The present invention relates to an instant cooking heating bag and, more specifically, to an instant cooking heating bag of which an inner bag, in which food is to be accommodated, is put into an outer bag so as to be integrally formed by the binding of the inner bag with the outer bag, provided with a heating agent and an aqueous solution bag in a space formed between the outer bag and the inner bag, and provided with a cutting means connected to the aqueous solution bag, so as to allow food to be heated and cooked instantly by a user's simple manipulation of pulling the cutting means, thereby allowing warm food to be conveniently consumed outdoors without using additional cooking utensils. An instant cooking heating bag according to the present invention comprises: an outer bag of which the upper part is open and the lower part is closed such that the upper end part is bound so as to seal the inside of the outer bag in a state in which contents are accommodated therein; an inner bag accommodated inside the outer bag such that the upper part thereof is open and the lower part thereof is closed, thereby allowing food to be accommodated therein and providing an opening/closing zipper at the opening of the open upper part; and a heating agent accommodated in a heating space formed between the outer bag and the inner bag and generating heat by reacting with an aqueous solution, and the instant cooking heating bag further comprises: an aqueous solution bag accommodated in the heating space and in which an aqueous solution, causing the reaction of the heating agent, is put; and a cutting means of which one end is connected to one side of the aqueous solution bag so as to cut the aqueous solution bag by being pulled by an external force, wherein the border of one side of the aqueous solution bag is bound to the inner surface of the outer bag along a first binding line.

A cooking vessel having a concavo-convex coating layer formed thereon is provided, in which concavo-convex portions are formed on an outer surface of the cooking vessel and a coating layer is formed on an upper and inner portion of the concavo-convex portions, so that quick cooking can be achieved through an enlarged heat transfer area and prominent heat absorption through the coating layer, scratching or slipping can be prevented from occurring, and cleaning of the cooking vessel can be easily performed through a non-stick function. The cooking vessel includes a vessel portion configured to accommodate a food material to be cooked therein, a first concavo-convex portion formed on an outer surface of the vessel portion and including first projections formed in a solid line and second projections formed in a dotted line, and a coating layer formed on an upper portion and an inner portion of the first concavo-convex portion.

Systems and methods are disclosed for stackable cookware and lids. An example stackable cookware system may include a first vessel having a first upper diameter, the first vessel comprising a first handle with a first length, a first lid having the first upper diameter, the first lid comprising a second handle with a second length and a first inner rim positioned inside the first vessel, and a second vessel having the first upper diameter, a third handle, and a first gripping portion, wherein the first gripping portion has a lower surface aligned with a lower portion of the third handle, wherein the first vessel, the first lid, and the second vessel are stackable in a stack with an interchangeable arrangement.

Disclosed herein are a cooking apparatus including a main body including a cooking compartment configured to cook food using microwaves, and a door configured to open or close the cooking compartment, wherein the door includes a door frame in which an opening is formed so that the cooking compartment is visible therethrough, and a shielding plate including a substrate and a multi-shielding layer, with which the substrate is coated to prevent microwaves in the cooking compartment from leaking to an outside, and coupled at the opening. The door of the cooking apparatus allows an inside of the cooking compartment to be better seen from the outside.

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.

Disclosed is a disposable box for cooking and transporting a prepared food product, and notably a pizza, which includes a plane horizontal bottom having at least one opening passing through it, a vertical side panel that extends upward around all of the periphery of the bottom, and a horizontal, rigid cooking support plate that rests on the bottom. The cooking support plate has at least one hole passing through it with a vertical orientation. At least one solid portion of the cooking support plate is arranged facing the opening in the bottom.

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 in accordance with a cooking recipe. The system further includes a processor operable to receive, via a first communication link with a wireless device, an indication of a first temperature associated with the cooking recipe. The processor is further operable to, based on the indication of the first temperature, adjust the amount of energy provided by the heat source. The processor is further operable to send, to a user interface system, an indication of the adjusted amount of energy provided by the heat source. The system further includes a user interface system that includes an array of light source systems operable to provide a visual representation of the adjusted amount of energy, and a touch sensor.

The present description provides a cooking instrument that may be used in a microwave oven. In some embodiments, the cooking instrument includes a body member having a cooking surface and a microwave absorptive layer thermally connected to the cooking surface.

Provided is a process for drilling a tunnel (11) in which to place a sensor, in particular a temperature sensor, in a cooking vessel (1) comprising a bowl (2) with a bottom (3) having a thickness (e), said process comprising a step for drilling said tunnel made in the thickness (e). The drilling step comprises a pre-drilling step using a drill bit with a diameter of D1, and a deep drilling step using a drill bit with a diameter of D2, D1 being greater than D2.

A grilling device for bacon or other thinly sliced meat. The device includes a base with sidewalls extending from opposite ends of the base. A pair of doors are coupled to opposite sides of the base and movable from an open position to a closed position. A pair of grill plates are removably connected to a corresponding one of the doors. A heating element extends from the base between the side walls. A removable grill is placed over the heating element between the side walls. When the doors are in the closed position, the grill and the grill plates form an enclosed space, so that when power is supplied to the heating element, heat generated by the heating element is provided by convection to the grill and the grill plates.