JP3086479U - Aluminum frying pan - Google Patents

Abstract

(57) [Summary] [Problem] In a frying pan made of aluminum, the bottom temperature of the pan cannot be increased, so that the meat may not be roasted deliciously. SOLUTION: In an aluminum frying pan provided with a circular pot main body 2 processed with fluororesin, the whole pot bottom of the pot main body 2 is bulged upward, and a heat storage space 5 is formed in the entire lower part of the bulged portion. And the entire circumference of the outer peripheral portion 2b around the bulging portion is the lowest in the pot bottom,
A plurality of holes 6 penetrating vertically are provided only in a region corresponding to the bulging portion of the bottom of the pot, and the opening periphery of the hole 6 is raised upward in a hemispherical or truncated cone shape.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to an aluminum frying pan. In this specification, a frying pan to be used in the present invention is a frying pan having a depth such as a sottatan or a wok, or various breads having a shallow structure, on the other hand, is heated at a stretch at a high temperature such as meat. Include all utensils for cooking cooked items that are desired to be baked or fried.

[0002]

[Prior art]

 The frying pans used in ordinary households are often made of aluminum in the pot itself. This aluminum frying pan is inexpensive, lightweight, and has a fluororesin coating (trade name of DuPont: Teflon (R) processing). There are advantages.

[0003]

[Problems to be solved by the invention]

 When roasting meat in an aluminum frying pan, the roasted meat becomes watery and may not be delicious, depending on the heat used. This is presumably because aluminum frying pans have better heat conduction than iron or stainless steel frying pans, so the heat radiation from the rising part of the entire circumference is also higher, which makes it impossible to raise the temperature of the pan bottom of the frying pan. In other words, unless the bottom temperature is high, heat is transmitted from the surface of the meat to the contents, and the umami components of the meat flow out of the meat together with the gravy.

[0004] The technique for baking meat in a delicious manner is generally to bake the meat surface at once and to close the meat juice inside the meat. Therefore, when grilling meat in a frying pan, it is necessary to heat the pan bottom of the frying pan to a high temperature. The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an aluminum frying pan capable of deliciously cooking food such as meat.

[0005]

[Means for Solving the Problems]

 Means taken by the present invention to achieve the above object is that, in an aluminum frying pan having a circular pot body 2 processed with fluorocarbon resin, the whole pot bottom of the pot body 2 is bulged upward, and this bulging is performed. A heat storage space 5 is formed in the entire lower part of the portion, and the entire outer peripheral side portion 2b around the bulging portion is the lowest in the pot bottom, and is located in a region corresponding to the bulging portion of the pot bottom. Only a plurality of holes 6 penetrating vertically are provided, and the opening periphery of the hole 6 is hemispherically raised upward.

[0006] By forming a heat storage space at the bottom of the pan bottom in this way, heat from a gas stove or the like is retained (stored), and then hot air is blown into the pan from each hole provided in the pan bottom. Like that. Therefore, the bottom of the pot is heated. In addition, in each hole, it is possible to obtain a situation where cooked products (such as meat) in the pot are directly heated by the flame from the gas stove. Needless to say, the flame rising from each hole into the pot remains at a high temperature without heat loss because it does not pass through the bottom of the pot.

[0007] For this reason, the food is heated at a stretch at a high temperature (in the case of meat, the surface is baked at a stretch). It is preferable that the swollen portion of the pot bottom has a mountain shape with the center of the pot bottom as the uppermost portion and a downwardly inclined surface around the center. By doing so, unnecessary liquids and oils, such as unnecessary cooking oil and seasonings, coming out of the cooked food can be collected toward the outer peripheral side in the bottom of the pot. Therefore, it is convenient for baking the food. In addition, there is an advantage that it is difficult for these saps to drip from each hole provided in the bottom of the pot.

[0008] Furthermore, it is preferable that the periphery of the opening of each hole is raised upward. By doing so, it becomes more difficult for the sap to drop from each hole. It is preferable that a counterbore-shaped recess is formed at the opening edge below the hole. This makes it easier to collect the flame or heat from the gas stove or the like for each hole. In addition, such a counterbore-shaped recess may be formed as a result of raising the opening peripheral portion of each hole upward as described above. The diameter of each hole provided in the pot bottom is preferably 5 mm or less, more preferably 3 mm or less.

By doing so, the flame or hot air passing through each hole is made to have a vigorous flow (high-speed flow), and as a result, dripping of sap can be substantially prevented.

[0010]

[Embodiment of the invention]

 Hereinafter, embodiments of the present invention will be described with reference to the drawings. 1 to 3 show a first embodiment of the frying pan 1 according to the present invention. The frying pan 1 has a pot body 2 and a handle 3, and the pot body 2 is made of aluminum. Further, the inner surface of the pot body 2 is coated with a fluororesin (trade name of Teflon (R) processed by so-called DuPont). The pot bottom portion of the pot main body 2 is bulged upward so as to exhibit a mountain shape having a downwardly inclined surface with the center of the pot bottom being the uppermost portion. Accordingly, a dome-shaped heat storage space 5 is formed below the bottom of the pot.

In the pot, a portion 2b along the rising portion 2a on the outer periphery is the lowest. A plurality of holes 6 penetrating in the vertical direction are provided in a region of the pot body 2 corresponding to the heat storage space 5. In the present embodiment, the arrangement of the holes 6 is a radial pattern extending to the center of the bottom of the pot. Therefore, the holes 6 are most concentrated at the top (the highest portion) at the center of the bottom of the pot, and all the holes 6 are positioned on the downward slope of the bulge.

The diameter d of each hole 6 is 3 mm or less. As shown in FIG. 3, the holes 6 have their opening peripheral portions raised upward in the shape of a truncated cone, and the lower opening edges of each hole 6 are chamfered. A zigzag recess 9 is formed. The diameter D of the concave portion 9 is preferably set to 2d or more. For example, when the diameter d of the hole 6 is 3 mm, the recess 9 is 6 mm or more. In the frying pan 1 having such a configuration, when the meat is roasted on a gas stove or the like (not shown), the heat stays in the heat storage space 5 formed in the bottom of the pan and becomes difficult to escape to the outside. The temperature of the pot bottom will be increased.

Moreover, in each hole 6 provided at the bottom of the pot, hot air and flame from a gas stove or the like are collected through a counterbore-shaped concave portion 9 so as to squirt into the pot. Therefore, the temperature gradually increases from the periphery of the opening of each hole 6 to the periphery thereof, and the entire bottom of the pan immediately becomes hot. Since the pot body 2 is made of aluminum, the heat conduction is good, and such a high temperature state is uniformly transmitted to the entire pot body 2. By the way, since the diameter d of each hole 6 is suppressed to a predetermined size, the flame or hot air passing through each hole 6 provided on the bottom of the pot is made to have a certain amount of momentum (high-speed flow). As a result, cooking oil and seasonings, including unnecessary water and oil from the meat, do not enter the hole 6 in the first place, or evaporate at the inner peripheral portion of the opening of the hole 6, resulting in a situation in which Almost no dripping to the surface.

The meat thus cooked has its surface heated at a stretch by the hot bottom of the pot, and the meat juice is confined inside the meat. In addition, since the meat is directly exposed to the flame in the portion corresponding to each hole 6, it may be browned in some cases. Not only that, but also unnecessary water and oil from the meat, as well as excess cooking oil and liquids such as seasonings, etc., are discharged from the bottom of the pot at the lowest peripheral portion 2b (this portion is provided with holes 6). (Which is not an area), so you can bake meat.

[0015] From the above, it is possible to cook crisp and delicious meat in which the umami component is confined inside. FIG. 4 shows another embodiment of the hole 6 provided in the pot bottom. In the hole 6 shown in FIG. 4, the periphery of the opening is raised upward in a hemispherical shape. Therefore, in each case, it becomes more difficult for unnecessary moisture and oil from the meat, as well as cooking oil and seasonings to drip from each hole. It is to be noted that if the opening peripheral portion of the hole 6 is raised upward in this manner, a local contact state with the meat can be obtained, and there is also an advantage that the meat can be easily browned.

[0016]

【Example】

 The pot body 2 has an outer diameter of 260 mm, a wall thickness of 2.6 mm, a diameter L (see FIG. 1) of the heat storage space 5 provided at the bottom of the pot at 150 mm, a height h of 12.4 mm, and a diameter d of the hole 6 of 3 mm. The temperature distribution of the frying pan 1 having 41 pieces and a conventional frying pan (made of aluminum and having the same outer diameter and wall thickness) when they were applied to a gas stove was examined. The gas stove used was a HARMAN LW 20009 SFR high calorie burner, with the throttle fully open.

The measurement results are shown in the following table.

[0018]

[Table 1]

As is clear from this table, in the frying pan 1 according to the present invention, the pan bottom temperature could be set to a high temperature that could not be obtained by a conventional frying pan. When blind tests were performed on the meat baked using the frying pan 1 according to the present invention and the meat baked using the conventional frying pan by 10 subjects, as many as 9 subjects showed that the present invention It was found that the meat baked in the frying pan 1 was more delicious.

By the way, the present invention is not limited to the above embodiment, and the detailed configuration, member shape, and the like can be appropriately changed according to the embodiment. For example, the number and arrangement of the holes 6 provided in the pot bottom can be arbitrarily changed as long as the holes 6 are in the heat storage space 5. The swelling shape (side cross-sectional shape) of the heat storage space 5, the degree of swelling, a planar range, a planar spreading shape, and the like can be appropriately changed. In addition, meat is not limited to cooked products.

[0021]

[Effect of the invention]

 As is clear from the above description, the frying pan according to the present invention can cook foods such as meat deliciously despite being made of aluminum.

[Brief description of the drawings]

FIG. 1 is a side sectional view showing an embodiment of a frying pan according to the present invention.

FIG. 2 is a plan view showing a pot main body of the frying pan of FIG. 1;

FIG. 3 is an enlarged side sectional view showing a hole provided in the bottom of the pot.

FIG. 4 is a side sectional view showing another embodiment of a hole.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Frying pan 2 Pot main body 2b Outer side part 5 Heat storage space 6 Hole 9 Recess

Claims (4)

[Utility model registration claims] 1. An aluminum frying pan having a circular pot body (2) processed with fluororesin, wherein the entire pot bottom of the pot body (2) is bulged upward, and heat is stored in the entire lower part of the bulged portion. A space (5) is formed and the entire circumference of the outer peripheral side portion (2b) around the bulging portion is the lowest in the pan bottom, and the upper and lower portions penetrate only in a region corresponding to the bulging portion of the pan bottom. A plurality of holes (6) are provided, and an opening portion of the hole (6) is raised upward in a hemispherical or truncated conical shape. 2. The aluminum frying pan according to claim 1, wherein the bulging portion of the pan bottom has a mountain shape with a center at the bottom of the pan as the uppermost portion and a downwardly inclined surface around the center. 3. An aluminum frying pan according to claim 1, wherein a counterbore-shaped recess is formed at an opening edge below the hole. 4. The aluminum frying pan according to claim 1, wherein the diameter of the hole (6) is 5 mm or less.