It is proposed to utilize a heat diffuser formed of a material with a relatively high level of thermal diffusivity in combination with cast iron cookware to improve the evenness of the cooking surface temperature. In particular, the heat diffuser is releasably attached to the exterior of the cookware's bottom surface so as to rest against the cooking element when the cookware is in use. The heat diffuser is formed to exhibit a diameter similar to the cooking surface of the cast iron cookware and is able to quickly transport a portion of the created thermal energy of the cooking element outward toward the outer periphery of the cooking surface. The inclusion of the heat diffuser thus provides a more uniform cooking area in cast iron cookware and functions to significantly reduce (if not eliminate) the hot spots as found in conventional cast iron cookware.

The invention relates to an air-based flyer apparatus (100) for preparing food. The apparatus comprises a food preparation chamber (102), a food basket (103) placed in said food preparation chamber (102), a system (104) for circulating an upward flow of hot air inside said food basket (103), a heating element (105) placed above said food basket (103) to generate said hot air, a lid (101) placed below the heating element for covering the food basket. The lid (101) comprises a first part (P1) being air-permeable, and a second part (P2) facing said heating element (105) being air-impermeable. The invention allows reducing fumes generated by an air-based flyer during cooking process.

A pan holder for supporting batter-dipping pans from the front edge of a restaurant type fryer, especially a flat bottom type fryer with a raised front edge. The pan holder comprises a frame with an opening for receiving the batter-dipping pan and supporting the upper flange of the pan, a rear hook edge configured to mate with the front raised edge of the fryer, and side brace panels for engaging the front face of the fryer. The holder includes finger holes in both sides of the frame, extending beyond the pan flange so that the pan can be lifted evenly out of the frame; utensil holders formed in the side brace panels; and a perforated and/or discontinuous rear hook edge configured to reduce heat transfer and increase drainage of hot oil.

A moo ka ta-style grill pan includes an outer perimetrical wall, an inner wall, and a bottom surface connecting the outer wall and the inner wall. The bottom surface, outer wall, and inner wall form a reservoir adapted to hold soup, broth, or a similar hot liquid. A central grilling area is provided, surrounded at least partially by the reservoir; the central grilling area includes a removable grill surface. The central grilling area may be defined by the inner wall, and the removable grill surface sits thereatop. Structure for securing the removable grill surface grill atop the central grilling area, e.g. a flange disposed on at least one of the removable grill surface or a top rim of the inner wall, is provided. Holes are provided in the removable grill surface to allow drippings of food being grilled thereatop to pass therethrough and not fall into the reservoir.

A cooking device having a liquid containing well in a center surrounded by a connected flange positioned or formed at an angle to the well for draining liquid into the well, and has a controllable flame directed to said well. A collapsible stand has a frame that holds the cooking device and the source of the flame, and has articulated legs selectively collapsible alongside the frame.

Solutions for leveling the surface of cookware are disclosed. In one embodiment, at least one detachable adjustable leg makes contact with the stove surface to tilt the cooking surface to make it level. The pressure on the stove surface can be increased or decreased, thereby increasing the tilt until the cooking surface is level. In another embodiment, at least one detachable adjustable leg is weighted at one end and the weighted end extends outward to make the cooking surface level. In yet another embodiment, the cookware comes with at least one adjustable leg permanently attached. In all cases, multiple adjustable legs can be used to increase the stability and accuracy. In another embodiment, adjustable legs protrude from the top or bottom surface of a grate that typically covers a flame on gas stove surface.

A continuous food frying device includes a first heating unit, a conveyance unit, a uniformizing unit, and a second heating unit. The first heating unit stirs and heats a food charged therein from a charging port of a drum member. The conveyance unit conveys a food discharged from a discharging port of the drum member. The uniformizing unit makes the thickness of the food substantially uniform. The second heating unit blows hot air onto the food from injection ports.

A portable automated wok agitation system is a system that facilitates an automated wok pan agitation process, effectively replicating the dexterity and precision exhibited by a professional human wok chef. The system includes a mounting plate, a motorized arm assembly, a motorized wrist assembly, a controller, and a portable power source. The mounting plate supports the moving components of the system and facilitates the mounting of the system to the desired wok range. The motorized arm assembly generates the arm movements required to agitate the wok during the cooking process. The motorized wrist assembly generates the wrist movements required to flip and move the food products in the wok during the cooking process. The motorized wrist assembly supports the desired wok in the proper orientation above the wok range. The controller and the portable power source facilitate the automated operation of the motorized arm assembly and the motorized wrist assembly.

A cooking pan comprises a pan body used for cooking food. The pan body includes three parts, namely bottom, side extending upwardly from the bottom all around and partition disposed on the bottom and combining with the side to divide the pan body into at least two cooking zones which respectively have differently-shaped bottom walls. The at least two cooking zones and their respective differently-shaped bottom walls can work together to process different types of food, thus contributing to diverse functions and higher food processing efficiency of the cooking pan.

A splash guard system includes a stove that has a burner. A pot is provided and the pot may contain a liquid. The pot is positioned on the burner such that the pot is in thermal communication with the burner. Thus, the stove heats the liquid. A shield is removably coupled to the pot. The shield inhibits the liquid from splashing onto the burner when the stove heats the liquid.