An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.

An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.

The present invention provides a cooking method, comprising the following steps: (1) feeding cooking ingredients into a barrel-shaped pot body; (2) controlling the pot body to rotate at a first rotating speed which is lower than a critical rotating speed and which enables cooking ingredients to, driven by the pot body, rotatingly ascend and then fall down; wherein the cooking ingredients are controlled to rotate, along with the pot body (3) controlling the pot body to rotate at a second rotating speed which is greater than or equal to a critical rotating speed, enabling cooking ingredients to attach to the pot body and rotate along with the pot body and then fall down.

The cooking method of the present invention not only achieves rapid and uniform heating of cooking ingredients, but also effectively improves cooking productivity.

A frying pan for basting food without tilting the frying pan includes a base which defines a reservoir therein and has an interior edge on an upper surface of the base which defines an opening to the reservoir. The reservoir is positioned adjacent to a first end of the base and is angled downwardly from a second end of the base opposite the first end to the reservoir. The reservoir is configured to hold a basting fluid and has a size such that the reservoir is configured to permit a spoon therein to collect a portion of the basting fluid. A perimeter wall is coupled to and extends upwardly from the base.

A cookware assembly comprises a lid including an underside and a plurality of basting projections. The underside has a center and extending toward a perimeter of the lid. Each of the plurality of basting projections protrudes downwardly from the underside of the lid. Each of the plurality of basting projections includes an interior concave surface, an exterior concave surface, and a drip ridge. The interior concave surface extends downwardly away from the underside to form a bay adjacent to the interior concave surface. The drip ridge is formed along a border between the interior concave surface and the exterior surface and defines a vertex along the drip ridge. During use of the lid, condensate formed on the underside collects along the interior concave surface, which funnels the condensate to the vertex for droplet formation and release from a corresponding one of the plurality of basting projections.