US20110191970A1 - Basting brush - Google Patents
Basting brush Download PDFInfo
- Publication number
- US20110191970A1 US20110191970A1 US12/658,484 US65848410A US2011191970A1 US 20110191970 A1 US20110191970 A1 US 20110191970A1 US 65848410 A US65848410 A US 65848410A US 2011191970 A1 US2011191970 A1 US 2011191970A1
- Authority
- US
- United States
- Prior art keywords
- handle
- brush
- receiving portion
- bristles
- basting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000015067 sauces Nutrition 0.000 claims description 28
- 229920001296 polysiloxane Polymers 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 4
- 230000035939 shock Effects 0.000 claims description 3
- 239000006096 absorbing agent Substances 0.000 claims description 2
- 238000005452 bending Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 239000011521 glass Substances 0.000 claims description 2
- 230000003467 diminishing effect Effects 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 16
- 230000007704 transition Effects 0.000 description 3
- 240000007582 Corylus avellana Species 0.000 description 2
- 235000007466 Corylus avellana Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000007779 soft material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A46—BRUSHWARE
- A46D—MANUFACTURE OF BRUSHES
- A46D1/00—Bristles; Selection of materials for bristles
-
- A—HUMAN NECESSITIES
- A46—BRUSHWARE
- A46B—BRUSHES
- A46B2200/00—Brushes characterized by their functions, uses or applications
- A46B2200/20—Brushes for applying products to surfaces in general
- A46B2200/207—Food brush, i.e. used in cooking for applying substances on the surface of the food
Definitions
- the invention relates generally to basting brushes. More particularly, the invention relates to basting brushes having a curved end that tapers upwardly from a central low point laterally to the sides of the brush.
- Basting brushes are used to apply sauces and glazes and the like to food surfaces.
- the bristles of the brush When dipped into a volume of sauce, the bristles of the brush retain sauce, for example, in the spaces between the bristles.
- the sauce When the bristles contact a food surface, the sauce is transferred onto the surface at the points of contact.
- Basting has many culinary applications, such as applying sauce to meat while barbequing or roasting meat or vegetables or while applying glaze to pastries before or after baking.
- the bristled portion of a basting brush generally has a flat bottom with all the bristles being of equal length.
- the brush is generally held parallel to a food surface during basting.
- sauce is naturally dispersed onto the food surface uniformly across the bottom end of the bristles because each of the bristles, being of the same length, contacts the food surface simultaneously. While such a uniform application of sauce may be desirable in some applications, there are times when a cook may desire to vary the distribution of sauce over a surface, or baste a discreet portion of a surface while leaving an adjacent portion unbasted. Indeed, the ability to properly baste may be important to the success of a cooking procedure.
- a primary object of the invention is to provide a basting brush that overcomes the disadvantages of the prior art.
- Another object of the invention is to provide a basting brush having bristles of different lengths which allows for more precise variation in the application of sauce or glaze to a food surface.
- Another object of the invention is to provide a basting brush having a continuous transition from handle to the brush head.
- Still another object of the invention is to provide a basting brush having a head made of a material that will absorb impact forces when the brush impacts the side of cookware.
- a basting brush having a curved bottom end of bristles that allows for greater control and variation in the application of sauces and condiments to food surfaces.
- One aspect of the invention provides, for example, bristles having a curved or crowned shape, similar to an artist's Filbert brush.
- the head of the brush is arranged so that the longest bristles are in the center of the brush, with the bristle length decreasing from the center to both longitudinal sides of the brush.
- the bottom of the brush is curved, having longest bristles in the center of the bottom distribution of bristles with shorter bristles distributed toward the longitudinal sides.
- the thickness of the bristle distribution from back to front to is small compared to the width of the brush from longitudinal side to longitudinal side.
- Another aspect of the invention includes a continuous transition between the handle and the head of the brush.
- the shape of the handle corresponds to the shape of the head at the interface therebetween, such that the profile of the combined components is continuous.
- the head is made of silicone and is therefore soft enough to absorb impact forces when the brush head strikes a cookware edge.
- a cylindrical portion of silicone extending from the head into an opening of the end of the handle somewhat softens the blow of the handle end against cookware when banging occurs to remove batter or sauce from the bristles of the brush.
- the shock absorbing feature of the silicone head helps prevent damage to enameled or glass cookware.
- FIG. 1 is a perspective view of a basting brush according to the invention
- FIG. 2 is a front view of the basting brush of FIG. 1 ;
- FIG. 3 is a front view of the head of a basting brush of FIGS. 1 and 2 ;
- FIG. 4 is a side view of a head of the basting brush of FIGS. 1 , 2 and 3 .
- FIG. 1 is a perspective view of a basting brush 2 which incorporates the invention.
- Brush 2 has a head 4 , a handle 18 and a distribution of bristles 20 each having a top end captured by the head 4 .
- the bristles 20 vary in length from the head 4 to bristle distribution end 26 as best seen in FIGS. 2 and 3 thereby creating a curved bottom of the distribution end 26 .
- the head 4 has a top end 6 that receives the handle 18 , a bottom end 24 that captures bristles 20 , a front side 8 , a back side 10 (see FIG. 4 ) and two longitudinal sides 12 , 14 .
- the bristle distribution 20 includes several bristles as viewed from front to back, with more bristles in the center of the bristle distribution 20 than at the ends extending from longitudinal sides 12 , 14 .
- the result is a crowned bristle distribution or brush 20 which resembles an artistic Filbert brush used by artists for creating art works.
- the relatively short bristles provide strength and control in a cook's hand as the brush is used.
- a thin stroke can be applied when the brush is used on its side, as configured in FIG. 4 .
- a broad stroke can be applied when the brush is used in its broad configuration of FIGS. 2 and 3 , i.e. when the brush is turned 90° from the orientation of FIG. 4 .
- the brush surface from handle 18 to head 4 is continuous.
- the top end 6 of the head 4 is fabricated of silicone or other soft material thereby creating a strike zone to protect cookware when the user strikes the brush 2 against cookware in order to dislodge sauce and the like in the bristles 20 .
- a portion of the silicone material of the head 4 is inserted into an opening at the end of the handle 18 so as to create a shock absorber effect at the handle end.
- the bottom end 26 of the bristle distribution 20 is curved, having a low point 22 at the center of the brush and tapering upward toward the longitudinal sides 12 , 14 .
- the result is a curved or crowned shape, allowing a cook to vary the amount of sauce applied to a food surface by changing the pressure on the head of the brush only. For example, when a cook applies little pressure to the brush, only the bristles at or near the low point 22 of the curved bottom 26 contact the food surface.
- the surface area basted is limited to a thin brushstroke and the amount of sauce applied is limited to that associated with those, few bristles.
- As the user applies more pressure more bristles come into contact with the food surface, thereby broadening the brush stroke and applying more sauce. In this way, the user can vary the brushstroke and the amount of sauce applied during a basting procedure simply by varying the amount of pressure applied to the brush while basting.
- the thickness of the brush 2 between the front side 8 and back side 10 is narrow compared to the width of the brush 2 between the longitudinal sides 12 , 14 , as shown in FIG. 3 .
- use of the brush 2 by turning it on its side produces a thin brushstroke of sauce on a food surface.
- This feature combined with the curved shape of the bristle distribution 20 described above, gives a user great latitude to control the amount of sauce, as well as the placement of sauce on food surfaces.
- the thickness of the bristle distribution 20 and the length of the bristles are arranged and designed so that the brush is stiff and the individual bristles of the distribution 20 have high resistance to bending or deformation when they contact a food surface.
- each bristle is thicker with a larger diameter at the top while gradually decreasing in diameter at the bottom or distal end.
- Such bristle construction results in a brush that holds sauces longer, because it retains sauce at the top of the bristle, and slowly releases sauces to the smaller diameter bristle toward the distal end.
- the top end 6 of the head 4 is manufactured of an impact resistant material, such as silicone, which acts as a strike zone.
- an impact resistant material such as silicone
- the shape of the top 6 of the head 4 matches the shape of the handle 18 at the interface 28 where they intersect.
- the transition between the top end 6 of the head 4 and the handle 18 is continuous.
Landscapes
- Food-Manufacturing Devices (AREA)
Abstract
A basting brush 2, including a head 4 having a handle-receiving portion 6, two generally longitudinal sides 12, 14, a bristle-receiving portion 16, a handle 18 attached to the handle-receiving portion 6, and bristles 20. The bristles 20 have top ends 24 and bottoms ends 26. The top ends 24 are attached to the bristle-receiving portion 16. The bottom ends 26, of the bristles 20 form a curved shape having a central low point 22 and tapering upwardly from the central low point 22 toward the longitudinal sides 12, 14. The bristles 20 are distributed in a straight line between the two longitudinal sides 12, 14.
Description
- 1. Field of the Invention
- The invention relates generally to basting brushes. More particularly, the invention relates to basting brushes having a curved end that tapers upwardly from a central low point laterally to the sides of the brush.
- 2. Description of the Prior Art
- Basting brushes are used to apply sauces and glazes and the like to food surfaces. When dipped into a volume of sauce, the bristles of the brush retain sauce, for example, in the spaces between the bristles. When the bristles contact a food surface, the sauce is transferred onto the surface at the points of contact. Basting has many culinary applications, such as applying sauce to meat while barbequing or roasting meat or vegetables or while applying glaze to pastries before or after baking.
- The bristled portion of a basting brush generally has a flat bottom with all the bristles being of equal length. The brush is generally held parallel to a food surface during basting. Thus, sauce is naturally dispersed onto the food surface uniformly across the bottom end of the bristles because each of the bristles, being of the same length, contacts the food surface simultaneously. While such a uniform application of sauce may be desirable in some applications, there are times when a cook may desire to vary the distribution of sauce over a surface, or baste a discreet portion of a surface while leaving an adjacent portion unbasted. Indeed, the ability to properly baste may be important to the success of a cooking procedure.
- It is not an easy task to accurately vary the distribution of sauce using a flat-bottomed brush. To do so, a user must vary the angle of the brush relative to the food surface to ensure that only a desired portion of the food surface is basted. Simultaneously, the user must vary the pressure on the brush to control the amount of sauce dispersed onto the food surface from between the bristles.
- A prior art basting brush is described in U.S. patent application Ser. No. 11/516,903, which illustrates a combination basting brush, spoon, and spatula, where the bristles of the basting brush do not have flat bottoms but are instead curved. While this arrangement may avoid some of the problems associated with basting brushes having flat bottoms, problems still remain. In particular, the bristles are thick and rigid, allowing them to serve the dual roles of basting brush and spatula. This rigidity makes it difficult for the bristles to flex, and for a cook to apply sauce in the precise amount and location desired.
- 3. Identification of Objects of the Invention
- A primary object of the invention is to provide a basting brush that overcomes the disadvantages of the prior art.
- Another object of the invention is to provide a basting brush having bristles of different lengths which allows for more precise variation in the application of sauce or glaze to a food surface.
- Another object of the invention is to provide a basting brush having a continuous transition from handle to the brush head.
- Still another object of the invention is to provide a basting brush having a head made of a material that will absorb impact forces when the brush impacts the side of cookware.
- The objects identified above along with other features and advantages of the invention are incorporated in a basting brush having a curved bottom end of bristles that allows for greater control and variation in the application of sauces and condiments to food surfaces. One aspect of the invention provides, for example, bristles having a curved or crowned shape, similar to an artist's Filbert brush. The head of the brush is arranged so that the longest bristles are in the center of the brush, with the bristle length decreasing from the center to both longitudinal sides of the brush. With such a bristle distribution the bottom of the brush is curved, having longest bristles in the center of the bottom distribution of bristles with shorter bristles distributed toward the longitudinal sides. The thickness of the bristle distribution from back to front to is small compared to the width of the brush from longitudinal side to longitudinal side.
- Another aspect of the invention includes a continuous transition between the handle and the head of the brush. The shape of the handle corresponds to the shape of the head at the interface therebetween, such that the profile of the combined components is continuous. In addition, the head is made of silicone and is therefore soft enough to absorb impact forces when the brush head strikes a cookware edge. Furthermore, a cylindrical portion of silicone extending from the head into an opening of the end of the handle somewhat softens the blow of the handle end against cookware when banging occurs to remove batter or sauce from the bristles of the brush. Thus, the shock absorbing feature of the silicone head helps prevent damage to enameled or glass cookware.
- The invention will be better understood by reference to the detailed description of embodiments which follow and by examining the accompanying drawings, in which:
-
FIG. 1 is a perspective view of a basting brush according to the invention; -
FIG. 2 is a front view of the basting brush ofFIG. 1 ; -
FIG. 3 is a front view of the head of a basting brush ofFIGS. 1 and 2 ; and -
FIG. 4 is a side view of a head of the basting brush ofFIGS. 1 , 2 and 3. -
FIG. 1 is a perspective view of abasting brush 2 which incorporates the invention.Brush 2 has ahead 4, ahandle 18 and a distribution ofbristles 20 each having a top end captured by thehead 4. Thebristles 20 vary in length from thehead 4 tobristle distribution end 26 as best seen inFIGS. 2 and 3 thereby creating a curved bottom of thedistribution end 26. - The
head 4 has atop end 6 that receives thehandle 18, abottom end 24 that capturesbristles 20, afront side 8, a back side 10 (seeFIG. 4 ) and twolongitudinal sides FIG. 4 , thebristle distribution 20 includes several bristles as viewed from front to back, with more bristles in the center of thebristle distribution 20 than at the ends extending fromlongitudinal sides brush 20 which resembles an artistic Filbert brush used by artists for creating art works. The relatively short bristles provide strength and control in a cook's hand as the brush is used. A thin stroke can be applied when the brush is used on its side, as configured inFIG. 4 . A broad stroke can be applied when the brush is used in its broad configuration ofFIGS. 2 and 3 , i.e. when the brush is turned 90° from the orientation ofFIG. 4 . - The brush surface from
handle 18 tohead 4 is continuous. Thetop end 6 of thehead 4 is fabricated of silicone or other soft material thereby creating a strike zone to protect cookware when the user strikes thebrush 2 against cookware in order to dislodge sauce and the like in thebristles 20. A portion of the silicone material of thehead 4 is inserted into an opening at the end of thehandle 18 so as to create a shock absorber effect at the handle end. - As mentioned above, the
bottom end 26 of thebristle distribution 20 is curved, having alow point 22 at the center of the brush and tapering upward toward thelongitudinal sides low point 22 of thecurved bottom 26 contact the food surface. As a result, the surface area basted is limited to a thin brushstroke and the amount of sauce applied is limited to that associated with those, few bristles. As the user applies more pressure, more bristles come into contact with the food surface, thereby broadening the brush stroke and applying more sauce. In this way, the user can vary the brushstroke and the amount of sauce applied during a basting procedure simply by varying the amount of pressure applied to the brush while basting. - Furthermore, as shown in
FIG. 4 , the thickness of thebrush 2 between thefront side 8 and backside 10 is narrow compared to the width of thebrush 2 between thelongitudinal sides FIG. 3 . Thus, use of thebrush 2 by turning it on its side produces a thin brushstroke of sauce on a food surface. This feature, combined with the curved shape of thebristle distribution 20 described above, gives a user great latitude to control the amount of sauce, as well as the placement of sauce on food surfaces. Additionally, the thickness of thebristle distribution 20 and the length of the bristles are arranged and designed so that the brush is stiff and the individual bristles of thedistribution 20 have high resistance to bending or deformation when they contact a food surface. - It is advantageous to provide tapes to each bristle, such that each bristle is thicker with a larger diameter at the top while gradually decreasing in diameter at the bottom or distal end. Such bristle construction results in a brush that holds sauces longer, because it retains sauce at the top of the bristle, and slowly releases sauces to the smaller diameter bristle toward the distal end.
- The
top end 6 of thehead 4 is manufactured of an impact resistant material, such as silicone, which acts as a strike zone. Thus, when a user strikes thebrush 2 against a cookware lip in order to remove sauce from thehead 4 and bristles 20 of thebrush 2, the impact of the strike will be absorbed by thetop 6 of thehead 4, thereby protecting the cookware and thebrush 2 from damage. - As can be seen in each of
FIGS. 1-4 , the shape of thetop 6 of thehead 4 matches the shape of thehandle 18 at theinterface 28 where they intersect. Thus, the transition between thetop end 6 of thehead 4 and thehandle 18 is continuous.
Claims (13)
1. A basting brush (2), comprising:
a head (4) having a handle-receiving portion (6), two generally longitudinal sides (12, 14), and a bristle-receiving portion (16);
a handle (18) attached to the handle-receiving portion (6); and
a bristle distribution (20) having bristles with top ends (24) and bottom ends (26), the top ends (24) attached to the bristle-receiving portion (16) and the bottom ends (22) forming a curved shape (26) having a central low region (22) and side regions which taper upwardly toward the longitudinal sides (12, 14), the bristle distributed in a substantially straight lines between the two longitudinal sides (12, 14).
2. The basting brush (2) of claim 1 , wherein
the head (4) has a front side (8) and a back side (10), the thickness of the brush (2) between the front side (8) and the back side (10) being substantially less than the width of the brush (2) between the two longitudinal sides (12, 14).
3. The basting brush (2) of claim 1 , wherein
the handle-receiving portion (6) has a cross-sectional shape that matches a cross-sectional shape of the handle (18), such that the interface (28) between the handle-receiving portion (6) and the handle (18) is continuous.
4. The basting brush (2) of claim 1 , wherein
the handle-receiving portion (6) is made of silicone, thereby creating a strike zone for diminishing forces applied against enameled or glass cookware when the basting brush (2) impacts the cookware.
5. A basting brush (2), comprising:
a head (4) having two longitudinal sides (12, 14), a solid top (6), and a bristled bottom (26), the bristled bottom (26) made up of a plurality of individual bristles (20); and
a handle (18) connected to the top (6);
said bristles (20) aligned in a substantially straight line between the two longitudinal sides (12, 14) and the bristled bottom (26) is curved, having a central low point (22) and tapering upwardly from the central low point (22) toward the sides (12, 14); and
wherein the top (6) of the head (4) has a cross-sectional shape that matches a cross-sectional shape of the handle (18), such that the interface (28) between the top (6) of the head (4) and the handle (18) is continuous.
6. The basting brush (2) of claim 5 , wherein
the head (4) has a front side (8) and a back side (10), with the thickness of the brush (2) between the front side (8) and the back side (10) being substantially less than the width of the brush (2) between the two longitudinal sides (12, 14).
7. The basting brush (2) of claim 4 , wherein
the top (6) of the head (4) is made of silicone, thereby creating a strike zone for protecting cookware when the basting brush (2) impacts the cookware.
8. A basting brush (2), comprising:
a head (4) having two longitudinal sides (12, 14), a handle-receiving portion (6), and a bristle-receiving portion (16);
a handle (18) attached to the handle-receiving portion (6); and
bristles (20) having tops (24) and bottoms (26), the tops (24) attached to the bristle-receiving portion (16) and the bottoms (26) forming a curved shape having a central low point (22) and tapering upwardly toward the longitudinal sides (12, 14), the bristles (20) collectively aligned in a substantially straight line between the two longitudinal sides (12, 14); and
wherein the handle-receiving portion (6) is made of silicone, thereby creating a strike zone for protecting cookware when the basting brush (2) impacts the cookware.
9. The basting brush (2) of claim 8 , wherein
the handle-receiving portion (6) has a cross-sectional shape that matches a cross-sectional shape of the handle (18) such that the interface (28) between the handle-receiving portion (6) and the handle (18) is continuous.
10. The basting brush (2) of claim 8 , wherein
the head (4) has a front side (8) and a back side (10), with the thickness of the brush (2) between the front (8) and the back (10) being substantially less than the width of the brush (2) between the two longitudinal sides (12, 14).
11. The basting brush (2) of claim 8 wherein
said bristles 20 are arranged and designed to be relatively short thereby providing a control and resistance to bending or deformation when the brush (2) is used.
12. The basting brush (2) of claim 8 wherein
each bristle of the bristles (20) is characterized by larger diameter at a top end, said diameter of each bristle gradually tapering to a smaller diameter at the bottom end, so that the bristles (20) hold sauces longer by retaining same at the top end of the bristles while slowly releasing said sauces at the bottom end.
13. The basting brush (2) of claim 8 wherein
a portion of the silicone material of the handle-receiving portion (6) is inserted into an opening at the end of the handle 18. So as to create a shock absorber effect at the handle end.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US12/658,484 US20110191970A1 (en) | 2010-02-10 | 2010-02-10 | Basting brush |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US12/658,484 US20110191970A1 (en) | 2010-02-10 | 2010-02-10 | Basting brush |
Publications (1)
Publication Number | Publication Date |
---|---|
US20110191970A1 true US20110191970A1 (en) | 2011-08-11 |
Family
ID=44352528
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/658,484 Abandoned US20110191970A1 (en) | 2010-02-10 | 2010-02-10 | Basting brush |
Country Status (1)
Country | Link |
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US (1) | US20110191970A1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
USD801699S1 (en) * | 2015-06-12 | 2017-11-07 | Holton Products, LLC | Brush |
USD838494S1 (en) * | 2016-12-02 | 2019-01-22 | Geka Gmbh | Eyeliner with microbristles |
USD869899S1 (en) | 2015-06-12 | 2019-12-17 | Holton Products LLC | Grilling utensil |
USD974774S1 (en) * | 2021-06-11 | 2023-01-10 | Shenzhen Youta Innovation Technology Co., Ltd. | Brush |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5062672A (en) * | 1990-12-13 | 1991-11-05 | Harris James I | Copy machine remover of paper clips and staples |
USD380615S (en) * | 1995-02-24 | 1997-07-08 | Roberts David J | Paintbrush |
US6174600B1 (en) * | 1998-11-05 | 2001-01-16 | Speciality Filaments, Inc. | Bristles employing particulates and brushes including same |
US20070050986A1 (en) * | 2005-09-08 | 2007-03-08 | Foster Gregory J | Combination basting brush, spoon, and spatula |
US7325550B2 (en) * | 2001-01-19 | 2008-02-05 | Beiersdorf Ag | Applicator for liquid or paste-like media, in particular decorative cosmetics such as mascara |
US7895697B2 (en) * | 2003-06-05 | 2011-03-01 | Simon Ralph Cassar | Quick disconnect swivel connector for multiple cleaning devices |
-
2010
- 2010-02-10 US US12/658,484 patent/US20110191970A1/en not_active Abandoned
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5062672A (en) * | 1990-12-13 | 1991-11-05 | Harris James I | Copy machine remover of paper clips and staples |
USD380615S (en) * | 1995-02-24 | 1997-07-08 | Roberts David J | Paintbrush |
US6174600B1 (en) * | 1998-11-05 | 2001-01-16 | Speciality Filaments, Inc. | Bristles employing particulates and brushes including same |
US7325550B2 (en) * | 2001-01-19 | 2008-02-05 | Beiersdorf Ag | Applicator for liquid or paste-like media, in particular decorative cosmetics such as mascara |
US7895697B2 (en) * | 2003-06-05 | 2011-03-01 | Simon Ralph Cassar | Quick disconnect swivel connector for multiple cleaning devices |
US20070050986A1 (en) * | 2005-09-08 | 2007-03-08 | Foster Gregory J | Combination basting brush, spoon, and spatula |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
USD801699S1 (en) * | 2015-06-12 | 2017-11-07 | Holton Products, LLC | Brush |
USD869899S1 (en) | 2015-06-12 | 2019-12-17 | Holton Products LLC | Grilling utensil |
US11957277B2 (en) | 2015-06-12 | 2024-04-16 | Holton Products LLC | Grilling tool |
USD838494S1 (en) * | 2016-12-02 | 2019-01-22 | Geka Gmbh | Eyeliner with microbristles |
USD974774S1 (en) * | 2021-06-11 | 2023-01-10 | Shenzhen Youta Innovation Technology Co., Ltd. | Brush |
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Legal Events
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AS | Assignment |
Owner name: LE CREUSET SAS, FRANCE Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:GENATOSSIO, LOUIS F.;RADA, KIMBERLY A.;SIGNING DATES FROM 20100226 TO 20100302;REEL/FRAME:024138/0703 |
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STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |