Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

A cooking appliance includes a pressure vessel, a lid, a locking mechanism having a locking member, and a resiliently compressible seal member. The cooking appliance is adapted to affect the locking mechanism into an inoperable state at an inner vessel pressure greater than or equal to a predetermined pressure when in a locked position.

A cooking appliance includes a pressure vessel, a lid, a locking mechanism having a locking member, and a resiliently compressible seal member. The cooking appliance is adapted to affect the locking mechanism into an inoperable state at an inner vessel pressure greater than or equal to a predetermined pressure when in a locked position.

A cooking vessel according to one example embodiment includes a food receptacle for holding food during cooking. The cooking vessel includes an inner shell and an outer shell. An outside surface of the inner shell forms the food receptacle. A portion of an inside surface of the inner shell is spaced from a portion of an inside surface of the outer shell forming a sealed volume between the inner shell and the outer shell. A heat pipe is positioned within the sealed volume between the inner shell and the outer shell for distributing heat through the sealed volume between the inner shell and the outer shell. Embodiments include those wherein each of the inner shell and the outer shell includes a respective bottom wall and a respective side wall.

A cooking vessel according to one example embodiment includes a food receptacle for holding food during cooking. The cooking vessel includes an inner shell and an outer shell. An outside surface of the inner shell forms the food receptacle. A portion of an inside surface of the inner shell is spaced from a portion of an inside surface of the outer shell forming a sealed volume between the inner shell and the outer shell. A heat pipe is positioned within the sealed volume between the inner shell and the outer shell for distributing heat through the sealed volume between the inner shell and the outer shell. Embodiments include those wherein each of the inner shell and the outer shell includes a respective bottom wall and a respective side wall.

The present invention relates to an inorganic thermochromic additive for an inorganic ceramic coating composition, comprising a thermally colour-changeable yellow inorganic pigment, a thermally colour-changeable green inorganic pigment, and optionally a white inorganic pigment. It also relates to a thermally colour-changeable ceramic coating composition comprising the inorganic thermochromic additive and the inorganic ceramic coating composition. The present invention further provides a kit for preparing the thermally colour-changeable ceramic coating composition. The present invention further relates to an artefact, in particular a cookware item coated with the thermally colour-changeable ceramic coating composition, and to the use of the thermally colour-changeable ceramic coating composition for coating an artefact, in particular a cookware item.

The present invention relates to an inorganic thermochromic additive for an inorganic ceramic coating composition, comprising a thermally colour-changeable yellow inorganic pigment, a thermally colour-changeable green inorganic pigment, and optionally a white inorganic pigment. It also relates to a thermally colour-changeable ceramic coating composition comprising the inorganic thermochromic additive and the inorganic ceramic coating composition. The present invention further provides a kit for preparing the thermally colour-changeable ceramic coating composition. The present invention further relates to an artefact, in particular a cookware item coated with the thermally colour-changeable ceramic coating composition, and to the use of the thermally colour-changeable ceramic coating composition for coating an artefact, in particular a cookware item.

A cookware set includes a pot, a lid configured to fit on and cover the pot in a first position, and a support attached to an upper surface of the lid and disposed at the edge of the lid and configured to support the lid in a substantially vertical position on a rim of the pot in a second position. The support has a base and two wings extending from the base, each of the two wings disposed on an opposite end of the base and having a bent portion bent inward toward the base to define a two-piece channel defined by an upper surface of the base and inner surfaces of the wings. The channel is configured to receive a rim of the pot in the second position.

A cookware set includes a pot, a lid configured to fit on and cover the pot in a first position, and a support attached to an upper surface of the lid and disposed at the edge of the lid and configured to support the lid in a substantially vertical position on a rim of the pot in a second position. The support has a base and two wings extending from the base, each of the two wings disposed on an opposite end of the base and having a bent portion bent inward toward the base to define a two-piece channel defined by an upper surface of the base and inner surfaces of the wings. The channel is configured to receive a rim of the pot in the second position.

A cooping appliance which has a multi-layer lid, the lid preferably includes three spaced layers and venting between the outer and middle layers such that the outer most layer remains cooler to the touch compared to prior art grills. The lid preferably can comprise materials of relatively low melting points or burning points such as polymers or leather or wood or other decorative materials which ordinarily would get too hot on a grill lid. The outer layer is preferably curved in shape with the middle and inner layers formed from a number of straight sections with bends therebetween.