Cookware Bottom Structure for Flat Interior Oil Distribution
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Solution Overview
Problem
Cookware with a concave exterior bottom surface often results in a convex interior surface, causing cooking oil to accumulate at the edges, necessitating excessive oil usage to evenly cover the pan, which is undesirable for minimizing fat consumption.
Innovation Solution
A process involving impact bonding of a flat metal sheet using an interior mating die with a substantially planar or slightly convex surface to create a cooking vessel with a concave exterior bottom and a substantially flat or concave interior surface, allowing for efficient oil distribution and decorative features.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If the exterior bottom surface is made concave to prevent spinning, then stability is improved, but the interior surface becomes convex causing oil to accumulate at edges
Solution Approach 1:
The patent applies local quality by creating different surface geometries in different regions of the pan. The exterior bottom surface is made concave for stability, while the interior cooking surface is made flat to prevent oil accumulation. This is achieved through a multi-step forming process with different dies: a first die creates the concave exterior shape, and a second die with a flat surface creates the flat interior shape, resolving the contradiction between stability and oil distribution.
2Ease of manufacture
If a convex interior surface is created by conventional forming, then manufacturing is simpler, but oil distribution becomes uneven requiring excessive oil
Solution Approach 1:
The patent changes the geometric parameters of the interior surface from convex to flat by modifying the die surface geometry. The second die used in the forming process has a substantially flat surface that imprints a flat interior cooking surface on the pan. This parameter change in the die design directly controls the interior surface geometry, enabling uniform oil distribution while maintaining manufacturing efficiency through a standardized multi-step process.
3Quantity of substance
If the interior surface is made flat to reduce oil usage, then oil distribution is improved, but manufacturing complexity increases
Solution Approach 1:
The patent merges multiple operations into an integrated forming process. The multi-step forming process combines exterior shaping, interior shaping, and rim forming in a coordinated sequence using specifically designed dies. The first die creates the concave exterior bottom, the second die creates the flat interior surface, and the process integrates these operations efficiently. This merging approach manages manufacturing complexity by establishing a standardized multi-step process that produces both the stable concave exterior and the oil-friendly flat interior simultaneously.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process enables a cooking vessel that remains stable on a planar surface while using minimal cooking oil, as oil evenly covers the central area, reducing overall oil consumption and allowing for decorative elements on the exterior.
Implementation Method 1
impart the final shape to the pan by impact bonding
Data Source
AI summary
An article of cookware is fabricated by a combination of a deep drawing a metal sheet or laminate to form a fluid retaining preform and then using an impact bonding process to attach a medallion to the outside bottom surface of preform. In another aspect, the impact bonding process alternatively provides a means to achieve a slightly concave exterior bottom surface, while maintaining a substantially flat and/or slightly concave interior bottom surface to minimize the use of cooking oil.