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).

A nonstick cooking utensil with a pure inorganic structural layer and a manufacturing method thereof are provided. The cooking utensil includes a base layer and a pure inorganic structural layer, where the pure inorganic structural layer is formed by spraying inorganic particles on an inner surface of the base layer; the inorganic particles in the pure inorganic structural layer form a connected pore structure; the pure inorganic structural layer includes at least three inorganic structural sub-layers; the at least three inorganic structural sub-layers are sequentially stacked on the inner surface of the base layer according to sizes of the inorganic particles; the inorganic particles in the inorganic structural sub-layer adjacent to the base layer have a largest size; and in a direction away from the base layer, the sizes of the inorganic particles in the multiple inorganic structural sub-layers decrease sequentially.

Exemplary embodiments of a back panel and a clipping system for a clamshell griddle are provided. In some exemplary embodiments, a griddle apparatus is provided, including a base portion having a cooking surface thereon, a back wall substantially perpendicular to the base portion, an upper clamshell griddle that pivots with respect to the cooking surface between a first position substantially parallel to the cooking surface and a second position away from the cooking surface, and a removable back panel that is insertable between the upper clamshell griddle and the back wall, and configured to cover a portion of the back wall. A clipping system is also provided for securing a removable non-stick cooking surface to the upper clamshell griddle.

A container applied with a fluoride-free surface coating and a preparation method thereof are provided. The preparation method comprises the steps of: providing a container structure substrate and a cladding material, wherein the cladding material is a boron nitride powder material having a chemical composition comprising 43 wt % of boron, 0.1 wt % of boron oxide, 0.03 wt % of carbon, and 0.15 wt % of water, and having a purity of 99.5%, a finess of 30 m, and a density of 0.4 g/cm.sup.3; and then cladding the boron nitride powder material onto an inner surface of a body by using a cladding technology, to form a cladded layer. The container applied with a fluoride-free surface coating has a structure comprising: a body having an inner surface; and a cladded layer, formed on the inner surface by processing the boron nitride powder material by a cladding technology.

The present disclosure provides a graphite pot and a manufacturing method thereof. The graphite pot comprises a pot body made of graphite, the pot body comprising an inner wall and an outer wall, and a hard carbon film or a covalent carbide film attached to the surface of the inner wall. A hard carbon film or a covalent carbide film is attached to the surface of the inner wall of the pot body, and the hardness of the hard carbon film and the hardness of the covalent carbide film are both higher than that of the existing PTFE resin film layer, and the carbon film and the covalent carbide film have superior air permeability. When in use, the far infrared characteristic and the adsorption property of the graphite pot body are fully exerted, which is very environment-friendly and healthy.

Provided is a non-stick cooking container, comprising a container body, in which the container body comprises a ribbed inner surface, the ribbed inner surface comprising a plurality of ribs and grooves arranged at regular intervals, a non-stick coating covering the surfaces of the ribs and the grooves, the ribs comprising a top surface, the grooves comprising a bottom surface. It is difficult to scratch or chip off the non-stick coating of the non-stick cooking container, which allows the cooking container to retain the non-stick properties over a long period.

Provided is a cooking item, at least one of the surfaces of which has a fluorocarbon coating including rare earth oxide fillers. The use of a composition including a fluorocarbon resin and rare earth oxide fillers makes it possible to obtain coatings, the mechanical properties of which (particularly in terms of hardness and resistance to abrasion) are reinforced without any breakdown in the non-stick properties of said composition. Also provided is a method for manufacturing such a cooking item.

A vessel for frying, baking or cooking foodstuffs, includes at least one visible first material and one visible second material, wherein at least the first material reversibly changes color thermochromically when heated. The coloring of the two materials is selected in order for a color difference between the two materials to change visibly when the vessel is heated.

The invention is directed to a foodstuff extrusion portioning device and more specifically a cutter head assembly on such an extruder having a servo motor, a cutter shuttle coupled to a cutting element, a controller and being programmed via a product variable to provide a velocity profile. The cutter in the velocity profile has a first velocity and it reduces speed to a second velocity and goes more slowly through the last portion of the foodstuff. The at least two velocities being fully programmable and the controller can provide for instantaneous and additional programmed velocities throughout the cutting profile. The cutter further providing tilt control so it can drop the portion at the moment the portion detaches from the extruded foodstuff stream. It cuts and/or breaks off portions in a far more uniform and controllable manner to more accurately portion and better place the cut portions. This also provides the portion with minimal residual energy pushing it forward as it drops through the effect of gravity and the cutter can be used so as to further direct and push the portion downward so as to optimally place it.

A method of making a cooking utensil and a cooking utensil made using the same are disclosed herein. In some embodiments, a method of making a cooking utensil includes applying pressure and heat to a multilayer stack to form a laminate, the multilayer stack including a metal substrate, a mesh layer, a first polymer film, and an additional layer having an opening therein, wherein the mesh layer, the first polymer film, and the additional layer are arranged on the same side of the metal substrate, and wherein the opening is sized such that the opening would surround the mesh layer if the additional layer and the mesh layer were disposed in the same plane.