A smoking and basting lid including its own smoking unit that holds a smoke producing substance in a capsule of the lid which allows the lid to smoke a food covered by the lid.

An apparatus including a timer connected to a housing. The timer includes a time display and a control mechanism for controlling the timer. A pump is inside the housing and connected to the timer. A switch is connected to the timer and to the pump. The switch controls operation of the pump according to a signal received from the timer. A power source is connected to the pump. An inlet tube and an outlet tube are connected to the pump. The inlet tube extends outside the housing through a first housing opening. The outlet tube extends outside the housing through a second housing opening. A manifold is connected to the outlet tube. Hollow needles are connected to the manifold to receive the liquid pumped through the pump, through the outlet tube, and into the manifold.

An egg cooker includes a base band shaped to be placed on a cooking surface. A cover is connected to the base band. A tunnel within the cover is sized to allow contents of an opened egg to be poured through the tunnel and onto the cooking surface. A length of the tunnel is selected so that when the cover is mounted on the cooking surface, a base at a bottom of the tunnel is elevated over the cooking surface to a height that allows a white of the opened egg to pass under the base of the tunnel to the cooking surface under the cover, while retaining a top of a yolk of the opened egg within an inside circumference of the tunnel.

A method for producing a metal plate having at least one embedded temperature sensor and to a metal plate produced by the method. The metal plate is produced from a plurality of layers or plate bodies, which are diffusion-connected to each other by thermal pretreatment and subsequent rolling. A sheathed thermocouple is rolled, as the temperature sensor, into the metal plate during the production of the metal plate, or a protective tube made of metal is rolled into the metal plate, into which protective tube a sheathed thermocouple can be inserted after the metal plate has been processed further to form a cooking vessel.

A method for producing a metal plate having at least one embedded temperature sensor and to a metal plate produced by the method. The metal plate is produced from a plurality of layers or plate bodies, which are diffusion-connected to each other by thermal pretreatment and subsequent rolling. A sheathed thermocouple is rolled, as the temperature sensor, into the metal plate during the production of the metal plate, or a protective tube made of metal is rolled into the metal plate, into which protective tube a sheathed thermocouple can be inserted after the metal plate has been processed further to form a cooking vessel.

A cleaning tool, use thereof, and a method for cleaning a hot grill is provided. The cleaning tool comprises a hollow handle for holding a liquid, the handle having a first coupling mechanism fixed to said handle. The cleaning tool also includes a brush head having a second coupling mechanism fixed to the brush head, the second coupling mechanism releasably securable to the first coupling mechanism, a heat resistant scrubbing pad extending therefrom, and an outlet in fluid communication with the hollow handle. The outlet is positioned proximate the scrubbing pad to expel the liquid therefrom. The scrubbing pad is adapted to withstand temperatures of at least 100 degrees Celsius, such that when liquid flows through the outlet onto the heated grill, the heat of the grill vaporizes the liquid into steam, which helps to clean the grill in combination with the scrubbing pad.

The invention relates to a cooking vessel (1) comprising a cap (2) equipped with an end wall (3). According to the invention, the end wall (3) comprises a housing (6) accomodating at least one bimetallic element (30a, 30b) that adopts a cold stable first position when the temperature is below a predetermined temperature and toggles into a hot stable second position when the temperature is above the predetermined temperature, and vice versa, the transition from the first stable position to the second stable position generating an audible signal designed to be perceived by a user or by an external device.

The invention relates to a cooking vessel (1) comprising a cap (2) equipped with an end wall (3). According to the invention, the end wall (3) comprises a housing (6) accomodating at least one bimetallic element (30a, 30b) that adopts a cold stable first position when the temperature is below a predetermined temperature and toggles into a hot stable second position when the temperature is above the predetermined temperature, and vice versa, the transition from the first stable position to the second stable position generating an audible signal designed to be perceived by a user or by an external device.

An artificial intelligence cooking device can include an output interface; a heater configured to heat ingredients contained in a cooking vessel; a sensor comprising at least one of a weight sensor configured to detect a weight of the cooking vessel containing the ingredients or a vibration sensor configured to detect a vibration signal of the ingredients contained in the cooking vessel; and a processor configured to obtain cooking information including at least one of cooking behavior information or state information about the ingredients by using data obtained by the sensor; and output a guide based on the cooking information through the output interface.

A temperature control method for a cookware includes collecting temperature values detected by a plurality of temperature sensors arranged at different positions of a heating area of the cookware, determining a minimum temperature value and a maximum temperature value of the heating area from among the collected temperature values, starting a heating device in response to the minimum temperature value and the maximum temperature value of the heating area satisfying a preset temperature increase condition, and stopping the heating device in response to the minimum temperature value and the maximum temperature value of the heating area satisfying a preset temperature reduction condition.