An article of cookware has an interior cooking surface that with raised linear or curvilinear bands with an outer layer of a first material that is one of ceramic or metallic in nature to provide cut and abrasion resistance. Valleys or grooves between the raised bands have an outer layer of a second material with low surface energy to facilitate food release and cleaning of debris. The bands are arranged to protect the second material from cutting and abrasion that would damage the second material. The bands aid in enhancing distribution of cooking oil to enhance searing and browning of foods.

An article of cookware has an interior cooking surface that with raised linear or curvilinear bands with an outer layer of a first material that is one of ceramic or metallic in nature to provide cut and abrasion resistance. Valleys or grooves between the raised bands have an outer layer of a second material with low surface energy to facilitate food release and cleaning of debris. The bands are arranged to protect the second material from cutting and abrasion that would damage the second material. The bands aid in enhancing distribution of cooking oil to enhance searing and browning of foods.

A tray assembly includes a tray having a top side, an underside opposite the top side, and a plurality of protrusions extending from the underside. Each protrusion defines a recess in the top side and has a bottom wall and a contoured surface connecting the bottom wall to the top side. The tray assembly also includes a diffuser in the form of a plate with a plurality of apertures therethrough. The diffuser is couplable to the tray and positionable a spaced distance above the top side of the tray.

Electric cooking utensils that are adapted to be electrically heated to further the cooking process by contacting and heating food while the food is being manipulating by the utensil. In particular, an electrically heated spatula is adapted to transfer additional heat to a food item being cooked while being manipulated by the utensil and thereby expediting and improving the cooking process.

Solutions for leveling the surface of cookware are disclosed. In one embodiment, at least one detachable adjustable leg makes contact with the stove surface to tilt the cooking surface to make it level. The pressure on the stove surface can be increased or decreased, thereby increasing the tilt until the cooking surface is level. In another embodiment, at least one detachable adjustable leg is weighted at one end and the weighted end extends outward to make the cooking surface level. In yet another embodiment, the cookware comes with at least one adjustable leg permanently attached. In all cases, multiple adjustable legs can be used to increase the stability and accuracy. In another embodiment, adjustable legs protrude from the top or bottom surface of a grate that typically covers a flame on gas stove surface.

An anti-stick titanium cookware and a method of manufacturing the same are provided. The anti-stick titanium cookware includes a titanium cookware body, a titanium cladding element, a heat-conducting element and an anti-stick layer. The titanium cookware body and the titanium cladding element are made of plate bodies, the titanium cladding element is welded on the lower surface of the titanium cookware body, and an interlayer space is formed between the titanium cladding element and the titanium cookware body. The heat-conducting element is accommodated in the interlayer space and contacts the lower surface of the titanium cookware body. The anti-stick layer is formed on the upper surface of the titanium cookware body. The heat-conducting element is fixed on the lower surface of the titanium cookware body through the titanium cladding element. The anti-stick layer is a titanium oxide film formed on the upper surface of the titanium cookware body.

An anti-stick titanium cookware and a method of manufacturing the same are provided. The anti-stick titanium cookware includes a titanium cookware body, a titanium cladding element, a heat-conducting element and an anti-stick layer. The titanium cookware body and the titanium cladding element are made of plate bodies, the titanium cladding element is welded on the lower surface of the titanium cookware body, and an interlayer space is formed between the titanium cladding element and the titanium cookware body. The heat-conducting element is accommodated in the interlayer space and contacts the lower surface of the titanium cookware body. The anti-stick layer is formed on the upper surface of the titanium cookware body. The heat-conducting element is fixed on the lower surface of the titanium cookware body through the titanium cladding element. The anti-stick layer is a titanium oxide film formed on the upper surface of the titanium cookware body.

Solutions for leveling the surface of cookware are disclosed. In one embodiment, at least one detachable adjustable leg makes contact with the stove surface to tilt the cooking surface to make it level. The pressure on the stove surface can be increased or decreased, thereby increasing the tilt until the cooking surface is level. In another embodiment, at least one detachable adjustable leg is weighted at one end and the weighted end extends outward to make the cooking surface level. In yet another embodiment, the cookware comes with at least one adjustable leg permanently attached. In all cases, multiple adjustable legs can be used to increase the stability and accuracy. In another embodiment, adjustable legs protrude from the top or bottom surface of a grate that typically covers a flame on gas stove surface.

Dutch ovens having lids with integral griddles are disclosed. An example Dutch oven includes a pot and a lid. The pot has a rim. The lid is configured to be seated on the rim of the pot. The lid includes a central portion having an upper surface forming a griddle. The upper surface of the central portion is oriented away from the pot when the lid is seated on the rim of the pot.

Systems and methods for shaping food items are provided. The systems and methods can shape the food items into taco shapes. A system can include a basket, a tool, and an insert. The basket includes troughs and a handle. The tool includes guides that receive patties made of, for example, potatoes, meat, and/or other food items. The insert includes wedges sized and shaped to fit through the guides and into the troughs of the basket. The tool is assembled with the basket in use, and frozen patties are placed in the guides. The insert is assembled with the tool such that the wedges contact the patties. The assembly is placed in hot oil to cook the patties. As the patties cook and soften, the insert moves downward relative to the tool and basket, and the wedges urge the patties into the troughs and into a taco shape.