Stainless Cooking Vessel Bottom Texture for Durable Non-Stick Use
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional cooking vessels with ceramic or Teflon coatings are prone to peeling and damage, losing their non-stick effect and potentially releasing harmful chemicals, and are also weak in durability, leading to deformation or destruction from external impacts.
Innovation Solution
A method for manufacturing a cooking vessel with a stainless steel bottom featuring embossing and engraving parts in a concavo-convex shape, where a film with through-holes is applied, an ink layer is coated and impregnated, and then the vessel is eroded using a solution to form the engraving parts, while the embossing parts are created by peeling off the ink layer, resulting in a durable and non-stick surface.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a ceramic layer or Teflon layer is layered on the inner surface of a cooking vessel, then the non-stick function and erosion resistance are improved, but the coating layer is easily peeled off and damaged by external impact or critical temperature
Solution Approach 1:
The patent applies preliminary action by forming embossing parts and engraving parts on the bottom surface of the cooking vessel before applying the coating layer. The concavo-convex structure is created in advance through erosion and embossing processes, providing a pre-prepared surface that enhances coating adhesion and prevents peeling during subsequent use and temperature changes.
Solution Approach 2:
The patent uses composite materials by combining a stainless steel base material with ceramic and Teflon coating layers. The stainless steel provides mechanical strength and durability, while the ceramic and Teflon layers provide non-stick properties and erosion resistance. This composite structure resolves the contradiction by allowing each material to contribute its superior properties.
2Temperature
If aluminum or aluminum alloy is used for the cooking vessel, then good heat conductivity is achieved, but the vessel is easily deformed or destructed by external impact due to weak durability
Solution Approach 1:
The patent employs composite materials by using stainless steel instead of aluminum or aluminum alloy. Stainless steel provides both adequate heat conductivity and superior mechanical strength, eliminating the need to choose between heat conduction and durability. The embossing and engraving parts further enhance the structural integrity and heat distribution characteristics of the stainless steel base.
3Reliability
If a film is layered on the inner surface of a cooking vessel to provide non-stick function, then food sticking is prevented, but the film is easily damaged and loses non-stick effect, potentially releasing harmful chemicals
Solution Approach 1:
The patent applies preliminary action by creating embossing parts and engraving parts on the bottom surface before applying the coating film. This pre-formed concavo-convex structure provides enhanced mechanical interlocking and adhesion, preventing film damage during cooking and eliminating the risk of harmful chemical release from damaged surfaces.
Solution Approach 2:
The patent applies local quality by creating specific embossing parts and engraving parts at the bottom surface of the cooking vessel where food contact occurs. The concavo-convex structure is localized to the cooking surface, providing enhanced non-stick properties and film adhesion precisely where needed, while maintaining the integrity of the coating layer.
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
The method effectively prevents food from sticking to the cooking vessel by creating a durable, non-stick surface that maintains its effectiveness even with stainless steel, enhancing the vessel's durability and preventing deformation.
Implementation Method 1
dipping the stainless plate having the ink layer in an erosion solution, and forming the engraving parts, by erosion, on a remnant surface of the stainless plate other than the surface of the stainless plate having the ink layer
Data Source
AI summary
Provided is a method for manufacturing a cooking vessel having a bottom on which a plurality of engraving parts and embossing parts are formed in a concavo-convex shape. The method includes attaching a film having through-holes to a cut stainless plate; coating an ink layer on the film, impregnating an ink of the ink layer into the through-holes of the film, peeling off the film, and forming the ink layer; dipping the stainless plate having the ink layer in an erosion solution, and forming the engraving parts, by erosion, on a remnant surface of the stainless plate; and removing the ink layer from the stainless plate, pressing the stainless plate, and forming the vessel body having a housing part therein and having the engraving parts and the embossing parts on the bottom in the concavo-convex shape.