JP2020116343A - Heating cooker - Google Patents

Abstract

To provide a heating cooker that inhibits excessive oil from adhering to a broiling tool, prevents smoke from being generated when food materials such as meat and fish are broiled, and makes oil generated when the food materials are broiled drop to enable easy collection.SOLUTION: A heating cooker comprises: a base 5B to be disposed over a heat source; a fired plate disposed on the base 5B, the fired plate obtained by firing porous inorganic material such as kieselguhr and zeolite; and an oil tray 8 mounted on the fired plate. A cooking plate or a net (wire net) is disposed on the oil tray 8. Meat, seafood, vegetables, and the like are heated and cooked on the oil tray 8 via the cooking plate (such as an iron plate) or the net (wire net) 7. The heating cooker further comprises an outer periphery support wall disposed at the outer periphery of the fired plate to form a passage between the base and the fired plate. Through the passage, heat from the heat source is sent upward.SELECTED DRAWING: Figure 10

Description

The present invention relates to a heating cooker used for grilling or steaming meat, seafood, vegetables, and the like.

For yakiniku, barbecue, and kabayaki, charcoal grilling is said to exert a far-infrared effect and taste delicious.
Patent Document 1 aims to provide a far-infrared radiator capable of efficiently heating or cooling an object to be heated or an object to be cooled by far infrared rays (technical problem), "metal container. Far-infrared radiating particles are enclosed in the inside.” (Claim 2), “Far-infrared radiating particles having a high heat storage effect as far-infrared radiating particles to be enclosed in a metal container, and Far-infrared emitting particles characterized by using far-infrared emitting particles having low heat storage effect. (Claim 3), "As far-infrared emitting particles having high heat storage effect, silica stone, corundum, etc. alumina, zircon The far infrared radiator according to claim 1, wherein the far infrared radiator is particles of spodumene, iron oxide, manganese oxide, cobalt oxide, titanium oxide, or a mixture of two or more thereof. ) Is disclosed.

Patent Document 2 relates to a barbeque are iron plate used for eating fresh foods such as beef, pork, fish, vegetables, etc. outdoors while cutting them into whole or cut into appropriate sizes (technical problem), “A curved surface 101 having a substantially semi-cylindrical cross section is formed by pressing an iron plate, and a concave portion 102 or a convex portion 111 having an appropriate shape is formed on the surface of the curved surface 101, and bent pieces 103 are formed at left and right side ends in the longitudinal direction of the iron plate. 104 is integrally formed, and further, grips 106 are formed on the front and rear end sides of the iron plate.

The applicant of the present application also discloses a plate for grilled meat that exhibits a far infrared effect (Patent Document 3). That is, it is a baking plate 1 obtained by baking a porous inorganic material such as diatomaceous earth or zeolite, and the unevenness 5c is formed on the surface of the baking plate 1 and the through hole 4 is formed. Above, meat, seafood, vegetables, etc. are grilled, or the lid 12 is covered and steamed.
JP-A-6-50556 Japanese Utility Model Publication No. 07-39726 JP, 2019-5536, A

By the way, when excess oil is efficiently removed from roasted meat, delicious roasted meat will be cooked. For this reason, a net (wire net) is used more than a cooking plate such as an iron plate, but if excess oil adheres, it must be replaced. Also, when grilling grilled fish or fish (samsa etc.) with a net (wire mesh), oil may drop and burn and burn black. There is also a method of baking by dipping a large amount of sauce, but when the sauce falls, there is a problem that a lot of smoke is generated, such as extinguishing the charcoal fire or mixing it with oil to unleash a flame. That is, the removal and recovery of the oil becomes a problem, but the conventional one is not sufficient.
Moreover, when baking with a conventional net (wire net), it is usual to turn over ingredients such as meat (the surface is baked and then turned over and baked again), but such work is troublesome. That is, it is desired that the ingredients can be steamed deliciously without being turned over, but conventional ones have not been sufficient.

Therefore, an object of the present invention is to prevent excess oil from adhering to grilled foods, to prevent the generation of smoke when baking foodstuffs such as meat and fish, and to drop the oil generated when baking foodstuffs. The purpose of the present invention is to provide a heating cooker that facilitates recovery.

The heating cooker of the present invention is a heating cooker provided with a cooking plate or a net on which meat, seafood, vegetables, etc. are placed, using a gas stove, an electric stove, a charcoal fire, etc. as a heat source. A base, a baking plate made by baking a porous inorganic material such as diatomaceous earth or zeolite, which is arranged on the base, and an oil pan placed on the baking plate. The cooking plate and the net are arranged on the oil pan, and meat, seafood and vegetables are cooked on the oil pan through the cooking plate and the net. Here, the baking plate or the base may be baked by applying a glaze.
According to the present invention, meat, seafood, vegetables, etc. are heated on the oil pan via the cooking plate and the net (wire net). And collected in the oil pan. Further, since ingredients such as meat are heated on the oil pan, there is an advantage that the net (wire net) is not ignited. Therefore, it is possible to cook delicious roasted meat or the like in which excess oil does not adhere to food materials such as meat. Then, for the collected oil, the excess oil can be reliably collected by replacing the oil pan. In addition, when the baking plate or the base is baked by applying glaze, it is possible to cope with high heat as compared with the case where the glaze is not applied.

Further, the present invention is a heating cooker equipped with a cooking plate or a net on which meat, seafood, vegetables, etc. are placed by using a gas/electric stove, charcoal, etc. as a heat source, and diatomaceous earth placed on the heat source. A baking plate made by baking a porous inorganic material such as or zeolite, an outer peripheral support wall arranged on the outer periphery of the baking plate, and a lid body detachably arranged on the outer peripheral support wall, and the outer peripheral support wall, A passage through which heat from the heat source passes is provided between the heating plate and the baking plate.
According to the present invention, since the heat from the heat source is provided with a passage for passing the heat from the heat source between the outer peripheral support wall and the firing plate, the heat from the heat source is reflected when passing through the passage. The far-infrared effect is fully exerted and is transmitted to the position of the cooking plate or net. Therefore, it is possible to cook delicious roasted meat, etc., in which the net (wire mesh) does not ignite and foods such as meat do not have excess oil attached. In addition, since it can be steamed by using the lid, delicious yakiniku can be baked even if it is not necessary to turn over the meat and other foodstuffs.

According to the present invention, an outer peripheral support wall arranged on the outer periphery of the baking plate, and a lid body detachably arranged on the outer peripheral support wall, and a mounting portion for mounting the cooking plate or net on the outer peripheral support wall. Is provided.
According to the present invention, when meat and vegetables are covered with the lid and baked, the baking plate and the base of the porous inorganic material such as diatomaceous earth and zeolite are heated to produce the far infrared effect.

The baking plate is larger than the base, and a gap is provided between the baking plate and the base, or the baking plate has a smaller thermal conductivity than the base, and the baking is performed. A gap is provided between the plate and the base, or the firing plate has a smaller thermal conductivity than the outer peripheral support wall, and a gap is provided between the firing plate and the outer peripheral support wall. (Passage) is provided.
According to the present invention, the baking plate has a structure in which a heat source such as a stove is not transmitted, and even if the oil pan is placed on the baking plate, the baking plate is prevented from becoming hot.
In addition, the firing plate has a smaller thermal conductivity than the outer peripheral support wall, and a gap (passage) is provided between the firing plate and the outer peripheral support wall, so that heat from the heat source is emitted to the outer periphery. The heat of the heat source is reflected from the support wall and guided upward from the outer circumference, and the heat source is reflected by the outer circumference support wall to exert the far infrared effect.

According to the present invention, an outer peripheral support wall is provided on the outer periphery of the firing plate, and when the firing plate is arranged at the center of the outer peripheral support wall, a passage through which heat from the heat source passes is provided. To do.
According to the present invention, heat from a heat source such as a stove rises through the passage to heat a cooking plate such as a net (wire net) to bake or steam ingredients such as meat. The outer peripheral support wall is preferably provided with an inclined surface or a flat portion on which a lid is placed or a net (wire net) is placed.

The present invention is characterized in that the firing plate, the base, and/or the outer peripheral support wall are obtained by firing a porous inorganic material such as diatomaceous earth or zeolite mixed with clay.
A plurality of the bases may be stacked. Although it is difficult to adjust the strength of the far-infrared ray effect and the heating temperature of diatomaceous earth, it is possible to easily adjust the heating temperature and the far-infrared ray effect by using them in a stacked manner.
The present invention is characterized in that the oil pan is made by mixing a porous inorganic material such as diatomaceous earth or zeolite with clay and firing the mixture.
According to the present invention, the far-infrared ray effect is exerted also from the oil receiving tray, and by using the oil receiving tray, the effect that the porous material absorbs oil and smoke can be expected.

According to the present invention, meat, seafood, vegetables, etc. are heated on the oil pan via the cooking plate and the net (wire net). And collected in the oil pan. In addition, since ingredients such as meat are heated on the oil pan, there is an advantage that the net (wire mesh) does not ignite, and cooking of delicious yakiniku etc. where excess oil does not adhere to foods such as meat It is possible. Then, for the collected oil, the excess oil can be reliably collected by replacing the oil pan.
Further, according to the present invention, since the heat from the heat source is provided with a passage for passing the heat from the heat source between the outer peripheral support wall and the firing plate, when passing through this passage, , The far-infrared effect of reflection is fully exerted and it is transmitted to the position of the cooking plate or net, and it can be steamed by using the lid, so it is necessary to turn over meat and other ingredients and bake it. Even without it, delicious yakiniku is baked. And it prevents smoke generation and oil inflammation.

It is a perspective view which shows the heating cooker of the 1st Embodiment of this invention. It is a perspective view which shows the said 1st Embodiment. It is a perspective view explaining the 1st Embodiment of this invention. It is sectional drawing which shows the 1st Embodiment of this invention. It is sectional drawing explaining the 2nd Embodiment of this invention. It is a perspective view which shows the baking plate and outer peripheral support wall of each said embodiment. It is a perspective view which shows the baking plate of each said embodiment. It is a perspective view which shows the base of each said embodiment. It is a perspective view explaining the example of use of each above-mentioned embodiment. It is a perspective view explaining the example of use of each above-mentioned embodiment.

Hereinafter, an embodiment of a heating cooker of the present invention will be described with reference to the drawings.
(First embodiment)
1 to 4(a) and (b) are perspective views illustrating a heating cooker 1 according to a first embodiment of the present invention, and FIGS. 9 and 10 show examples of use of the first embodiment. It is a perspective view showing.
The heating cooker 1 of the present embodiment includes an outer peripheral support wall 9, a base and baking plates 5 (5A, 5B), an oil pan 8, a net (wire net) 7, and a lid 10.
The outer peripheral support wall 9, the firing plate 5B, and the base 5A are obtained by mixing and firing diatomaceous earth and clay (clay), and are provided with the outer peripheral support wall 9 arranged on the outer periphery of the firing plate. The firing plate 5B is arranged at the center of the plate 9. A passage 4 is formed through which the heat from the heat source Ca passes. Further, the firing plate 5A has an inverted truncated cone shape (the inclined surface is shown by reference numeral 5f in FIG. 7) so that the heat from the heat source Ca is directed to the outer peripheral direction through the passage 4. As a result, the far infrared ray effect made of diatomaceous earth is exerted by the reflection from the outer peripheral support wall 9, and the heat of the heat source Ca is directly transmitted to the net 7 and directly to the firing plate 5A. Making it difficult. It is preferable that the base 5A also has an inverted truncated cone shape, like the firing plate 5A, so that heat is reflected on the outer peripheral support wall 9.
Here, the firing plate 5B has a smaller thermal conductivity than the base 5A and a smaller thermal conductivity than the outer peripheral support wall 9. Such adjustment is performed by adjusting the mixing ratio of diatomaceous earth and clay (including petalite) and glaze. In the first embodiment, 10 kg of frog clay, 3 kg of diatomaceous earth, and 2 kg of petalite are mixed to have a predetermined thickness of 10 mm to 30 mm, the firing plate 5B is 10 mm to 15 mm, and the base 5A is 20 mm. Produced at ~30 mm.

As the oil pan 8, an aluminum wheel or a pan 8A made of silver paper can be used. Here, a disposable aluminum wheel made of a dish (concave) is used. Further, it is also possible to use the dish-shaped silver paper 8B. The oil pan 8 may be made by mixing a porous inorganic material such as diatomaceous earth or zeolite with clay and firing the mixture. The base 5A is provided with legs 5c to prevent heat from being transferred to the baking plate 5B, so that the oil pan 8 (8A, 8B) is not deformed by heat.
Here, the baking plate 5A may be provided with an outer peripheral convex portion 5d to allow the oil receiving tray 8 to be stored therein, or may be provided with a leg portion 5c and dispose the oil receiving tray 8 on the leg portion 5c. May be. The outer peripheral support wall 9 is provided with mounting portions (first and second inclined portions) 9a and 9b on which the lid 10 and the net 7 are mounted. These 9a and 9b may be a combination of an inclined portion and a flat portion.
Further, the baking plate 5B is formed with an outer peripheral projection 5c so that the cooking plate such as the net 7 does not come into direct contact with the entire surface. A leg portion 5c is provided between the baking plate 5A and the base 5A to form a gap, which prevents heat from being transferred from the base 5A to the baking plate 5B. Further, the firing plate 5B is formed with a convex leg portion 5d so that the entire surface thereof does not come into contact with the oil receiving tray 8 so that heat is not transmitted. Further, the firing plate 5A is formed in an inverted truncated cone shape 5f, and this shape makes it easy for heat from the heat source to flow upward from the outer peripheral side through the passage 4.

The firing plate 5B of the present embodiment is obtained by mixing and firing diatomaceous earth and clay, and is used by being placed on the base 5A. When using a gas stove, an electric stove Ca, or the like as a heat source, the base 5A is placed on these stoves Ca, and the cooking plate or the net 7 is placed on the base 5A for use. Here, the base 5A may be made of zeolite, the main body plate 2 may be made of diatomaceous earth, or the reverse thereof may be combined, or another lava plate may be used as the firing plate 5B and the base 5A. Scaffolds (Gotoku) and nets (wire nets) may be laid on the stove Ca (FIGS. 3A and 3B).

When the heating cooker of the present embodiment is actually used, the heat from the heat source CA mainly travels upward through the passage 4 while being reflected by the outer peripheral support wall 9, the base 5A and the baking plate 5B. Sometimes, these reflections enhance the far infrared effect. The heat from the heat source easily flows upward from the outer peripheral side through the passage 4, and the ingredients such as meat are heated toward the lid 10. Then, since the lid 10 is used, it is in a steamed state. By using the lid 10, steaming can be performed, so that delicious roasted meat is grilled even if it is not necessary to turn over meat and other foodstuffs (FIGS. 9 and 10). When meat oil is heated, excess oil is produced, but when it falls through the net 7, the oil pan collects this oil, so the net and ingredients will not burn or catch fire. .. A water tray (not shown) may be separately arranged in the outer peripheral support wall 9.

In the present embodiment, diatomaceous earth, earth (clay) and petalite are mixed and fired (calcined at about 900° C.), but zeolite and (clay) may be mixed and fired. Also, diatomaceous earth and zeolite may be mixed. Specifically, 10 kg of frog clay, 3 kg of diatomaceous earth, and 2 kg of petalite were mixed to produce the firing plate 5B and the base 5A with a predetermined thickness of 10 mm to 30 mm.
In addition, frog eye clay (gaeromenendo) is a kind of pottery clay produced in the Seto region of Aichi prefecture and the Shimabara region of Mie prefecture. It is said that this name comes from the fact that quartz is contained in the clay produced by weathering of granite. Petalite is also called the chemical formula LiAlSi ₄ O ₁₀ petalite, which is also called feldspar. It is a plate-shaped or columnar mass that is transparent, white, gray, or the like. It is a monoclinic system, known as lithium ore, has cleaved, and is used as a pottery pot against high heat and in pots.

Diatomite (diatomaceous earth) is a sediment (sedimentary rock) made of fossilized diatom shells, which is a kind of algae. The diatom shell is made of silicon dioxide (SiO2), and diatomaceous earth is also the main component. Diatomaceous earth is used as a filter aid due to its excellent adsorptivity, as a building material and heat insulating material due to its excellent fire resistance and heat insulation, as an insulator because it does not conduct electricity, and is also polished from its moderate hardness. It is also used as an agent. Diatomaceous earth is a diatomaceous earth produced in the Noto region, and contains a large amount of clay. For this reason, it has a strong tenacity, is easy to form, and has a characteristic of being hardened when baked. This diatomaceous earth is fired as it is or mixed with earth (clay) and fired. Pre-baking is performed at a temperature of 400° C. or higher and 800° C. or lower. The reason is that, as shown in Table 1, when looking at the hygroscopic ability, those not fired exhibit the most hygroscopic effect, but for example, the firing temperature is 400° C. or higher in order to obtain the bactericidal effect. Is required, and the upper limit is about 800-900. In addition, it is necessary to eliminate impurities contained in diatomaceous earth (because natural diatomaceous earth is used), colored diatomaceous earth becomes white due to firing, and it is easy to produce color, and further, from the viewpoint of crack prevention, etc. Also, it is preferable to bake at 400° C. or higher.
The hygroscopic capacity per specific surface area of the purified product is 3.4 to 4.8 mg/m 2 except at 1200°C. It can be seen that the hygroscopic ability of diatomaceous earth is almost constant regardless of the firing temperature and strongly depends on the specific surface area. It is considered that this is because the pores of the diatomaceous earth are destroyed by firing at an excessively high temperature, the characteristics of being a porous body are lost, and the hygroscopic property is deteriorated. The laying plate 6 to be described later is preferably set to 1000° C. or higher. When baked at a temperature of 1000° C. or higher, the hygroscopic property is lost, but the hardness is improved and the water does not pass through.
By molding and firing a mixture of diatomaceous earth and clays (including petalite), obtain a porous ceramic sintered body that has the effect of improving the environment such as heat insulation, sound absorption, water retention, and water treatment material. be able to. In the field of ceramics, infrared rays having a wavelength of about 3 μm or more are generally called “far infrared rays”.

Zeolite, a type of clay mineral, was discovered in 1756 and contains an alkali or alkaline earth metal consisting of a rigid anionic skeleton with regular channels (tubular pores) and cavities. It is a hydrous aluminosilicate containing. Zeolite is preferably fired at a temperature of 350 to 850° C., or fired at a temperature of 1000° C. or higher. In this case, the crystallinity exerts an action of sterilizing adsorbed bacteria. And as a direct-cooking heating cooker, it absorbs gas and electric heat energy and can excite and heat the water molecules of the cooking material, so it emits near-infrared rays and far-infrared rays with high heat permeability, so that it exerts its umami and flavor. By preventing excessive grilling and adsorbing excess oil (fat), healthy grilled meat can be provided.

Further, the diatomaceous earth or zeolite contains a trace amount of a transition element oxide selected from iron oxide, titanium oxide, cobalt oxide, manganese oxide, nickel oxide or copper oxide, whereby the radiation characteristics in the near infrared region are remarkably enhanced. That is, when it is fired directly, its radiation wavelength is 2.7 to 3.2 μm in the near-infrared region and 5.0 to 14 μm in the far-infrared region. By promoting the heat transmission to the heat and arranging a plate material with high porosity in a direct-cooking heating cooker, it absorbs oil and water that oozes out, so it is possible to provide healthy baked goods and steamed food. it can. Then, after absorbing or converting gas or electric heat energy, it radiates near-infrared rays capable of exciting and heating water molecules of the cooking material and far-infrared rays having high heat permeability to exert oil absorption. Moreover, when one or more kinds of ions of silver, copper, zinc, or tin are supported on diatomaceous earth or zeoli, and then calcined at the above temperature (diatomaceous earth is 800 to 900° C. or less, zeolite is 850° C. or less When fired at temperature), the far infrared emissivity is kept high without loss of porosity. When fired at a temperature of 1000° C. or higher, both are melted to lose crystallinity and water absorption. When the firing temperature is low, strength and weather resistance are lost.

(Second embodiment)
5(a) and 5(b) are sectional views for explaining the heating cooker 1 according to the second embodiment of the present invention.
The heating cooker 1 of the present embodiment is provided with the outer peripheral support wall 9, the baking plate 5, the oil receiving tray 8, and a net (wire net) 7. Unlike the first embodiment, the lid 10 is not provided.
The baking plate 5B, the base 5A, and the outer periphery are formed by mixing and baking diatomaceous earth and clay (further petalite), and the baking plate 5B is larger than the base 5A. ..
Here, it is preferable that the baking plate 5B and the base 5A are provided with a smaller thermal conductivity. This prevents high temperature heat from being transferred from the base 5A to the firing plate 5B. When the heat from the heat source Ca passes through the passage 4 and is reflected by the firing plate 5B and the outer peripheral support wall 9, the far infrared ray effect is enhanced and the hot air is sent upward. When a charcoal fire is used as the heat source Ca, the far infrared ray infrared effect is further enhanced.
Here, FIG. 5B shows that the baking plate 5B is used as the oil receiving tray. That is, in the first embodiment, the oil pan of the aluminum wheel is used, but in the present embodiment, the baking plate 5B obtained by baking a porous inorganic material such as diatomaceous earth or zeolite also serves as this. , Is formed in a concave shape. Such a baking plate 5B is formed by largely recessing the center having the convex portion 5d on the outer periphery as shown in FIG.

Further, the outer peripheral support wall 9 is provided with a second inclined portion (mounting portion) 9b so that the net 7 can be mounted. The first inclined portion 9a and the second inclined portion 9b have different inclination angles, and can be placed so that the net 7 and the lid 10 do not come into contact with each other. Note that the cooking plate such as the net 7 is also projected onto the hot air passage 4 (because it is placed on the inclined portion of the outer peripheral support wall, the protruding portion is provided on the passage). The net 7 can be heated to a high temperature, and a delicious pottery with a far infrared effect can be burned. It is also possible to make only the overhanging portion made of steel so as to easily absorb heat.
By the way, with diatomaceous earth, it is difficult to adjust the strength of the far infrared ray effect and the heating temperature. However, by using a plurality of bases 5A having the legs 5c in an overlapping manner, it is possible to secure the space 9 at the time of overlapping, so that it becomes possible to easily adjust the heating temperature and the effect of far infrared rays. .. As described above, when a plurality of the bases 5A are stacked and used, it becomes easy to adjust the far infrared effect and the heating temperature.

As described above, in the heating cooker 1 of the present embodiment, the outer peripheral support wall 9 has a cylindrical shape, and the baking plate 5B and the base 5A have a disk shape. There is nothing. The far-infrared effect can be imparted by using a gas stove or an electric stove CA without using fire. Further, in the present embodiment, the description has been given assuming that the cooking plate is the net 7, but an iron plate or the like may be used, and the one disclosed by the applicant's previous baking plate (Patent Document 3) may be used. You may use it.

1 cooker,
4 passages (passage of hot air),
5,5A,5B Firing plate, base,
8A base, 5A firing plate, 5f inclined part,
7 mesh (cooking plate), 8A mesh 7B
8 oil pan, 7A concave oil pan, 7B plate pan,
9 outer peripheral support wall, 9a first inclined portion (mounting portion), 9b second inclined portion (mounting portion),
10 Lid,
Ca stove, Cb Gotoku (leg part), net (wire net)

Claims (6)

In a heating cooker equipped with a cooking plate and a net on which meat, seafood, vegetables, etc. are placed by using a gas/electric stove, charcoal, etc. as a heat source, the base placed on the heat source and the base A baking plate made by baking a porous inorganic material such as diatomaceous earth or zeolite arranged above, and an oil pan placed on the baking plate, and the cooking plate or net being arranged on the oil pan Then, the cooker is characterized in that meat, seafood, vegetables and the like are cooked on the oil pan via the cooking plate and the net. In a heating cooker equipped with a cooking plate or net for placing meat, seafood, vegetables, etc. using a gas/electric stove or charcoal as a heat source, a porous material such as diatomaceous earth or zeolite placed on the heat source. A baking plate formed by baking an inorganic material, an outer peripheral support wall arranged on the outer periphery of the baking plate, and a lid body detachably arranged on the outer peripheral support wall, and between the outer peripheral support wall and the baking plate. A heating cooker, characterized in that a passage is provided through which heat from the heat source passes. The firing plate is larger than the base, and a gap is provided between the firing plate and the base, or the firing plate has a lower thermal conductivity than the base, and the firing plate is A gap is provided between the firing plate and the base, or the firing plate has a smaller thermal conductivity than the outer peripheral support wall, and a gap (is provided between the firing plate and the outer peripheral support wall). A heating cooker according to claim 1 or 2, wherein a passage) is provided. An outer peripheral support wall that is arranged on the outer periphery of the baking plate, the baking plate is arranged in the center of the outer peripheral support wall, and the lid, the cooking plate, and the net are placed on the outer peripheral support wall. The heating cooker according to claim 1 or 2, wherein a portion is provided. 5. The firing plate, the base, and/or the outer peripheral support wall are made by mixing a porous inorganic material such as diatomaceous earth or zeolite with clay and firing the mixture. The heating cooker according to item 1. The cooking apparatus according to any one of claims 1 to 3, wherein the oil pan is made by mixing a porous inorganic material such as diatomaceous earth or zeolite with clay and baking the mixture.