A substrate coated with a non-stick fluoropolymer coating is provided, the coating having excellent abrasion and scratch resistance. The coating contains: i.) a continuous primer layer adhered to the substrate containing a polymer binder, a first fluoropolymer and first inorganic film hardner particles, ii.) a discontinuous midcoat layer containing aggregate particles adhered to the primer layer and distributed discontinuously across the surface of the primer layer so as to reveal exposed areas of the surface of the primer layer, wherein a portion of the aggregate particles are in clusters, and wherein the aggregate particles contain second fluoropolymer and second inorganic film hardner particles, and iii.) a topcoat layer containing a third fluoropolymer adhered to the midcoat layer and the exposed areas of the surface of the primer layer at points where there is no midcoat layer.

A nonstick ceramic coating composite and a heating kitchen utensil using the same, and more particularly, a nonstick ceramic coating composite that is prepared by filing a nonstick silicone fluid in the pores of a functional filler and mixing the filler with an inorganic binding agent, etc. and a heating kitchen utensil that has a nonstick ceramic coating layer using the nonstick ceramic coating composite in order to render heating kitchen utensils nonstick for a long period, according to which it is possible to provide a nonstick ceramic coating composite that is prepared by loading a nonstick silicone fluid in the pores of a functional filler and mixing the filler with an inorganic binding agent, etc., and, by applying the nonstick ceramic coating composite on a heating kitchen utensil, acquire adequate corrosion resistance, wear resistance, heat resistance, etc., prevent food from being sticking to such utensils when being heated and retain the nonstickability of such utensils for a long period by restricting to the extent possible, when compared with conventional nonstick ceramic composites, the nonstickability-endowed compounds from being deteriorated.

The present invention relates to a tray (10) for cooking food in an oven or a microwave oven. The tray (10) comprises a flat, non-flexible base plate (12) and at least one side wall (14) surrounding the base plate (12), whereby the base plate (12) and the at least one side wall (14) are integrally formed. The base plate (12) and the at least one side wall (14) have a lattice structure comprising a plurality of webs (16) and a plurality of openings (18) introduced by means of a laser and/or by punching out. The tray (10) further comprises guiding means (22) attached to the base plate (12) and/or the at least one side wall (14). At least 45% of a surface formed by the base plate (12) and the at least one side wall (14) is formed by the plurality of openings (18). Further the present invention relates to a process for manufacturing such a tray (10) whereby a plate is provided, the plurality of openings (18) are introduced into the plate by means of a laser and/or by punching out, an edge of the plate is deformed to form the at least one side wall (14) and the base plate (12) and the guiding means (22) are attached to the base plate (12) and/or the at least one side wall (14).

The invention relates to a coated cooking element for a kitchen item or electrical cooking apparatus, comprising a metal substrate coated on one side with a peelable film, forming a cooking face, the peelable film comprising one or several layers of fluorinated polymer, a mechanical reinforcing layer and a hotmelt polymer layer arranged on the opposite side to the cooking face and having a melting point higher than 250 C. and lower than or equal to that of at least one of the other layers of the peelable film, the peelable film being assembled with the metal substrate, the hotmelt polymer layer being in contact with the face of the metal substrate. The invention also relates to a method for manufacturing such a coated cooking element and to a cooking article or an electrical cooking appliance having said coated cooking element.

A double-bottom enamel pan with good thermal conductivity, comprising a pan body and a double-bottom piece which is connected to an outer surface of a bottom of the pan body, wherein the double-bottom piece is provided with a plurality of annular bumps on one side matching with the pan body, the annular bumps are pressed into the pan body, and the double-bottom piece comprises at least one layer of enamel coating. The double-bottom enamel pan of the utility model has good thermal conductivity, so that heat and temperature distribution at the bottom of the pan body is uniform, which meets the user's requirements of excellent service effect and long service life, and has a broad market application prospect.

The embodiments disclose a portable battery powered cooktop, including a heat plate, a control printed circuit board assembly coupled to heating elements of the heating device configured to regulate current and send the current to the heat plate via the heating elements, at least one removable rechargeable battery pack with a heat resistance housing configured to withstand a predetermined operating temperature of the at least one removable rechargeable battery pack, a temperature control device coupled to the control printed circuit board assembly and configured to regulate a temperature of the heat plate, wherein the control printed circuit board assembly is configured to activate and control the temperature of the heating elements to warm and cook food on the heat plate and a vented air buffer chamber located within the heating device and configured to dissipate heat between the heat plate and the at least one removable rechargeable battery pack.

Provided is a culinary item, one surface of which is provided with a coating including at least one rare-earth oxide layer. Such a coating has the specific feature of not only having mechanical hardness and abrasion resistance comparable to those of enamels and ceramics, but also excellent intrinsic hydrophobic properties that enable the coating obtained to have a non-stick property that is comparable to that of fluorocarbon coatings and suitable for culinary applications.

Provided is a method for determining a performance index of a cooking utensil (1a, 1b, 11) for a predetermined cooking temperature with, the aim of assessing nutritional gain, said cooking utensil comprising a bottom (2a, 2b, 10) having a cooking surface (3a, 3b, 10a). The method comprises: a) bringing the cooking surface (3a, 3b, 10a) to said predetermined cooking temperature by using heating means (4), the heating of the surface resulting in a deformation of the bottom (2a, 2b, 10) b) determining a minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10) deformed in this way at said predetermined cooking temperature, by pouring the minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) or by calculating said minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) by recreating the cooking utensil (11) deformed in this way by means of a computer equipped with a computer assisted design software program, said minimum quantity of fat (9, 9a, 9b) making it possible to define the performance index of the cooking utensil (1a, 1b, 11) for a predetermined cooking temperature.

Heat resistant and/or nonstick polymer materials and composites, and cookware including a food support surface comprising an integrated or attached cooking surface formed of the materials and composites. The cookware includes a laminate material with structural rigidity, wherein the laminate material includes a flexible substrate impregnated with the heat resistant polymer material and/or coated with a nonstick coating, and pressed or molded in a shaped cookware or other nonstick items or component. Various cooking devices can be pressed from the material, as well as oven or vehicle components.

Provided is a method for obtaining a cooking vessel that includes the following steps: producing a bowl having an aluminum outer surface and an inner surface; performing hard anodization of at least the outer surface of the bowl; and providing a sol-gel coating on the anodized outer surface. At least one coloring step is carried out following the hard anodization, the coloring step(s) being carried out before and/or during the sol-gel coating step. Also provided is a kitchen item or an electrical cooking appliance that includes a cooking vessel obtained by the above method.