Uncoated frying pan

Abstract

This application discloses an uncoated frying pan and relates to the technical field of frying pans. The uncoated frying pan includes a pan body, on the side of the pan body that is away from the heat source when in use, a plurality of protrusions are formed, and on the side of the pan body that is away from the heat source when in use, a plurality of blind holes are formed by light energy etching, the depth of the blind holes is less than 400 μm, and the diameter of the blind holes is less than 300 μm. The height of the protrusions is less than 500 μm, and the distance between the blind holes and the protrusion closest to them is less than 50,000 μm. According to this application, by providing protrusions on the cooking surface, it is possible to form holes with a larger diameter than the blind holes. As a result, hot air is generated between the protrusions. On the other hand, cooking oil can be contained in the blind holes, and even when there is no oil, hot air is generated in the blind holes. During cooking, the protrusions and blind holes work together to generate oil steam or hot air, which can be used to lift food. This significantly reduces the frictional force between the ingredients and the inner surface of the pot, resulting in a better anti-sticking effect.

Description

Technical Field

[0001] The present application relates to the technical field of frying pans, and specifically to an uncoated frying pan.

Background Art

[0002] Conventional pot product types mainly include aluminum pots, stainless steel pots, iron enamel pots, iron pots and frying pans. Among them, aluminum pots have uniform heat distribution, better heat transfer effect than stainless steel pots, and a relatively light pot body, but are difficult to clean, and when cooking with a large amount of oil, a large amount of oil fume is generated. Stainless steel pots have uneven heat distribution, which causes hot spots and makes food easy to burn. Iron enamel pots have uneven heat distribution, food is easy to adhere to the bottom of the pot, the pot is difficult to clean, and the surface is easily damaged. Iron pots have uneven heat distribution, which causes hot spots and makes food easy to burn. Frying pans can overcome the above-mentioned drawbacks of other pots, are easy to clean, prevent food from adhering to the bottom, can minimize the amount of oil used, and reduce oil fume.

[0003] However, conventional frying pans have low wear resistance, and after being used for a certain period of time, the anti-adhesion performance decreases and is eventually completely lost. How to improve the wear resistance of frying pans has become an urgent problem to be solved in the field of frying pans.

Summary of the Invention

Problem to be Solved by the Invention

[0004] The present application aims to solve one of the technical problems in the related art to a certain extent. Therefore, the present application provides an uncoated frying pan which has the advantages of excellent anti-adhesion effect and long duration of the anti-adhesion effect.

Means for Solving the Problem

[0005] In order to achieve the above object, the present application adopts the following technical solutions.

[0006] Uncoated frying pans include the pan body, Multiple protrusions are formed on the side of the pot body that is away from the heat source when in use. Multiple blind holes are formed on the side of the pot body that is away from the heat source when in use, by light energy etching. The depth of the aforementioned blind hole is less than 400 μm. The diameter of the blind hole is less than 300 μm. The height of the projection is less than 500 μm. The distance between the blind hole and the projection closest to it is less than 50,000 μm.

[0007] This design offers at least the following beneficial effects: By providing protrusions on the cooking surface, it is possible to create holes with a larger diameter than the blind holes. This generates heat between the protrusions. Meanwhile, the blind holes can contain cooking oil, and even without oil, heat is generated in the blind holes. Therefore, during cooking, the protrusions and blind holes work together to generate oil steam or heat, lifting the food and preventing it from sticking. This significantly reduces the frictional force of the food on the inner surface of the pan, resulting in a better anti-stick effect. Furthermore, when using the frying pan, the presence of the protrusions prevents the spatula from directly contacting the blind holes, thus protecting the blind holes from wear. On the other hand, the protective effect of the protrusions on the blind holes extends the duration of the frying pan's anti-stick effect. In addition, since the frying pan according to this invention does not use chemical coatings, it can withstand high-temperature dry heating and does not generate toxic or harmful substances, making it safer and less hazardous to the human body.

[0008] Preferably, the depth of the blind hole is 1 to 400 μm. The diameter of the blind hole is less than 100 μm.

[0009] Preferably, the multiple protrusions are arranged radially on the cooking surface (2) of the pot body (1).

[0010] Preferably, the protrusions are provided on the cooking surface of the pot body in a multi-circular shape.

[0011] Preferably, the height of the projection is 20 to 500 μm.

[0012] Preferably, the projection is a convex rib, The width of the aforementioned convex rib is 100 to 500 μm.

[0013] Preferably, the projection is a convex base, Multiple of the aforementioned protruding platforms are arranged in a continuous manner.

[0014] Preferably, the projection has the blind hole formed therein.

[0015] Preferably, the ratio of the upper surface area of ​​the protrusion to the cooking surface of the pot body to the cross-sectional area of ​​the blind hole to the cooking surface of the pot body is 0.5 to 1.

[0016] Preferably, the pot body is made of titanium, stainless steel, iron, aluminum, aluminum alloy, or magnesium.

[0017] These features and advantages of the present application are disclosed in detail in the following specific embodiments and accompanying drawings. Optimal embodiments or solutions of the present application are described in detail in relation to the accompanying drawings, but are not limited to the technical solutions of the present application. Furthermore, these features, elements and components appearing in the following description and drawings are multiple and, for illustrative purposes, are denoted by different reference numerals or numbers, but all represent components having the same or similar configuration or function. [Brief explanation of the drawing]

[0018] The present application will be further explained below with reference to the drawings. [Figure 1] This is a plan view of one embodiment of an uncoated frying pan according to the present invention. [Figure 2]It is a top plan view of another embodiment of an uncoated frying pan in an example of the present application. [Figure 3] It is a side view of an uncoated frying pan in an example of the present application. [Figure 4] It is an enlarged schematic view of part A1 in Figure 1. [Figure 5] It is a first enlarged schematic view of part A2 in Figure 2. [Figure 6] It is a second enlarged schematic view of part A2 in Figure 2. [Figure 7] It is a third enlarged schematic view of part A2 in Figure 2. [Figure 8] It is a first enlarged schematic view of part B in Figure 3. [Figure 9] It is a second enlarged schematic view of part B in Figure 3. [Figure 10] It is a third enlarged schematic view of part B in Figure 3. [Figure 11] It is a fourth enlarged schematic view of part B in Figure 3. [Figure 12] It is a fifth enlarged schematic view of part B in Figure 3. DETAILED DESCRIPTION OF EMBODIMENTS

[0019] Hereinafter, examples of the present application will be described in detail. Examples of the described embodiments are illustrated in the accompanying drawings. Throughout the drawings, identical or similar reference numerals denote identical or similar elements or elements having identical or similar functions. The embodiments based on the described examples are intended to illustrate the present application, and should not be construed as limitations on the present application.

[0020] References herein to "one embodiment", "an example" or "one example" mean that a particular feature, structure, or characteristic described in connection with the embodiment may be included in at least one embodiment disclosed by the present application. The appearances of the phrase "in one embodiment" in various places throughout the specification do not necessarily all refer to the same embodiment.

[0021] Embodiment: The evaluation of the non-stick effect of a pan mainly refers to the fried egg non-stick test. Under conditions where the Leidenfrost effect does not occur, if an egg can be removed from the pan without damage using a plastic spatula and no residue remains, it is classified as Grade 1. If the egg cannot be removed without damage using a plastic spatula, but the residue can be removed by simply wiping with a damp sponge or gauze, it is classified as Grade 2. With ordinary cast iron pans, under conditions where the Leidenfrost effect does not occur, a large amount of oil is needed to prevent eggs from sticking to the pan. On the other hand, frying pans can achieve a non-stick effect even under conditions where the Leidenfrost effect does not occur.

[0022] The anti-adhesion effect is primarily achieved by improving the hydrophobicity and oleophobicity of the pan's surface. When droplets are stably present on a solid surface, they exhibit different morphologies, which are represented by the contact angle (CA). The contact angle is the tangent line at the gas-liquid interface drawn at the point where the three phases of gas, liquid, and solid intersect. The angle between the liquid side of this tangent line and the solid-liquid boundary line is A, and the range of A is from 0 to 180 degrees. The critical contact angle value for hydrophobicity / hydrophilicity is 90 degrees. If it is greater than 90 degrees, it is defined as hydrophobic, and the larger the contact angle, the better the surface hydrophobicity. Superhydrophobicity refers to a wetting state where the contact angle is greater than 150 degrees. That is, stationary droplets tend to maintain a spherical shape on the surface. Furthermore, to obtain a superhydrophobic effect, it is also required that the angle of the fall, which represents dynamic wettability, be less than 10 degrees. Current research mainly achieves this performance by combining surface micro-nano composite structures with low surface energy materials. Teflon is a typical example of a low surface energy material. On the other hand, the superhydrophobicity of the surface micro-nano composite structure is highly dependent on the integrity of the micro-nano composite structure, and even slight wear of the surface micro-nano composite structure can cause a significant decrease in hydrophobic performance. For this reason, frying pans using a lotus leaf microstructure have poor wear resistance and, like ceramic frying pans, are safe but cannot withstand prolonged use.

[0023] There are two ways to achieve excellent hydrophobicity. One is to add a chemical coating to the pot, and the other is to utilize the nano-lotus effect.

[0024] Frying pans that utilize chemical coatings mainly include ceramic frying pans, Teflon frying pans, and honeycomb frying pans. Of these, ceramic frying pans refer to those that achieve an anti-stick effect by adding a ceramic coating to the inner surface of a metal pan that comes into contact with food. This ceramic coating is usually made using a sol-gel process with inorganic minerals containing silicon and oxygen. Ceramic anti-stick coatings can withstand high temperatures up to 450°C, and even if the temperature exceeds 450°C, they do not produce harmful fumes, making them highly safe. However, ceramic anti-stick coatings have low ductility and high brittleness, making them prone to cracking and rapid wear. As a result, ceramic frying pans have low wear resistance, the duration of their anti-stick effect is short, and the user experience is poor. When Teflon is added to improve the performance of ceramic anti-stick coatings, its advantage in high-temperature resistance is lost, and the safety of such composite material coatings has not been sufficiently verified.

[0025] A Teflon frying pan is a metal pan that achieves its non-stick effect by applying a Teflon coating to the inner surface that comes into contact with food. Teflon material has excellent properties, being resistant to acids, alkalis, and various organic solvents, insoluble in almost all solvents, able to withstand high temperatures, and having an extremely low coefficient of friction. The polytetrafluoroethylene (PTFE) anti-stick coating, mainly used in frying pans, can be used continuously at 260°C, with a maximum operating temperature of 290-300°C. By using polytetrafluoroethylene, the cooking surface of the pan achieves a superhydrophobic effect, resulting in relatively good non-stick performance. However, Teflon frying pans have low scratch resistance and cannot withstand high-temperature dry heating. Furthermore, if perfluorooctanoic acid (PFOA) is used in the manufacture of Teflon, it can contaminate the surrounding area of ​​the production environment and potentially cause serious harm to human health. Even GenX, a substitute for perfluorooctanoic acid, has not yet been clearly verified for safety.

[0026] To overcome the drawback of Teflon frying pans' low scratch resistance, honeycomb frying pans have also been proposed. These pans feature a Teflon coating on the inner surface of the metal pan that comes into contact with food, and an etching process creates a textured surface on the inside of the pan wall. The protruding parts form a honeycomb mesh structure without coating, separating the food from the anti-stick layer and solving the problem of Teflon coatings easily peeling and flaking off. However, in actual use, the presence of the honeycomb mesh structure makes it difficult to clean as the number of uses increases, as dirt tends to accumulate within the mesh. Excessive cleaning can damage the Teflon coating, making it more prone to sticking. Furthermore, because the thermal expansion coefficients of the Teflon coating and the honeycomb mesh surface structure are different, the coating is prone to peeling or flaking off in the small pores within the honeycomb cells.

[0027] Many people are concerned about frying pans with chemical coatings, and because the manufacturing process for Teflon frying pans is not clean enough and is not environmentally friendly, some frying pans have adopted a physical anti-stick design. This idea originates from the structure of the lotus leaf and utilizes the nano-lotus effect. Such frying pans use mechanical methods to process the surface of the pan into an uneven surface, increasing the surface area. When the surface of a lotus leaf is observed under a microscope, many uneven structures are observed, which make it highly hydrophobic, and ultimately form a superhydrophobic surface.

[0028] To overcome the problem of low wear resistance of the lotus leaf microstructure of the frying pan utilizing the nano-lotus effect described above, as shown in Figures 1, 2, and 3, an uncoated frying pan is provided in this embodiment. The frying pan includes a pan body 1, on the side of the pan body 1 that is away from the heat source when in use, a plurality of protrusions 3 are formed, and on the side of the pan body 1 that is away from the heat source when in use, a plurality of blind holes 4 are formed by light energy etching, the depth of the blind holes 4 is less than 400 μm, the diameter of the blind holes 4 is less than 300 μm, the height of the protrusions 3 is less than 500 μm, and the distance between the blind holes 4 and the nearest protrusion 3 is less than 50,000 μm.

[0029] This application does not impose any restrictions on the specific use of the uncoated frying pan; it may also be used as a stew pot, wok, frying pan, etc.

[0030] In this application, there are no restrictions on the material of the pan body of the uncoated frying pan, and it may be made of aluminum, titanium, magnesium, iron, or stainless steel. In a preferred embodiment, the pan body may be made of a composite material, such as aluminum and steel, aluminum and titanium, or iron and titanium.

[0031] In this application, there are no restrictions on the material of the pan body on the side of the uncoated frying pan that is away from the heat source; it may be aluminum, magnesium, or titanium. In preferred embodiments, it may be an iron pan with an iron base, and a titanium layer may be provided on the side where food is placed during use. It may also be an aluminum pan with an aluminum base, and a magnesium layer may be provided on the side where food is placed during use.

[0032] In this application, there are no restrictions on the structure of the pan body of the uncoated frying pan; it may be a single-layer pan body or a composite pan body. In a preferred embodiment, the pan body 1 is a composite pan body, and the pan body 1 includes a plurality of sub-pan bodies stacked in the thickness direction. That is, it may be a two-layer structure or a multi-layer composite structure.

[0033] This application does not impose any restrictions on the specific configuration of the side of the pot body where food is placed when using the pot. In one preferred embodiment, a raised pattern may be provided on the cooking surface 2, which is composed of a plurality of convex ribs, and the relative height difference of the convex ribs to the cooking surface 2 of the pot body 1 is 200 to 1000 μm. The convex ribs are provided on the cooking surface 2, and the cooking surface 2 is further provided with a plurality of blind holes 4 on the order of micrometers. The blind holes 4 are formed by light energy etching, rather than by oxidation treatment, sandblasting, or mechanical polishing.

[0034] When oxidation treatment and sandblasting are performed on the cooking surface 2 of the pot body 1, the relative difference in height between the raised ribs 3 and the cooking surface 2 cannot be guaranteed. This is because the thickness of the oxide layer cannot be precisely controlled during oxidation treatment and sandblasting, and the difference in height between the raised ribs 3 and the cooking surface 2 is small. As a result, the oxide "fills" the difference in height between the raised ribs and the cooking surface of the pot, causing the pattern of the raised ribs on the cooking surface to disappear. Alternatively, a situation may occur where the raised ribs are higher in some areas and lower in others, which may affect the use of the pot.

[0035] In a preferred embodiment, the projection 3 may be a plurality of protrusions. As shown in Figures 5, 6, 7, 11, and 12, this application does not impose any restrictions on the specific structure and form of the protrusions, and in a preferred embodiment, the protrusions may be continuous. The protrusions may also be provided independently of each other. The inclination angle of the side surface of the protrusion may be less than 90 degrees or greater than 90 degrees. The inclination angle of the side surface of the protrusion may be 90 degrees. In this application, there is no restriction on the size of the protrusions, and the larger the protrusion, the better the protection against the blind holes 4 on the cooking surface 2.

[0036] In this application, there are no restrictions on the arrangement of the protruding bases. As shown in Figures 5, 6, and 7, in a preferred embodiment, the protruding bases may be arranged in a honeycomb or circular pattern. Alternatively, the protruding bases may be provided continuously. In this way, the cooking surface 2 forms grooves relative to the protruding bases, and blind holes are formed in the grooves formed relative to them.

[0037] In this application, there are no restrictions on the arrangement of the convex ribs. As shown in Figure 4, in a preferred embodiment, the convex ribs may be combined to form a pattern, which may be rectangular, rhombic, scale-shaped, fan-shaped, or honeycomb-shaped. It may also be a discontinuous linear pattern.

[0038] In this application, there are no restrictions on the size of the convex ribs. In a preferred embodiment, the width of a single convex rib is 100 to 500 μm. Its height is less than 500 μm. Furthermore, in a preferred embodiment, the projection height of the convex rib is 20 to 500 μm.

[0039] In this application, there are no restrictions on the arrangement of the blind holes. In a preferred embodiment, the blind holes may be arranged in an array. They may also be formed radially, or annularly, forming multiple circumferences. The blind holes 4 may be continuous or discrete. The upper and lower diameters of the blind holes 4 may vary; the upper hole may be larger and the lower hole smaller, or the upper hole may be smaller and the lower hole larger. The upper and lower diameters may also be the same. In this application, there are no restrictions on the shape of the blind holes. The blind holes may be circular or rectangular.

[0040] In this application, there are no restrictions on the size of the blind holes. In a preferred embodiment, the depth of the blind hole 4 is 1 to 200 μm, and the diameter of the blind hole 4 is less than 100 μm.

[0041] When processing the cooking surface 2, the protrusions 3 are already present on the cooking surface 2. However, since the process of dividing the cooking surface 2 into countless holes does not require consideration of the protrusions 3, etching is also performed on the protrusions 3 during light energy etching, and blind holes 4 are formed on the protrusions 3 as well. It should be noted that the protrusions 3 and the cooking surface 2 are one entity, and the protrusions 3 can be considered as part of the cooking surface 2.

[0042] As shown in Figures 8, 9, 10, 11, and 12, when using an uncoated frying pan, it is necessary to heat the pan body 1 so that its temperature rises. After the temperature rises, the air in the blind holes 4 expands and can lift the food 5, thus providing an anti-sticking effect. Also, because the protrusions 3 protrude from the cooking surface, the cooking surface 2 also forms a relative recess with respect to the protrusions 3. These relative recesses can generate heat on the cooking surface, which can lift the food 5. As a result, the heat in the recesses and the heat in the blind holes interact with each other, further improving the anti-sticking effect.

[0043] In some cases, a low-hardness material may be used for the pan body, in which case the blind holes are prone to deformation and blockage. Also, because the blind holes 4 are small, they have poor abrasion resistance. In this case, the blind holes 4 on the protrusions 3 will wear down during use. On the other hand, the blind holes 4 on the cooking surface 2 are blocked by the protrusions 3, so the spatula does not directly contact and rub against the blind holes 4, and therefore do not wear down. Thus, in this embodiment, by including the protrusions 3, the uncoated frying pan prevents the blind holes 4 on the cooking surface 2 from directly contacting the spatula or other utensils during use, making the blind holes 4 on the cooking surface 2 less prone to wear and extending the duration of its anti-stick effect. Furthermore, since this frying pan does not use a chemical coating, it can withstand high-temperature dry heating and does not generate toxic or harmful substances, making it safer and less hazardous to the human body.

[0044] The above are merely specific embodiments of the present application and do not limit the scope of protection. Those skilled in the art will understand that the present application includes, but is not limited to, the drawings and the above-described specific embodiments. Any modifications that do not depart from the functional and structural principles of the present application are included in the claims. [Explanation of Symbols]

[0045] 1. Pot body 2 Cooking surface 3 convex ribs 4 blind hole 5 ingredients

Claims

1. Including the pot body (1), Multiple protrusions (3) are formed on the side of the pot body (1) that is away from the heat source when in use. Multiple blind holes (4) are formed on the side of the pot body (1) that is away from the heat source when in use by light energy etching. The depth of the blind hole (4) is less than 400 μm. The diameter of the blind hole (4) is less than 300 μm. The height of the projection (3) is less than 500 μm. The distance between the blind hole (4) and the projection (3) closest to it is less than 50,000 μm. Uncoated frying pan.

2. The depth of the blind hole (4) is 1 to 400 μm. The diameter of the blind hole is less than 100 μm. The uncoated frying pan according to claim 1.

3. The multiple protrusions (3) are arranged radially on the cooking surface (2) of the pot body (1). The uncoated frying pan according to claim 1.

4. The projection (3) is provided on the cooking surface (2) of the pot body (1) in a multi-circular shape. The uncoated frying pan according to claim 1.

5. The height of the projection (3) is 20 to 500 μm. The uncoated frying pan according to claim 1.

6. The projection (3) is a convex rib, The width of the aforementioned convex rib is 100 to 500 μm. The uncoated frying pan according to claim 1.

7. The projection (3) is a convex base, Multiple of the aforementioned protruding bases (3) are provided in a continuous manner. The uncoated frying pan according to claim 1.

8. The projection (3) has the blind hole (4) formed therein. The uncoated frying pan according to claim 1.

9. The ratio of the upper surface area of ​​the projection (3) to the cooking surface (2) of the pot body (1) to the ratio of the cross-sectional area of ​​the blind hole to the cooking surface (2) of the pot body (1) is 0.5 to 1. The uncoated frying pan according to claim 1.

10. The pot body (1) is made of titanium, stainless steel, iron, aluminum, aluminum alloy, or magnesium. The uncoated frying pan according to claim 1.

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