A method for forming the golden protective layer on the cooker includes: covering at least part of a surface of the cooker with vegetable oil including linseed oil, sintering the cooker with the vegetable oil on the surface at 180-300° C., and cooling the cooker to cause the vegetable oil to form the golden protective layer. The golden protective layer is formed on the cooker by the method of the present disclosure, which results in a surface of a finished cooker being golden yellow, and the color being full, uniform and bright, the cooker being more fashionable, healthier and more environment-friendly, and the golden protective layer having a much longer salt spray test duration, and being capable of passing a dishwasher test, thus realizing good oxidation resistance, rust prevention and surface protection for the cooker, and showing excellent rust resistance and long-term protection performance.

Provided is cookware made from a bonded multi-layer composite having at least one upper metal layer, a lower metal layer having a plurality of upwardly protruding, spaced-apart dimples formed thereon, and a graphite core layer disposed between the at least one upper metal layer and the lower metal layer. The graphite core layer has a plurality of spaced-apart holes extending through the graphite layer. The plurality of dimples extend through the plurality of holes, and the plurality of dimples are metallurgically bonded to the at least one upper metal layer and an outer portion of the lower metal layer is metallurgically bonded to the at least one upper metal layer. The at least one upper metal layer has a layer of stainless steel or titanium bonded to a sub-layer of aluminum. A method of making the bonded multi-layer composite cookware is also disclosed.

The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

Provided is an article of cookware and a method of making the same. The cookware has at least one stainless steel layer and at least one copper layer metallurgically bonded directly to the at least one stainless steel layer via solid state bonding. The at least one stainless steel layer may be a ferritic stainless steel layer, and the at least one copper layer may be a grain stabilized copper. The at least one stainless steel layer may be made from a 400 series stainless steel, such as a 436 stainless steel alloy, a 439 stainless steel alloy, or a 444 stainless steel alloy. The at least one copper layer may be made from a high purity, oxygen free copper alloy, such as a C101 copper alloy, a C102 copper alloy, or a C107 copper alloy.

A cooker that includes a base, a fire bowl with a cooking surface on top of it and, a cover/lid or dome that rests over the cooking surface. An exemplary embodiment of the cooker can be described as a naturally fired outdoor cooker constructed of a light weight, aluminum extrusions that can be reoriented to easily create the base with a minimum number of design elements.

Cookware and a method of manufacture thereof are provided. The method comprises forming a fluid conduit defining a volume in a base of the cookware, the base comprising a heating zone configured for thermal communication with the fluid conduit. A working fluid is introduced to the fluid conduit via an open end of the fluid conduit. A liquid phase of the working fluid occupies less than the volume of the fluid conduit. The fluid conduit is Sized and configured to form vapor segments and liquid segments interspersed throughout the fluid conduit from the working fluid. The open end of the fluid conduit is sealed to define a closed fluid system.

An apparatus and a system for automatically preparing a food item with compartments to store ingredients and a controller (218) to maintain the temperature of the compartments is disclosed. The present invention allows a user to be able to have a freshly prepared food item by storing the ingredients at their required temperatures. The user provides an input to the controller (218) to store the ingredients for a predetermined time before preparing the food item. The ingredients are able to preserve their freshness and nutritious value and the users get to eat a fresh food item. The present invention comprises a storage unit (214, 216) for downloading and uploading e-recipes and a communication unit (208) for connecting the controller (218) and user device (301) to give instructions to the controller (218).

A double-bottom enamel pan with good thermal conductivity, comprising a pan body and a double-bottom piece which is connected to an outer surface of a bottom of the pan body, wherein the double-bottom piece is provided with a plurality of annular bumps on one side matching with the pan body, the annular bumps are pressed into the pan body, and the double-bottom piece comprises at least one layer of enamel coating. The double-bottom enamel pan of the utility model has good thermal conductivity, so that heat and temperature distribution at the bottom of the pan body is uniform, which meets the user’s requirements of excellent service effect and long service life, and has a broad market application prospect.

A coating composition includes phosphorus pentoxide (P2O5), aluminum oxide (Al2O3), boron trioxide (B2O3), zinc oxide (ZnO), I group-based metal oxide, and II group-based metal oxide. The coating composition includes by weight based on a total weight of the coating composition 35 to 55% P.sub.2O.sub.5, 5 to 35% Al.sub.2O.sub.3, 5 to 40% I group-based metal oxide, 5 to 10% B.sub.2O.sub.3, 1 to 5% ZnO, and 1 to 10% II group-based metal oxide.

Toasting apparatus for preparing food products, e.g., buns, are provided for a griddle including a flat griddle surface onto which food products may be placed for cooking, as well as methods for using such apparatus. The apparatus includes a rigid frame movable between a raised position to place food products on or remove food products from the griddle surface and a lowered position wherein a lower surface of the frame is positioned above the griddle surface. The frame includes a plurality of flexible members, e.g., elongate strips, including intermediate regions extending from the lower surface to contact food products on the griddle surface such that the flexible members conform to shapes of food products placed on the griddle surface when the frame is placed in the lowered position to apply pressure to the food products.