Cooking utensil

Abstract

To provide a cooking utensil which reduces sticking and burning, can heat the whole cooking object quickly and evenly, and can be used even on an IH cooker (electromagnetic cooker).SOLUTION: A cooking utensil 1 is constituted of a heating container body 10 and a lid 20. The heating container body is molded using a multilayer structure clad material 11 obtained by integrating an inner surface layer 12 as a non-magnetic metal material, an outer surface layer 14 as a magnetic metal material, and an intermediate layer 13 as a high thermal conduction metal material whose thermal conductivity is higher than that of the non-magnetic metal material and the magnetic metal material. Austenitic stainless can be used as the non-magnetic metal material, ferritic stainless or martensitic stainless can be used as the magnetic metal material, and aluminum can be used as the high thermal conduction metal material. On an inner surface of the heating container body and an inner surface (rear surface) of the lid, for example, fine irregularities 15 are respectively provided by shot peening processing.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a cooking utensil that is improved to reduce the sticking or burning of ingredients during cooking. [Background technology]

[0002] Conventionally, cooking utensils such as pots and frying pans (hereinafter simply referred to as "cooking utensils") available on the market are known to be molded from metals such as iron, stainless steel, aluminum, copper, or other single metals or composites. In such cooking utensils, food may accidentally stick or burn during cooking such as baking, frying, or roasting. In such cases, for example, a metal scrubbing brush can be used to quickly and reliably remove the stuck or burnt food, but this scratches the surface of the cooking utensil and makes it look unattractive. Moreover, these scratches are one of the factors that promote sticking or burning of food during subsequent cooking.

[0003] Cast iron cookware has also been known for a long time, and it is said that this cookware has a high heat retention and brings out the original flavor of ingredients by using far infrared rays to improve the taste. However, there are still cases where ingredients accidentally stick or burn to the cookware during cooking. Moreover, this cookware is thick and heavy because it is made of cast iron, so it must be said that it is difficult to handle for everyday cooking.

[0004] Therefore, cooking utensils that have been surface-treated by coating the inner surface with a fluorine-based resin (e.g., polytetrafluoroethylene) are already widely known. Such fluorine-treated cooking utensils can reduce the sticking and burning of ingredients to the cooking utensil during cooking.

[0005] However, such coated cookware is expensive, and the coating may peel off depending on the frequency of use. In other words, the coating surface is soft, so it may gradually wear away over long periods of use or deteriorate due to high heat.

[0006] In response to this, a pot structure has been proposed that is made up of multiple layers, with multiple layers of aluminum plates, each with a different composition, sandwiched between two layers of stainless steel plates, thereby preventing partial burning and improving heat retention (see Patent Document 1). In this type of pot structure, multiple layers of aluminum plate are sandwiched between two layers of stainless steel plate, so even if the pot is heated partially, the temperature is uniform throughout the pot, preventing partial burning.

[0007] However, the pot structure disclosed in Patent Document 1 does not mention anything about compatibility with IH cookers (electromagnetic cookers), which are becoming more and more popular as all-electric homes become more widespread.

[0008] On the other hand, pots and frying pans have also been proposed in which the inside bottom surface of a stainless steel container is roughened with fine projections and recesses by shot peening, preventing the food from sticking tightly to the bottom surface and burning (see Patent Document 2). However, because such pots and frying pans are entirely made of stainless steel, it is difficult to heat them quickly and evenly, and there is a risk of uneven heating on the inner surface that comes into contact with the food, and if the thickness is increased to reduce uneven heating, the weight increases and handling becomes difficult. Furthermore, Patent Document 2 does not state anything about compatibility with IH cookers (electromagnetic cookers). [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Special Publication No. 59-23807 [Patent Document 2] Japanese Utility Model Application Publication No. 51-18765 Summary of the Invention [Problem to be solved by the invention]

[0010] The present invention was developed in consideration of the above-mentioned conventional circumstances, and aims to provide a simply configured cooking utensil that reduces sticking and burning, enables quick and even heating of the entire surface, and can also be used with an IH cooker (electromagnetic cooker). [Means for solving the problem]

[0011] The cooking utensil according to the present invention is characterized in that it has a heating container formed by layering and integrating a plurality of metal materials, including stainless steel, into a multi-layer structure, and has fine projections and recesses on the inner surface. Furthermore, the cooking utensil according to the present invention is characterized in that the inner surface of the heating container is molded using a multi-layered clad material in which an inner layer is made of a non-magnetic metal material, an outer layer is made of a magnetic metal material, and an intermediate layer is made of the non-magnetic metal material and a high thermal conductivity metal material having a higher thermal conductivity than the magnetic metal material, and the inner surface of the heating container is formed with fine irregularities.

[0012] In this cooking utensil, the non-magnetic metal material may be austenitic stainless steel, and the magnetic metal material may be ferritic stainless steel or martensitic stainless steel. In this cooking utensil, the highly thermally conductive metal material may be aluminum.

[0013] Furthermore, in this cooking utensil, the irregularities may be provided by a shot peening treatment.

[0014] In addition, in this cooking utensil, the non-magnetic metal material may be austenitic stainless steel, the magnetic metal material may be ferritic stainless steel or martensitic stainless steel, the high thermal conductive metal material may be aluminum, and the irregularities may be formed by a shot peening process.

[0015] In each of the cooking utensils described above, the outer surface of the heating container may be decorated. Furthermore, each of the cooking utensils described above may be provided with a lid that covers the opening of the heating container, and the lid may have fine projections and recesses on its inner surface. Effect of the Invention

[0016] The cooking utensil of the present invention has a simple configuration in which multiple metal materials, including stainless steel, are layered and integrated into a multi-layer structure, making it possible to quickly heat the entire inner surface of the heating container evenly, and by providing fine irregularities on the inner surface of the heating container, it is possible to reduce the chance of ingredients sticking to or burning on the heating container during cooking. Furthermore, with the cooking utensil of the present invention, the entire inner surface of the heating container can be quickly heated uniformly thanks to a simple structure in which a highly thermally conductive metal material is sandwiched between a non-magnetic metal material forming the inner surface and a magnetic metal material forming the outer surface, and at the same time, by providing fine irregularities on the entire inner surface of the heating container, it is possible to reduce the sticking or burning of ingredients to the heating container during cooking. Furthermore, since a magnetic metal material is used for the outer surface layer of the heating container, it can be used not only with gas stoves but also with IH cookers (electromagnetic cookers). [Brief description of the drawings]

[0017] [Figure 1] FIG. 1 is a vertical cross-sectional view of a cookware with a lid according to the present invention. [Diagram 2] FIG. 2 is a partially enlarged cross-sectional view illustrating the structure of a heating vessel body constituting the cooking device shown in FIG. [Diagram 3] FIG. 3 is a partially enlarged schematic diagram showing a state in which ingredients are cooked using the cooking utensil according to the present invention. [Figure 4] FIG. 4 is a plan view illustrating the structure of the inner surface of the lid that constitutes the cooking utensil shown in FIG. [Diagram 5] FIG. 5 shows a lid constituting a cooking utensil according to the present invention, in which (A) is a schematic diagram showing a state in which water droplets adhere to the inner surface during cooking, and (B) is a partially enlarged schematic diagram illustrating how water droplets adhered to the inner surface can easily flow off by tilting the lid vertically. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, an embodiment of a cooking utensil according to the present invention will be described with reference to the drawings. The cooking utensils of the present invention refer to utensils for heating and cooking, such as pots and frying pans, that are used mainly for cooking methods such as baking and frying. It should be noted that the embodiments described below are preferred specific examples of the present invention and therefore have various technical limitations. However, the scope of the present invention is not limited to these embodiments unless otherwise specified in the following description.

[0019] As shown in FIG. 1, a cooking device 1 in this embodiment is composed of a heating vessel body 10 and a lid body 20. The heating container body 10 is manufactured using a clad material 11 formed by layering and integrating multiple metal materials, including stainless steel, and a concave heating and cooking area that is circular in plan view is formed, for example, by press molding.

[0020] The clad material 11 has a multilayer structure in which the inner surface layer 12 is made of a non-magnetic metal material, the outer surface layer 14 is made of a magnetic metal material, and the intermediate layer 13 is made of a non-magnetic metal material and a high thermal conductivity metal material that has a higher thermal conductivity than the magnetic metal material. In other words, the inner surface layer 12 which becomes the cooking surface is made of a non-magnetic metal material, and the outer surface layer 14 which becomes the heating surface by the heat source during cooking is made of a magnetic metal material, and these sandwich the highly thermally conductive metal material which becomes the intermediate layer 13.

[0021] Stainless steel can be used, for example, as both the non-magnetic metal material constituting the inner surface layer 12 and the magnetic metal material constituting the outer surface layer 14. Stainless steel has a lower thermal conductivity than iron, but is resistant to rust, has high mechanical strength and surface hardness, is less susceptible to scratches, and has excellent abrasion resistance and heat storage properties, making it a suitable material for cooking appliances.

[0022] An example of the non-magnetic metal material is austenitic stainless steel. Austenitic stainless steel is more corrosion resistant and tougher than other stainless steels, so it is desirable to use it for the inner layer that will be used for cooking. The main austenitic stainless steel is SUS304, for example.

[0023] Examples of magnetic metal materials include ferritic stainless steel and martensitic stainless steel. Ferritic stainless steel and martensitic stainless steel can be used as a heat source in a gas stove, and because they are magnetic, they can also be used in an IH cooker (electromagnetic cooker), so they are desirably used for the outer layer 14, which is the heating surface in cooking.

[0024] In consideration of surface hardness and mechanical strength, martensitic stainless steel is preferable for the outer layer 14, but in consideration of cost, ferritic stainless steel is preferable. An example of a main ferritic stainless steel is SUS430.

[0025] The highly thermally conductive metal material constituting the intermediate layer 13 includes, for example, aluminum and copper, which have a higher thermal conductivity than stainless steel.

[0026] This allows the entire inner surface layer 12, which is the cooking surface, to be heated quickly and uniformly, preventing uneven heating and allowing energy savings by shortening the cooking time, including preheating. In particular, aluminum has a smaller specific gravity than copper or stainless steel, making it possible to reduce the weight of the heating container body 10 and improve usability. Therefore, it is desirable to use aluminum as the highly thermally conductive metal material.

[0027] In this way, the heating container body 10 constituting the cooking utensil 1 of the present invention is formed by laminating, on one side and the other side thereof, a second metal plate and a third metal plate made of stainless steel having high mechanical strength, surface hardness, heat retention and heat storage properties as an inner surface layer 12 and an outer surface layer 14, respectively, of a first metal plate made of aluminum having high thermal conductivity as an intermediate layer 13, and these metal plates are integrated by pressing, using a clad material 11.

[0028] Therefore, in the heating container body 10, the intermediate layer 13 quickly transfers the heat received by the outer surface 14 from the heat source to the entire surface, uniformly heating the inner surface 12, which is the cooking surface in the heat cooking area, and retaining the heat. In other words, even if only a part of the outer surface 14 in contact with the heat source is heated, the heat is quickly transferred to the entire intermediate layer 13 because of aluminum's excellent thermal conductivity, and the entire inner surface 12 can be heated uniformly, significantly eliminating the risk of uneven heating or burning of food due to uneven heating. Moreover, because of its excellent heat storage capacity, it can maintain a high temperature even without heating from a heat source.

[0029] Therefore, for example, when stir-frying, heat is efficiently transferred to the ingredients, allowing cooking to be done at high temperature in a short time. Also, when simmering, high heat retention and heat storage properties allow high temperatures to be maintained even after the heat source is turned off, and the far infrared rays make the food taste good.

[0030] The heating vessel body 10 desirably has fine irregularities 15 at least on the inner bottom surface which serves as the heating and cooking surface, and in this embodiment, as shown in FIG. 2, the entire inner surface has fine irregularities 15.

[0031] That is, minute recesses 15A and protrusions 15B are provided on the surface of the inner layer 12, which serves as the cooking surface in the heat cooking area. These recesses and protrusions 15 are provided randomly.

[0032] Such irregularities can be provided, for example, by shot peening, a process in which small particles (spheres) of metal or hard compounds, called shot materials, are projected at high speed by air pressure or centrifugal force and collided with the metal surface to cause work hardening through plastic deformation (permanent deformation / residual deformation) and impart compressive residual stress.

[0033] In other words, the surface of the inner surface layer 12 that has been subjected to shot peening has a matte pattern covered with countless spherical depressions (unevenness 15), and the hardness and strength of the surface are increased by work hardening, making it difficult to scratch. In addition, the increased surface hardness improves wear resistance, and the effect of the unevenness 15 lasts longer, making it possible to clean the inner surface with a metal scrubbing brush. Moreover, the surface becomes matte, making scratches less noticeable. The conditions for shot peening, such as the type, particle size, hardness, shot speed, time for which shot peening is performed (projection time), and projection angle, are appropriately selected.

[0034] By providing the entire inner surface of the heating container body 10 with fine irregularities 15 in this way, as shown in Fig. 3, the food F is supported by the tips of many of the protrusions 15B and does not touch the recesses 15A, reducing the area of ​​contact with the inner surface 12 of the heating container body 10, and a function can be added that makes it difficult for the food F to stick or burn to the inner surface 12. In other words, without performing a surface treatment such as coating the inner surface of the heating container body 10 with a fluorine-based resin, the sticking or burning of the food F to the cooking surface (the surface of the inner surface 12) is significantly reduced.

[0035] In addition, the oil remaining in the recess 15A improves the oil's affinity with the food F, and the moisture released from the food F remaining in the recess 15A forms a film, further reducing the area of ​​contact between the food F and the inner surface 12, making it even more difficult for the food F to stick or burn.

[0036] Moreover, since the heating container body 10 does not have any expensive coating applied to the inner surface, there is no risk of the coating peeling off depending on the frequency of use, causing the food F to stick or burn, and the heating container body 10 can be manufactured inexpensively with a simple structure.

[0037] The lid body 20 covers the opening of the heating container body 10, and as shown in Fig. 4, the inner surface is provided with fine irregularities 25 similar to the inner surface 12 of the heating container body 10. By providing the irregularities 25 on the inner surface of the lid body 20 in this manner, the surface area of ​​the water droplets W that contact the inner surface of the lid body 20 increases, and the contact angle of the water droplets W with the inner surface of the lid body 20 decreases. Therefore, when the lid body 20 is oriented vertically so that the inner surface of the lid body 20 is aligned vertically as shown by the arrow in Fig. 5(A), the water droplets W easily fall off, as shown by the arrow in Fig. 5(B), and the drainage of the inner surface of the lid body 20 can be improved.

[0038] In other words, the unevenness 25 on the inner surface of the lid body 20 increases the surface area where the water droplets W come into contact with the inner surface, thereby allowing more water droplets W to be held on the inner surface and increasing their weight, and also reduces the contact angle where the water droplets W come into contact with the inner surface, thereby reducing the holding force on the inner surface and making it easier for the water droplets W to fall (easier to detach from the inner surface).

[0039] Moreover, by forming the minute irregularities 25 as spherical depressions by shot peening, the water droplets W fall more easily and every corner of the recesses can be easily cleaned.

[0040] The heating vessel body 10 and the lid 20 may be decorated on their outer surfaces. That is, the outer surface (surface of the outer layer 14) of the heating vessel body 10 and the outer surface of the lid 20 may be generally finished, such as with a hairline or mirror finish, but it is preferable to apply a decorative treatment to enhance the design effect. Examples of this decorative treatment include painting or enamel processing, such as that used for cast iron pots, and these decorative treatments can provide a beautiful appearance with patterns and coloring.

[0041] In the above-described embodiment, the fine irregularities 15 are provided on the entire inner surface of the heating vessel body 10, but this is not limited to this and may be provided only on at least a portion of the inner surface, such as the bottom surface of the heating vessel body 10.

[0042] Furthermore, the cooking utensil 1 does not necessarily have the lid 20, and may be used with only the heating vessel body 10. [Industrial Applicability]

[0043] The cooking utensil according to the present invention is expected to be used not only for cooking pots and pans such as pots and pans, but also for cooking utensils such as iron plates, hot plates, grill plates, and molds for takoyaki, taiyaki, and obanyaki. [Explanation of symbols]

[0044] F Ingredients W water drop 1. Cooking utensils 10 Heating container body 11 Clad Materials 12 Inner layer (non-magnetic metal material) 13 Intermediate layer (high thermal conductive metal material) 14 Outer layer (magnetic metal material) 15 Unevenness 15A Recess 15B Convex part 20 Lid 25 Unevenness

Claims

1. This cooking utensil is characterized in that the inner surface of a heating container is formed by stacking and integrating a plurality of metal materials, including stainless steel, into a multi-layer structure, and has fine projections and recesses on the inner surface.

2. A cooking utensil characterized in that the inner surface of a heating container is molded using a multi-layered clad material in which an inner layer is made of a non-magnetic metal material, an outer layer is made of a magnetic metal material, and an intermediate layer is made of a high thermal conductivity metal material having a higher thermal conductivity than the non-magnetic metal material and the magnetic metal material, and the inner surface of the heating container is provided with fine irregularities.

3. 3. The cooking utensil according to claim 2, wherein the non-magnetic metal material is an austenitic stainless steel, and the magnetic metal material is a ferritic stainless steel or a martensitic stainless steel.

4. 3. The cooking utensil according to claim 2, wherein the highly thermally conductive metal material is aluminum.

5. 2. The cooking utensil according to claim 1, wherein the irregularities are provided by a shot peening process.

6. the non-magnetic metal material is austenitic stainless steel, The magnetic metal material is ferritic stainless steel or martensitic stainless steel, The highly thermally conductive metal material is aluminum, 3. The cooking utensil according to claim 2, wherein the irregularities are provided by a shot peening process.

7. 7. The cooking utensil according to claim 1, wherein an outer surface of the heating container is decorated.

8. A lid body is provided to cover the opening of the heating container, 7. The cooking utensil according to claim 1, wherein the lid has an inner surface provided with minute projections and recesses.

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