Cooking utensil

Abstract

To provide a cooking utensil which is easily cleaned, hardly discolored, and stable in non-adhesiveness.SOLUTION: A cooking utensil, comprising a main body 1, wherein a plurality of protrusions 4 are integrally formed on at least a part of an inner surface 11 of the main body 1, the protrusions 4 are higher than the inner surface 11, gaps 41 between the protrusions 4 are communicated with each other, and a physical vapor deposition layer is provided on surfaces of the protrusions 4.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] FIELD OF THE INVENTION The present invention relates to the field of cookware technology, and in particular to cookware having hydrophobic surfaces. [Background technology]

[0002] With the advancement of science and technology, people's demands for cookware are increasing. In addition to the pursuit of cooking effectiveness, they also place importance on ease of cleaning, durability, and health. In response to this, nonstick cookware, which feature special surface treatments, have become widely popular because they effectively prevent food from sticking and reduce the amount of oil and grease used during cooking. To achieve this nonstick property, cookware is typically coated with polytetrafluoroethylene. While this coating is normally nontoxic, it begins to evaporate when exposed to heat temperatures of 260°C and begins to decompose when exposed to temperatures of 350°C. Therefore, the operating temperature of stainless steel cookware with a polytetrafluoroethylene coating generally cannot exceed 250°C. However, common cookware, such as frying pans, frequently exceed 260°C, posing a security risk. Furthermore, the polytetrafluoroethylene coating is not wear-resistant, which increases the risk of it falling off and being accidentally ingested with food, potentially affecting human health.

[0003] To solve the above problems, in recent years, scientific researchers have been exploring new non-stick technologies to ensure the non-stick effect while improving the durability and safety of cookware. The applicant's previous patent applications, publication number CN220778123U, entitled "Physical Non-Stick Structure and Cookware," and publication number CN116024571B, entitled "Method for Manufacturing Rust-Proof Non-Stick Utensils Formed by Nitriding the Inner Surface of an Air Frying Pan," both disclose a textured structure, which is formed by machining recesses into the surface of the cookware using physical or chemical methods. The disadvantages of such structures are that they are difficult to clean, are prone to discoloration at high temperatures, and have poor non-stick consistency. Summary of the Invention [Problem to be solved by the invention]

[0004] In view of this, the present application provides a cooking utensil that has advantages such as being easy to clean, not easily discolored, and having stable non-stick properties. [Means for solving the problem]

[0005] The present application provides a cooking utensil, which includes a main body, and a plurality of protrusions integrally formed on at least a portion of an inner surface of the main body, the protrusions being higher than the inner surface, gaps between the protrusions being interconnected, allowing gas or liquid to flow through the gaps along the inner surface, and a physical vapor deposition layer being formed on the surfaces of the protrusions.

[0006] By adopting the above technical solution, the protrusions can reduce contact between food and the inner surface of the cookware, improving non-stick properties. The present application differs from conventional recessed structures in that the protrusions are integrally molded on the inner surface of the cookware body. First, the gaps between the protrusions are interconnected, creating tiny voids between these structures. When oil or water droplets fall onto the inner surface of the cookware, they do not directly come into contact with the inner surface of the cookware. Instead, they are supported by these tiny structures, forming spaces made of interconnected air cushions, which improve air flow and isolate the food from the inner surface of the cookware. This phenomenon allows oil and water to bead and roll easily on the surface of the cookware, resulting in non-stick properties. Second, the combination of the protrusion structure and the physical vapor deposition layer gives the inner surface of the cookware extremely low surface energy, significantly reducing the contact angle of liquids such as water and oil, creating a hydrophobic effect similar to that of a lotus leaf. This hydrophobic surface effectively prevents food from sticking, even under high-temperature cooking conditions, thereby achieving a non-stick effect. Third, the hydrophobic nature of the protrusion structure prevents food residue from adhering to the cookware surface, making post-cooking cleaning quick and easy. Simply rinsing with clean water or wiping gently removes food residue, significantly reducing cleaning time and energy. Furthermore, the interconnected gaps between the protrusions eliminate the blind spots found in traditional recessed structures, making it easy to clean the cookware surface with a brush. Fourth, the protrusion design not only improves non-stick properties but also optimizes the cookware's thermal conductivity. The interconnected gaps between the protrusions promote even heat distribution, preventing localized overheating and ensuring food is heated more evenly, resulting in a more even cooking experience. Compared to traditional non-stick coatings, the physical vapor deposition layer does not contain harmful substances such as PFOA (perfluorooctanoic acid), does not emit harmful gases during cooking, and is harmless to human health, meeting the demand for healthy cookware in modern households.

[0007] In some embodiments, the protrusions are positioned such that after contact with the edible oil, there is a contact angle between the edible oil and the protrusions, the contact angle being 80° or greater.

[0008] In some embodiments, the contact angle ranges from 90° to 130°, preferably 110°.

[0009] By adopting the above technical solution, when the contact angle between the edible oil and the protrusions is 80° or more, the protrusion surface has high hydrophobicity. This hydrophobicity allows the edible oil to form beads on the protrusion surface and not spread easily, thereby reducing the contact area between the edible oil and the protrusion surface and reducing the possibility of food sticking. The adhesion between the food and the cookware surface is weakened during cooking, making it difficult for food residue to adhere to the protrusion surface. Even under high-temperature cooking conditions, food is less likely to stick, thereby achieving excellent non-stick properties. A protrusion surface with a high contact angle can promote sliding of food during cooking, reducing friction between the food and the cookware surface, making food frying smoother and improving cooking efficiency and food cooking results.

[0010] In some embodiments, the cross section of the protrusion is circular or polygonal.

[0011] In some embodiments, when the cross section of the protrusion is circular, the diameter of the protrusion is 0.15 to 0.5 mm, and / or the distance between any two of the protrusions is 0.2 to 0.6 mm, and / or the height of the protrusions is 0.05 to 0.1 mm.

[0012] By adopting the above technical solutions, the cross-sectional shape of the protrusions directly affects the magnitude of the contact angle. Circular, nearly circular, and polygonal cross sections can form smooth surfaces, contributing to the formation of large contact angles. Because circular protrusions have a smooth surface, they can better support the surface tension of the liquid, causing the liquid to form a spherical shape on the protrusion surface, resulting in a large contact angle and thus excellent non-stick properties. Although polygonal protrusions may not have a smooth surface compared to circular ones, their corners and edges can trap air, forming tiny air cushions, which also contribute to improving the contact angle and achieving a non-stick effect. A circular or nearly circular cross section can form a uniform microstructure, optimizing the distribution of the contact angle and making the non-stick properties of the entire surface of the cookware more uniform. Due to their unique geometric shape, polygonal protrusions can form a more complex structure at the micro level, further improving non-stick properties.

[0013] In some embodiments, the end face of the protrusion facing away from the inner surface of the body is an arcuate surface and / or a flat surface.

[0014] In some embodiments, the longitudinal cross section of the protrusion is polygonal and the included angle between the end face and the side wall of the protrusion is an obtuse angle.

[0015] By adopting the above technical solutions, the shape of the protrusion end face directly affects the magnitude of the contact angle. The arc-shaped design can form a smooth surface, contributing to the formation of a large contact angle and better supporting the surface tension of the liquid, allowing the liquid to form a bead on the protrusion surface, thereby exhibiting good non-stick properties. On the other hand, the flat combination design, in which the included angle between the end face and the side wall of the protrusion is obtuse, can maintain a high contact angle overall.

[0016] In some embodiments, the physical vapor deposition layer is a PVD plating film formed by depositing a PVD target material composed of 10 to 30% silicon and the remainder metal, calculated in mass percentage, on the surface of the protrusion through a PVD process, the metal including one or more of chromium, zirconium, and titanium.

[0017] By adopting the above technical solutions, the PVD target material provided herein can form a composite film composed of metal, silicon, metal nitride, silicon nitride, and metal silicide on the surface of a metal substrate after physical vapor deposition. This type of composite film can ensure that the composite film is tightly bonded by combining materials with different particle sizes, and can block air and avoid the gaps that would occur when a single-element target material forms a PVD film. Therefore, the PVD layer formed using the PVD target material provided herein can reinforce the surface hardness of the metal substrate and ensure that the PVD layer will not discolor due to heat. It also has high non-stick properties and is easy to clean.

[0018] In some embodiments, calculated by mass percentage, the PVD target material is comprised of 15-20% silicon and the balance chromium, or the PVD target material is comprised of 15-20% silicon and the balance metal, the metal being chromium and titanium, or the PVD target material is comprised of 15-20% silicon and the balance metal, the metal being chromium, zirconium, and titanium.

[0019] The above technical solution ensures that the cost of the PVD target material is low, that the PVD layer formed from the PVD target material has good non-stick properties, and that the PVD layer is prevented from discoloring due to heat.The PVD target material is made of silicon, chromium, and titanium, which ensures that the PVD layer formed from the PVD target material has high hardness.

[0020] In some embodiments, the PVD target material is composed of 15-20% silicon and the remainder metal, the metals being chromium and titanium, and the titanium content is 0.001-3 wt% of the total metals, calculated by mass percentage.

[0021] By limiting the content of the titanium element, the cost of the PVD target material can be controlled, and the PVD layer formed using the PVD target material can be guaranteed to have high hardness. This avoids the reduction in hardness caused by an excessively low titanium content, and also avoids the problem of the cost not being proportional to the improvement in hardness caused by an increase in the titanium content. [Effects of the Invention]

[0022] As described above, the present application has at least one of the following beneficial technical effects.

[0023] 1. The structure of this application, in which protrusions are integrally molded on the inner surface of the body, differs from conventional recessed structures in that the gaps between the protrusions are interconnected, providing excellent hydrophobicity. Oil and water droplets do not come into direct contact with the inner surface of the cookware but are supported by these tiny structures, forming spaces made up of interconnected air cushions, which improve air flow and isolate ingredients from the inner surface of the cookware. This also provides excellent non-stick properties and makes the cookware easy to clean.

[0024] 2. The PVD target material provided herein is composed of 10-30% silicon and the remainder metal, the metal including one or more of chromium, zirconium, and titanium. The PVD target material provided herein can be used to perform physical vapor deposition (PVD) on the surface of a metal substrate to form a composite film composed of metal, silicon, metal nitride, silicon nitride, and metal silicide. The composite film is made of a combination of materials with different particle sizes, ensuring tight bonding between the composite film, blocking air and avoiding the gaps that would otherwise occur when a single-element target material is used to form a PVD film. Therefore, the PVD layer formed using the PVD target material provided herein can enhance the surface hardness of the metal substrate and ensure that the PVD layer will not discolor due to heat. Furthermore, the PVD layer has high non-stick properties and is easy to clean. [Brief explanation of the drawings]

[0025] [Figure 1] 1 is a schematic diagram showing the external structure of a cooking utensil according to the present invention; [Figure 2] 1 is a schematic cross-sectional view of a first embodiment of the cooking utensil of the present application. [Figure 3] 1 is a schematic view of a first embodiment of the cooking utensil of the present application, taken at a 45-degree angle. [Figure 4] 1 is a cross-sectional schematic view of a second embodiment of the cooking utensil of the present application. [Figure 5] FIG. 2 is a schematic view of a second embodiment of the cooking utensil of the present application, taken at a 45-degree angle. [Figure 6] 10 is a cross-sectional schematic view of a third embodiment of the cooking utensil of the present application. [Figure 7] FIG. 10 is a schematic view of a third embodiment of the cooking utensil of the present application, taken at a 45-degree angle. [Figure 8] FIG. 10 is a cross-sectional schematic view of a fourth embodiment of the cooking utensil of the present application. [Figure 9] FIG. 10 is a schematic view of a fourth embodiment of the cooking utensil of the present application, taken at a 45-degree angle. [Figure 10] FIG. 10 is a cross-sectional schematic view of a fifth embodiment of the cooking utensil of the present application. [Figure 11] FIG. 10 is a schematic view of a fifth embodiment of the cooking utensil of the present application, taken at a 45-degree angle. [Figure 12] FIG. 10 is a cross-sectional schematic view of a sixth embodiment of the cooking utensil of the present application. [Figure 13] FIG. 10 is a schematic view of a sixth embodiment of the cooking utensil of the present application, taken at a 45-degree angle. DETAILED DESCRIPTION OF THE INVENTION

[0026] In order to clarify the objectives, technical solutions and advantages of the embodiments of the present invention, the present invention will be described in more detail below with reference to the drawings. Generally, the components of the embodiments of the present invention described and shown in the drawings can be configured and designed in various arrangements. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without any creative effort fall within the scope of protection of the present invention.

[0027] It should be noted that in the following drawings, like reference numbers and letters represent like items, and therefore, once an item is defined in one drawing, it is not necessary to further define and interpret it in subsequent drawings.

[0028] In describing the present invention, unless otherwise clearly specified or limited, the terms "attached," "coupled," and "connected" should be understood in a broad sense, and may refer to, for example, a fixed connection, a detachable connection, an integral connection, a mechanical connection, an electrical connection, a direct connection, an indirect connection via an intermediate medium, or internal communication between two elements. Those skilled in the art will be able to understand the specific meanings of the above terms in the present invention according to specific circumstances.

[0029] In the description of this application, positions or positional relationships indicated by terms such as "upper," "lower," "left," and "right" are based on positions or positional relationships shown in the drawings, are shown merely to facilitate and simplify the description of this application, and do not indicate or imply that the depicted devices or elements have a particular position or are configured and operated in a particular position, and therefore should not be construed as limiting this application.

[0030] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the accompanying drawings. The features of the following embodiments can be combined with each other unless they are inconsistent.

[0031] [Example 1] 1 to 3, a cookware is disclosed, taking a frying pan as an example. The frying pan includes a body 1 and a handle 2, and has an inner surface 11 inside the body 1. The area of ​​the inner surface 11 close to the bottom of the frying pan is a cooking area 12. The protrusions 4 of the present invention are arranged in at least the cooking area 12 according to a certain array distribution, and the protrusions 4 can be regularly arranged on the inner surface 11 to achieve non-stick properties over the entire inner surface 11 of the cookware. The protrusions 4 may be formed by etching the inner surface 11 with laser pulses, or may be made higher than the inner surface 11 by chemical etching or press molding. The gaps 41 between the protrusions 4 are interconnected, allowing gas or liquid to flow through the gaps 41 along the inner surface 11.

[0032] In order to increase the hardness of the protrusion surface and prevent the cookware from discoloring easily at high temperatures, a physical vapor deposition layer is applied to the inner surface of the cookware. The physical vapor deposition layer is a PVD plating film formed by depositing a PVD target consisting of 10 to 30% silicon and the remainder metal on the protrusion surface using a PVD process, and the metal includes one or more of chromium, zirconium, and titanium.

[0033] The PVD target material in this example is composed of 15% silicon and the remainder chromium, calculated by mass percentage. The PVD process is The cookware body 1 with a surface roughness Ra of 0.5 and the PVD target material were installed in the deposition chamber so that the distance between them was 50 cm. -3 The mixture was evacuated to 2.5×10 Pa, and then gradually heated from 25°C to 355°C within 30 min. -3 Step 1: The PVD target material is vacuumed to 100 Pa and subjected to a glow discharge plasma surface cleaning treatment in Ar at a bias voltage of -800 V for 25 minutes, with the PVD target material consisting of 15% silicon by mass and the remainder chromium; Ar pressure 2.5×10 -3 Step 2: Perform an etching process for 10 min at a pulse bias voltage of -600 V (duty 80% and frequency 80 kHz). The PVD plating layer was produced by reacting in a pure N2 atmosphere. During the deposition process, N2 was first introduced to the deposition chamber, and the pressure in the deposition chamber was set to 3.0 x 10 -3 and step 3, adjusting the temperature to 500°C, and simultaneously turning on the magnetron sputtering power supply to deposit a PVD coating layer of 1.51 μm thick onto the cookware body 1.

[0034] Referring to FIG. 2, in this embodiment, the cross section of the end face of the protrusion 4 is semicircular, the diameter of the protrusion 4 is 0.15 to 0.5 mm, optimally 0.3 mm, the nearest distance between the protrusions 4 is 0.2 to 0.6 mm, optimally 0.3 mm, and the height of the protrusions 4 is 0.05 to 0.1 mm, optimally 0.07 mm.

[0035] In this embodiment, the end surface of the protrusion 4 away from the inner surface 11 is arc-shaped, specifically a hemispherical surface. The cross section of the protrusion 4 in this embodiment can also be designed to be polygonal, such as rectangular, pentagonal, or hexagonal, or may be an irregular curved surface that combines an arc surface and a flat surface.

[0036] During cooking, when cooking oil 3 drips onto the inner surface 11 of the frying pan, it comes into contact with the protrusions 4, and due to the tension of the cooking oil 3 itself, a contact angle a is formed at the edge that comes into contact with the protrusions 4, with the contact angle a being 80° or more. Computer simulations and cooking tests have shown that the non-stick effect is better when the contact angle a is in the range of 90° to 130°, which is easy to process and has low manufacturing costs, with a contact angle a of 110° being optimal.

[0037] Because interconnected gaps 41 are formed between the protrusions 4, the air in the gaps 41 creates an air cushion effect, reducing the probability that the cooking oil 3 or cooked ingredients will come into direct contact with the inner surface 11, thereby improving the non-stick properties of the frying pan. The non-stick structure formed by the protrusions 4 of the present invention provides a certain degree of non-stick effect when the frying pan is used for cooking, even without adding cooking oil 3, and the non-stick effect is even better when cooking oil 3 is added.

[0038] The non-stick structure of a conventional frying pan is formed by machining multiple closed cavities on the inner surface 11 of the frying pan, with ribs formed around the cavities to prevent communication between the cavities, and the function of the cavities is to store cooking oil 3 therein and distribute the cooking oil 3 more evenly on the bottom of the pan, allowing food to better contact the cooking oil 3 and thereby achieving non-stick cooking. In such a structure, the large area of ​​the ribs affects the non-stick properties, the non-stick properties are not consistent, and the cavities are difficult to clean.

[0039] The technical solution of the present application is to process protrusions 4 on the inner surface 11 of the frying pan, which are higher than the inner surface 11, and the gaps 41 between the protrusions 4 are interconnected, allowing air and cooking oil 3 to flow within the gaps 41, which is not only advantageous for achieving non-stickiness, but also has better heat transfer performance and makes the heat amount in the cooking area 12 more uniform, achieving non-stickiness. In addition, the non-stick structure of the protrusions 4 is advantageous in that the gaps 41 are interconnected, making it easier to clean materials in the gaps 41 with a brush or water.

[0040] Referring to FIG. 3, the protrusions 4 in this embodiment are uniformly distributed, and can also be designed to be U-shaped or have multiple rings arranged in an interlocking structure according to different needs.

[0041] [Example 2] Referring to Figures 4 and 5, the difference between this embodiment and Example 1 is that the end face of the protrusion 4 that faces away from the inner surface 11 of the main body 1 is flat, and the flat face may be a plane parallel to the inner surface 11 or may be designed as an inclined surface inclined relative to the inner surface 11.

[0042] In this embodiment, an example is taken in which the end faces of adjacent protrusions 4 are both inclined. The inclination directions of the end faces of the two protrusions 4 are opposite, and the included angle between the end faces of the two protrusions 4 and the side walls of the protrusions 4 is obtuse. As is clear from the pattern obtained by computer simulation, due to the surface tension of the cooking oil 3, the cooking oil 3 and the outside of the protrusions 4 form a contact angle a. There is no cooking oil 3 in the gaps 41, and the air in the gaps 41 acts as an air cushion, reducing the contact area between the cooking utensil and the cooking oil 3 or ingredients and improving non-stick performance.

[0043] Referring to FIG. 5, the slopes of the end faces of two adjacent projections 4 are arranged in an inverted manner.

[0044] [Example 3] 6 and 7, the difference between this embodiment and embodiment 1 is that the longitudinal section of the protrusion 4 is polygonal, and the angles between the end faces of the protrusion 4 and the side walls of the protrusion 4 are all obtuse angles. This structure has no sharp edges compared to embodiment 2, and is therefore stronger and safer.

[0045] [Example 4] Referring to Figures 8 and 9, the difference between this embodiment and Example 1 is that the end face structure of the protrusions 4 is different, and the end face structures of every two adjacent protrusions 4 in this embodiment are different, and the spherical protrusions in Example 1 and the polygonal protrusions in Example 3 are alternately configured and arranged.

[0046] [Example 5] Referring to Figures 10 and 11, the difference between this embodiment and Example 1 is that the end face structure of the protrusions 4 is different, and the end face structures of every two adjacent protrusions 4 in this embodiment are different, and the spherical protrusions in Example 1 and the sloped protrusions in Example 2 are alternately configured and arranged.

[0047] [Example 6] Referring to Figures 12 and 13, the difference between this embodiment and Example 1 is that the end face structure of the protrusions 4 is different, and the end face structures of every two adjacent protrusions 4 in this embodiment are different, and the protrusions with an inclined surface shape in Example 2 and the protrusions with a polygonal surface shape in Example 3 are alternately configured and arranged.

[0048] The following table shows the results of computer analogue simulation and actual cooking non-stick test based on the technical solutions of different embodiments. The computer analogue simulation is performed using soybean oil at 20°C, and the non-stick test is performed according to the Chinese national standard GB / T32095.2-2015 "Part 2 of the Non-Stick Surface Performance and Test Specifications for Household Metal Food Cookware: Test Specifications for Non-Stick and Abrasion Resistance."

[0049] JPEG2026012019000002.jpg167170

[0050] As can be seen from the above simulation data and experimental data, all the solutions in the embodiments can achieve good anti-sticking effect, and the technical solution in embodiment 1 can achieve a larger contact angle and has the best anti-sticking property.

[0051] [Example 7] The difference between this example and Example 1 is that "the PVD target material is composed of 15% silicon, calculated as a mass percentage, and the remainder chromium" in Example 1 is replaced with "the PVD target material is composed of 20% silicon, calculated as a mass percentage, and the remainder chromium."

[0052] [Example 8] The difference between this example and Example 1 is that "the PVD target material is composed of 15% silicon, calculated as a mass percentage, and the remainder chromium" in Example 1 is replaced with "the PVD target material is composed of 15% silicon, 82% chromium, and 3% titanium, calculated as a mass percentage."

[0053] [Example 9] The difference between this example and Example 1 is that "the PVD target material, calculated in mass percentage, is composed of 15% silicon and the remainder chromium" in Example 1 is replaced with "the PVD target material, calculated in mass percentage, is composed of 15% silicon, 84.9% chromium, and 0.1% titanium."

[0054] [Example 10] The difference between this example and Example 1 is that "the PVD target material, calculated in mass percentage, is composed of 15% silicon and the remainder chromium" in Example 1 is replaced with "the PVD target material, calculated in mass percentage, is composed of 15% silicon, 41% chromium, 41% zirconium, and 3% titanium."

[0055] [Comparative Example 1] The difference between Comparative Example 1 and Example 1 is that "the PVD target material is composed of 15 to 20% silicon, calculated in mass percentage, and the remainder chromium" in Example 1 is replaced with "the PVD target material is composed of 15% silicon, 80% chromium, and 5% titanium, calculated in mass percentage."

[0056] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that "the PVD target material is composed of 15% silicon and the remainder chromium, calculated in mass percentage" in Example 1 is replaced with "the PVD target material is a commercially available PVD target material."

[0057] About the performance detection test The cookware bodies having the PVD coating layers of Example 1, Examples 7 to 10, and Comparative Examples 1 and 2 were subjected to high-temperature treatment, and the cookware bodies having the PVD coating layers of Example 1, Examples 7 to 10, and Comparative Examples 1 and 2 were placed in environments of 250°C, 300°C, 350°C, and 400°C, left to stand for half an hour, and the discoloration was observed. The results are shown in Table 1.

[0058] Table 1. Discoloration status of Examples 1, 7 to 10, and Comparative Examples 1 and 2 JPEG2026012019000003.jpg58147

[0059] The cookware bodies having the PVD coating layers of Examples 1, 7 to 10 and Comparative Examples 1 and 2 were subjected to oil stain immersion and cleaning treatments, and the cleaning results are shown in Table 2.

[0060] Table 2: Cleaning results for Examples 1, 7 to 10, and Comparative Examples 1 and 2 JPEG2026012019000004.jpg24147

[0061] Based on GB / T4342-1991 "Metal Micro Vickers Hardness Testing Method", hardness tests were conducted on the cookware bodies having PVD coating layers in Examples 1, 7 to 10 and Comparative Examples 1 and 2, and the hardness test results are shown in Table 3.

[0062] Table 3: Hardness test results for Examples 1, 7 to 10, and Comparative Examples 1 and 2 JPEG2026012019000005.jpg24162

[0063] A non-stick test was conducted on the cookware bodies with PVD coatings in Examples 1, 7, 8, 9, 10, and Comparative Examples 1 and 2. The test method was as follows: An appropriate amount of vegetable oil was poured into the cookware body, and the non-stick surface was wiped with a soft cloth until the coating was even. The cookware was then washed with warm water (over 60°C) and a neutral detergent, followed by rinsing with clean water and wiping off the water. The cookware was then placed in an electric furnace with a rated voltage of 220V and an output power of 1kW. The surface temperature of the PVD coating reached 150°C-170°C, as measured with a surface thermometer with an accuracy of 2.5 stages or higher. After the surface temperature reached 150°C-170°C, a fresh egg (50g-60g, conforming to the SB / T10277-1997 standard) was broken and placed into the cookware. The egg was then completely removed with a plastic shovel with a blade thickness of 0.2mm-0.5mm until the protein essentially solidified (the surface temperature of the PVD coating must not exceed 210°C during the entire cooking process). If any egg residue remains, gently wipe it off with a wet sponge or gauze, and repeat steps c) and d) a total of three times, then observe. The results are shown in Table 4.

[0064] Table 4. Non-stick test results for Examples 1, 7 to 10, and Comparative Examples 1 and 2 JPEG2026012019000006.jpg24147

[0065] Combining Tables 1-4 with Examples 1, 7-10, and Comparative Examples 1-2, the PVD target material provided herein for use in cookware can enhance the surface hardness of metal substrates, the PVD coating layer provided herein is more than eight times harder than ordinary steel, the PVD target material provided herein can ensure that the PVD layer does not discolor when heated, the PVD layer has high non-stick properties, and the surface is easy to clean, with no significant oil residue after cleaning. Furthermore, by limiting the titanium content, the present invention can avoid the problem that the cost of increasing the titanium content is not proportional to the improvement in hardness.

[0066] [Example 11] The difference between Example 11 and Example 1 is that "thickness is 1.51 μm" in Example 1 is replaced with "thickness is 2.4 μm."

[0067] Comparative Example 3 The difference between Comparative Example 3 and Comparative Example 2 is that the [surface roughness Ra 0.5] in Comparative Example 2 is replaced with [surface roughness Ra 0.16].

[0068] According to GB / T4342-1991 "Metal Micro Vickers Hardness Testing Method", hardness tests were carried out on the cookware bodies having the PVD coating layers in Example 11 and Comparative Example 3, and the hardness test results are shown in Table 5.

[0069] Table 5. Hardness test results for Examples 1 and 11 and Comparative Example 3 JPEG2026012019000007.jpg13128

[0070] A non-stick test was conducted on the cookware bodies with PVD coatings in Examples 1 and 11 and Comparative Example 3. The test method was as follows: An appropriate amount of vegetable oil was poured into the cookware body, and the non-stick surface was wiped with a soft cloth until the coating was even. The cookware was then washed with warm water (over 60°C) and a neutral detergent, followed by rinsing with clean water and wiping off the water. The cookware was then placed in an electric furnace with a rated voltage of 220V and an output power of 1kW. The surface temperature of the PVD coating reached 150°C-170°C, as measured with a surface thermometer with an accuracy of 2.5 stages or higher. After the surface temperature reached 150°C-170°C, a fresh egg (50g-60g, conforming to the SB / T10277-1997 standard, 2 stages) was broken and placed into the cookware. The egg was then completely removed with a plastic shovel with a blade thickness of 0.2mm-0.5mm until the protein essentially solidified (the surface temperature of the PVD coating must not exceed 210°C during the entire cooking process). If any egg residue remains, gently wipe it off with a wet sponge or gauze, and repeat steps c) and d) a total of three times, then observe. The results are shown in Table 6.

[0071] Table 6. Non-stick test results for Examples 1 and 11 and Comparative Example 3 JPEG2026012019000008.jpg1878

[0072] As can be seen from Tables 5 and 6 combined with Examples 1 and 11 and Comparative Example 3, PVD plating films formed by physical vapor deposition using the PVD target material provided herein exhibit good hardness and non-stick properties on metal surfaces with different surface roughnesses, and the thickness of the deposited PVD film does not affect its hardness or non-stick properties. Commercially available PVD target materials are unable to form non-stick PVD plating films on metal surfaces. Conventional PVD target materials can ensure overall non-stick properties after forming a PVD plating film solely through the inherent uneven structure of the substrate. If the substrate surface does not have an uneven structure, the PVD film formed by conventional PVD target materials will not be entirely non-stick. The PVD target material provided herein does not require the substrate surface to have an uneven surface, and can ensure non-stick properties by forming a dense PVD plating film on a smooth metal surface.

[0073] The above describes the basic principles, main features, and advantages of the present invention. Those skilled in the art will understand that the present invention is not limited to the above embodiments, and the above embodiments and the description of the specification only illustrate the principles of the present invention. The present invention further embraces various changes, modifications, substitutions, and variations without departing from the spirit and scope of the present invention, and all such changes, modifications, substitutions, and variations are within the scope of the present invention. [Explanation of symbols]

[0074] 1...body, 11...inner surface, 12...cooking area, 2...handle, 3...cooking oil, 4...protrusion, 41...gap, a...contact angle.

Claims

1. A cooking utensil including a main body, wherein a plurality of protrusions are integrally formed on at least a portion of an inner surface of the main body, the protrusions are higher than the inner surface, gaps between the protrusions are interconnected so that gas or liquid can flow along the inner surface within the gaps, and a physical vapor deposition layer is provided on the surfaces of the protrusions.

2. 2. The cooking utensil according to claim 1, wherein the protrusions are arranged so that after contact with the cooking oil, a contact angle is formed between the cooking oil and the protrusions, the contact angle being 80 degrees or more.

3. 3. Cookware according to claim 2, characterized in that the contact angle ranges from 90° to 136°, preferably 110°.

4. 4. The cooking utensil according to claim 1, wherein the cross section of the protrusion is circular or polygonal.

5. 5. The cooking utensil of claim 4, wherein when the cross section of the protrusions is circular, the diameter of the protrusions is 0.15 to 0.5 mm, and / or the distance between any two of the protrusions is 0.2 to 0.6 mm, and / or the height of the protrusions is 0.05 to 0.1 mm.

6. The cooking utensil according to any one of claims 1 to 3, wherein the end surface of the projection that faces away from the inner surface of the main body is an arcuate surface and / or a flat surface.

7. 7. The cooking utensil of claim 6, wherein the longitudinal cross section of the protrusion is polygonal and the included angle between the end face and the side wall of the protrusion is an obtuse angle.

8. The cooking utensil according to any one of claims 1 to 3, wherein the physical vapor deposition layer is a PVD plating film formed by depositing a PVD target material composed of 10 to 30% silicon and the remainder metal, calculated in mass percentage, on the surface of the protrusion by a PVD process, and the metal includes one or more of chromium, zirconium, and titanium.

9. 9. The cookware of claim 8, wherein, calculated by mass percentage, the PVD target material is comprised of 15-20% silicon and the balance chromium, or the PVD target material is comprised of 15-20% silicon and the balance metal, the metal being chromium and titanium, or the PVD target material is comprised of 15-20% silicon and the balance metal, the metal being chromium, zirconium, and titanium.

10. 9. The cooking utensil of claim 8, wherein, calculated by mass percentage, the PVD target material is composed of 15-20% silicon and the remainder metal, the metal being chromium and titanium, and the titanium content is 0.001-3 wt% of the total metal.

Images