Cookware processing method and cookware

Abstract

The present application provides a cookware processing method and a cookware The cookware processing method comprises: Step S1: forming a cookware body (2) by processing a cookware body substrate (1), wherein the cookware body (2) comprises a bottom (21) and a wall (22); Step S2: forming a support rib (23) on the bottom (21) by spinning processing. The present application solves the technical problem of poor versatility in existing cookware processing methods.

Description

[0001] Cookware Processing Method and Cookware

[0002] Technical Field

[0003] The present application relates to the technical field of kitchen utensils, in particular to a cookware processing method and a cookware.

[0004] Background

[0005] To achieve an oil-gathering effect in a cookware, a concave bottom is often provided. However, during use, the bottom may bulge due to heat, causing the cookware to be unstable or spin. Providing a support rib on the bottom can improve the stability of the cookware. In the prior art, mold pressing is mainly used to prepare the support rib, which requires designing special molds for different cookware types, resulting in poor versatility.

[0006] Summary

[0007] The present application provides a cookware processing method and a cookware to solve the technical problem of poor versatility in existing cookware processing methods.

[0008] The first aspect of the present application provides a cookware processing method, which comprises:

[0009] Step S1 , forming a cookware body by processing a cookware body substrate, wherein the cookware body comprises a bottom and a wall;

[0010] Step S2, forming a support rib on the bottom by means of spinning processing.

[0011] The cookware processing method provided in the present application comprises: step S1 : forming a cookware body by processing a cookware body substrate, wherein the cookware body comprises a bottom and a wall, that is, the cookware body substrate is deformed to form a cavity structure meeting the basic shape requirements of the cookware body; step S2: forming a support rib on the bottom by spinning processing, that is the cookware body is pressed by a spinning wheel to produce expected deformation and form the support rib. By only adjusting parameters such as the path of the spinning wheel, it can adapt to the shape and size of the cookware body, thus meeting the processing needs of various cookware types, leading to high versatility. Additionally, the spinning processing only causes deformation at the part of the cookware body substrate that is in contact with the spinning wheel, avoiding large stress accumulation or residual stress during forming, resulting in a more uniform stress distribution inside the formed cookware body, thereby prolonging the service life of the cookware.

[0012] Optionally, step S1 further comprises preparing a magnetic conductive layer on the bottom of the cookware body. The magnetic conductive layer is prepared after the cookware body is formed and before the support rib is made as at this moment the bottom of the cookware body is relatively flat. This facilitates the formation of a flat and uniform layered structure and improves magnetic conductivity.

[0013] Optionally, before step S1 , it further comprises: step SO: preparing a magnetic conductive layer on a surface of the cookware body substrate. Preparing the magnetic conductive layer directly on the flat surface of the substrate is simple and it’s easy to form a flat and uniform layered structure, enhancing magnetic conductivity.

[0014] Optionally, step SO comprises: the surface of the cookware body substrate comprises a first region and a second region, wherein the first region is used to form the bottom of the cookware body, the second region surrounds the first region, and the magnetic conductive layer is prepared on the first region. Since the first region is within the area of the bottom of the cookware body, the magnetic conductive layer is completely located within the area of the bottom of the cookware body, preventing significant deformation of the part having the magnetic conductive layer during forming and processing.

[0015] Optionally, step S1 comprises: fixing and protecting the first region, and processing the second region to form the cookware body from the cookware body substrate. Fixing and protecting the first region reduces or avoids deformation of the first region, maintaining its thickness and shape, and preventing damage such as peeling or cracking of the magnetic conductive layer in the first region due to stress during forming and processing.

[0016] Optionally, the magnetic conductive layer is prepared by a thermal spraying method. The thermal spraying process has low heat input, making the sheet material have a small thermal deformation and resulting a small heat-impacted zone, thus maintaining the flatness of the first region as much as possible. This reduces the subsequent-processing need of the first region such that it can directly form the bottom of the cookware body without any subsequent processing, which effectively prevents the magnetic conductive layer from peeling or cracking due to stress during subsequent processing.

[0017] Optionally, in step S1 , the cookware body substrate is formed into the cookware body by spinning processing. By combining at least two spinning processes, the stress inside the cookware body can be released or redistributed, minimizing internal stress and effectively prolonging the service life of the cookware. Optionally, step S2 comprises: fixing the bottom of the cookware body, and pressing and accumulating a part of the material of the wall of the cookware body to the bottom of the cookware body by spinning processing to form the support rib. Keeping the bottom of the cookware body basically unchanged prevents damage to the bottom, and by only pressing and trimming the wall of the cookware body through spinning processing to cause excess material from the wall to accumulate at the bottom to form the support rib extending along the edge of the bottom, the rationality of material distribution in the wall is improved, further enhancing the material utilization.

[0018] Optionally, in step S2, the spinning processing comprises reverse spinning, which is performed in a top-down direction. This prioritizes achieving uniformity and flatness requirements for the wall of the cookware body while enhancing heat transfer homogeneity. While substantially maintaining the external profile of the cookware body, it fully utilizes excess material from the wall to form the support rib. This prevents material insufficiency in the wall that could compromise the cookware’s functionality.

[0019] Optionally, the number of reverse spinning passes is one or at least two. One reverse spinning pass can form the basic shape of the support rib, thereby controlling production costs of the cookware. Increasing the number of reverse spinning passes can not only fully release the stress in the cookware body, improve the flatness of the surface of the cookware body, but also increase the structural strength of the support rib, thus enhancing the overall performance of the cookware.

[0020] Optionally, after step S2, the cookware processing method further comprises: trimming the bottom of the cookware body to form a concave oil-gathering structure. By forming a concave oil-gathering structure on the bottom of the cookware body, oil and other liquids are prevented from spreading during cooking to cause food in the center of the bottom to burn. Additionally, the magnetic conductive layer can be adjusted and repair, reducing defects in the magnetic conductive layer and improving its quality.

[0021] The second aspect of the present application provides a cookware manufactured by any of the cookware processing methods described in the present application.

[0022] Optionally, the cookware comprises a support rib, and a magnetic conductive layer is provided within an area surrounded by the support rib. This not only enables the cookware to be used on an induction cooker but also effectively prevents damage such as peeling or cracking of the magnetic conductive layer during cookware forming.

[0023] Optionally, the bottom of the cookware has a concave oil-gathering structure with a maximum depth of 2.5 mm to 5 mm. This ensures not only a reliable oil-gathering effect but also the reliability and continuity of the magnetic conductive layer itself to meet the needs of using the cookware on an induction cooker.

[0024] It should be understood that the above general description and detailed description below are exemplary only and should not limit the present application.

[0025] Description of the Drawings

[0026] Figure 1 is a flowchart of a cookware processing method provided in an embodiment of the present application;

[0027] Fig. 2 is a structural schematic diagram of a substrate of a cookware body provided in an embodiment of the present application;

[0028] Fig. 3 is a structural schematic diagram of a cookware body provided in an embodiment of the present application;

[0029] Fig. 4 is a structural schematic diagram of another cookware body provided in an embodiment of the present application;

[0030] Fig. 5 is a structural schematic diagram of yet another cookware body provided in an embodiment of the present application.

[0031] Reference Numerals:

[0032] 1 - cookware body substrate;

[0033] 11 - First region;

[0034] 12 - Second region;

[0035] 2 - Cookware body;

[0036] 21 - Bottom;

[0037] 22 - Wall;

[0038] 23 - Rib;

[0039] 24 - Oil-gathering structure.

[0040] The drawings herein are incorporated into the specification and constitute part of the specification, illustrating embodiments consistent with the present application and used together with the specification to explain the principles of the present application.

[0041] Detailed Description of the Embodiments

[0042] To make the objectives, technical solutions, and advantages of the present application clearer, the application is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not intended to limit the present application.

[0043] In the description of the present application, unless otherwise clearly specified and limited, terms such as "first" and "second" are only used for descriptive purposes and should not be interpreted as indicating or implying relative importance; unless otherwise specified, the term "a plurality of / multiple" means two or more; terms such as "connection" and "fixing" should be understood in a broad sense, for example, "connection" can be a fixed connection, a detachable connection, an integral connection, or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present application can be understood according to specific situations.

[0044] In the description of the present specification, it should be understood that the directional terms such as "upper" and "lower" used in the embodiments of the present application are described from the angles shown in the drawings and should not be construed as limiting the embodiments of the present application. Additionally, in the context, when it is mentioned that an element is connected "on" or "under" another element, it can not only mean that the element is directly connected “on” or “under” another element, but also that the element is indirectly connected “on” or “under” another element through an intermediate element.

[0045] As shown in Figs. 1-5, an embodiment of the present application provides a cookware processing method comprising step S1 and step S2. Step S1 : forming a cookware body 2 by processing a cookware body substrate 1 , where the cookware body 2 comprises a bottom 21 and a wall 22, which are connected to each other or integrally formed. That is, the substrate 1 is deformed to form a cavity structure meeting the basic shape requirements of the cookware body 2. Step S2: forming a support rib 23 on the bottom 21 by spinning processing. That is, the cookware body 2 is pressed by a spinning wheel to produce expected deformation and form the support rib 23. By only adjusting parameters such as the path of the spinning wheel, it can adapt to the shape and size of the cookware body 2, thus meeting the processing needs of various cookware types, leading to high versatility. Additionally, the spinning processing only causes deformation at the part of the cookware body substrate 1 that is in contact with the spinning wheel, avoiding large stress accumulation or residual stress during forming and resulting in a more uniform stress distribution inside the formed cookware body 2, thereby prolonging the service life of the cookware.

[0046] Specifically, the cookware body substrate 1 comprises a single-layer sheet or a multi-layer composite sheet. The cookware body substrate 1 may be made of aluminum or aluminum alloy with a thickness of 3 mm to 5 mm, and the sheet should be cut into a corresponding shape according to the shape and size requirements of the cookware. It can be understood that in other embodiments, the cookware body substrate 1 may also be made of common materials for cookware, such as stainless steel, copper, or copper alloy.

[0047] Further, in step S1 , the cookware body substrate 1 may be formed into the cookware body 2 by spinning processing. By combining the at least two spinning processes in steps S1 and S2, the stress inside the cookware body 2 can be released or redistributed, thereby minimizing internal stress and effectively prolonging the service life of the cookware 2. Of course, step S1 may also adopt other suitable forming methods, such as deep drawing process or imitation die casting process.

[0048] Further, the cookware body substrate 1 comprises a first region 11 and a second region 12, where the first region 11 is used to form the bottom 21 of the cookware body 2, and the second region 12 surrounds the first region 11. Step S1 comprises: fixing and protecting the first region 11 , and processing the second region 12 to form the cookware body 2 from the substrate 1 , that is, the second region 12 is deformed around the first region 11 to form a cavity structure meeting the shape requirements of the cookware body 2. Fixing and protecting the first region 11 reduces or avoids deformation of the first region 11 , maintaining its thickness and shape, and preventing damage such as large stress or deformation at the bottom during forming.

[0049] Further, in step S1 , the spinning processing comprises forward spinning, i.e., gradually pressing the material of the second region 12 in a direction away from the first region 11 , causing the material of the second region 12 to extend and bend from the inside to the outside, thus forming the wall 22 of the cookware body 2. Since the cookware body substrate 1 is gradually formed in the second region 12, material waste can be effectively reduced, material utilization improved, and production costs lowered.

[0050] The number of forward spinning passes is one or at least two. One forward spinning pass can form the basic shape of the cookware body 2, thus controlling production costs. Additionally, increasing the number of forward spinning passes (i.e., at least two) can not only fully extend and press the material of the second region 12 to the edge of the cookware body 2, ensuring a complete edge profile and increasing the structural strength of the edge of the cookware body 2' to prevent damage such as deformation at the edge of the cookware body 2 during use, but also make the processing lines on the surface of the cookware body 2 more uniform and dense, improving its appearance.

[0051] It can be understood that in step S1 , after forward spinning, the spinning processing may further include reverse spinning, i.e., gradually pressing the material of the wall 22 of the cookware body 2 in a direction approaching the first region 11 (i.e., top-down direction). During reverse spinning, the material is subjected to a reverse force, which can effectively release stress concentration in the cookware body 2 and reduce uneven deformation, thus achieving slight trimming of the wall 22 of the cookware body 2 and further improving the service life of the cookware. Additionally, multiple reverse spinning passes can fully release the stress of the cookware body 2 and improve the flatness of its surface, thereby enhancing its appearance.

[0052] Specifically, the first region 11 is fixed to a mold which supports and fixes the cookware body substrate 1 , allowing the cookware body substrate 1 to rotate with the spinning shaft. The first region 11 does not contact the spinning wheel, thus basically maintaining its original shape and size during spinning; the second region 12 interacts with the spinning wheel, which applies pressure to the material of the second region 12 to cause plastic deformation, forming the shape of the cookware body 2. By adjusting parameters such as the path of the spinning wheel, the thickness of the wall 22 can be made uniform or non-uniform, thus effectively utilizing the sheet material 1.

[0053] Further, step S2 comprises: fixing the bottom 21 of the cookware body 2 (i.e., the above-mentioned first region 11), and pressing and accumulating a part of the material of the wall 22 of the cookware body 2 to the bottom 21 of the cookware body 2 by spinning processing to form the support rib 23. Keeping the bottom 21 of the cookware body 2 basically unchanged prevents damage to the bottom 21. Since only the wall 22 of the cookware body 2 is pressed and trimmed, excess material from the wall 22 is caused to accumulate at the bottom 21 to form the support rib 23 extending along the edge of the bottom, thus improving the rationality of material distribution in the wall 22 and further enhancing material utilization.

[0054] Further, in step S2, the spinning processing comprises reverse spinning, which is performed in a top-down direction, i.e., gradually pressing the material of the wall 22 of the cookware body 2 in a direction approaching the first region 11 (top-down direction). This prioritizes achieving the uniformity and flatness requirements of the wall 22 of the cookware body 2 while enhancing heat transfer homogeneity. It makes full use of excess material from the wall 22 to form the support rib 23 while substantially maintaining the external profile of the cookware body 2, which prevents material insufficiency in the wall 22 that could affect the normal use of the cookware. It can be understood that step S2 may also include forward spinning.

[0055] The number of reverse spinning passes is one or at least two. One reverse spinning pass can form the basic shape of the support rib 23, thus controlling production costs. Increasing the number of reverse spinning passes (i.e., at least two) can not only fully release the stress of the cookware body 2 and improve the flatness of its surface but also increase the structural strength of the support rib 23 itself, thus enhancing the overall performance of the cookware.

[0056] Further, the support rib 23 may protrude from the bottom 21 of the cookware body 2, i.e., the support rib 23 form the lowest point of the cookware. The support rib 23 contacts a support surface such as a tabletop, while the bottom 21 of the cookware body 2 is separated from the support surface, ensuring stable placement of the cookware and preventing its shaking or rotation that may affect the safety of use of the cookware when placed on the support surface.

[0057] Further, the height H1 of the support rib 23 is 3.5 mm to 5 mm. For example, the height H1 of the support rib 23 may be 3.5 mm, 3.8 mm, 4 mm, 4.3 mm, 4.5 mm, 4.7 mm, or 5 mm, etc., to enable the support rib 23 to function stably and reliably. When the height H1 of the support rib 23 is less than 3.5 mm, the bottom 21 of the cookware body 2 is still prone to contact the support surface due to the concave face requirement imposed on the bottom 21 or uneven support surface, causing the support rib 23 to lose their supporting function; when the height H1 of the support rib 23 is greater than 5 mm, the structural strength of the support rib 23 itself decreases, which instead affects the placement stability of the cookware and increases its material consumption and production costs.

[0058] In some embodiments, the cookware processing method provided in the present application further comprises: preparing a magnetic conductive layer to meet the needs of using the cookware on an induction cooker. The magnetic conductive layer is a coating or film formed by a magnetic conductive metal (e.g., iron and other magnetic metals) with a small thickness, which can reduce the overall thickness of the bottom 21 of the cookware body 2, reduce the overall weight of the cookware, and improve the user experience. The magnetic conductive layer is formed on the surface of the cookware body substrate 1 by adhesion, which can avoid interlayer stress causing deformation and other damages to the bottom 21 of the cookware body 2 during use and prolong the service life of the cookware. The support rib 23 surrounds the magnetic conductive layer, thus providing a certain protective effect on the magnetic conductive layer and preventing it from peeling or damaging due to external forces such as wear or impact. This allows to prolong the service life of the cookware.

[0059] In one embodiment, the magnetic layer is prepared before the cookware body 2 is formed, i.e., before step S1 , step SO is further included. Step SO comprises: preparing a magnetic conductive layer on the surface of the cookware body substrate 1. Preparing the magnetic conductive layer directly on the flat surface of the substrate 1 is simple and it’s easy to form a flat and uniform layered structure, improving magnetic performance.

[0060] In another embodiment, the magnetic conductive layer is prepared after the cookware body 2 is formed, i.e., step S1 comprises: preparing the magnetic conductive layer on the bottom 21 of the cookware body 2, i.e., preparing the magnetic conductive layer after the cookware body 2 is formed and before the support rib 23 is produced. At this time, the bottom surface formed by the cookware body 2 is relatively flat, so a flat and uniform layered structure can be formed to improve magnetic performance.

[0061] Further, the thickness and covering area of the magnetic conductive layer can be reasonably designed as needed to meet the expected heating power requirements. The magnetic conductive layer may completely cover the bottom 21 of the cookware body 2 or only part of the bottom 21 . The magnetic conductive layer may uniformly cover the bottom 21 of the cookware body 2, i.e., the thickness of the magnetic conductive layer remains unchanged at the bottom; or the magnetic conductive layer may non-uniformly cover the bottom 21 of the cookware body 2, i.e., the thickness of the magnetic conductive layer changes regularly or irregularly at the bottom.

[0062] Further, the maximum thickness of the magnetic conductive layer is not greater than 0.6 mm, i.e., the thickness of the magnetic conductive layer is 0 mm to 0.6 mm at any position on the bottom. For example, the thickness of the magnetic conductive layer may be 0 mm, 0.1 mm, 0.15 mm, 0.2 mm, 0.25 mm, 0.3 mm, 0.35 mm, 0.4 mm, 0.45 mm, 0.5 mm, 0.55 mm, or 0.6 mm, etc. This can not only prevent the local thickness of the magnetic conductive layer from being too large, causing uneven heating of the bottom 21 of the cookware body 2, but also prevent the magnetic conductive layer from peeling or cracking during use.

[0063] Further, the magnetic conductive layer may be prepared by a thermal spraying method, such as flame spraying, arc spraying, or plasma spraying. That is, the magnetic conductive metal material (powder or wire) is heated and melted, and then sprayed onto the surface of the substrate (cookware body substrate 1 or cookware body 2) at high speed to form a film or coating. The thermal spraying process has low heat input, small thermal deformation, and a small heat-impacted zone, thus maintaining the flatness of the bottom 21 of the cookware body 2 as much as possible. This reduces the processing need after forming the magnetic conductive layer, effectively preventing the magnetic conductive layer from peeling or cracking due to stress during subsequent processing.

[0064] Specifically, a thermal spraying gun is used to spray on a predetermined area. The distance between the thermal spraying gun and the surface of the substrate is 150 mm to 200 mm to ensure the uniformity, adhesion, and overall performance of the coating. The spraying time of the thermal spraying gun is 10 s to 20 s, which can not only ensure that the magnetic conductive layer meets the expected heating power requirements but also ensure the coating quality and prevent the substrate from overheating and deforming.

[0065] Further, step SO comprises: the surface of the cookware body substrate 1 comprises a first region 11 and a second region 12, the first region 11 is used to form the bottom 21 of the cookware body 2, the second region 12 surrounds the first region 11 , and the magnetic conductive layer is prepared on the first region 11 . Since the first region 11 is within the arear of the bottom 21 of the cookware body 2, the magnetic conductive layer is completely located within the area of the bottom 21 of the cookware body 2, preventing significant deformation of the part having the magnetic conductive layer during forming.

[0066] Further, during the preparation of the magnetic conductive layer, the second region 12 may be shielded. For example, a baffle is used to surround the outer edge of the first region 11 to ensure that the magnetic conductive metal material completely falls into the first region 11 , thus achieving the expected heating power.

[0067] In one embodiment, after step S2, the cookware processing method provided in the present application further comprises step S3, i.e., step S1 , step S2, and step S3 are performed in sequence. Step S3 specifically comprises preparing a heat-resistant and anti-corrosion layer on the surface of the cookware body 2 to reduce the risk of corrosion or rust on the surface of the cookware body 2 and prolong the service life of the cookware.

[0068] Specifically, the heat-resistant and anti-corrosion layer may be prepared on the surface of the cookware body 2 by spraying. The heat-resistant and anti-corrosion layer may only cover the surface of the magnetic conductive layer to form an anti-corrosion barrier for the magnetic conductive layer and prevent the magnetic conductive layer from losing its magnetic conductivity due to corrosion or rust; or the heat-resistant and anti-corrosion layer may cover the entire surface of the cookware body 2 to meet the cleaning needs of the cookware in a dishwasher.

[0069] In another embodiment, after step S2, the cookware processing method provided in the present application further comprises step S4, i.e., step S1 , step S2, and step S4 are performed in sequence. Step S4 specifically comprises trimming the bottom 21 of the cookware body 2 to form a concave oil-gathering structure 24 to prevent oil and other liquids from spreading during cooking to cause food in the center of the bottom to burn. Additionally, forming a concave oil-gathering structure 24 on the bottom 21 of the cookware body 2 can also adjust and repair the magnetic conductive layer, reduce defects in the magnetic conductive layer, and improve its quality.

[0070] Specifically, the maximum depth H2 of the oil-gathering structure 24 is 2.5 mm to 5 mm. The upper surface (the one facing the inside of the cookware) of the oil-gathering structure 24 is a concave arc surface to achieve the oil-gathering effect; the lower surface (the one facing away from the inside of the cookware) is a convex arc surface, thus making the bottom 21 of the cookware body 2 overall concave downwards, reducing material flow at the bottom 21 of the cookware body 2, and preventing the magnetic conductive layer from peeling or cracking.

[0071] In yet another embodiment, after step S2, the cookware processing method provided in the present application further comprises step S3 and step S4, and step S4 is performed after step S3 to avoid changes in the oil-gathering structure 24 due to factors such as high temperature during subsequent processing like preparing the anti-corrosion layer after forming the oil-gathering structure 24, which may prevent the cookware from achieving the expected oil-gathering effect.

[0072] Additionally, as shown in Fig. 5, an embodiment of the present application further provides a cookware manufactured by any of the cookware processing methods described in the present application.

[0073] Further, the cookware comprises a bottom 21 and a wall 22, and a magnetic conductive layer is provided within the area surrounded by the support rib 23, which not only enables the cookware to be used on an induction cooker but also effectively prevents damage such as peeling or cracking of the magnetic conductive layer during cookware forming.

[0074] Further, the bottom 21 of the cookware is provided with a concave oil-gathering structure 24 having a maximum depth H2 of 2.5 mm to 5 mm. For example, the maximum depth H2 of the oil-gathering structure 24 may be 2.5 mm, 3 mm, 3.5 mm, 4 mm, 4.5 mm, or 5 mm, etc. This not only ensures a reliable oil-gathering effect but also maintains the reliability and continuity of the magnetic conductive layer to meet the requirements of using the cookware on an induction cooker. When the maximum depth H2 of the oil-gathering structure 24 is less than 2.5 mm, the oil-gathering effect is poor, and food is still prone to burning during cooking. When the maximum depth H2 of the oil-gathering structure 24 is greater than 5 mm, the deformation of the cookware bottom is too large, and the magnetic conductive layer is prone to peeling or cracking.

[0075] The above are only preferred embodiments of the present application and are not intended to limit the present application. Forthose skilled in the art, the present application may have various modifications and changes. Any modifications, equivalent replacements, improvements, etc., made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

Claims1 . A cookware processing method characterized in that it comprises: step S1 : forming a cookware body (2) by processing a cookware body substrate (1), wherein the cookware body (2) comprises a bottom (21) and a wall (22); step S2: forming a support rib (23) on the bottom (21) by means of spinning processing.

2. The cookware processing method according to claim 1 , wherein step S1 further comprises preparing a magnetic conductive layer on the bottom (21).

3. The cookware processing method according to claim 1 , wherein before step S1 it further comprises: step SO: preparing a magnetic conductive layer on a surface of the cookware body substrate (1).

4. The cookware processing method according to claim 3, wherein step SO comprises: the surface of the cookware body substrate (1) comprises a first region (11) and a second region (12), wherein the first region (11) is used to form the bottom (21) of the cookware body (2), the second region (12) surrounds the first region (11), and the magnetic conductive layer is prepared on the first region (11).

5. The cookware processing method according to claim 4, wherein step S1 comprises: fixing and protecting the first region (11), and processing the second region (12) to form the cookware body (2) from the cookware body substrate (1).

6. The cookware processing method according to any one of claims 2-5, wherein the magnetic conductive layer is prepared by a thermal spraying method.

7. The cookware processing method according to any one of preceding claims, wherein in step S1 , the cookware body substrate (1) is formed into the cookware body (2) by spinning processing.

8. The cookware processing method according to any one of preceding claims, wherein step S2 comprises: fixing the bottom (21) of the cookware body (2), and pressing and accumulating a part of the material of the wall (22) of the cookware body (2) to the bottom (21) of the cookware body (2) by spinning processing to form the support rib (23).

9. The cookware processing method according to claim 8, wherein in step S2, the spinning processing comprises reverse spinning, which is performed in a top-down direction.

10. The cookware processing method according to claim 9, wherein the number of reverse spinning passes is one or at least two.11 . The cookware processing method according to any one of preceding claims, wherein after step S2 it further comprises: trimming the bottom (21) of the cookware body (2) to form a concave oil-gathering structure (24).

12. A cookware characterized in that it is manufactured by the cookware processing method according to any one of claims 1-11.

13. The cookware according to claim 12, comprising a support rib (23), and a magnetic conductive layer is provided within an area surrounded by the support rib (23).

14. The cookware according to claim 12 or 13, wherein the bottom (21) of the cookware has a concave oil-gathering structure (24) having a maximum depth of 2.5 mm to 5 mm.

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