A bagel cookware comprises a round bagel tray sized to hold about four bagels in a twelve inch pot of boiling water. The bagel tray has about four vertical bagel support rods and a central socket comprising a cylindrical collar. This cylindrical collar has a pair of vertical slots to receive a T bar end of a lifting handle. When the handle is twisted the T bar end engages a pair of retainer channels. The handle also has a series of anti-floatation screens so the bagels cannot float while boiling. The chef can use the removable handle to place the cookware in boiling water, then pick up the cookware and place it in an oven. Commercial embodiments could use robotics and hold dozens of bagels on an equivalent apparatus. Alternative embodiments include a stamped anti-flotation screen, a hollow handle rod fitting over the central socket, and the T bar engaged through the central socket.

A cooking utensil that includes a non-stick release agent that is mechanically secured to a substrate of the cooking utensil. The invention also pertains to a method for using the cooking utensil to heat and/or bake food products, and to a method for recoating the non-stick release agent on the substrate of the cooking utensil.

An antibacterial non-stick coating composition that is combined with a primer and directly applied to a metal surface. The composition essentially comprising Silica sol, Silane, Pigment, Water, SiO.sub.2, acetic acid, an antibacterial agent and Ti in such concentration and process that it results in a single, self-priming composition used to coat a surface in one application to the surface of articles and implements including but not limited to ancillary cookware and utensils including food storage vessels and containers, flatware, cutlery and components thereof such as blades, tools and items susceptible to having materials stick and/or support growth of bacteria.

Disclosed herein are induction heating articles and vessels and methods for applying insulating coatings thereto. In one aspect, an induction heating vessel of the present invention includes a ferromagnetic substrate and an insulating coating layer attached to the substrate, the insulating coating layer being characterized by a thermal conductivity of less than about 1.0 W/mK and a Shore A hardness of less than about 70.

The invention is a dual-purpose electric bread cooker having two baking plates, a lid, a base, thermostat control knobs, light indicators and legs. The base on the electric bread cooker having a cylindrical shaped baking pan for baking Himbasha (also known as Ambasha) bread and a top plate pivotally mounted on to the base plate, the top plate covers the bottom baking plate when baking Himbasha. A first embodiment shows the top plate can be opened about 180 degrees from the surface of the bottom plate to be used to bake Injera (Ethiopian flatbread). A second embodiment of flip-able lid can used when cooking space is small. The top and the bottom baking plates may be connected to heating source. One temperature control knob controls the temperature of the bottom baking plate and another thermostat knob controls the temperature of the top baking plate. The electric cooker has a handle to open and close the lid, the inside of the top lid is a baking plate. The cooker also has additional lid to be used to cover the top baking plate when baking Injera break. The electric cooker also has bread stamp set with different stamp shapes that can be used to make different shapes on the top surface of Himbasha bread.

A cooking vessel includes a vessel body having a partially coated, textured stainless steel inner surface having a plurality of ribs rising above recesses having bottoms covered with a non-stick coating. The ribs have uncoated tops and sides that are separate from the bottoms of the cavities. The sides connect the tops to the bottoms. The tops rise above the non-stick coating covering the bottoms. According to the invention, the non-stick coating rises over the sides from the bottoms towards the tops without exceeding the height of the tops, and the bottoms and the sides have a rough surface under the non-stick coating. Also included is a method for producing a cooking vessel.

A method for cooking a food including free water, uses a cooking vessel having at least one cooking surface, the cooking surface being such that a drop of distilled water can form a contact angle with the cooking surface that is greater than or equal to 150 at ambient temperature, and the food being such that its water activity a.sub.w is greater than or equal to 0.5. The method includes heating the cooking surface to a minimum temperature of 125 C.; placing the food on the cooking surface; and cooking the food on the cooking surface.

The present invention relates to an enhanced ceramic coating composition comprising a base non-stick ceramic coating composition and 0.2 wt %-2 wt % diamond additive (DA) with wt % compared with the total weight compared of the ceramic coating composition, wherein the diamond additive comprises diamond and mica particles, and wherein said mica particles comprise coloured mica particles, such as red and/or green and/or blue coloured mica particles. It also relates to a method of coating an artefact with the improved ceramic coating, and an artefact provided with a dry film coating containing an improved ceramic coating prepared using an improved ceramic coating composition of the invention. An artefact coated with the improved ceramic coating has the combined advantages of durable non-stick, scratch resistance and abrasion resistance.

A cookware seasoning wipe made of a natural or synthetic fabric for conditioning cast iron cookware and steel cookware to create a nonstick surface. Specifically, the present invention refers to a pre-impregnated wipe that releases a mix of oils and waxes to the cookware surface, that when heated, polymerizes to create a durable nonstick-like surface, commonly referred to as seasoning the cookware. When used to season cookware, the user wipes the surface of the cookware when heating, which naturally releases a thin, even layer of the oil and wax. This process ensures the optimal amount of oil and wax to polymerize and properly protect the cookware's surface. Overall, this is a superior seasoning method because the user no longer has to decide what to use, when to apply it, and how much is needed, all while reducing waste.

A cooking vessel includes a base having a flat bottom and a sidewall connected to and surrounding the base, thereby defining an interior space configured for containing food. The base comprises a layered composite material that includes a first layer of the composite material has a positive Poisson's ratio (PPR) and a second layer of the composite material is disposed in contact with the first layer. The cooking vessel includes a material having a negative Poisson's ratio (NPR).