Provided is a cooking vessel which comprises heat transfer structures for directing a flame, which is concentrated on the center of a vessel part, to be diffused to the edge of the vessel part, thus allows heat to be sufficiently diffused to parts other than the center while the heat is conducted from the outer side to the inner side of the bottom of the vessel part, can be made lightweight, and allows a reduction in material and production costs. The cooking vessel, which comprises the vessel part in which to put and cook contents and handle parts installed on the vessel part, has the heat transfer structures installed on the outer side of the bottom of the vessel part, wherein the heat transfer structures are formed in a shape that allows the radial formation of multiple flame diffusion paths for flame diffusion to the edge of the vessel part.

The invention relates to a handle for a cooking vessel that includes at least one thermoelectric generator. The thermoelectric generator includes at least a first contact surface thermally connected to a heat sink and the heat sink is formed from a material that undergoes a phase transition when heated to temperatures varying between 50 C. and 70 C.

Described is a system for fixing a handgrip to a cooking vessel which comprises a fixing element in the form of a bridge, configured for being irremovably constrained, at a respective first distal end thereof, to a wall of the cooking vessel and, at a respective second proximal end thereof, to the handgrip. On the lateral surfaces of the fixing element between the first distal end and the second proximal end a plurality di notches, openings and/or inclined walls is provided. The system also comprises a shaped elastic element, configured for being housed and retained inside a corresponding blind hole made at one end of the handgrip, that is to say, the end of the handgrip designed for coupling with the proximal end of the fixing element. The shaped elastic element consists of a metallic bending spring with a constant circular cross section, substantially U-shaped, wherein the two arms of the U are provided with shaped intermediate portions configured for engaging with the corresponding notches, openings and/or inclined walls made on the lateral surfaces of the fixing element, thus obtaining the irreversible coupling between the handgrip and the cooking vessel by inserting the fixing element in the blind hole and by mutual locking between the fixing element and the shaped elastic element.

Cookware is provided that includes a body having a bottom and a sidewall; and a handle on the sidewall. The handle has a guide groove for supporting a rod-shaped grip of a cooking tool. The guide groove supports the grip so that the cooking tool passes through an upper side of an upper end of the sidewall. The handle extends obliquely upward from the sidewall. A width of the guide groove is reduced from a tip side of the handle toward a base side of the handle.

A mobile apparatus for cooking food includes a lid (34) and a main body (13) that defines a cooking compartment (32) in which a container (11) is adapted to be inserted. The container (11) is provided with a bottom wall (12) and at least one lateral wall (14). The container is also provided with at least two gripping elements laterally associated in an opposite position with respective perimeter portions of the container (11).

According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item, and a cooking device operable to be used to cook the food item. The cooking device includes one or more motion sensors operable to detect a motion associated with the cooking device. The system further includes one or more processors communicatively coupled to the one or more motion sensors. The processors are operable, when executed, to receive one or more indications of a detected motion associated with the cooking device, and further operable to, based on the one or more indications, determine a cooking instruction. The heat source is further operable to modify the amount of energy provided by the heat source in accordance with the determined cooking instruction.

According to one example, a system includes a cooking device operable to be used to cook a food item. The cooking device includes one or more motion sensors operable to detect a motion associated with the cooking device. The system further includes a wireless device operable to display a cooking recipe in a graphical user interface. The system also includes a one or more processors communicatively coupled to the one or more motion sensors. The processors are operable, when executed, to receive one or more indications of a detected motion associated with the cooking device, and further operable to determine a device instruction based on the one or more indications. The wireless device is further operable to perform the determined device instruction.

A cooking vessel is provided. The cooking vessel includes a vessel body, a handle, a locking portion and a bail. The vessel body has an inner surface and an outer surface. The handle has an upper surface, a lower surface, a proximal end and a distal end. The proximal end of the handle is coupled to the vessel body. The locking portion is disposed in one of either the lower surface and the distal end of the handle. The bail is coupled to the handle proximate the distal end of the handle. The bail is movable between an unlocked position and a locked position, and the bail is configured to cooperatively and lockingly engage a locking portion of a second cooking vessel when the bail is in the locked position.

A cookware device includes balsa wood having a sufficiently high specific heat to allow a user to grasp the cookware device with one or more bare hands immediately after exposure to heat. The balsa wood may form part of the cookware device or may be located on a handle attached to the cookware device for a user to grasp. The balsa wood material includes a specific heat of greater than about 3.5 J/g*K, a density of less than about seven pounds per cubic foot, and/or a grain angle between about 30 degrees and about 60 degrees in some embodiments. The cookware device or cookware device handle may also cool quickly when removed from a heat source in some embodiments.

A stackable cookware article system may include a stackable handle having a grip portion including a projection and a hole configured for stacking with similarly configured handles. The hole may be adapted to receive in at least an upper inner surrounding portion a complimentary downward extending projection that extends from a substantially similar grip portion. When stacked, cookware articles, such as a series of vessels having progressively decreasing diameters, deploying the handle may stably stack in nested arrangements external portions of an inner nested vessel contacting the internal portion of an outer surrounding vessel in which it nests.