Heating and cooking containers

Abstract

To provide a cooking container that allows both an upper surface and a lower surface of an object to be cooked stored inside the cooking container to be heated simultaneously irrespective of a heating system of a cooker.SOLUTION: A cooking container 1 includes a container body 2 having an upper opening part 23 whose upper side is open, capable of storing an object f to be cooked, and a lid body 3 for covering the upper opening part 23 of the container body 2 from above. The lid body 3 includes an inverted chevron-shaped air flow guide part 51 which is protruded downward inside the central part, and an opening sealing part 52 for sealing the upper opening part 23 of the container body 2 in the peripheral edge part. The lid body 3 is composed of a first lid body 5 having the air flow guide part 51 and a second lid body 6 positioned above the first lid body 5 for covering the upper side of the first lid body 5.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a cooking container having a container body and a lid. [Background technology]

[0002] As an example of a cooking container that is heated from below by the heating part of a cooking device, Patent Document 1 describes a cooking container that can simultaneously heat both the top and bottom sides of a food to be cooked. This cooking container has a lid with a diameter larger than that of the container body, a gap between the outer periphery of the container body and the inner periphery of the lower edge of the lid, and high-temperature airflow generated by the cooking device flows in through this gap. An inverted mountain-shaped airflow guide part provided inside the center of the head of the lid disperses and guides the high-temperature airflow that flows in from the gap downward, thereby enabling the simultaneous heating of both the top and bottom sides of a food to be cooked placed inside the cooking container. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-191994 Summary of the Invention [Problem to be solved by the invention]

[0004] However, when the cooking container of Patent Document 1 is used in a cooking device equipped with a heating unit that generates a flame using gas or other fuel, a high-temperature rising air current is required to heat the cooking container from below.Therefore, when used in a cooking device that does not have a flame-based heating unit, such as an electromagnetic induction heating coil, it is difficult to generate a high-temperature air current around the cooking container, and it is not possible to simultaneously heat both the top and bottom sides of the food being cooked using the high-temperature air current.

[0005] The present invention was made in consideration of the above circumstances, and aims to provide a heating and cooking container that allows simultaneous heating of both the top and bottom sides of the food to be cooked contained inside the heating and cooking container, regardless of the heating method of the heating cooker. [Means for solving the problem]

[0006] The cooking container according to the present invention comprises: A container body having an upper opening that is open at the top and can accommodate food to be cooked; A cooking container including a lid that covers the upper opening of the container body from above, The lid body is An airflow guide part having an inverted mountain shape that protrudes downward inside the center part, The container body has an opening seal portion at its peripheral edge that seals the upper opening of the container body.

[0007] With this configuration, the opening seal of the lid seals the gap between the upper opening of the container body and the lid, enhancing the airtightness of the cooking container. This allows high-temperature air generated within the tightly sealed cooking container and rising toward the lid to rise toward the inside (bottom side) of the lid without escaping to the outside of the cooking container, and then dispersed and guided downward by the airflow guide. This downward dispersed and guided high-temperature air heats the top surface of the food inside the container body. Therefore, combined with downward heating from the container body, the food can be simultaneously heated on both the top and bottom sides.

[0008] Thus, according to the present invention, an ascending current of high-temperature air can be generated within the cooking container without drawing in the high-temperature air current outside the cooking container. In other words, an ascending current of high-temperature air can be generated within the cooking container regardless of the heating method of the cooker that heats the cooking container. Therefore, even when this cooking container is used in a cooker that does not have a flame, such as an electromagnetic induction heating coil, it is possible to simultaneously heat both the top and bottom sides of the food being cooked. This cooking container can also be used in a cooker that has a heating unit that has a flame, allowing for simultaneous heating of both the top and bottom sides of the food being cooked. Therefore, the cooking container according to the present invention allows simultaneous heating of both the top and bottom sides of the food being cooked within the cooking container regardless of the heating method of the cooker.

[0009] In the cooking container, The lid body is a first lid body having the air flow guide portion; a second lid body positioned above the first lid body and covering the top of the first lid body.

[0010] This allows the lid to be divided into a first lid and a second lid, making it possible to form the first lid and / or the second lid thin. For example, the first lid, which has an inverted mountain-shaped airflow guide and is uneven, can be formed from a thin plate. This allows for a lighter lid, making it easier to use during cooking.

[0011] In the cooking container, The first lid may have the opening seal portion.

[0012] As a result, the first lid, which is equipped with an airflow guide, has an opening seal portion, and by using this first lid, cooking with simultaneous top and bottom heating can be performed as described above. Meanwhile, when cooking dishes that do not require simultaneous top and bottom heating or cooking stews that require steam release, the first lid can be removed and cooking can be performed using the second lid, thereby broadening the range of cooking methods for which this cooking container can be used. Furthermore, even if the second lid is forgotten to be attached or is not properly attached to the container body, the first lid ensures cooking performance with simultaneous top and bottom heating.

[0013] In the cooking container, The lid has an inclined portion that slopes from the inner peripheral edge toward the upper center, The airflow guide portion may be configured to be continuous with the upper end of the inclined portion.

[0014] This allows the high-temperature air that has risen to the inside of the lid by the inclined portion to flow toward the central airflow guide portion, thereby promoting the upward current of the high-temperature air rising near the peripheral wall inside the container body. Therefore, the high-temperature air generated inside the cooking container can be caused to rise near the peripheral wall inside the container body and then descend in the center by the airflow guide portion, further promoting convection, so that the convection heat of this high-temperature air can efficiently heat both the top and bottom sides of the food being cooked at the same time.

[0015] In the cooking container, Further, the container body is provided with a food placement member on which the food can be placed, The food loading member can be configured so that when the food loading member is stored within the container body, a gap is formed between the food loading member and the bottom of the container body, and an air flow passage is formed to guide high-temperature air below the food loading member to above the food loading member.

[0016] This allows the food to be cooked without coming into contact with the bottom of the container body when both the top and bottom sides are heated simultaneously, so the bottom of the container body is not cooled by the food, and the cooking device can sufficiently heat the bottom of the container body, allowing more high-temperature air to be generated inside the cooking container.

[0017] In addition, the food to be cooked on the food placement member is uniformly heated on the underside by the high-temperature air flowing through the gap between the food placement member and the bottom of the container body and the high-temperature air rising from the air flow passage of the food placement member, and the upper side is uniformly heated by the high-temperature air that is dispersed and guided downward by the air flow guide section, so that the food to be cooked can be uniformly heated on both the top and bottom sides simultaneously.

[0018] In the cooking container, The airflow passage of the food placement member is formed by a plurality of through holes, The food-placing member may be configured so that the opening area per unit area formed by the through-holes is larger at the periphery than at the center of the food-placing member.

[0019] This makes it easier to generate convection currents by making the hot air generated at the bottom of the container rise near the circumferential walls of the container and then descend in the center of the container through the airflow guides. This creates convection currents in the cooking container that cause the hot air to rise near the circumferential walls and descend in the center, which effectively heats the top side of the food, allowing the convection heat of this hot air to efficiently heat both the top and bottom sides of the food. [Brief explanation of the drawings]

[0020] [Figure 1] 1 is a perspective view showing the appearance of a cooking container according to an embodiment. [Figure 2] FIG. 2 is a cross-sectional view showing the internal structure of the cooking container according to the embodiment. [Figure 3] FIG. 2 is a perspective view showing a container body and a lid body. [Figure 4] FIG. 2 is a perspective view showing a state in which the cover is disassembled into a first cover and a second cover. [Figure 5] FIG. 2 is a plan view showing the inner surface (bottom surface) of the lid. [Figure 6] FIG. 10 is a cross-sectional view showing a cooking container according to another embodiment. [Figure 7] FIG. 10 is a cross-sectional view showing a cooking container according to another embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0021] Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings. As shown in Figures 1, 2, and 3, the cooking container 1 of this embodiment includes a container body 2 and a lid 3. The container body 2 is cylindrical and has a bottom, and an item to be cooked (f) is accommodated inside. The container body 2 mainly comprises a circular bottom 21 and a peripheral wall 22 extending from the periphery of the bottom 21. The peripheral wall 22 has an upper opening 23 at its upper end. The lid 3 is placed on the upper opening 23. A pair of handles 4 is provided on the upper outer surface of the peripheral wall 22. The bottom 21 is flat, and when the cooking container 1 is placed on an electromagnetic induction stove (IH stove), the bottom 21 is placed tightly on the stove top. The container body 2 is made of stainless steel, but may also be made of iron, aluminum, pottery, ceramic, etc. Depending on the material, the container body 2 may be provided with an iron core member or a magnetic material at the bottom 21 or the like of the container body 2 so that it can also be used on an induction cooktop. Furthermore, the container body 2 is not limited to one in which the peripheral wall 22 has a cylindrical shape, and the peripheral wall 22 may have a shape in which the diameter expands or contracts upward.

[0022] The lid body 3 has a circular shape and is disposed so as to cover the upper opening 23 of the container body 2 from above. As shown in Figures 4 and 5, the lid body 3 is composed of a first lid body 5 and a second lid body 6. The first lid body 5 serves as an inner lid and the second lid body 6 serves as an outer lid, and the lid body 3 is formed by combining the first lid body 5 and the second lid body 6. The first lid body 5 is made of aluminum and the second lid body 6 is made of stainless steel, but the first lid body 5 and the second lid body 6 may be made of the same material, or the materials of the first lid body 5 and the second lid body 6 are not limited to those mentioned above and may be stainless steel, iron, aluminum, pottery, ceramic, etc.

[0023] The first lid body 5 is formed by bending a thin plate (including various molding processes such as drawing), and is equipped with a cylindrical opening seal portion 8 provided on the peripheral edge, an inverted mountain-shaped airflow guide portion 51 provided on the inside of the center (the underside facing the container body 2) that protrudes downward, and an inclined portion 52 provided between the opening seal portion 8 and the airflow guide portion 51.

[0024] The second lid 6 is formed in a flat plate shape that is thicker than the first lid 5, and is located above the first lid 5 to cover the upper part of the first lid 5. The second lid 6 has a knob 61 attached to the center of its top surface, and an annular protrusion 63 that protrudes downward is formed on the underside of its outer circumferential edge 62. The first lid 5 and the second lid 6 are joined together by fitting the opening seal portion 8 of the first lid 5 onto the outer circumferential surface of this annular protrusion 63. The annular protrusion 63 of the second lid 6 is positioned on the inner circumferential side of the peripheral wall 22 of the container body 2, and the outer circumferential edge 62 of the second lid 6 is positioned at the upper end of the peripheral wall 22 of the container body 2, so that the lid 3 closes the upper opening 23 of the container body 2.

[0025] The outer peripheral edge 62 of the second lid 6 has a downwardly protruding raised portion 64 formed on the outer circumferential side of the annular protrusion 63 at a height lower than the annular protrusion 63. Six of these raised portions 64 are formed at equal intervals in the circumferential direction. Three protruding projections 53 are formed at equal intervals in the circumferential direction on the upper end of the opening seal portion 8 of the first lid 5. Therefore, with the first lid 5 and the second lid 6 combined, the first lid 5 and the second lid 6 can be easily separated by rotating the first lid 5 or the second lid 6 in the circumferential direction to cause the projections 53 of the first lid 5 to ride up onto the protruding portions 64 of the second lid 6. Note that a knob may also be provided on the first lid 5 so that it can be handled separately from the second lid 6.

[0026] Next, the features of the cooking container 1 of the embodiment will be described. When the lid 3 is placed on the upper opening 23 of the container body 2, the cylindrical outer surface of the opening seal portion 8 of the first lid 5 abuts against the inner surface of the peripheral wall 22 of the container body 2, sealing the upper opening 23 of the container body 2. The upper opening 23 of the container body 2 is also sealed when the outer peripheral edge 62 of the second lid 6 abuts against the upper end of the peripheral wall 22 of the container body 2. This increases the level of airtightness inside the cooking container 1, making it less likely for high-temperature air generated inside the cooking container 1 to leak out of the cooking container 1. During cooking of the food f, steam generated from the food f water-seals the gap between the opening seal portion 8 and the peripheral wall 22 of the container body 2, further increasing the level of airtightness inside the cooking container 1. In addition, the cylindrical opening seal portion 8 may be formed in a tapered shape with a reduced diameter at the bottom, which improves the airtightness between the opening seal portion 8 and the peripheral wall 22 of the container body 2, thereby increasing the degree of airtightness inside the heating and cooking container 1.

[0027] The inclined portion 52 of the first lid 5 is formed so as to slope continuously from the lower end of the opening seal portion 8 toward the center. This allows the high-temperature air rising toward the lid 3 near the peripheral wall 22 inside the container body 2 (see the arrow shown in the container body 2 in FIG. 2) to flow toward the central airflow guide portion 51. Note that although the inclined portion 52 shown in FIG. 2 is an inclined surface extending in a substantially straight line, it may also be an inclined curved surface curved in a substantially arc-like shape concave downward (see FIG. 7). In this case, the high-temperature air rising toward the lid 3 can flow more smoothly toward the central airflow guide portion 51.

[0028] The airflow guide portion 51 of the first lid 5 is formed in an inverted mountain shape that protrudes downward continuously from the upper end of the inclined portion 52. This allows the high-temperature air caused to flow by the inclined portion 52 to disperse and flow downward.

[0029] The lower end of airflow guide portion 51 is formed to be lower than the lower end of inclined portion 52. That is, the inclined surface portion of the inverted mountain shape of airflow guide portion 51 is formed to be larger than inclined portion 52. Furthermore, the radial length of the inclined surface portion of the mountain shape of airflow guide portion 51 is formed to be longer than the radial length of inclined portion 52. With these configurations, high-temperature air flowing from peripheral inclined portion 52 toward the center can be reliably directed downward by airflow guide portion 51.

[0030] Next, the effects of the cooking container 1 according to the embodiment will be described. In the cooking container 1 of this embodiment, an item f to be cooked is placed in the container body 2, the upper opening 23 of the container body 2 is covered and sealed with the lid 3, and the container is placed on the heating section of a cooking appliance (not shown) such as a stove for heating. The interior of the cooking container 1 is tightly sealed by the opening seal section 8. High-temperature air generated inside the tightly sealed cooking container 1 by heat from the cooking appliance rises toward the inside of the lid 3 without escaping to the outside of the cooking container 1, and this rising flow of high-temperature air is dispersed and guided downward by the air flow guide section 51. The upper surface of the item f to be cooked placed in the container body 2 is well heated by this downwardly dispersed and guided high-temperature air. The lower surface of the item f to be cooked is heated by downward heating from the bottom 21 of the container body 2. Thus, both the top and bottom sides of the item f to be cooked placed in the cooking container 1 can be heated simultaneously.

[0031] Furthermore, in this embodiment, the inclined portion 52 causes the high-temperature air that has risen to the inside of the lid 3 to flow toward the central air flow guide portion 51, thereby promoting the upward current of the high-temperature air rising near the peripheral wall 22 inside the container body 2. Therefore, the convection current that causes the high-temperature air generated inside the heating and cooking container 1 to rise near the peripheral wall 22 inside the container body 2 and then descend in the central portion by the air flow guide portion 51 can be further promoted, and the convection heat of this high-temperature air can efficiently heat both the top and bottom surfaces of the food f to be cooked simultaneously.

[0032] As described above, the cooking container 1 of this embodiment allows the hot air generated within the cooking container 1 to rise, thereby generating an ascending current of hot air within the cooking container 1 without introducing a high-temperature air current (such as an ascending current of hot air generated by a cooking appliance) from outside the cooking container 1 into the cooking container 1. The hot air from this ascending current is then dispersed and guided downward by the airflow guide 51, thereby effectively heating the top surface of the food (f), which is difficult to heat by downward heating from the bottom 21 of the container body 2. Therefore, even when the cooking container 1 is used in a cooking appliance (e.g., an induction cooktop) equipped with a non-flame heating element such as an electromagnetic induction heating coil, simultaneous heating of both the top and bottom surfaces of the food (f) can be reliably achieved. Furthermore, the cooking container 1 can also be used in a cooking appliance equipped with a flame heating element, such as a gas cooktop, to simultaneously heat both the top and bottom surfaces of the food (f). Therefore, according to the cooking container 1 of this embodiment, both the top and bottom surfaces of the food f to be cooked contained inside the cooking container 1 can be heated simultaneously, regardless of the heating method of the cooker.

[0033] In addition, in this embodiment, the first lid body 5, which is uneven and has the airflow guide portion 51, the inclined portion 52, etc., is formed from a thin plate, so the weight of the lid body 3 can be reduced, which makes it possible to improve the usability of the lid body 3 during cooking. That is, by configuring the lid body 3 to be divided into the first lid body 5 and the second lid body 6, the first lid body 5 and / or the second lid body 6 can be formed thin, so the weight of the lid body 3, which is the combination of the first lid body 5 and the second lid body 6, can be reduced.

[0034] Furthermore, since the first lid 5 equipped with the airflow guide 51 has the opening seal 8, the first lid 5 can be used to perform cooking with simultaneous top and bottom heating, as described above. Therefore, even if the second lid 6 is forgotten to be attached or is not properly attached to the container body 2, the first lid 5 can ensure cooking performance with simultaneous top and bottom heating. Meanwhile, since the lid 3 is configured so that the first lid 5 and the second lid 6 are separable, cooking can be performed using only the second lid 6, for example, when cooking food that does not require simultaneous top and bottom heating or cooking stews that require steam release. Therefore, the present cooking container 1 can be used for a variety of cooking purposes, thereby broadening the range of cooking methods for which the cooking container 1 can be used.

[0035] 2, the cooking container 1 of this embodiment can have a food placement member 7 for placing food (f) within the container body 2. The food placement member 7 is made of metal such as stainless steel and is formed in a circular shape with a size that roughly matches the inner diameter of the bottom 21 of the container body 2. The food placement member 7 has a frame portion 71 formed of wire, a placement portion 72 attached to the frame portion 71 for placing the food (f) thereon, and legs 73 formed on the frame portion 71 and grounded on the bottom 21 of the container body 2. When the food placement member 7 is placed on the bottom 21 of the container body 2, the legs 73 can form a certain gap between the placement portion 72 and the bottom 21 of the container body 2. This allows the food f to be cooked on both the top and bottom surfaces simultaneously without the food f coming into contact with the bottom 21 of the container body 2, so that the bottom 21 of the container body 2 is not cooled by the food f before heating, etc., and the bottom 21 of the container body 2 is sufficiently heated by the cooking device, allowing more high-temperature air to be generated inside the cooking container 1.

[0036] The placement portion 72 of the food placement member 7 has a plurality of through holes 74 formed therethrough, which form airflow passages for guiding high-temperature air below the food placement member 7 to above the food placement member 7. As a result, the underside of the food f on the food placement member 7 is uniformly heated by the high-temperature air flowing through the gap between the food placement member 7 and the bottom 21 of the container body 2 and the high-temperature air rising from the airflow passages in the food placement member 7. The upper side of the food f on the food placement member 7 is uniformly heated by the high-temperature air that is dispersed and guided downward by the airflow guide portion 51. Therefore, the top and bottom surfaces of the food f on the food placement member 7 can be uniformly heated simultaneously.

[0037] The placement portion 72 of the food placement member 7 is configured so that the opening area per unit area (in a plan view) formed by the through-holes 74 is larger at the periphery of the placement portion 72 than at the center. For example, the area of ​​the periphery where the opening area of ​​the placement portion 72 is larger can be the area outside the inverted mountain shape of the airflow guide portion 51 of the first lid 5 or the area facing the area where the inclined portion 52 is formed (see FIG. 2). This facilitates the generation of convection in which the hot air generated at the bottom 21 of the container body 2 rises in large amounts near the peripheral wall 22 of the container body 2, and the rising hot air flows toward the center via the inclined portion 52 and then descends at the center of the container body 2 via the airflow guide portion 51. Conversely, this prevents convection in which the hot air rises at the center of the container body 2 and descends near the peripheral wall 22 of the container body 2. Therefore, by reliably generating convection within the heating and cooking container 1, which causes high-temperature air to rise near the peripheral wall 22 and fall in the center, the top side of the food to be cooked f is heated well, and the convection heat of this high-temperature air can efficiently heat both the top and bottom sides of the food to be cooked f simultaneously.

[0038] The food loading member 7 is composed of a plurality of through holes 74 formed through the loading portion 72 as airflow passages, but the loading portion 72 does not have through holes 74 that allow hot air to pass through (it may have holes that do not allow hot air to pass through), and the food loading member 7 has an outer diameter smaller than the inner diameter of the bottom 21 of the container body 2, and the airflow passages are formed by gaps formed between the outer edge of this small-diameter food loading member 7 and the peripheral wall 22 of the container body 2.

[0039] Next, in order to confirm the effect of the cooking container 1 according to the present invention, a cooking test of frozen croissant dough was carried out using an induction cooktop as a heat source, and this test will be described. The examples of the present invention used a cooking container (with first lid 5) with the same configuration as the cooking container 1 shown in Figure 2. The comparative example used the same cooking container (without first lid 5) as the examples, except that the first lid 5 was removed. The cooking container used had the following dimensions: the container body 2 had an inner dimension (diameter of the upper opening 23) of 220 mm and a depth of 110 mm; the first lid 5 had an outer diameter of 219.5 mm; the airflow guide section 51 had an inverted mountain shape with a radius of 73.5 mm and a height of 30 mm, with the tip of the inverted mountain shape protruding 10 mm downward from the lower end of the inclined section 52. In both the examples and the comparative example, the food placement member 7 was placed on the bottom 21 of the container body 2, and frozen croissant dough (food f) was placed on the food placement member 7 and cooked. The food support member 7 used had legs 73 and a support portion 72 with numerous through holes 74. The heating conditions for the IH stove were that the cooking container temperature was set to 220°C, and the cooking time was 25 minutes after the set temperature (220°C) was first reached after heating began. The output of the IH stove at the start of heating was 2000W. To maintain the set temperature of 220°C, the output of the IH stove was reduced to 700W when the cooking container temperature rose to 225°C, and increased to 2000W when it dropped to 217°C.

[0040] As a result of the above tests, in the heating and cooking container of the example (with first lid 5), both the top and bottom of the croissant were browned to a nice brown color. The croissant had risen 10 mm higher than before cooking, and was fully risen. The internal temperature of the croissant immediately after cooking was 120°C, indicating that it was thoroughly cooked to the inside.

[0041] On the other hand, in the comparative example cooking container (without the first lid 5), the croissants were lightly browned on both the top and bottom. In particular, the top surface was barely browned. The rise of the croissants was also almost the same as that of the dough before cooking. The internal temperature of the croissants immediately after cooking was 106°C, indicating that the insides had not been heated sufficiently.

[0042] These test results demonstrated that the heating and cooking container of the embodiment can sufficiently heat the top surface of the food being cooked (f) even when cooking on an induction cooker that does not involve a flame, and can simultaneously heat both the top and bottom sides of the food being cooked (f).

[0043] (Other embodiments) (1) As a method for fastening the first lid 5 to the second lid 6, instead of fitting the opening seal portion 8 of the first lid 5 into the annular protrusion 63 of the second lid 6, the first lid 5 and the second lid 6 may be fastened at their centers with screws 9, as shown in FIG. 6 . Alternatively, although not shown, a plurality of tabs may be provided on the inner peripheral surface of the annular protrusion 63 of the second lid 6, and the outer peripheral edge of the first lid 5 may be engaged with these tabs to fasten them. Alternatively, an engagement rod with a spherical or other bulging tip may be provided vertically from the center of the underside of the second lid 6, and an engagement cylinder that engages with this engagement rod may be provided in the center of the upper surface of the first lid 5, and the first lid 5 and the second lid 6 may be fastened by engaging the engagement rod with the engagement cylinder. Alternatively, a magnet may be provided on the first lid 5 or the second lid 6, and the first lid 5 and the second lid 6 may be fastened by magnetic attraction. Alternatively, the first lid body 5 and the second lid body 6 may be detachably fixed to each other by a known fixing method.

[0044] (2) Instead of being configured with a cylindrical portion formed on the periphery of the first lid body 5, the opening seal portion 8 may be configured with a step portion 65 formed by the undersurface of the outer periphery portion 62 of the second lid body 6 and the outer periphery of the annular protrusion 63, as shown in Fig. 6. In this case, the step portion 65 of the second lid body 6 minimizes the clearance between the step portion 65 and the abutting upper end of the peripheral wall 22 of the container body 2, thereby increasing the degree of airtightness inside the cooking container 1. This eliminates the need to form a cylindrical portion on the periphery that forms the opening seal portion 8 in the first lid body 5 (see Fig. 6), thereby simplifying the structure of the first lid body 5 and reducing the number of steps and costs required to manufacture the first lid body 5.

[0045] (3) The lid body 3 may not be a separate type consisting of the first lid body 5 and the second lid body 6, but may be an integrated type having the first lid body 5 and the second lid body 6 integrated into one body, as shown in Fig. 7. This reduces the number of manufacturing steps and costs involved in manufacturing the first lid body 5 and the second lid body 6 separately, and also prevents problems such as forgetting to attach the first lid body 5, incorrect installation, or loss. Note that the opening seal portion 8 in the lid body 3 shown in Fig. 7 is formed by a step portion 65 formed by the outer peripheral edge portion 62 and the annular protrusion 63. However, by extending the annular protrusion 63 downward, the sealing of the inside of the cooking container 1 can be more reliably improved.

[0046] The present invention is not limited to the above-described embodiment, and various modifications can be made within the scope of the claims. For example, the container body 2 and the lid 3 (first lid 5, second lid 6) may have a member that emits far infrared rays, so that the food f can be heated by the radiation of far infrared rays. The outer shape of the cooking vessel 1 is not limited to a cylindrical shape, but may be an elliptical cylindrical shape, a polygonal cylindrical shape, or the like. The outer shape of the lid body 3 is not limited to a flat shape, but may be a dome shape or the like. The bottom 21 of the container body 2 is not limited to a flat bottom, and may have various shapes such as a flat central portion with curved periphery, a concave central portion, or a rounded bottom. The heat source for heating the cooking container 1 is not limited to a cooking device such as a stove, and any heat source can be used. [Explanation of symbols]

[0047] 1. Cooking container 2 Container body 3 Lid 4 Handle 5 First lid 6 Second lid 7 Cooked food placing member 8 Opening seal 9 bis 21 Bottom 22 Peripheral wall 23 Upper opening 51 Air flow guide section 52 Slope 53 Projection piece 61 Knob 62 Outer edge 63 Annular convex part 64 Exciting part 65 Step 71 Frame section 72 Placement section 73 Legs 74 Through Hole f Food to be cooked

Claims

1. A container body having an upper opening that is open at the top and can accommodate food to be cooked; A cooking container including a lid that covers the upper opening of the container body from above, The lid body is An airflow guide part having an inverted mountain shape that protrudes downward inside the center part, an opening seal portion at a peripheral portion of the container body that seals an upper opening of the container body; an inclined portion inclined from the inner peripheral edge toward the center; the airflow guide portion is configured to continue from an upper end of the inclined portion, Further, the container body is provided with a food placement member on which the food can be placed, The food-carrying member forms a gap between the food-carrying member and the bottom of the container body when the food-carrying member is housed in the container body, and an airflow passage is formed to guide high-temperature air below the food-carrying member to above the food-carrying member, The airflow passage of the food placement member is formed by a plurality of through holes, The food-carrying member is configured such that an opening area per unit area formed by the through-hole is larger at the periphery than at the center of the food-carrying member, A heating and cooking container in which the range of the peripheral portion in which the opening area of ​​the food-to-be-cooked placing member is large is the range outside the inverted mountain shape of the air flow guide portion in the lid body or the range opposite to the range in which the inclined portion is formed.

2. The cooking vessel according to claim 1, The lid body is a first lid body having the airflow guide portion; a second lid body positioned above the first lid body and covering the top of the first lid body.

3. The cooking vessel according to claim 2, The first lid body has the opening seal portion.

4. A container body having an upper opening that is open at the top and can accommodate food to be cooked; A cooking container including a lid that covers the upper opening of the container body from above, The lid body is An airflow guide part in the shape of an inverted mountain that protrudes downward inside the center part, an opening seal portion at a peripheral edge portion for sealing an upper opening of the container body; The lid body is a first lid body having the airflow guide portion; a second lid body located above the first lid body and covering the upper part of the first lid body, the first lid body has the opening seal portion, The second lid body has a ring-shaped protrusion that protrudes downward on the underside of its outer edge, and the opening seal portion of the first lid body is fitted onto the outer surface of the ring-shaped protrusion.

5. The cooking vessel according to claim 4, The lid has an inclined portion that slopes from the inner peripheral edge toward the upper center, The cooking vessel, wherein the airflow guide portion is configured to continue from the upper end of the inclined portion.

6. The cooking vessel according to claim 4 or 5, Further, the container body is provided with a food placement member on which the food can be placed, A heating and cooking container in which the food placement member forms a gap between the food placement member and the bottom of the container body when the food placement member is stored within the container body, and an air flow passage is formed to guide high-temperature air below the food placement member to above the food placement member.

7. The cooking vessel according to claim 6, The airflow passage of the food placement member is formed by a plurality of through holes, The food-placing member is configured such that the opening area per unit area formed by the through holes is larger at the periphery of the food-placing member than at the center of the food-placing member.

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