CN111150300A

CN111150300A - Anti-sticking pot

Info

Publication number: CN111150300A
Application number: CN202010067939.5A
Authority: CN
Inventors: 李晓川
Original assignee: Shenzhen Ruitai E Life Technology Co Ltd
Current assignee: Shenzhen Ruitai E Life Technology Co Ltd
Priority date: 2020-01-18
Filing date: 2020-01-18
Publication date: 2020-05-15

Abstract

The application provides an antiseized pot relates to and eats material processing field. The anti-sticking pot comprises a pot body and a boss extending upwards from the inner bottom wall of the pot body. The annular cavity is injectd jointly to the perisporium of boss and the inside wall of the pot body, and annular cavity's side cavity wall is equipped with first concave-convex structure, and annular cavity's bottom cavity wall is equipped with second concave-convex structure. The toroidal cavity makes the distance of the lateral wall to the pot at food center reduce, make the air of the concave part of second concave-convex structure discharge rapidly, reduce the possibility of gluing the pot, and all set up concave-convex structure on the wall of the chamber of the end wall and the side chamber through at toroidal cavity, make the inner bottom wall contact with food contact rather than the whole pot body, the area of contact of the pot body with food has been reduced, and simultaneously, at the culinary art in-process, concave-convex structure's concave part can be used for splendid attire edible oil and air, provide lubricated and isolated effect between pot and food, the antiseized performance of reinforcing.

Description

Anti-sticking pot

Technical Field

The application relates to the field of food material processing, in particular to an anti-sticking pot.

Background

Food sticking often occurs when food is cooked. Therefore, there is a nonstick pan in which a coating is added to the bottom of the pan, but the anti-sticking effect of such a nonstick pan is not ideal and the coating is also harmful to the human body.

Disclosure of Invention

The embodiment of the application provides an anti-sticking pot to improve the poor problem of current non-stick pot anti-sticking performance.

The embodiment of the application provides an antiseized pot, including the pot body and the boss that upwards extends from the interior diapire of pot body. The annular cavity is injectd jointly to the perisporium of boss and the inside wall of the pot body, and annular cavity's side cavity wall is equipped with first concave-convex structure, and annular cavity's bottom cavity wall is equipped with second concave-convex structure.

Among the above-mentioned technical scheme, the annular cavity is injectd jointly to the perisporium of boss and the inside wall of the pot body, and food can only cook in the annular cavity, and the annular cavity makes the food center reduce to the distance of the lateral wall of pot for the air of the concave part of second concave-convex structure can discharge rapidly, reduces the possibility of gluing the pot, and the side cavity wall of annular cavity is equipped with first concave-convex structure, can avoid food to glue on the inside wall of the pot body and the perisporium of boss. The concave-convex structures are arranged on the bottom cavity wall and the side cavity wall of the annular cavity, so that the concave-convex structures are in contact with food instead of the inner bottom wall of the whole pot body, the contact area of the pot body and the food is reduced, meanwhile, in the cooking process, the concave parts of the concave-convex structures can be used for containing edible oil and air, the lubricating and isolating effects (like the principle of an oil groove used in machinery) are provided between the pot and the food, and the anti-sticking performance is enhanced; especially, the air in the concave part expands when being heated, so that the food material can be jacked up, the expanded air is conveniently discharged from the concave part, the food material is separated from the convex part in the process to form a gap, and the edible oil permeates into the gap to form lubrication.

In addition, the anti-sticking pot of the embodiment of the application also has the following additional technical characteristics:

in some embodiments of the present application, the side cavity wall comprises a first side cavity wall provided to the pan body; the first concave-convex structure comprises a plurality of first bulges which are arranged at intervals on the wall of the first side cavity.

In the technical scheme, the first bulge is arranged on the wall of the first side cavity of the annular cavity, so that when food is cooked in the annular cavity, the food is not in contact with the whole wall of the first side cavity but only in contact with the surface of the first bulge, the contact area between the food and the wall of the first side cavity is reduced, the possibility of sticking a pan is reduced, a concave part is formed between any adjacent first bulges, the concave part can be used for containing edible oil and air, the lubricating and isolating effects are provided between the wall of the first side cavity and the food, and the anti-sticking performance is enhanced; especially, the air in the concave part expands when being heated, so that the food material can be jacked up, the expanded air is conveniently discharged from the concave part, the food material is separated from the convex part in the process to form a gap, the edible oil permeates into the gap to form lubrication, and the anti-sticking capacity is further improved.

In some embodiments of the present application, the first protrusions are uniformly spaced apart from the first sidewall wall.

Among the above-mentioned technical scheme, each first arch interval arranges in first lateral cavity wall for food can the thermally equivalent, avoids the first protruding intensive place to glue the pot easily.

In some embodiments of the present application, the surface of each first protrusion is spherical.

In the technical scheme, the surface of each first protrusion is a spherical surface, so that the possibility of adhesion of food and the first protrusions can be reduced, and the anti-adhesion performance of the anti-adhesion pot is further improved.

In some embodiments of the present application, the side cavity wall further comprises a second side cavity wall provided to the boss; the first concave-convex structure further comprises a plurality of second bulges which are arranged on the wall of the second side cavity at intervals.

In the technical scheme, the second bulge is arranged on the second side wall of the annular cavity, so that when food is cooked in the annular cavity, the food is not in contact with the whole second side wall but only in contact with the surface of the second bulge, the contact area between the food and the second side wall is reduced, the possibility of sticking a pan is reduced, a concave part is formed between any two adjacent second bulges, the concave part can be used for containing edible oil and air, the lubricating and isolating effects are provided between the second side wall and the food, and the anti-sticking performance is enhanced; especially, the air in the concave part expands when being heated, so that the food material can be jacked up, the expanded air is conveniently discharged from the concave part, the food material is separated from the convex part in the process to form a gap, the edible oil permeates into the gap to form lubrication, and the anti-sticking capacity is further improved.

In some embodiments of the present application, the second protrusions are uniformly spaced apart from the second sidewall wall.

Among the above-mentioned technical scheme, each protruding interval arrangement of second is in second lateral wall for food can the thermally equivalent, avoids protruding intensive place of second to glue the pot easily.

In some embodiments of the present application, the surface of each second protrusion is spherical.

In the technical scheme, the surface of each second protrusion is spherical, so that the possibility of adhesion of food and the second protrusions can be reduced, and the anti-adhesion performance of the anti-adhesion pot is further improved.

In some embodiments of the present application, the second relief structure includes a plurality of first ribs spaced apart from the bottom cavity wall and a plurality of second ribs spaced apart from the bottom cavity wall; the first convex ribs and the second convex ribs are arranged in a crossed mode.

Among the above-mentioned technical scheme, a plurality of first protruding muscle of interval arrangement and a plurality of second protruding muscle cross arrangement of interval arrangement to form second concave-convex structure, second concave-convex structure is network structure promptly, and first protruding muscle and second protruding muscle are second concave-convex structure's convex part, and the interval between each first protruding muscle and each second protruding muscle is second concave-convex structure's concave part promptly, simple structure, and anti-adhesion performance is good.

In some embodiments of the present application, each first rib is disposed perpendicular to each second rib.

Among the above-mentioned technical scheme, every first protruding muscle is arranged perpendicularly with every second protruding muscle for the convex part and the concave part of second concave-convex structure are all divided into the structure of a plurality of small square shapes, make food be heated more evenly in the pot body, and anti-adhesion property is better.

In some embodiments of the present application, the anti-sticking pan further comprises a stirring mechanism for stirring the food in the pan body; the stirring mechanism comprises a stirring shaft which is rotatably arranged in the pot body and extends into the pot body; the part of the stirring shaft extending upwards into the pot body from the inner bottom wall of the pot body is a boss.

Among the above-mentioned technical scheme, the part that rabbling mechanism's (mixing) shaft upwards extended into the pot body from the interior diapire of the pot body is the boss, forms the ring cavity of culinary art food promptly between the perisporium of (mixing) shaft and the inside wall of the pot body, and the ring cavity makes the distance of the lateral wall to the pot at food center reduce for the air of the concave part of second concave-convex structure can discharge rapidly, reduces the possibility of gluing the pot. And rabbling mechanism's setting can be in food culinary art, through rabbling mechanism's rotation to carry out effectual stir-fry that turns over to eating the material, avoid because the culinary art personnel do not in time turn over the stir-fry, lead to eating the material and the pot body to contact for a long time, increase the local adhesion that appears and stick with paste the probability at the end of its contact, thereby the probability of adhesion between further reduction material and the pot body promotes its non-adhesive performance.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present application and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained from the drawings without inventive effort.

FIG. 1 is a schematic view of a prior art non-stick pan;

fig. 2 is a schematic view of a first viewing angle of the anti-sticking pan provided by the embodiment of the application;

FIG. 3 is a schematic view of a second perspective of the anti-stick pan according to the embodiment of the present disclosure;

FIG. 4 is an enlarged view taken at IV in FIG. 3;

FIG. 5 is a first schematic view of an anti-sticking pan with a stirring mechanism provided by an embodiment of the present application;

fig. 6 is a second schematic view of the anti-sticking pot with a stirring mechanism provided in the embodiment of the present application.

Icon: 100-non-stick pan; 10-a pot body; 20-small protrusions; 200-anti-sticking pan; 210-a pot body; 211-a first lateral chamber wall; 2111-first projection; 212-a bottom chamber wall; 220-boss; 221-second sidewall wall; 2211-a second projection; 230-an annular cavity; 250-a first rib; 260-second ribs; 270-stirring shaft; 280-stirring blades; 300-food.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are some embodiments of the present application, but not all embodiments. The components of the embodiments of the present application, generally described and illustrated in the figures herein, can be arranged and designed in a wide variety of different configurations.

Thus, the following detailed description of the embodiments of the present application, presented in the accompanying drawings, is not intended to limit the scope of the claimed application, but is merely representative of selected embodiments of the application. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, it need not be further defined and explained in subsequent figures.

In the description of the embodiments of the present application, it should be noted that the indication of orientation or positional relationship is based on the orientation or positional relationship shown in the drawings, or the orientation or positional relationship which is usually placed when the product of the application is used, or the orientation or positional relationship which is usually understood by those skilled in the art, or the orientation or positional relationship which is usually placed when the product of the application is used, and is only for the convenience of describing the application and simplifying the description, but does not indicate or imply that the indicated device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the application. Furthermore, the terms "first," "second," "third," and the like are used solely to distinguish one from another and are not to be construed as indicating or implying relative importance.

Examples

The non-stick pan 100 is easy to clean, and food materials are not stuck to the bottom of the pan 100 and not burnt during cooking, so that the generation of oil smoke is reduced to a certain extent, and the non-stick pan 100 is popular with people. Especially the physical release resistant non-stick pan 100 designs that have prevailed in recent years are more healthful (no coating). The non-stick principle is as follows: as shown in fig. 1, by providing a plurality of small protrusions (i.e., grooves formed on the outer bottom wall of the small protrusions 20) on the inner wall of the pot, especially on the inner bottom wall of the pot body 10, the contact area with the food 300 is reduced by the contact of the protrusions with the food 300 rather than the entire surface, and meanwhile, during the cooking process, the grooves contain edible oil and air, so that the lubricating and isolating effects are provided between the pot and the food 300, and the anti-sticking performance is enhanced; especially, the air in the groove expands when being heated, so that the food material can be jacked up, the expanded air is conveniently discharged from the groove, and the food material is separated from the protrusion at the periphery of the groove to form a gap in the process, so that edible oil permeates into the gap to form lubrication.

However, the existing non-stick pan 100 has a large flat bottom or an arc bottom, and the heating range applied thereto is a large-area integral heating, so that in the whole cooking process, the heating area of the non-stick pan 100 is too large, when food materials are placed in the pan to form covering and accumulation, especially soft and pasty or liquid food materials, air in the central area of the food materials continuously expands and is discharged from each groove, but because the area covered by the food materials is too large, the air is discharged from the bottom of the food materials to the atmosphere at a longer distance (in fig. 1, the air in the groove in the middle of the food 300 is discharged at a distance of L1), cannot be discharged in time, forms trapped air, and causes the center of the food materials to arch up, and separate from the pan wall, so that the partial food materials cannot be heated, and the whole cooking effect is poor. In addition, the air in the groove expands, so that the anti-adhesion effect on the food and the bottom of the pan is remarkable, however, once the air expands and is effectively discharged, the residual air in the groove is difficult to expand again due to insufficient residual quantity, namely, the anti-adhesion effect of jacking the food is difficult to achieve again.

The application provides an anti-sticking pot 200 to improve the current problem that the anti-sticking performance of non-sticking pot 100 is not good. As shown in fig. 2 to 4, the anti-stick pan 200 includes a pan body 210 and a boss 220 extending upward from an inner bottom wall of the pan body 210. The circumferential wall of the boss 220 and the inner side wall of the pot body 210 jointly define an annular cavity 230, the side cavity wall of the annular cavity 230 is provided with a first concave-convex structure, and the bottom cavity wall 212 of the annular cavity 230 is provided with a second concave-convex structure. The circumferential wall of the boss 220 and the inner side wall of the pot body 210 jointly define an annular cavity 230, food 300 can only be cooked in the annular cavity 230, the annular cavity 230 enables the distance from the center of the food 300 to the side wall of the pot to be reduced (in fig. 2, the distance for air in the center of the food 300 to be discharged is L2, and L2 is known to be smaller than L1/2), air in the concave part of the second concave-convex structure can be rapidly discharged, the possibility of sticking the pot is reduced, and the side cavity wall of the annular cavity 230 is provided with the first concave-convex structure, so that the food 300 can be prevented from being stuck on the inner side wall of the pot body 210 and the circumferential wall of the boss 220. The concave-convex structures are arranged on the bottom cavity wall 212 and the side cavity wall of the annular cavity 230, so that the concave-convex structures are in contact with the food 300 instead of the inner bottom wall of the whole pot body 210, the contact area of the pot body 210 and the food 300 is reduced, meanwhile, in the cooking process, the concave parts of the concave-convex structures can be used for containing edible oil and air, the lubricating and isolating effects (like the principle of an oil groove used in machinery) are provided between the pot and the food 300, and the anti-sticking performance is enhanced; particularly, the air in the concave part expands when being heated, so that the food can be jacked up, the expanded air is conveniently discharged from the concave part, the food is separated from the convex part in the process to form a gap, the edible oil and the air permeate into the gap to form lubrication, the next air expansion is conveniently carried out, and the circulation is carried out, so that the food 300 can be separated from the surface of the convex part at intervals, and the food 300 is prevented from being adhered to the surface of the convex part.

In the present embodiment, in order to make the air discharge distance of the food 300 in the annular cavity 230 as uniform as possible, the boss 220 is provided at the center of the bottom wall in the solid body. The bulge is in a circular truncated cone structure, the circular truncated cone structure is provided with a large end and a small end which are oppositely arranged in the circumferential direction, the large end of the circular truncated cone is connected with the inner bottom wall of the pot body 210, so that a stir-frying blind area can be avoided in the process of cooking food 300, the inside of the pot body 210 can be conveniently cleaned, if the small end of the circular truncated cone is connected with the inner bottom wall of the pot body 210, a part of space in the annular cavity 230 is blocked by the large end of the boss 220, so that the food 300 cannot be conveniently stir-fried and the pot body 210 can be conveniently cleaned. Meanwhile, the side wall of the boss 220 is an inclined surface, so that the heating area of the food 300 can be increased.

In other embodiments, the boss 220 may have other configurations, such as a cylinder, a square column, etc.

The boss 220 can be integrally formed with the inner bottom wall of the pot body 210, and the boss 220 can also be detachably connected to the inner bottom wall of the pot body 210 through bolts, screws and the like, so that the boss 220 can be conveniently detached and cleaned, and meanwhile, the pot body 210 can meet the use scene without the boss 220.

Further, the side cavity wall comprises a first side cavity wall 211 arranged on the pan body 210; the first concave-convex structure includes a plurality of first protrusions 2111 arranged at intervals on the first side cavity wall 211. When the food 300 is cooked in the annular cavity 230, the food 300 is not in contact with the whole first side cavity wall 211 but only in contact with the surface of the first protrusion 2111, so that the contact area between the food 300 and the first side cavity wall 211 is reduced, the possibility of sticking a pot is reduced, a concave part is formed between any adjacent first protrusions 2111, the concave part can be used for containing edible oil and air, the lubricating and isolating effects are provided between the first side cavity wall 211 and the food 300, and the anti-sticking performance is enhanced; especially, the air in the concave part expands when being heated, so that the food material can be jacked up, the expanded air is conveniently discharged from the concave part, the food material is separated from the convex part in the process to form a gap, the edible oil permeates into the gap to form lubrication, and the anti-sticking capacity is further improved.

In this embodiment, first side cavity wall 211 of annular cavity 230 is the portion of the inner side wall of pan body 210 that is adjacent to the inner bottom wall of pan body 210. The first protrusions 2111 are uniformly spaced on the first sidewall 211, so that the food 300 can be heated uniformly, and the first protrusions 2111 are prevented from being stuck to the pan easily. The first protrusion 2111 may be configured as a cylinder, a cylinder with square interfaces, a hemisphere, or other regular surface shape. In the present embodiment, the surface of each first protrusion 2111 is spherical, which can reduce the possibility that the food 300 adheres to the first protrusion 2111, and further improve the anti-sticking performance of the anti-sticking pan 200. In addition, all the first protrusions 2111 may be uniform or non-uniform in shape, for example, a part of the surface of the first protrusion 2111 is spherical, and a part of the surface of the first protrusion 2111 is flat.

Of course, the concept of the concave-convex structure is opposite, in this embodiment, a plurality of first protrusions 2111 are arranged on the first side cavity wall 211 at intervals, and then a space between any adjacent first protrusions 2111 is a concave portion of the first concave-convex structure. In some embodiments, a plurality of grooves may be disposed at intervals on the first side cavity wall 211 to serve as concave portions of the first concave-convex structure, and a place on the first side cavity wall 211 where no groove is disposed is a convex portion of the first concave-convex structure.

Further, the side cavity wall further includes a second side cavity wall 221 provided on the boss 220; the first concave-convex structure further comprises a plurality of second protrusions 2211 arranged on the second side wall 221 at intervals, so that when the food 300 is cooked in the annular cavity 230, the food 300 is not in contact with the whole second side wall 221, but only in contact with the surface of the second protrusions 2211, the contact area between the food 300 and the second side wall 221 is reduced, the possibility of sticking to a pot is reduced, and a concave part is formed between any adjacent second protrusions 2211, the concave part can be used for containing edible oil and air, the lubricating and isolating effects are provided between the second side wall 221 and the food 300, and the anti-sticking performance is enhanced; especially, the air in the concave part expands when being heated, so that the food material can be jacked up, the expanded air is conveniently discharged from the concave part, the food material is separated from the convex part in the process to form a gap, the edible oil permeates into the gap to form lubrication, and the anti-sticking capacity is further improved.

In this embodiment, the second sidewall wall 221 is an inclined surface of the circular truncated cone. The second protrusions 2211 are uniformly arranged on the second sidewall wall 221 at intervals, so that the food 300 can be uniformly heated, and the phenomenon that the second protrusions 2211 are easily stuck to the pan at a dense place is avoided. Likewise, in the present embodiment, the surface of each second protrusion 2211 is spherical, and the second protrusion 2211 with the spherical surface can reduce the possibility that the food 300 is adhered to the second protrusion 2211, thereby further improving the anti-sticking performance of the anti-sticking pan 200. In other embodiments, the second protrusion 2211 may also be a cylinder, a cylinder with square interface, a hemisphere, or other regular surface shape. Of course, like the first protrusions 2111, the shapes of all the second protrusions 2211 may be uniform or non-uniform.

In some embodiments, a first protrusion 2111 may be disposed on the first sidewall wall 211, a groove is disposed on the second sidewall wall 221, or a groove is disposed on the first sidewall wall 211, a second protrusion 2211 is disposed on the second sidewall wall 221, or grooves are disposed on both the first sidewall wall 211 and the second sidewall wall 221.

Further, the second concave-convex structure comprises a plurality of first ribs 250 arranged at intervals on the bottom cavity wall 212 and a plurality of second ribs 260 arranged at intervals on the bottom cavity wall 212; the first rib 250 is arranged to cross the second rib 260. The first ribs 250 of a plurality of interval arrangements and the second ribs 260 of interval arrangements are alternately arranged to form the second concave-convex structure, namely the second concave-convex structure is a net structure, the first ribs 250 and the second ribs 260 are convex parts of the second concave-convex structure, and the interval between each first rib 250 and each second rib 260 is a concave part of the second concave-convex structure, so that the structure is simple and the anti-sticking performance is good.

Of course, in other embodiments, the second concave-convex structure may also be regarded as including a plurality of first concave portions arranged at intervals on the bottom cavity wall 212 and a plurality of second concave portions arranged at intervals on the bottom cavity wall 212, and all the first concave portions and all the second concave portions are arranged crosswise, which is only a difference in processing.

Likewise, the second concave-convex structure may be a plurality of protrusions arranged at intervals on the bottom cavity wall 212 of the annular cavity 230, and a concave part is formed between any adjacent protrusions; alternatively, the second relief structure may comprise a plurality of spaced apart recesses in the bottom wall 212 of the annular cavity 230, and the projections of the second relief structure are located outside the recesses.

In this embodiment, each first rib 250 is perpendicular to each second rib 260, so that the convex portion and the concave portion of the second concave-convex structure are divided into a plurality of small square-shaped structures, so that the food 300 is heated more uniformly in the pot body 210, and the anti-sticking performance is better. Of course, each first rib 250 and each second rib 260 may also be arranged at other included angles, and the included angle between each first rib 250 and each second rib 260 may also be different, that is, the first ribs 250 and the second ribs 260 intersect at random.

Further, as shown in fig. 5 and 6, the anti-sticking pan 200 further comprises a stirring mechanism for stirring the food 300 in the pan body 210; the stirring mechanism comprises a stirring shaft 270, stirring blades 280 are sleeved on the stirring shaft 270, and the stirring shaft 270 is rotatably arranged on the pot body 210 and extends into the pot body 210. The setting of rabbling mechanism can be in 300 cooks of food, through rabbling mechanism's rotation to make stirring vane 280 carry out effectual stir-fry that turns over to eating the material, avoid because the culinary art personnel do not in time turn over the stir-fry, lead to eating the material and pot body 210 long-time contact, increase the local adhesion that appears and stick with paste the probability at the end of its contact, thereby the probability of adhesion between further reduction edible material and pot body 210 promotes its non-adhesive performance.

The portion of stirring shaft 270 extending upward into pan body 210 from the inner bottom wall of pan body 210 is boss 220. That is, an annular cavity 230 for cooking food 300 is formed between the circumferential wall of the stirring shaft 270 and the inner side wall of the pot body 210, and the annular cavity 230 reduces the distance from the center of the food 300 to the side wall of the pot, so that the air in the concave part of the second concave-convex structure can be rapidly discharged, and the possibility of sticking the pot is reduced, and therefore, the stirring shaft 270 and the stirring blades 280 of the stirring mechanism can improve the anti-sticking performance of the pot body 210.

In some embodiments, boss 220 and stirring shaft 270 may be provided at the same time at the inner bottom wall of pan body 210.

The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. An anti-sticking pot is characterized by comprising a pot body and a boss extending upwards from the inner bottom wall of the pot body;

the circumferential wall of the boss and the inner side wall of the pot body jointly define an annular cavity, the side cavity wall of the annular cavity is provided with a first concave-convex structure, and the bottom cavity wall of the annular cavity is provided with a second concave-convex structure.

2. The anti-sticking pan of claim 1, wherein the side cavity wall comprises a first side cavity wall provided to the pan body;

the first concave-convex structure comprises a plurality of first bulges which are arranged on the wall of the first side cavity at intervals.

3. The anti-sticking pan of claim 2, wherein each first protrusion is evenly spaced on the first side cavity wall.

4. The release pan of claim 2, wherein the surface of each first protrusion is spherical.

5. The anti-sticking pot of any one of claims 1-4, wherein the side cavity wall further comprises a second side cavity wall provided to the boss;

the first concave-convex structure further comprises a plurality of second bulges which are arranged on the wall of the second side cavity at intervals.

6. The anti-stick pan of claim 5, wherein each second protrusion is evenly spaced on the second sidewall wall.

7. The anti-stick pan of claim 5, wherein the surface of each second protrusion is spherical.

8. The anti-sticking pan of claim 1, wherein the second relief structure comprises a plurality of first ribs spaced apart from the bottom wall and a plurality of second ribs spaced apart from the bottom wall;

the first convex ribs and the second convex ribs are arranged in a crossed mode.

9. The anti-stick pan of claim 8, wherein each first rib is disposed perpendicular to each second rib.

10. The anti-sticking pot of claim 8, further comprising a stirring mechanism for stirring the food in the pot body;

the stirring mechanism comprises a stirring shaft, and the stirring shaft is rotatably arranged in the pot body and extends into the pot body;

the part of the stirring shaft extending upwards into the pot body from the inner bottom wall of the pot body is the boss.