FR2556577A1 - Improvements to frying pans and kitchen utensils - Google Patents

Abstract

The invention relates to improvements to frying pans and kitchen utensils, making it possible to avoid the deformation of their bottom, in spite of their intensive usage. These improvements consist in making the central part thicker and in compelling the stresses of expansion to be distributed over their periphery, which is not as thick, thus avoiding the deformation of their bottom. According to one variant of these improvements, the circumference or the perimeter of the upper part of these frying pans is narrower than their bottom. These improvements have the advantage of making cooking more even and the dishes more tasty, of using less fat, and of extending the use of these utensils.

Description

 The present invention mainly relates to household articles of the frying hen type, in particular those used on a high fire or intense heat, avoiding excessive bulging of the bottom in generally concave shape.

 Most of the kitchen utensils used today all have the same defect which becomes more pronounced with the frequency of their use; the bottom, directly in contact with the flame or an intense heat deforms or widens excessively.

 If the bottom remains flat despite this intense heat, the fat used for cooking will remain uniformly distributed over the entire surface; a steak, as a nonlimiting example, will require little fat to grill it regularly over its entire surface in contact with the bottom; the mime, cooked in a pan with a concave bottom, will require more fat if you want to avoid burning or calcining the edges of the steak or the parts not bathing in it; hence saving and regular cooking, therefore more digestible.

 The frying pans according to the invention make it possible to avoid these drawbacks; it suffices, in fact, to make the underside of the bottom thicker from the center or the middle thereof and to progressively decrease the thickness by going towards the periphery. The central part of the pan being thicker, therefore more resistant, will force the thinner metal on the periphery to undergo the stresses of expansion. (fig. 1, 2, and 3).

 We can still improve the result of a good cooking, by giving the hens and kitchen utensils, - a different profile than those currently used, (fig. 4) which would also have the advantage of concentrating the heat and avoiding maximum, the projection of fat droplets, if unpleasant.

 The present invention is equally applicable to stoves of round, oval, rectangular shape, as non-limiting shapes.

 The accompanying drawing is a sectional view of the different profiles of stoves according to the invention.

 Figure 1 shows a current profile stove, modified according to the invention.

 Figure 3 shows a pan whose top of the bottom (upper part) is slightly curved; to allow it to keep a strictly flat surface, when this pan is subjected to high heat.

 FIG. 4 shows a hen with a narrow profile, whose circumference or perimeter of the upper edge is narrower than its bottom, according to the invention.

 According to variants of the present invention, the bottom of pans or dishes used for cooking, may have different profiles than that of a regular bulge.

 The maximum thickness being in the middle, this thickness can go towards the periphery while degrading by successive and integral layers in the form of stairs. (fig. 2), as a non-limiting profile; this form is particularly advantageous for electric plates and hot plates.

 The present invention will allow people who use this new form of frying pan or dish, to make regular cooking, therefore more tasty, to avoid overheating when cooking the fat, and beyond its decomposition, so often cause gastric disturbances, and in addition, the advantage of prolonging their use.

Claims (5)

 1 - Frying pans and kitchen utensils, characterized by the fact that the central part of the bottom is thicker than their periphery, allowing the expansion9 under the action of strong heat, to distribute the stress thereof Ci on their peripheral edge, less thick, avoiding the deformation of the central part.  2 - Frying pans and kitchen utensils according to claim 1, characterized in that their lower surface has the shape of a spherical cap. (fig. 1).  3 - Frying pans and kitchen utensils according to claim 1, characterized in that the surface of the lower central part is flat, that it gradually tapers towards their periphery, degrading by successive superposed plates and joined together, in the form of stairs. (fig. 2).  4 - Frying pans and kitchen utensils according to any one of the preceding claims, characterized in that the top of the bottom (upper part) is slightly rounded. (fig. 3).  5 - Frying pans and kitchen utensils according to any one of the preceding claims, characterized in that the circumference or the upper perimeter is narrower than the circumference on the lower perimeter secured to their bottom. (fig. 4).