CA1069324A - Cooking pan - Google Patents
Cooking panInfo
- Publication number
- CA1069324A CA1069324A CA274,198A CA274198A CA1069324A CA 1069324 A CA1069324 A CA 1069324A CA 274198 A CA274198 A CA 274198A CA 1069324 A CA1069324 A CA 1069324A
- Authority
- CA
- Canada
- Prior art keywords
- pan
- cooking
- cooked
- pans
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 44
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 230000002093 peripheral effect Effects 0.000 claims abstract description 6
- 239000011148 porous material Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 10
- 239000008162 cooking oil Substances 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 description 17
- 239000007789 gas Substances 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- 239000012528 membrane Substances 0.000 description 3
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 3
- 241000467686 Eschscholzia lobbii Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- -1 polytetrafluorethylene Polymers 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 101150006573 PAN1 gene Proteins 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/046—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with horizontal turntables
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Frying-Pans Or Fryers (AREA)
- Cookers (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
ABSTRACT
A cooking utensil having at least one pan of porous material comprising a base portion having a porous cooking surface and a peripheral wall portion connected to or integral with the base portion, the base portion having cavities subs-tantially throughout it which are adapted to be filled with oil.
to produce a film of oil on the cooking surface to prevent food which is being cooked sticking thereto. Food cooked in this pan does not stick to its surface and does have an improved texture.
A cooking utensil having at least one pan of porous material comprising a base portion having a porous cooking surface and a peripheral wall portion connected to or integral with the base portion, the base portion having cavities subs-tantially throughout it which are adapted to be filled with oil.
to produce a film of oil on the cooking surface to prevent food which is being cooked sticking thereto. Food cooked in this pan does not stick to its surface and does have an improved texture.
Description
693Z~
This invention relates to cooking pans especially adapted to prevent food cooked therein from sticking and to improve its texture.
In the case of conventional frying pans, although there are many different types and designs, including loop type r pans, many of them cause sticking when food is cooked in them unless a large amount of cooking oil is used. Furthermore, when frying eggs for example, in such frying pans, there is no provi-sion for expelling gases other than from the surface, so that 10bubbling occurs and the foQd is not well cooked.
As a means of avoiding these difficulties and poor performance the inside surfaces of pans have been coated with polytetrafluorethylene (PTFE); however the known PTFE coatings are expensive and are not durable and suitable for extended high intensity use.
The present invention provides a cooking utensil having at least one pan of porous material comprising a base portion having a porous cooking surface and a pe~ipheral wall portion connected to or integral with the base portion, the base 20portion having cavities substantially throughout it which are adapted to be filled with oil to produce a film of oil on the cooking surface to prevent food which is being cooked sticking thereto. Preferably the peripheral wall portion of the or each pan is provided with at least one aperture or groove through which may escape gas from material which is being or has just been cooked in the pan.
In an other aspect, the cooking pan may be provided with a piurality of rows of apertures in the peripheral wall portion of the or each pan.
In an alternative embodiment of the present invention, the cooking utensil may comprise two pans which are hinged to - .
i93Z~
each other so that they may be moved between an open position, in which they constitute separate pans, and a close~ position in which they collectively constitute a close~ box. In this instance, each of the pans may be provided with a handle.
In an other aspect of the present invention, the cooking pan may be combined with a weight for placing on cooked material in the pan to expel gas therefrom. Preferably the weight may be apertured to pexmit the escape of gas therethrough.
Specific embodiments of the invention will now be i 10 described with reference to the accompanying drawings, in which:
G ~ Fig. 1 is a plan view of a cooking pan according to the invention;
Fig. 2 is an enlarged cross-sectional view of the base ; of the cooking pan of Figl l;
Fig. 3 is a cross-sectional view of the base and side wall of a cooking pan according to a second embodiment of the invention;
Fig. 4 is a perspective view of a weight member according to the second embodiment;
i ~s - la -. .
3'Z4 Figs. 5 and 7 are cross-sectional views of the base and side wall of a cooking pan according to the second embodiment, showing alternative r forms of vent;
Fig. 6 is a cross-sectional view of the cooking pan according to the second embodiment in use showing four layers of cooked food with the weight member of Fig. 4 in place; and, Fig. 8 shows, in side elevation a cooking machine in which the cooking pans of the present invention may be used.
Referring now to the drawings, and to a first embodiment of the invention, numaral 1 denotes a cooking pan comprising two pan elements 2 and 3. These pan elements are hinged about a spindle 22 by means of lugs 20 and 21 formed on the pan elements. Each pan element 2 and 3 has a handle 18 and 19 respectively, by which the pan elements may be opened and closed in the directions of arrow A.
The cooking pan of the invention may be made from any of aluminum, copper, stainless steel, iron, composites of these metals, or ceramics, or other suitable material, but according to the invention it has, as shown particularly in F~g. 2, a large number of small cavitles and pinholes 4 formed in the interior and on the surface of the material from which the cooking pan is made. In use an oil membrane 5 is formed on the surface of the pan elements and this membrane is connected to the cavities and pinholes which are filled with oil in use. The eavities and plnholes are filled with oil, and the membrane formed, by either heatlng or vacuum means, or both, in the presence of the oil.
Preferably the material of which the cooking pan is made is of a coarse-grained construction, as being particularly suitable for having cavities and pinholes formed therein and therefore for oil filllng. It is reasoned, although this is not limiting, that such materlal and the presence of the oil membrar.e in use, is conducive to a low thermal conductiv-3~ ity of the material with which the food comes lnto contact and therefore that sticking of the food is minimized.
~01~9324 It is to be understood that ~he inventlon is not llmlted to double pans of the type described, and single pans, or pans of any shape may be used. However better results are obtained where the pan is flat. The invention is also not limited to any particular material of construction of the pans.
A second embodiment of a cooking pan according to the invention will now be described.
As before, the cooking pan 1 may be composed of pan elements hinged and with handles, all as shown in Flg. 1. However, and with parti~ular reference to Fig. 3, in this embodiment the side walls 10 of each pan element have a number of holes 11 formed thereln in hole groups 12 and 13, hole group 13 being nearer the base of the pan than hole group 12, and the holes of each group being approximately equidistant from the base of the pan. Hole group 13 is at such a height as to be just above the liquid surface for the particular pan in question when liquid egg ifi poured into the pan for a first cooking. The liquid egg is denoted in Fig. 3 by numeral 14.
As seen in Fig. 4, a weight member consist6 of a plate 16 having a number of holes 17. These holes may be, for example, about 6 mm. in diameter and the plate should be slightly smaller in size than that of each pan element 2 and 3. Suitably this discrepancy in size will be about 1 cm. all round the perimeter of the weight member.
In Fig. 6, four-layer fried egg is shown, ~he egg being denoted generally by 15, and weight member 16 is shown in place on top of the cooked food.
The cooking pans of the invention are particularly suitable for J~ use in a cooking machine such as is described in our copending Canadian patent application ~o.~7~ filed m~ rc~ 7? . S~ch a machine i6 shown in Fig. 8 of the drawings, in which cooking pans 1 are movably disposed on a rotary table 23 of the machine. Cooking material, for example, liquid egg, is supplied from tank 26 to the cooking pans by means of supporting arm 24 and dispenser 25.
10f~93Z4 When using the cooking pan of this embodiment for the preparation of multi-layer cooked food, for example, fried eggs, liquid egg is poured into both pan elements 2 and 3. This may be done manually or by means of the machine described in the abo~e-mentioned copending application. When the egg in the pan elements has ~ust l-ardened, that in pan element 2 i~
transferred to psn element 3 to give a two-layer egg and when this is done occluded gases are vented to the outside via hole group 13. In the next step, liquid egg is poured into pan element 2 and when this has just harden-ed, the two-layer egg in pan element 3 is transferred to pan element 2 to 1~ give a three-layer egg, occluded gases being vented to outside via hole group 12 as well as residual gases still being vented via hole group 13.
In a third step, liquid egg is poured into psn element 3 and the three-layer egg in pan element 2 is transferred to pan element 3 to give a four-layer egg. In each step weight member 16 is placed on top of the egg as it is cooking so as to assist in expulsion of occluded gas from the food. When the layers of food are higher in the pans than the hole groups 12 and 13 and weight member 16 is in place occluded gases will be expelled through holes 17.
As an alternative to having a number of holes formed in the side walls the cooking pans of the invention may have a number of appro~imately vertical slits in the side walls thereof. The lower ends of these slits may be at the level shown in ~ig. 5, that is at approximately the level of hole group 13, or they may be as shown in Fig. 7, and be substantially at the base of the cooking pan and therefore under the level of ~he first layer of cooked food when the pan is in use as has previously been described.
It will be understood that cooking pans of this embodiment of the invention are not limited to double pans of the type described and single pans, or pans of any shape, may be used. Additionally the invention i8 not limited in respect of the member and size of the holeæ in the weight member, or the size of the we~ght member, or in the exact size and disposition of the holes or slits in the side walls of the pan elements.
This invention relates to cooking pans especially adapted to prevent food cooked therein from sticking and to improve its texture.
In the case of conventional frying pans, although there are many different types and designs, including loop type r pans, many of them cause sticking when food is cooked in them unless a large amount of cooking oil is used. Furthermore, when frying eggs for example, in such frying pans, there is no provi-sion for expelling gases other than from the surface, so that 10bubbling occurs and the foQd is not well cooked.
As a means of avoiding these difficulties and poor performance the inside surfaces of pans have been coated with polytetrafluorethylene (PTFE); however the known PTFE coatings are expensive and are not durable and suitable for extended high intensity use.
The present invention provides a cooking utensil having at least one pan of porous material comprising a base portion having a porous cooking surface and a pe~ipheral wall portion connected to or integral with the base portion, the base 20portion having cavities substantially throughout it which are adapted to be filled with oil to produce a film of oil on the cooking surface to prevent food which is being cooked sticking thereto. Preferably the peripheral wall portion of the or each pan is provided with at least one aperture or groove through which may escape gas from material which is being or has just been cooked in the pan.
In an other aspect, the cooking pan may be provided with a piurality of rows of apertures in the peripheral wall portion of the or each pan.
In an alternative embodiment of the present invention, the cooking utensil may comprise two pans which are hinged to - .
i93Z~
each other so that they may be moved between an open position, in which they constitute separate pans, and a close~ position in which they collectively constitute a close~ box. In this instance, each of the pans may be provided with a handle.
In an other aspect of the present invention, the cooking pan may be combined with a weight for placing on cooked material in the pan to expel gas therefrom. Preferably the weight may be apertured to pexmit the escape of gas therethrough.
Specific embodiments of the invention will now be i 10 described with reference to the accompanying drawings, in which:
G ~ Fig. 1 is a plan view of a cooking pan according to the invention;
Fig. 2 is an enlarged cross-sectional view of the base ; of the cooking pan of Figl l;
Fig. 3 is a cross-sectional view of the base and side wall of a cooking pan according to a second embodiment of the invention;
Fig. 4 is a perspective view of a weight member according to the second embodiment;
i ~s - la -. .
3'Z4 Figs. 5 and 7 are cross-sectional views of the base and side wall of a cooking pan according to the second embodiment, showing alternative r forms of vent;
Fig. 6 is a cross-sectional view of the cooking pan according to the second embodiment in use showing four layers of cooked food with the weight member of Fig. 4 in place; and, Fig. 8 shows, in side elevation a cooking machine in which the cooking pans of the present invention may be used.
Referring now to the drawings, and to a first embodiment of the invention, numaral 1 denotes a cooking pan comprising two pan elements 2 and 3. These pan elements are hinged about a spindle 22 by means of lugs 20 and 21 formed on the pan elements. Each pan element 2 and 3 has a handle 18 and 19 respectively, by which the pan elements may be opened and closed in the directions of arrow A.
The cooking pan of the invention may be made from any of aluminum, copper, stainless steel, iron, composites of these metals, or ceramics, or other suitable material, but according to the invention it has, as shown particularly in F~g. 2, a large number of small cavitles and pinholes 4 formed in the interior and on the surface of the material from which the cooking pan is made. In use an oil membrane 5 is formed on the surface of the pan elements and this membrane is connected to the cavities and pinholes which are filled with oil in use. The eavities and plnholes are filled with oil, and the membrane formed, by either heatlng or vacuum means, or both, in the presence of the oil.
Preferably the material of which the cooking pan is made is of a coarse-grained construction, as being particularly suitable for having cavities and pinholes formed therein and therefore for oil filllng. It is reasoned, although this is not limiting, that such materlal and the presence of the oil membrar.e in use, is conducive to a low thermal conductiv-3~ ity of the material with which the food comes lnto contact and therefore that sticking of the food is minimized.
~01~9324 It is to be understood that ~he inventlon is not llmlted to double pans of the type described, and single pans, or pans of any shape may be used. However better results are obtained where the pan is flat. The invention is also not limited to any particular material of construction of the pans.
A second embodiment of a cooking pan according to the invention will now be described.
As before, the cooking pan 1 may be composed of pan elements hinged and with handles, all as shown in Flg. 1. However, and with parti~ular reference to Fig. 3, in this embodiment the side walls 10 of each pan element have a number of holes 11 formed thereln in hole groups 12 and 13, hole group 13 being nearer the base of the pan than hole group 12, and the holes of each group being approximately equidistant from the base of the pan. Hole group 13 is at such a height as to be just above the liquid surface for the particular pan in question when liquid egg ifi poured into the pan for a first cooking. The liquid egg is denoted in Fig. 3 by numeral 14.
As seen in Fig. 4, a weight member consist6 of a plate 16 having a number of holes 17. These holes may be, for example, about 6 mm. in diameter and the plate should be slightly smaller in size than that of each pan element 2 and 3. Suitably this discrepancy in size will be about 1 cm. all round the perimeter of the weight member.
In Fig. 6, four-layer fried egg is shown, ~he egg being denoted generally by 15, and weight member 16 is shown in place on top of the cooked food.
The cooking pans of the invention are particularly suitable for J~ use in a cooking machine such as is described in our copending Canadian patent application ~o.~7~ filed m~ rc~ 7? . S~ch a machine i6 shown in Fig. 8 of the drawings, in which cooking pans 1 are movably disposed on a rotary table 23 of the machine. Cooking material, for example, liquid egg, is supplied from tank 26 to the cooking pans by means of supporting arm 24 and dispenser 25.
10f~93Z4 When using the cooking pan of this embodiment for the preparation of multi-layer cooked food, for example, fried eggs, liquid egg is poured into both pan elements 2 and 3. This may be done manually or by means of the machine described in the abo~e-mentioned copending application. When the egg in the pan elements has ~ust l-ardened, that in pan element 2 i~
transferred to psn element 3 to give a two-layer egg and when this is done occluded gases are vented to the outside via hole group 13. In the next step, liquid egg is poured into pan element 2 and when this has just harden-ed, the two-layer egg in pan element 3 is transferred to pan element 2 to 1~ give a three-layer egg, occluded gases being vented to outside via hole group 12 as well as residual gases still being vented via hole group 13.
In a third step, liquid egg is poured into psn element 3 and the three-layer egg in pan element 2 is transferred to pan element 3 to give a four-layer egg. In each step weight member 16 is placed on top of the egg as it is cooking so as to assist in expulsion of occluded gas from the food. When the layers of food are higher in the pans than the hole groups 12 and 13 and weight member 16 is in place occluded gases will be expelled through holes 17.
As an alternative to having a number of holes formed in the side walls the cooking pans of the invention may have a number of appro~imately vertical slits in the side walls thereof. The lower ends of these slits may be at the level shown in ~ig. 5, that is at approximately the level of hole group 13, or they may be as shown in Fig. 7, and be substantially at the base of the cooking pan and therefore under the level of ~he first layer of cooked food when the pan is in use as has previously been described.
It will be understood that cooking pans of this embodiment of the invention are not limited to double pans of the type described and single pans, or pans of any shape, may be used. Additionally the invention i8 not limited in respect of the member and size of the holeæ in the weight member, or the size of the we~ght member, or in the exact size and disposition of the holes or slits in the side walls of the pan elements.
Claims (7)
IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A cooking utensil having at least one pan of porous material comprising a base portion having a cooking surface and a peripheral wall portion connected to or integral with the base portion, the base portion having pin-hole like cavities substantially throughout it which are adapted to be filled with oil to produce a film of oil on the cooking surface to prevent food which is being cooked sticking thereto, and the peripheral wall portion of the or each pan is provided with at least one aperture or groove through which may escape gas from material which is being or has just been cooked in the pan.
2. A cooking pan as claimed in claim 1 in which there are a plurality of rows of apertures in the peripheral wall portion of the or each pan.
3. A cooking pan as claimed in claim 1 in which there are two said pans which are hinged to each other so that they may be moved between an open position, in which they constitute separate pans, and a closed position in which they collectively constitute a closed box.
4. A cooking pan as claimed in claim 3 in which each pan is provided with a handle.
5. A cooking pan as claimed in claim 1 or 3 in which the said cavities are filled with a cooking oil.
6. In combination, a cooking pan as claimed in claim 1 or 3 and a weight for placing on cooked material in a said pan to expel gas therefrom.
7. In combination, a cooking pan as claimed in claim 1 or 3 and a weight, which is apertured to permit the escape of gas therethrough, for placing on cooked material in said pan to expel gas therefrom.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4678576A JPS52130963A (en) | 1976-04-24 | 1976-04-24 | Baking pan apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1069324A true CA1069324A (en) | 1980-01-08 |
Family
ID=12756974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA274,198A Expired CA1069324A (en) | 1976-04-24 | 1977-03-17 | Cooking pan |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JPS52130963A (en) |
| BR (1) | BR7605736A (en) |
| CA (1) | CA1069324A (en) |
| DE (2) | DE2641920C3 (en) |
| FR (1) | FR2348677A1 (en) |
| GB (1) | GB1511407A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5971720A (en) * | 1982-10-16 | 1984-04-23 | 株式会社 ト−シンテクニカル | Baking apparatus |
| JPH01153141U (en) * | 1988-04-14 | 1989-10-23 | ||
| CN115486694B (en) * | 2022-10-08 | 2024-04-16 | 胡月平 | Duplex pot, cooking method and automatic food selling machine |
-
1976
- 1976-04-24 JP JP4678576A patent/JPS52130963A/en active Pending
- 1976-08-31 BR BR7605736A patent/BR7605736A/en unknown
- 1976-09-02 FR FR7626497A patent/FR2348677A1/en active Granted
- 1976-09-17 DE DE19762641920 patent/DE2641920C3/en not_active Expired
- 1976-09-17 DE DE19767629107 patent/DE7629107U1/en not_active Expired
- 1976-11-04 GB GB4594476A patent/GB1511407A/en not_active Expired
-
1977
- 1977-03-17 CA CA274,198A patent/CA1069324A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS52130963A (en) | 1977-11-02 |
| DE2641920C3 (en) | 1979-06-28 |
| DE2641920B2 (en) | 1978-11-02 |
| FR2348677A1 (en) | 1977-11-18 |
| DE2641920A1 (en) | 1977-11-03 |
| DE7629107U1 (en) | 1979-09-27 |
| FR2348677B3 (en) | 1979-05-25 |
| BR7605736A (en) | 1978-03-28 |
| GB1511407A (en) | 1978-05-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |