GB2262702A

GB2262702A - A cooking vessel

Info

Publication number: GB2262702A
Application number: GB9127350A
Authority: GB
Inventors: Vartan Melkonian
Original assignee: Individual
Current assignee: Individual
Priority date: 1991-12-24
Filing date: 1991-12-24
Publication date: 1993-06-30
Anticipated expiration: 2011-12-24
Also published as: GB9127350D0; GB2262702B

Abstract

A frying pan 1 comprises a body 2 having a cooking area 3 and an area 4, separated from the cooking area, for holding cooked food removed from the cooking area. The holding area 4 and cooking area 3 have a common base (5, fig 3) and are separated by a wall 6 having perforations 7 for passage of oil, juices and the like to the cooking area 3 from the holding area. <IMAGE>

Description

A COOKING VESSEL The invention relates to a cooKing vessel, particularly a vessel such as a frying pan.

Vessels such as these are often used to fry food comprising aifferent items which are nevertheless destined to be part of a single meal. Thus a vast pile of mushrooms might need to be cooked for several people, which means that the mushrooms have to be cooked in batches. Or mushrooms, eggs, bacon, sausages, black puddings and the liKe may be being cooked, but cannot all be cooked at once. In both cases, there is a problem as to how to keep cooked food warm -whilst the remainder is being cooked.

It is accordingly an object of the invention to seek to overcome this problem.

According to the invention there is provided a cooking vessel, comprising a nocy having a cooking area and an area separated therefrom for holding cooked food removed from the cooking area.

The holding area may comprise an annular area around the cooking area. This provides a relatively simple construction The annular area and cooking area may be separated by a wall. This serves to demarcate the areas simply.

There may be means to allow oil, juices etc. to pass from the holding area to the cooking area. Ehis provides for efficient use of cooking oil etc.

Ine avail rr?tars may comprise a circular wall rising fram the oase of the utensil and the means may comprise a plurality of holes through the wall and communicating the holding area with the cooking area adjacent the base of the holding area. This provides efficient drainage.

The base of the holding and cooking areas may lie substantially in the same plane and may define the bottom of the vessel.

The wall may be inclined to the base of the cooking area. This provides for ease of use in passing food to the holding area.

The wall may be integral with the bottom of the utensil. This provides for a unitary construction particularly when the vessel is made of cast iron.

A cooking vessel embodying the invention is hereinafter described, by way of example, with reference to the accompanying drawings.

Fig.l is a perspective view of the vessel in the form of a frying pan according to the invention; Fig.2 is a plan view of the frying pan of Fig.l; and Fig.3 is a longitudinal sectional view of the frying pan of Figs. 1 and 2.

Referring to the drawings, there is snc,wn a cooking vessel 1 in the form of a frying pan, comprising a body 2 having a cooking area 3 and an area 4 separated therefrom for holding cooked food removed from the cooking area 3. The frying pan has a base or bottom 5 which is common to the cooking and holding areas 3 and 4, the holding area 4 comprising an annular area around the cooking area 3 and being separated therefrom by an upstanding circular wall 6. The wall 6 is integral with the body 2 and is inclined upwardly away from the centre of the pan 1.

In order to allow passage of cooking oil, juices and the like fran the holding area 4 back to the cooking area 3 there is means in the form of a plurality of circumferentially spaced rectangular holes 7 through the wall 6 adjacent the bottom 5.

The vessel 1 has a handle 8 attacned to the body 2, by which it is manually manipulanle. Suitably the vessel is made in one piece from say cast iron.

In use, food is cooked in the cooking, or central area 3 using suitable oil, fat etc. When the food is cooKed to the extent desired, it is moved to the holding area 4 from the cooking area 3 using a suitable tool such as a spatula. The central area 3 is then freed for cooking more food, whilst the cooked food in the holding area 4 is maintained warm, ready for eating, the heat from cooking being conducted to the holding area 4 from a hob or ring on which the vessel is placed for cooking. Any juices, cooking oil, fat or the like drain from the cooked food in the holding area back to the cooking area through the holes 7.

It will be understood that any suitable material may be used for

the vessel, for example, copper, steel coated with Teflons etc.

Claims

1. A cooking vessel, comprising a body having a cooking area and an area separated therefrom for holding cooked food removed from the cooking area.

2. A vessel according to Claim 1, the holding area comprising an annular area around the cooking area.

3. A vessel according to Claim 2, the annular area and cooking area being separated by a wall.

4. A vessel according to Claim 3, tnere being means to allow oil, juices etc. to pass from the holding area to the cooking area.

5. A vessel according to Claim 4, the wall comprising a circular wall rising from the base of the utensil and the means comprising a plurality of holes through the wall and ccmmunicating the holding area with the cooking area adjacent the base of the holding area.

6. A vessel according to Claim 5, the bases of the holding and cooking areas lying substantially in the same plane and defining the bottom of the vessel.

7. A vessel according to Claim 6, the wall being inclined to the base of the codking area.

8. A vessel according to Claim 7, the wall being integral with the bottom of the utensil.

9. A vessel according to Claim 8, made of cast iron.

10. A cooking vessel substantially as hereinbefore described with reference to the accompanying drawings.