An apparatus for cleaning and cooking seafood or crustacea has a container with an interior volume defined by a tapered wall, a basket removably received in the interior volume of the container, a pipe positioned adjacent to the wall of the container and having a plurality of apertures adapted to direct the flow of water through holes of the basket, and a connector fluidically connected to the pipe and having a portion extending outwardly of the tapered wall of the container. The basket is tapered so as to be nestable within the tapered wall of the container. The basket has an indentation with holes extending over the pipe. A pot is spaced from the container and nestably removably receives the basket therein.

A system for providing cooked food includes at least one container that stores an uncooked food product for dispensing of an aliquot of the uncooked food product; a source of milk; a source of steam; a mixing chamber configured to receive the milk and steam to increase the temperature of the milk and to dispense heated milk so that the heated milk contacts the dispensed aliquot of uncooked food product to cook the food product.

The present invention is directed toward a food container that including a base, a perimeter wall and first, second and third protrusions. The protrusions are spaced apart from each other and coupled to the wall and the base. Each of the first, second and third protrusions defines a respective support surface that extends radially inward from the wall, a recess in the base and a recess in the wall. Each of the support surfaces is configured to support non-recessed portions of a base of another food container in a stacked configuration. Each of the recesses in the wall and the base are configured to receive a support surface of the other food container in a nested configuration.

The present invention refers a kitchen appliance that includes a lid and a vessel. Handles associated with each of the lid and the vessel include electrical connectors (e.g., a plug, socket) so that when the lid is placed on the vessel, power is provided to the lid via the electrical connectors associated with the lid and vessel, respectively.

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

The present disclosure relates to a double cooking container having improved stability and improved heating efficiency. Particularly, the double cooking container has a double structure in which an inner cylinder is formed inside an outer cylinder, a heat retaining space formed by inserting the inner cylinder into the inside of the outer cylinder and thus maintaining a predetermined interval between the bottom of the outer cylinder and the bottom of the inner cylinder, and a side fluid channel formed between the outer cylinder and the inner cylinder to communicate with the heat retaining space, wherein a plurality of discharge holes communicating with the side fluid channel are formed in the outer cylinder, and the entire sectional area of the discharge holes is controlled to be within a predetermined range in order to implement high heating efficiency as well as ensure stability.

Apparatus for cooking foods includes an external container with protective lid of the openable type, and an extractable internal container. The internal container is open at the top and has a base wall and at least one lateral wall, a heating device connected to a possible mean to transfer the heat generated toward the surface of the internal container and a mixing device reciprocally mobile with respect to the internal container.

A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.

A set of nestable and stackable cookware, for example, a set of pots and pans, is maintained in a stable configuration by stops attached to the outer walls of the cookware. Each stacked and nested item of cookware is supported on the rim of the lower item by two stops attached to its outer wall, on opposite sides of the item. Each stop is shaped and configured to contact the rim of the lower item in the stack at a finite number of points. The points of contact lie in the same plane, which uprightly supports the stacked cookware item on the lower cookware item, without the walls or the base of the stacked cookware item touching the lower item.

A cooking vessel includes a cooking vessel that has a bottom wall and a side wall, where the side wall has an inner surface, an outer surface, and an upper edge. The system also includes an induction element that is configured to mount to the side wall. The induction element includes a heating member, an upper edge contact member, and a lip. The heating member rests upon the inner surface of the side wall, the upper edge contact member rests upon the upper edge of the cooking vessel, and the lip rests upon the outer surface of the side wall.