydrochloric acid, rinsed twice with deionized water and air dried. Acid reagents used (nitric acid and hydrochloric acid) contained14 minimal iron. Deionized water used was distilled water which was run through a deionizing column; it contained no detectable iron. Carbon analysis A sample of the skillet was filed to provide 0.5g of material. This was then heated to 200°C to drive off volatiles. The sample was then weighed. The samples then heated to 1000°C overnight. The samples then weighed. The weight difference was taken as being representative of the amount of (combusted) carbon. All samples were weighed at ambient temperature and remained covered during cooling. Samples were pyrolysed in ceramic containers having a loosely fitting top. Carbon type was inferred using visible spectroscopy. Results iron content mg / 100g as measured using atomic absorbtion spectroscopy. Food Ceramic coated (inside) iron skillet Commercial Iron skillet Comparative Inventive skillet A Inventive skillet B Spaghetti sauce 0.69 5.77 5.84 6.02 Scrambled eggs 1.79 4.76 5.38 6.04 Apple Sauce 0.28 7.38 16.36 17.55 Surface Area of skillet 1200cm2 1300cm2 1200cm2 1200cm2 Comparative steel sheet as skillet 1800 cm2 Apple Sauce 2.13 % Iron (balance*) %Carbon Carbon type Manganese Silicon Ceramic coated (inside) iron skillet 0% 0% NA 0% 0% Commercial Iron skillet Comparative -92% 5.0% Spherical graphite 1.1% 1.70% Inventive skillet A -95% 3.4% Partially graphitic 0.46% 1.79% Inventive skillet B -96% 2.0% Partially graphitic 0.45% 1.70% Inventive skillet C -98% 1.5% Non-graphitic 0.40% 1.71% Steel Skillet -99% <0.5% — 0.3% 0.4% Balance is to 100% and includes minor impurities S content is less than 0.03% in all cases, P is less than 0.07%, Mg is less than 0.50%. The iron content is an estimate primarily based upon the carbon content. Manganese was the principal contaminant, is also detectable by atomic absorption spectroscopy, as above, at 279.5 nm. The cast iron typically comprises minor impurities amounting to 1% by weight or less, preferably amounting to 0.5% by weight or less, most preferably amounting to 0.2% by weight or less. The lower levels reduce oxidation (rusting) in damp environments and so reduce the release of iron oxide flakes or particles into food, which being insoluble are not bioavailable and can abrade teeth on chewing. Typical minor impurities comprise, sulphur, phosphorous, nitrogen, oxygen and metals such as Copper (Cu), Nickel (Ni), Chromium (Cr), Magnesium (Mg) and Tin (Sn). Aluminium is a known impurity but is very disadvantageous and is preferably absent. Trace impurities, a subset of minor impurities includes Molybdenum (Mo,) Vanadium (V), Titanium (Ti), and Cobalt (Co) my each be present at trace levels such as less than 0.01% and are preferably absent. Nature of the skillets A skillet is a pan with a flat bottom, sloped sides, and a handle. The ceramic coated skillet and the commercial iron skillet were obtained commercially. By analysis and an estimation of physical properties both are likely constructed of ductile cast-iron based upon the apparent method of manufacture (likely heating and forging) together with the carbon content and apparent type of graphitic carbon. This type of manufacture is conventional for cast-iron culinary implements. The implements of types A and B were made respectively from specialist low carbon forms of cast-iron for the purposes of the experiments. A steel Skillet was not readily available but was improvised using a sheet of steel with welded rim. This was only carried out with the applesauce as the thinner steel would still not rise above 100°C due to the volume of water present and is therefore considered to be a valid comparative. Whilst the ceramic coated skillet was constructive cast-iron the metal was not in contact with the food and therefore the properties of the ceramic are noted, not those of the cast-iron. Conclusions As can be seen, the low carbon forms of cast-iron give greater iron release during cooking across 3 representative foodstuffs. The lower the carbon level the better the iron release, however, the steel skillet having very low carbon, therefore making it steel, gave poor iron release. The level of manganese, the principal contaminant (or perhaps adjuvants given that it provides improved castability) is also desirably limited as manganese poisoning can give effect similar to Parkinson’s disease and the present invention is deliberately intended to release bioavailable metal into the foodstuffs. Therefore, having twice the level of manganese but less than half the iron release makes the composition a poor compromise. Aluminium is absent as Aluminium is considered undesirable and is also implicated in Parkinson’s disease yet is present iron metal spheres found in the marketplace as these are typically formed of recycled iron which contaminated with aluminium. Physical form of the culinary item Since the potential for persons to obtain all cooking utensils made from the cast-iron type of the present invention is likely impractical then a preferred form of the culinary has been considered. Particularly useful form is as a separate object to be placed with the food to be cooked. Currently on the market there are products which are termed “iron eggs” of this general form. Analysis has shown that these do not conform to the inventive iron compositions, being of high carbon. Further, whilst they are termed “eggs” their shape is only tokenistically ovoid and primarily spheroidal. In addition, an “egg” in practice has a very wide range of geometry, within the constraints of the ovoid form and it has been found that some dimensions optically suitable for the present invention. These dimensions are not necessarily an extrapolation from natural avian egg shapes as the density of the present invention is far higher. Nevertheless, parameter to define the geometry of an egg are taken from Rays and Hauber, “How the egg rolls: a morphological analysis of avian egg shape in the context of displacement dynamics”, Journal of experimental biology (2018), 221, pages 1 to 13. From this the parameters of elongation, asymmetry and conicality are preferably: Parameter Maximum Minimum Preferred Elongation 1:3 1:2 1:2.5 Asymmetry 1:2.5 1:3 1:2.75 Conicality 60° 50° 55° This combination, in particular, when placed in a pan of boiling water reduces the minimum of rolling and bounce due to the boiling action with a lower contact angle with the surface upon which it rests. The benefits of this are that the degree of potential damage of the object with the pan, for example which may be coated with a nonstick coating, is minimised by presenting a larger contact area and less movement associated with the overall object and hence less strong or fewer impacts distributed over a wider area. Bounce being a subjective term for the amount of vertical movement

Claims

1. A cooking implement for supplementing biologically available iron in food, the implement comprising at least a portion consisting of an iron alloy having the composition:a. Carbon is between 0.5 and 3.4% by weight;b. Silicon is between 1.5% and 2.0% by weight;c. Manganese is between 0.3% and 1.0% by weight;d. Minor impurities of no more than 1 % by weight;e. With the balance being Iron.

2. The cooking implement of claim 1 wherein:a. Carbon is between 1.4 and 2.1 % by weight.

3. The cooking implement of claim 1 or claim 2 wherein:a. Manganese is between 0.4 and 0.5% by weight.

4. The cooking implement of any of claims 1 to 3 wherein:a. Silicon is between 1.6 and 1.8%.

5. The cooking implement of any of any preceding claim wherein:a. The carbon is graphitic carbon.

6. The cooking implement of any of any preceding claim wherein:a. The balance of iron is in excess of 95% and less than 97.7%7. The cooking implement of any of any preceding claim in the form of a spheroidal object.

8. The cooking implement of any of any preceding claim wherein the object of weight between 150g and 400g.

9. The cooking implement of any of any preceding claim wherein the object is ovoid in shape.

10. The cooking implement of claim 9 wherein the measures of the ovoid shape, ovidity) are:Elongation1:3 to 1:2;Asymmetry1:2.5 to 1:3; andConicality60° to 50°.

11. The cooking implement of claim 9 or claim 10 wherein, using the measures of ovidity defined in the figures:Length L1 to L3 (a) 65 to 55 mm; (representative of overall length);Proportion L1 to L2 (b) 50 to 38; (representative of length of pointed end);Diameter L2 to L2’ (c) 35 to 25; (representative of width).

12. The cooking implement of any of claims 1 to 8 in the form of a skillet.

13. The method of cooking comprising use of the cooking implement of any preceding claim for use in cooking.

14. The method of claim 13 wherein the cooking is by boiling.

15. The method of claim 13 wherein the cooking is by frying.Claims01 07 251. A cooking implement for supplementing biologically available iron in food, the implement comprising at least a portion consisting of an iron alloy having the composition:a. Carbon is between 0.5% and 3.4% by weight;b. Silicon is between 1.5% and 2.0% by weight;c. Manganese is between 0.3% and 1.0% by weight;d. Minor impurities of no more than 1 % by weight;e. With the balance being Iron which is in excess of 95% and less than 97.7%.

2. The cooking implement of claim 1 wherein:a. Carbon is between 1.4 and 2.1 % by weight.

3. The cooking implement of claim 1 or claim 2 wherein:a. Manganese is between 0.4 and 0.5% by weight.

4. The cooking implement of any of claims 1 to 3 wherein:a. Silicon is between 1.6 and 1.8%.

5. The cooking implement of any of any preceding claim wherein:a. The carbon is graphitic carbon.

6. The cooking implement of any of any preceding claim in the form of a spheroidal object.

7. The cooking implement of any of any preceding claim wherein the object of weight between 150g and 400g.

8. The cooking implement of any of any preceding claim wherein the object is ovoid in shape.

9. The cooking implement of claim 8 wherein the measures of the ovoid shape, ovidity) are:Elongation 1:3 to 1:2;Asymmetry 1:2.5 to 1:3; andConicality 60° to 50°.

10. The cooking implement of claim 8 or claim 9 wherein, using the measures of ovidity defined in the figures:Length L1 to L3 (a) 65 to 55 mm; (representative of overall length);Proportion L1 to L2 (b) 50 to 38; (representative of length of pointed end);Diameter L2 to L2’ (c) 35 to 25; (representative of width).

11. The cooking implement of any of clai7s 1 to 8 in the form of a skillet.

12. A method of cooking comprising use of the cooking implement of any preceding claim for use in cooking.

13. The method of claim 12 wherein the cooking is by boiling.

14. The method of claim 12 wherein the cooking is by frying.01 07 25IntellectualPropertyOfficeApplication GB2500435.9Search report under Section 17 of the Patents Act 1977Date search completed: 23 June 2025Claims searched: 1-15International classificationSubclass and subgroup Valid from A47J36 / 02 01 / 01 / 2006 A47J37 / 10 01 / 01 / 2006Field of searchWorldwide search of patent documents classified in the following areas of the IPC:A47JDatabases used in the preparation of this search report:SEARCH-PATENTDocuments considered to be relevantPatent literatureCategory Relevant claims Document of relevance X 1-3, 5, 7-9, 12-15 CN 111424207 A UNIVERSITY SHANGHAI, See WPI abstract accession number 2020-69399WIntellectual Property Office is an operating name of the Patent Office www.gov.uk / ipoA - CN 1860973 A FUSHUI, See abstract WPI accession number 2007-331159. A 2 CN 103122434 A DALIAN, See abstract A 2 US 2008 / 0118763 A1 FERROXY, See figures and description. In particular column 4. Non-patent Category literature Relevant claims Document of relevance Categories Letter or symbol DescriptionX Document indicating lack of novelty or inventive step.Y Document indicating lack of inventive step, if combined with anotherdocument of the same category.& Member of the same patent family. A Document indicating technological background. P Document published on or after the priority date but before the fling date of the present application. E Earlier application published on or after the filing date of the present application.