A cooking apparatus having a pivoting strainer which provides a unique, safe way to drain liquid contents contained within the apparatus while cooking. The cooking apparatus generally comprises a substantially flat and circular base having a cooking surface, a peripheral wall upstanding from the circular base, a handle extending outwardly from the peripheral wall and a pivoting strainer moveable between a closed position and a raised, draining position.

A pivoting strainer attachable to a cooking apparatus. The pivoting strainer provides a unique, safe way to drain grease while cooking and is operated by the use of a single hand. The pivoting strainer moveable between a closed position and a raised, draining position.

A cooking splatter guard is provided that includes a surface extending up from a top edge of a cooking implement at an angle. The angle formed between a plane defined by a top edge of the cooking implement and the surface is greater than 90 degrees. The surface forms a friction fit with the top edge of the cooking implement. A lip of the cooking implement formed by the top edge the cooking implement is a same size or slightly smaller than a bottom edge of the cooking splatter guard.

The present invention provides a cooking utensil and in particular a frying pan having plurality of compartments. The compartments are formed by separating the inner volume through a divider and preferably a divider running across the center of frying pan which divides the frying pan into substantially two equal halves. The frying pan of present invention is advantageous to allow cooking two dishes at the same time and in a same frying pan without mixing the contents of dish.

According to one example, a system includes a computing device having a processor that is operable to display a first portion of a cooking recipe. The system further includes a heat source system having a heat source operable to provide an amount of energy to be used to cook a food item in accordance with the cooking recipe, and a processor operable to adjust the amount of energy provided by the heat source based on one or more communications with the computing device. The system further includes an auxiliary button system having an interface operable to receive an instruction to move from a first step of the cooking recipe to a second step, and a processor operable to transmit, via a second communication link with the computing device, an indication of the instruction.

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.

The present application firstly discloses a cooking system comprising two cooking apparatuses, each capable of producing a cooked food from food or food ingredient(s). The first cooking apparatus comprises a plurality of microwave ovens which can be moved by an intermittent motion mechanism or a transport system. The second cooking apparatus comprises a cookware and a motion mechanism to move the cookware to dispense a cooked food to a food container. A semi-cooked food is produced by a microwave oven of the first cooking apparatus and is used as an ingredient in the second cooking apparatus to produce cooked food.

Cookware with built-in drains allows liquid to drain out without tipping the pan. The drain is structured so as not to leak or interfere with the cookware's thermal properties. Each pan provides a close fitting strainer which fits snugly within the pan. The strainer provides a plurality of apertures in its bottom surface which may be opened and closed by the user. One or more clamps may be used to lift the strainer and food out of the pan, and drain excess fluid into the pan by opening the apertures.

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 draining liquid into the well, 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.

An anti-spill aid for use in cooking and serving vessels may be integrated into the vessel or removable and attachable. The anti-spill aid is an improved cooking tool to prevent messy cooking mishaps. Embodiments can include a removable conformed heat-resistant tool or a non-removable extension of a cookware to enable the upper portion of the cookware to have a curved area that is overarching to assist in meal preparations and prevent food from going over the edge.