Cast cooking container

Abstract

To provide a cast cooking container capable of preventing burning of food materials by properly retaining cooking oil, and improving heating performance while maintaining releasability from the food materials.SOLUTION: A cast cooking container 10, being a cast iron frying pan, comprises a pan part 20 for putting food materials therein and a handle provided on the pan part 20 and being held by a hand. The pan part 20 includes a bottom part 21 forming a pan bottom, a frying surface 22 forming a front side of the bottom part 21 and capable of frying food materials, and a plurality of hemispherical recesses 24 recessedly formed in a hemispherical shape on the frying surface 22 for retaining cooking oil. The frying surface 22 is a plane formed by connecting an entire highest position.SELECTED DRAWING: Figure 4

Description

[Technical field]

[0001] The present invention relates to a cooking container comprising a pot portion for containing ingredients and a handle provided on the pot portion for gripping with the hand. [Background technology]

[0002] Frying pans have been used as cooking vessels for cooking food. Frying pans are required to have, among other things, releasability from food, heating properties, light weight, and anti-burning properties, and the technologies of Patent Document 1 and Patent Document 2 are known as frying pans that meet these requirements.

[0003] The technology of Patent Document 1 is a frying pan comprising a frying pan body, a handle portion arranged on the side of the outer surface of the frying pan body, and a plurality of recesses arranged on the bottom surface of the inner surface of the frying pan body, wherein any two adjacent recesses among the plurality of recesses are adjacent to each other via a first planar portion and a second planar portion that are linearly connected to each other, and both the first planar portion and the second planar portion are surfaces that slope downward toward a boundary line that is linearly connected to each other, the interior of each of the plurality of recesses is composed of a plurality of surfaces that each slope downward toward a bottom point, and the depth of the boundary line is smaller than the depth of the bottom point of each of the plurality of recesses.

[0004] The frying pan in Patent Document 1 has two hexagonal recesses arranged on the bottom surface of the frying pan body to store cooking oil and prevent burning. However, the recesses are all linearly connected to each other, and the highest point is the ridge (the apex in cross-sectional view), so the contact area with the food is small and heating performance is reduced. In addition, since the food is supported by the ridges, the ridges cut into the food, and the food bends and falls between the ridges, coming into contact with the cooking oil. In addition, since the hexagonal recesses are arranged in two places with a boundary line between them, the recesses do not bulge downwards much, and the capacity to store cooking oil is also small.

[0005] The technology of Patent Document 2 is a frying pan-shaped steak pot in which numerous fine projections and recesses are formed on the cooking surface of the container body, and the projections and recesses are made into a porous surface.

[0006] The steak pan in Patent Document 2 supports food by forming convex parts on the cooking surface, and retains cooking oil in the concave parts to prevent burning. However, the cooking surface is uneven, and the convex parts that curve upward come into contact with the food, so the contact area is small and heating performance is reduced. In addition, because the food is supported by the convex parts, the convex parts cut into the food, and the food bends and falls into the concave parts between the convex parts, coming into contact with the cooking oil. In addition, the concave parts with fine concavities and convexities do not bulge downwards much, and the capacity to store cooking oil is also small. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Utility Model Registration No. 3216189 [Patent Document 2] Japanese Utility Model Application Publication No. 52-30264 Summary of the Invention [Problem to be solved by the invention]

[0008] Thus, in conventional frying pans, when convex parts are provided to achieve mold release from the food, the heating property is reduced. Also, when multiple convex parts are provided, the food falls into the concave parts as if it is bending, and comes into contact with the cooking oil accumulated in the concave parts more than necessary, which is undesirable. Also, when cast iron is used as the material, it is cast by pouring molten iron into a sand mold, and in the manufacturing process, after blasting, a black baking paint is applied to give it a black texture. In other words, since the surface of a cast iron frying pan is a painted surface, scrubbing the burnt food on the baking surface with a steel brush is prohibited because it leads to peeling of the paint, so a measure is required to prevent the burnt food from remaining on the baking surface of the frying pan. Sheet metal frying pans are coated with fluorine to deal with this, but fluorine coating is not suitable for cast iron frying pans due to the influence of the temperature range and rough surface properties of the baking surface.

[0009] In view of the above, an object of the present invention is to provide a cast cooking container that can properly store cooking oil to prevent food from burning, maintain releasability from the food, and improve heating properties. [Means for solving the problem]

[0010] [1] A casting cooking vessel made of a cast material, comprising a pot for putting ingredients in and a handle provided on the pot for grasping by hand, The pot portion is characterized by having a bottom portion that forms the bottom part of the pot, a grilling surface that forms the front side of the bottom portion and is capable of heating the food ingredients, and a plurality of hemispherical recesses formed in the grilling surface to collect cooking oil.

[0011] According to this configuration, the pan part includes a bottom part forming the bottom part of the pan, a grilling surface forming the front side of the bottom part and capable of heating food, and a plurality of hemispherical recesses formed in the grilling surface in a hemispherical shape to store cooking oil. The hemispherical recesses are recessed downwards and have a large capacity, so that a large amount of cooking oil can be stored, the cooking oil can be appropriately stored to prevent burning, and the release property of the food can be maintained. Furthermore, the heating property can be improved by supporting the food with the entire grilling surface. Furthermore, supporting the food with the entire grilling surface prevents the food from bending and falling into the hemispherical recesses, prevents the food from contacting the cooking oil more than necessary, and allows the food to be grilled in a good condition.

[0012] [2] Preferably, the grilling surface is a flat surface that is connected throughout its highest point.

[0013] According to this configuration, the grilling surface is a flat surface that is connected in its entirety at the highest position, so unlike the prior art, which supports food with ridges or upwardly convex parts, the present invention can increase the area of ​​contact with the food, and support the food with a large flat surface to improve heating properties. Furthermore, since the grilling surface is a flat surface that is connected in its entirety at the highest position, unlike the prior art, which supports food with partial points or lines, the present invention supports the food with a continuous flat grilling surface, preventing the food from bending and falling into the hemispherical recess, and allowing the food to come into contact with an appropriate amount of cooking oil. This allows the cooking oil to be appropriately stored to prevent the food from burning, and improves heating properties while maintaining the food's releasability.

[0014] [3] Preferably, the hemispherical recess has an upper edge with a curved edge R portion that is convex upward, The bottom portion of the hemispherical recess and the R-border portion are smoothly connected, and the R-border portion and the grilling surface are smoothly connected.

[0015] According to this configuration, the hemispherical recess has a curved, upwardly convex, rounded edge on the upper edge, and the bottom portion of the hemispherical recess is smoothly connected to the rounded edge, and the rounded edge is smoothly connected to the grilling surface. Therefore, by simply tilting the cast cooking vessel slightly, the cooking oil that has accumulated in the hemispherical recess can be smoothly drained from the rounded edge onto the grilling surface, improving cooking performance.

[0016] [4] Preferably, the hemispherical recess has a diameter in a plan view of 1.2 mm or more and 2.5 mm or less.

[0017] If the diameter of the hemispherical recess is less than 1.2 mm, the capacity for storing cooking oil will be small, which is undesirable. Also, if the diameter of the hemispherical recess is more than 2.5 mm, the food will bend and fall into the hemispherical recess, which is undesirable. According to the configuration of the embodiment of the present invention, the hemispherical recess has a diameter of 1.2 mm or more and 2.5 mm or less in a plan view, so that it is possible to store an appropriate amount of cooking oil and to prevent the food from bending and falling into the hemispherical recess, thereby maintaining a large contact area between the grilling surface and the food.

[0018] [5] Preferably, the cast cooking vessel is a cast iron frying pan having a single long handle; The hemispherical recesses are arranged at a predetermined interval on a straight line 30° on either side of a reference line that is a direction in which the center line of the handle passes through the center of the grilling surface in a plan view.

[0019] According to this configuration, the cast cooking vessel is a cast iron frying pan with a single long handle, and the hemispherical recesses are arranged at a predetermined interval on a straight line 30° on both sides of the reference line, which is the direction in which the center line of the handle passes through the center of the baking surface in a plan view, so that the distance between adjacent hemispherical recesses can be made large when the cast iron frying pan is tilted by holding the handle. Therefore, by tilting the cast iron frying pan by holding the handle, the cooking oil that flows out from the hemispherical recesses onto the baking surface does not immediately flow into the adjacent hemispherical recesses but remains on the baking surface, so that the intended flow position of the cooking oil can be controlled and cooking properties can be improved.

[0020] [6] Preferably, the pot portion has a bottom portion and a side portion that rises around the outer periphery of the bottom portion, The side portion includes a front curved surface that is connected to the baking surface of the bottom portion and curves up, and a front wall surface that is connected to the front curved surface and rises in a straight line, The hemispherical recess is formed from the baking surface to an upper portion of the front curved surface.

[0021] According to this configuration, the hemispherical recess is formed from the baking surface to the upper part of the front curved surface, so that even when cooking by moving the cast cooking container and turning the food along the front curved surface, the cooking oil does not get cut off at the front curved surface, and the cooking oil is appropriately stored to prevent the food from burning and improve heating performance while maintaining the food's releasability.

[0022] [7] Preferably, the pot portion has a bottom portion and a side portion that rises around the outer periphery of the bottom portion, The rear side surface forming the outside of the side surface portion is provided with a hammered portion having a hammered uneven pattern formed by Voronoi tessellation.

[0023] According to this configuration, the rear side surface that forms the outside of the side surface portion is provided with a hammered portion having a hammered pattern called Voronoi tessellation, which resembles the pattern made by hitting with a hammer, thereby improving the design. Effect of the Invention

[0024] It is possible to provide a cast cooking vessel that appropriately stores cooking oil to prevent food from burning, maintains releasability from the food, and improves heating properties. [Brief description of the drawings]

[0025] [Figure 1] Fig. 1(A) is a plan view of a cast cooking vessel according to an embodiment of the present invention, and Fig. 1(B) is a front view of the cast cooking vessel according to the embodiment of the present invention. [Diagram 2]FIG. 2 is a perspective view of the back side of a cast cooking vessel according to an embodiment of the present invention. [Diagram 3] Fig. 3(A) is an enlarged view of the main part of the cast cooking vessel in Fig. 1(A), Fig. 3(B) is an enlarged cross-sectional view of the main part of the cast cooking vessel according to the embodiment of the present invention, and Fig. 3(C) is a cross-sectional view of the main part of the cast cooking vessel according to the embodiment of the present invention. [Figure 4] Fig. 4(A) is a plan view for explaining the arrangement of the semispherical recesses, and Fig. 1(B) is an enlarged plan view for explaining the arrangement of the semispherical recesses. [Diagram 5] FIG. 4 is a cross-sectional view of a hemispherical recess. [Figure 6] Fig. 6(A) is a diagram explaining the grilling surface of the frying pan of Comparative Example muji. Fig. 6(B) is a diagram explaining the grilling surface of the frying pans of Comparative Examples kika1, kika2, kika3, and Example kika4. Fig. 6(C) is a diagram explaining the grilling surface of the frying pans of Comparative Examples yuzu1, yuzu2, yuzu3, and yuzu4. [Figure 7] Fig. 7(A) is a diagram showing the maximum height Pz of the cross-sectional curve of the frying surface of the frying pans of the comparative example and the example, Fig. 7(B) is a diagram showing the allocation of points in the sensory evaluation, and Fig. 7(C) is a diagram showing the results of the sensory evaluation. [Figure 8] Fig. 8(A) is a diagram showing the operation of the frying pan of Comparative Example 1. Fig. 8(B) is a diagram showing the operation of the frying pan of Comparative Example 2. Fig. 8(C) is a diagram showing the operation of the frying pan of Comparative Example 3. Fig. 8(D) is a diagram showing the operation of the frying pan of the embodiment. [Figure 9] Fig. 9(A) is a diagram showing the operation of the hemispherical recess in Example 1. Fig. 9(B) is a diagram showing the operation of the hemispherical recess in Example 2. Fig. 9(C) is a diagram showing the arrangement and operation of the hemispherical recess in Example 3. Fig. 9(D) is a diagram showing the arrangement and operation of the hemispherical recess in Example 4. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0026] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will now be described with reference to the accompanying drawings. EXAMPLES

[0027] 1 to 3, a cast cooking vessel 10 according to an embodiment of the present invention is a cast iron frying pan made by casting, comprising a pan section 20 for holding foodstuffs 51 (see FIG. 8) and a handle 40 attached to the pan section 20 for gripping with the hand. The pan section 20 comprises a bottom section 21 forming the bottom of the pan, a grilling surface 22 forming the front side of the bottom section 21 and capable of heating foodstuffs 51, and a number of hemispherical recesses 24 formed in the grilling surface 22 as hemispherical depressions for storing cooking oil 50 (see FIG. 8). The handle 40 is composed of a single long handle.

[0028] In the embodiment, the handle 40 is a long handle and the cast cooking vessel 10 is a cast iron frying pan consisting of a pot portion 20 with a handle 40, but this is not limited to this and the handle 40 may be a cast iron pot that is a handle that can be grasped with each hand.

[0029] The cast cooking vessel 10 is made by casting, and has a casting surface 11 formed on its surface. The front side of the bottom 21 of the pot portion 20 is the grilling surface 22, and the back side of the bottom 21 is the back bottom surface 23 that is directly heated. The grilling surface 22 is a flat surface that is connected to the entire surface at the highest position. By making the grilling surface 22 flat, the food 51 can be supported on the flat surface, improving heating properties.

[0030] Pot part 20 has bottom part 21 and side part 31 that rises around the periphery of bottom part 21. Back side surface 34 that forms the outside of side part 31 has hammered part 35 in which a hammered uneven pattern based on Voronoi tessellation looks like it was made by hammering with a hammer. Handle 40 formed on a long handle has hammered part 35 on its front and back sides in which a hammered uneven pattern based on Voronoi tessellation looks like it was made by hammering with a hammer.

[0031] The side portion 31 also has a curved front surface 32 that is connected to the baking surface 22 of the bottom portion 21 and rises up in a curved manner, and a front wall surface 33 that is connected to the curved front surface 32 and rises in a straight line. The semispherical recess 24 is formed from the flat baking surface 22 to the upper part of the curved front surface 32.

[0032] Next, the shape of the semispherical recess 24 will be described. 3 to 5, hemispherical recess 24 has a curved, upwardly convex rounded edge 25 on the upper edge connected to the bottom portion that is hemispherically concave downward. The bottom portion of hemispherical recess 24 and rounded edge 25 are smoothly connected, and rounded edge 25 and grilling surface 22 are smoothly connected.

[0033] To give an example of detailed dimensions, hemispherical recess 24 has a circular flat portion with a diameter of 0.17 mm at the bottom portion that is hemispherically recessed downward, and a concave curved portion with a radius R of 1 mm that is smoothly connected to this flat portion and recesses downward, and the diameter of an imaginary circle formed at the intersection of the extension of the curve of this concave curved portion and the imaginary plane of grilling surface 22 is 1.60 mm. The radius R of the upwardly convex curve of convex edge R portion 25 is 1 mm. In addition, the distance from flat grilling surface 22 to the bottom of hemispherical recess 24 is 0.3 mm. Note that the above dimensions are merely an example, and other dimensions may be used as long as cooking oil 50 can be collected in hemispherical recess 24.

[0034] Moreover, the diameter of the semi-spherical recess 24 in a plan view is preferably 1.2 mm or more and 2.5 mm or less, but may be other dimensions.

[0035] Next, the arrangement of the semispherical recesses 24 will be described. The hemispherical recesses 24 are arranged at predetermined intervals on straight lines extending 30° on either side of a reference line that is the direction in which the center line of the handle 40 passes through the center of the grilling surface 22 in a plan view.

[0036] As an example of detailed dimensions, with the direction in which the center line of handle 40 passes through the center of grilling surface 22 in a plan view being taken as a reference line, the distance L2 (see FIG. 8(D)) between adjacent rows of hemispherical recesses 24 in the direction along the reference line is 2.25 mm, and the distance L3 (see FIG. 8(D)) between adjacent rows of hemispherical recesses 24 in the direction perpendicular to the reference line is 1.3 mm. Note that the above dimensions are merely an example, and other dimensions may be used as long as cooking oil 50 can be collected in hemispherical recesses 24.

[0037] Next, the shapes of the baking surface 22 in the comparative example and the embodiment will be described. Fig. 6(A) is a diagram explaining the grilling surface of the frying pan of Comparative Example muji, which has a grilling surface without unevenness as cast. Fig. 6(B) is a diagram explaining the grilling surfaces of the frying pans of Comparative Example kika1, Comparative Example kika2, Comparative Example kika3, and Example kika4, where Comparative Example kika1 has a grilling surface with large unevenness, Comparative Example kika2 has a grilling surface with medium unevenness, Comparative Example kika3 has a grilling surface with small unevenness, and Example kika4 has only a hemispherical depression 24 formed on the flat grilling surface 22. FIG. 6(C) is an explanatory diagram of the grilling surfaces of the frying pans of Comparative Examples yuzu1, yuzu2, yuzu3, and yuzu4. Comparative Example yuzu1 is a grilling surface that has a so-called embossed yuzu skin pattern that serves as the standard benchmark, Comparative Example yuzu2 is a grilling surface that has a coarse embossed yuzu skin pattern with a height difference twice that of the benchmark (Comparative Example yuzu1), Comparative Example yuzu3 is a grilling surface that has a yuzu skin pattern that is embossed deeper than the benchmark Comparative Example yuzu1 and shallower than Comparative Example yuzu2, and Comparative Example yuzu4 is a grilling surface that has a fine embossed yuzu skin pattern with a height difference 0.5 times that of the benchmark (Comparative Example yuzu1).

[0038] FIG. 7(A) is a diagram showing the maximum height Pz of the cross-sectional curve of the grilling surface of the frying pans of the comparative example and the embodiment, in μm. The maximum height Pz of the cross-sectional curve of the grilling surface of each of the frying pans of the comparative example muji, the comparative example kika1, the comparative example kika2, the comparative example kika3, the embodiment kika4, the comparative example yuzu1, the comparative example yuzu2, the comparative example yuzu3, and the comparative example yuzu4 shown in FIG. 6 is shown. In addition, the comparative example shihan_A and the comparative example shihan_B show the maximum height Pz of the cross-sectional curve of the grilling surface of an arbitrarily selected commercially available frying pan. The embodiment kika4 is the height from the grilling surface to the bottom of the hemispherical recess, and is only a recess, but the maximum height Pz is 219 μm for die casting (die: a), 264 μm for casting (casting: b), and ba is 45 μm.

[0039] 7(B) is a diagram showing the points allocated to the sensory evaluation. The evaluation is made on a five-point scale from 1 to 5, with the higher the value for each item being the higher the evaluation.

[0040] Fig. 7(C) is a diagram showing the results of the sensory evaluation. The results are for the food materials heated in the frying pans of the comparative example and the embodiment, and in terms of overall items, the embodiment kika4 has the highest score of 3.9, which is a high rating.

[0041] Next, the functions of the frying pan of the comparative example and the frying pan of the embodiment will be described. 8(A) is a diagram showing the operation of frying pan 100 of Comparative Example 1, in which grilling surface 101 is formed only with a flat surface. During cooking, cooking oil 50 is less likely to penetrate between food material 51 and grilling surface 101, and releasability is reduced.

[0042] 8(B) is an operational diagram of frying pan 110 of Comparative Example 2, in which protrusions 112 that curve upward are formed on grilling surface 111. During cooking, cooking oil 50 enters between food material 51 and grilling surface 111, but because the upper end of protrusions 112 is curved, the contact area between food material 51 and protrusions 112 is small, and heating performance is reduced. In addition, even if frying pan 110 is tilted, cooking oil 50 immediately flows down from the surface of protrusions 112, and the releasability of food material 51 from protrusions 112 is reduced to a certain extent.

[0043] 8(C) is an operational diagram of frying pan 120 of Comparative Example 3, in which grilling surface 121 is textured to have an uneven shape. Protrusions 122 are formed, which protrude upward. During cooking, cooking oil 50 enters between food 51 and grilling surface 121, but the upper end of protrusion 122 is sharp, so the contact area between food 51 and protrusion 122 is small, and heating performance is reduced. In addition, even if frying pan 110 is tilted, cooking oil 50 immediately flows down from the surface of protrusion 122, and the releasability of food 51 from protrusion 122 is reduced to some extent.

[0044] Fig. 8(D) is an operational diagram of the frying pan 10 of the embodiment, in which the baking surface 22 is formed flat, and a hemispherical recess 24 is formed only in the concave direction from the baking surface 22. During cooking, cooking oil 50 can be stored in the hemispherical recess 24, and the cooking oil 50 enters between the food 51 and the baking surface 22. Furthermore, since the baking surface 22 is flat, the contact area between the food 51 and the baking surface 22 can be increased, improving heating properties. Also, when the frying pan 10 is tilted, since the baking surface 22 is flat, the cooking oil 50 remains on the baking surface 22, improving the release properties of the food 51.

[0045] Next, the function of the semispherical recess 24 in Examples 1 to 4 will be described. 9(A) is a diagram showing the operation of the hemispherical recess 24 of the first embodiment, in which the hemispherical recess 24 is formed in the flat grilling surface 22. Since the hemispherical recess 24 is recessed so as to bulge downward, the volume of the recessed portion can be increased, and a large amount of cooking oil 50 can be stored.

[0046] 9(B) is a diagram showing the operation of the hemispherical recess 24 of the second embodiment, in which the hemispherical recess 24 is formed in the flat grilling surface 22 and has an upper edge with a curved rounded edge 25 that is convex upward. Since the hemispherical recess 24 is concave so as to bulge downward, the volume of the concave portion can be increased and a large amount of cooking oil 50 can be stored. Furthermore, when the cast cooking vessel (cast iron frying pan) 10 is tilted, the rounded edge 25 allows the cooking oil 50 to easily flow onto the grilling surface 22 as shown by the arrow (1) even if the tilt angle is shallow, improving cooking properties.

[0047] 9(C) is a diagram showing the arrangement and operation of the semi-spherical recesses 24 in the third embodiment, in which the semi-spherical recesses 24 are arranged at equal intervals L1 vertically and horizontally on the grilling surface 22 in a plan view. This allows the cooking oil 50 to flow in the same manner at the same tilt angle in the front, back, left and right directions when the cast cooking vessel (cast iron frying pan) 10 is tilted.

[0048] FIG. 9(D) is a diagram showing the arrangement and operation of the hemispherical recesses 24 of Example 4. The hemispherical recesses 24 are arranged at predetermined intervals on a straight line in the directions 30° from both sides (a direction opened 60° in total) with respect to a reference line, which is the direction in which the center line of the handle 40 passes through the center of the cooking surface 22 in a plan view. The interval L2 between the rows of adjacent hemispherical recesses 24 in the direction along the reference line is set larger than the interval L3 between the rows of adjacent hemispherical recesses 24 in the direction perpendicular to the reference line. Considering L1 in FIG. 9(C), the relationship L3 < L1 < L2 is obtained. In the direction in which the cast iron frying pan 10 is tilted by holding the handle 40 of the cast iron frying pan 10 upward, the distance L2 between adjacent hemispherical recesses 24 can be increased. Therefore, by tilting the cast iron frying pan 10 while holding the handle 40 of the cast iron frying pan 10, the cooking oil 50 that has flowed out onto the cooking surface 22 from the hemispherical recesses 24 does not immediately enter the adjacent hemispherical recesses 24 but remains on the cooking surface 22. Thus, the intended flow position control of the cooking oil 50 can be performed, and the cooking performance can be improved.

[0049] The operation and effects of the above-described casting cooking container will be described. In the embodiment of the present invention, the pan part 20 includes a bottom part 21 that forms the bottom of the pan, a cooking surface 22 that forms the front side of the bottom part 21 and can heat the food, and a plurality of hemispherical recesses 24 that are formed by being recessed in a hemispherical shape on the cooking surface 22 and store the cooking oil 50. The hemispherical recesses 24 are recessed so as to bulge downward and have a large capacity, so that a large amount of cooking oil 50 can be stored. The cooking oil 50 can be appropriately stored to prevent burning and maintain the releasability from the food 51. Further, the heatability can be improved by supporting the food 51 over the entire cooking surface 22. Further, by supporting the food 51 over the entire cooking surface 22, it is possible to prevent the food 51 from bending and falling into the hemispherical recesses 24, prevent the food 51 from contacting the cooking oil 50 more than necessary, and cook the food 51 in a good state.

[0050] Furthermore, since the grilling surface 22 is a flat surface connected entirely at the highest position, unlike the prior art in which the food is supported by ridges or upwardly convex parts, the present invention can increase the area of ​​contact with the food 51, and the food is supported by a large flat surface, improving heating properties. Furthermore, since the grilling surface 22 is a flat surface connected entirely at the highest position, unlike the prior art in which the food is supported by partial points or lines, the present invention supports the food by the grilling surface 22 connected in a flat surface, preventing the food 51 from bending and falling into the hemispherical recess 24, and allowing the food 51 to come into contact with the cooking oil 50 in an appropriate amount. This allows the cooking oil 50 to be appropriately stored to prevent the food from burning, and improves heating properties while maintaining the releasability of the food 51.

[0051] Furthermore, the hemispherical recess 24 has a curved, upwardly convex, rounded edge portion 25 on the upper edge, and the bottom portion of the hemispherical recess 24 is smoothly connected to the rounded edge portion 25, and the rounded edge portion 25 is smoothly connected to the grilling surface 22. Therefore, by simply tilting the cast cooking vessel 10 slightly, the cooking oil 50 accumulated in the hemispherical recess 24 can be smoothly drained from the rounded edge portion 25 onto the grilling surface 22, improving cooking performance.

[0052] If the diameter of the hemispherical recess is less than 1.2 mm, the capacity for storing cooking oil will be small, which is undesirable. Also, if the diameter of the hemispherical recess is greater than 2.5 mm, the food will bend and fall into the hemispherical recess, which is undesirable. According to the configuration of the embodiment of the present invention, the diameter of the hemispherical recess 24 in a plan view is 1.2 mm or more and 2.5 mm or less, so that it is possible to store an appropriate amount of cooking oil 50 and prevent the food 51 from bending and falling into the hemispherical recess 24, thereby maintaining a large contact area between the grilling surface 22 and the food 51.

[0053] Furthermore, the cast cooking vessel 10 is a cast iron frying pan with a handle 40 consisting of one long handle, and the hemispherical recesses 24 are arranged at a predetermined interval on a straight line 30° on both sides of the reference line, which is the direction in which the center line of the handle passes through the center of the baking surface in a plan view. Therefore, when the cast iron frying pan 10 is tilted by holding the handle 40 of the cast iron frying pan 10, the distance between adjacent hemispherical recesses 24 can be made large. Therefore, by holding the handle 40 of the cast iron frying pan 10 and tilting the cast iron frying pan 10, the cooking oil 50 that flows out from the hemispherical recesses 24 onto the baking surface 22 does not immediately enter the adjacent hemispherical recesses 24 but remains on the baking surface 22, so that the intended flow position control of the cooking oil 50 can be performed, and cooking properties can be improved.

[0054] Furthermore, since the hemispherical recess 24 is formed from the baking surface 22 to the upper part of the front curved surface 32, even in the case of cooking in which the cast cooking vessel 10 is moved to turn the food material 51 along the front curved surface 32, the cooking oil 50 does not run out on the front curved surface 32, and the cooking oil 50 is appropriately stored to prevent the food material 51 from burning, and the heating performance can be improved while maintaining the releasability of the food material 51.

[0055] Furthermore, the rear side surface 34 that forms the outside of the side surface portion 31 is provided with a hammered portion 35 having an uneven hammered pattern called Voronoi tessellation that resembles that made by hammering with a hammer, thereby improving the design.

[0056] In the embodiment, the hemispherical recesses 24 are arranged at equal intervals L1 vertically and horizontally on the grilling surface 22 when viewed in a plane, or the hemispherical recesses 24 are arranged at predetermined intervals on a straight line extending 30° on both sides (a direction opening by 60° overall) from a reference line which is a direction in which the center line of the handle 40 passes through the center of the grilling surface 22 when viewed in a plane. However, this is not limited to this, and as long as the hemispherical recesses 24 are arranged only in the recess direction on the flat grilling surface 22, the hemispherical recesses 24 may be arranged on multiple circles that are expanded in diameter concentrically, or on a spiral line, or the hemispherical recesses 24 may be arranged randomly.

[0057] In addition, in the embodiment, the semi-spherical recess 24 is a perfect circle when viewed from above, but the present invention is not limited to this, and the semi-spherical recess 24 may be formed into an oval or substantially rectangular shape when viewed from above.

[0058] In other words, the present invention is not limited to the examples as long as the functions and effects of the present invention are achieved. [Industrial Applicability]

[0059] The technology of the present invention is suitable for a cast cooking vessel that comprises a pot portion for holding ingredients and a handle that is attached to the pot portion and that can be grasped by hand. [Explanation of symbols]

[0060] 10… Cast cooking vessel (cast iron frying pan) 20… Pot section 21…bottom 22… Cooking surface (top and bottom) 23… Bottom surface 24… Hemispherical recess 25... Convex edge R section (convex edge arc section) 31… Side part 32... Front curved surface 33… Front wall 34… Back side 35... Hammered part (Voronoi tessellation pattern part) 40… Handle (pattern) 41... Hammered part (Voronoi tessellation pattern part) 50…Cooking oil 51... Ingredients

Claims

1. A cast cooking vessel made by casting, comprising a pot part for putting ingredients in and a handle provided on the pot part for grasping by hand, The pot portion is a cast cooking vessel characterized in that it comprises a bottom portion that forms the bottom portion of the pot, a grilling surface that forms the front side of the bottom portion and is capable of heating the food ingredients, and a plurality of hemispherical recesses formed in the grilling surface to collect cooking oil.

2. 2. The cast cooking vessel of claim 1, A cast cooking vessel, wherein the baking surface is a flat surface that is connected entirely at the highest point.

3. The cast cooking vessel according to claim 1 or 2, The hemispherical recess has an upper edge with a curved edge convex R portion, The cast cooking vessel is characterized in that the bottom portion of the hemispherical recess and the rounded edge portion are smoothly connected, and the rounded edge portion and the cooking surface are smoothly connected.

4. The cast cooking vessel according to claim 1 or 2, A cast cooking vessel, wherein the hemispherical recess has a diameter in a plan view of 1.2 mm or more and 2.5 mm or less.

5. The cast cooking vessel according to claim 1 or 2, The cast cooking vessel is a cast iron frying pan having a single long handle; This cast cooking vessel is characterized in that the hemispherical recesses are arranged at a predetermined interval on a straight line 30° on both sides of a reference line that is a direction in which the center line of the handle passes through the center of the cooking surface when viewed in a plane.

6. The cast cooking vessel according to claim 1 or 2, The pot portion includes the bottom portion and a side portion that rises around the outer periphery of the bottom portion, The side portion includes a front curved surface that is connected to the baking surface of the bottom portion and curves up, and a front wall surface that is connected to the front curved surface and rises in a straight line, A cast cooking vessel characterized in that the hemispherical recess is formed from the baking surface to an upper portion of the front curved surface.

7. The cast cooking vessel according to claim 1 or 2, The pot portion includes the bottom portion and a side portion that rises around the outer periphery of the bottom portion, A cast cooking vessel characterized in that the rear side surface forming the outside of the side portion is provided with a hammered portion having a hammered uneven pattern formed by Voronoi tessellation.

Images