Described herein is an automatic cooking apparatus 100 and method. The apparatus includes at least one curved heating member 106 configured to move in an arcuate path, and at least one dispensing mechanism for dispensing at least one semi-solid liquid substance on the at least one heating surface 106a, 106b. The curved heating member 106 has at least one heating surface 106a, 106b, which, in the course of dispensing of the semi-solid liquid substance on the heating surface 106a, 106b, moves in the arcuate path to spread the semi-solid liquid substance on the heating surface 106a, 106b. The heating surface 106a, 106b is also configured to attain one or more cooking positions in the arcuate path after the semi-solid liquid substance is suitably spread on it for cooking the at least one semi-solid liquid substance.

A cookware assembly including a cooking vessel comprising an interior, an exterior, a vessel side wall and an elongated handle extending outwardly from the exterior, a cover, and an opening in at least one of the vessel side wall and the cover above the elongated handle.

A cookware assembly including a cooking vessel comprising an interior, an exterior, a vessel side wall and an elongated handle extending outwardly from the exterior, a cover, and an opening in at least one of the vessel side wall and the cover above the elongated handle.

The present disclosure provides a transfer cavity, a material supplying system and a cooking appliance. The transfer cavity has an inner cavity, and is provided with a material inlet, a material outlet and a fluid inlet, and the inner cavity communicates with the material inlet, the material outlet and the fluid inlet, wherein the fluid inlet is arranged on a bottom wall of the transfer cavity or a position on a side wall of the transfer cavity that is relatively close to the bottom wall of the transfer cavity. According to the transfer cavity provided by the solution, the air may approximately enter the transfer cavity from the bottom of the transfer cavity, thereby being conducive to lifting and dispersing a material by wind power, and avoiding the problem that it is difficult to drive and discharge the material due to the accumulation of the material in the transfer cavity. Therefore, complete discharge and no residue in the transfer cavity may be ensured, and the hygienic security of the product may be improved.

The present disclosure provides a transfer cavity, a material supplying system and a cooking appliance. The transfer cavity has an inner cavity, and is provided with a material inlet, a material outlet and a fluid inlet, and the inner cavity communicates with the material inlet, the material outlet and the fluid inlet, wherein the fluid inlet is arranged on a bottom wall of the transfer cavity or a position on a side wall of the transfer cavity that is relatively close to the bottom wall of the transfer cavity. According to the transfer cavity provided by the solution, the air may approximately enter the transfer cavity from the bottom of the transfer cavity, thereby being conducive to lifting and dispersing a material by wind power, and avoiding the problem that it is difficult to drive and discharge the material due to the accumulation of the material in the transfer cavity. Therefore, complete discharge and no residue in the transfer cavity may be ensured, and the hygienic security of the product may be improved.

The present invention discloses an intelligent seasoning box for a kitchen, comprising a shell, a seasoning conveying component, a temperature monitor and a master controller, wherein the seasoning conveying component is a liquid-seasoning conveying component; both the seasoning conveying component and the master controller are arranged in the shell; the temperature monitor is connected by a universal hose and points to the center of a frying pan; the seasoning conveying component and the temperature monitor are electrically connected with the master controller respectively; the shell is provided with a containing cavity for containing liquid-seasoning bottles; the seasoning conveying component comprises conveying pipes, conveying pumps and a spraying nozzle; the conveying pumps are electrically connected with the master controller. The intelligent seasoning box for the kitchen in the present invention has the beneficial effects that the whole process of cooking can be completed under monitoring of internal application programs.

A frying pan, from two inches to ten inches high, which includes an opening on the side of pan which connects through a removable filter screen holder to a hollow handle/spout that allows cooking oil and other liquids to be removed from the frying pan. By tilting and pivoting of the frying pan, the oil and other liquids can be caused to flow through the filter screen to then be dispensed exteriorly of the frying pan. The auxiliary handle/spout tilts slightly up so oil or liquids do not inadvertently drip out the hollow handle/spout when not desired.

A frying pan, from two inches to ten inches high, which includes an opening on the side of pan which connects through a removable filter screen holder to a hollow handle/spout that allows cooking oil and other liquids to be removed from the frying pan. By tilting and pivoting of the frying pan, the oil and other liquids can be caused to flow through the filter screen to then be dispensed exteriorly of the frying pan. The auxiliary handle/spout tilts slightly up so oil or liquids do not inadvertently drip out the hollow handle/spout when not desired.

A method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.

A method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.