A fitting part for attaching a handle element to the vessel wall of a cooking or frying vessel includes a base body having a recess for plugging onto a support part on the vessel wall, a securing element for securing the base body to the support part provided in the recess, and the securing element engaging at least one cast surface of the support part and/or at least one cast surface of the base body in a fixing manner, the securing element being at least one elastically deformable pressure spring having a wavelike profile, the opposite sides of the of the wavelike profile coming into contact with the support part on one side and with the inner side of the recess in the base body on the other side, and the pressure spring fixing the base body to the support part by friction-locking contact with at least one cast surface.

Cooking utensil with at least one handle structure. The cooking utensil includes a bottom wall and an upright side wall with an outer side. The at least one handle structure is arranged against the outer side of the upright side wall. The at least one handle structure includes a gripping part configured to be grippable by a user. The at least one handle structure includes a phase-change material.

A heat diverting pot handle for engagement to a cooking pot. The pot handle engages with the cooking pot at a first end through the engagement of two forks extending at angles from the first end to engagements with the pot body. An opening between the two forks provides a passage for heat generated from a heat source against the bottom surface of the pot body through the handle to keep the handle cool. Skirts extending from lower surfaces of the two forks are positioned to contact the upper edge of a lower positioned pot body when stacked to prevent scratches in the cooking surface of the lower-positioned pot body.

A hot air fryer includes a main body, a vessel that can be removed from the main body and a basket that can be removed from the vessel. The fryer also includes a manipulating system having a configuration changing system that makes it possible to manipulate the vessel incorporating the basket at the same time, or to manipulate the basket alone, released and removed from the vessel, or to manipulate the vessel alone, released and removed from the basket, so as to allow a first mode of cooking foods in the basket incorporated in the vessel and a second mode of cooking foods directly in the vessel, the basket being extracted from the latter.

A vessel for cooking food is described, including a body which in turn includes a bottom wall and at least one side wall. The side wall extends from the bottom wall to define an inner space of the vessel where food is placed to be cooked. The vessel for cooking food also includes at least one handle, made from a first metal material, preferably steel, and bound to a portion of the body through interposition of at least one connection element made from a second metal material, preferably aluminum. The coefficient of thermal conductivity of the second metal material is greater than the coefficient of thermal conductivity of the first metal material. The connection element is operationally connected to at least one thermal signaling device.

A cooking apparatus has a cooking chamber and a heating chamber adjacent the cooking chamber used for heating air laden with steam. Air and steam is circulated between the cooking chamber and the heating chamber, through a vent arrangement. A food support is provided for mounting in the cooking chamber, having at least perforated basket and a lid plate for mounting over the basket. This enables two different cooking characteristics, at different height in the cooking chamber.

According to one example, a cookware apparatus includes a vessel. The vessel includes a bottom, and a sidewall surrounding the bottom and extending upward from the bottom so as to form a fluid retaining interior region. The sidewall terminates at a rim. The vessel also includes a channel extending through a portion of the bottom and further extending upward into and through a portion of the sidewall. The channel has an opening positioned in an external surface of the sidewall. The cookware apparatus further includes a thermal sensor positioned within the channel. The thermal sensor extends through the portion of the bottom and further extends upward into and through the portion of the sidewall.

A system for managing grease from foodstuff during preparation in a frying pan is disclosed. The system includes a frying pan, a frying pan supporting structure, and an optional but preferred shield. The frying pan includes an underside having an extension integrally formed therewith. The frying pan supporting structure includes a bottom side for placement on a heating element and a top side upon which the frying pan rests. The frying pan extension nests within the top side of the supporting structure. The bottom side and the top side of the supporting structure are angled with respect to each other. The liquid, typically in the form of oil or grease in flowing form, substantially collects under the optional shield which prevents the splattering and splashing of oil and hot grease not only on the user but on nearby surfaces such as the stovetop, the adjacent wall, and the floor.

A cooking vessel includes a base having a flat bottom and a sidewall connected to and surrounding the base, thereby defining an interior space configured for containing food. The base comprises a layered composite material that includes a first layer of the composite material has a positive Poisson's ratio (PPR) and a second layer of the composite material is disposed in contact with the first layer. The cooking vessel includes a material having a negative Poisson's ratio (NPR).

A cooking food vessel including a metal body, at least one handle, constrained to a portion of the metal body via a metal fastening element, and at least one thermal signalling device, applied on a portion of the handle placed at a respective component having thermal conductivity properties. The thermal signalling device is provided with at least one indicating element operatively connected to a respective actuating element made of a shape-memory alloy. The actuating element is a shape-memory coil spring, indirectly contacting the component having thermal conductivity properties and configured to switch from a first non-operative configuration, wherein is inactive, to a second operative configuration, wherein is stretched when a predefined temperature value is achieved. Between the actuating element and the component having thermal conductivity properties is interposed a metal base for modulation and/or thermal enhancement which transfers heat to such actuating element.