A microwave cooking device is used for cooking food using steam inside a microwave oven. The device includes an outer body with a top portion that has a recessed portion with the ability to hold water, to aid in the microwave cooking and reheating process, protruding inwardly and towards a bottom portion of the device. The device further includes ridges on the outer body configured to be collapsible and expandable. The device has handles on the outer body configured to allow a user to pick up the device or hot dishware after microwaving. The recessed portion of the device includes (i) a rotatable knob with plurality of leaves, and (ii) plurality of holes. The device prevents splattering of food inside the microwave oven and is inexpensive, eco-friendly, easy to use and can be washed in the dishware after use.

A microwave cooking device is used for cooking food using steam inside a microwave oven. The device includes an outer body with a top portion that has a recessed portion with the ability to hold water, to aid in the microwave cooking and reheating process, protruding inwardly and towards a bottom portion of the device. The device further includes ridges on the outer body configured to be collapsible and expandable. The device has handles on the outer body configured to allow a user to pick up the device or hot dishware after microwaving. The recessed portion of the device includes (i) a rotatable knob with plurality of leaves, and (ii) plurality of holes. The device prevents splattering of food inside the microwave oven and is inexpensive, eco-friendly, easy to use and can be washed in the dishware after use.

A compact cooking implement includes a pan, a top flange, a handle, and a stand flange. The pan has a rectangular bottom and four perpendicular walls. One of the four walls extends from each of four edges of the bottom. The top flange is disposed on a top edge of the walls of the pan. The top flange extends perpendicularly outward from a top edge of each of the four walls. The handle extends outwardly from the top flange. The stand flange extends from the top flange outwardly at an angle from a plane including the top flange.

The invention relates to a cooking vessel (1) intended to be placed on a heating source, said cooking vessel (1) comprising a side wall (4) and a handle (10) fixed on said side wall (4) by fastening elements (15, 16), said handle (10) having a tubular gripping part (11) which extends radially to the lateral wall (4) in a longitudinal direction X, said tubular gripping part (11) having an attachment end (12) and a free end (13) provided with an orifice (14). According to the invention, the attachment end (12) is closed by an end wall (19, 19a) distant from the side wall by at least 2 millimetres in order to form a channel (7) between the side wall (4) and the end wall (19, 19a), and the attachment end (123) comprises a closed bottom wall (17) and an upper wall (18) provided with at least one through opening (20, 20a) arranged adjacent to the end wall (19, 19a) so that rising hot currents which during cooking travel along the side wall (4), in the place where the handle (10) is attached, create suction near the at least one opening (20, 20a) in order to generate an air flow from the orifice (14) to the inside of the tubular gripping portion (11) and thereby cool it.

The invention relates to, a cooking vessel (1) intended to be placed on a heating source, said cooking vessel (1) comprising a side wall (4) and a handle (10) secured to said side wall (4) by fastening elements (15, 16), said handle (10) comprising a tubular gripping portion (11) which extends radially to the lateral wall (4) in a longitudinal direction X and which has an attachment end (12) and a free end (13) provided with an orifice (14). According to the invention, the attachment end (12) is closed by an end wall (4a) and the attachment end (12) comprises a closed bottom wall (17) and an upper wall (18) provided with at least one through opening (20) arranged adjacent to the side wall (4) so that rising hot currents which, during cooking, travel along the side wall (4), in the place where the handle (10) is attached create suction near the at least one opening (20) in order to generate an air flow front the orifice (14) to the inside of the tubular gripping portion (11) and thereby cool it.

The invention relates to, a cooking vessel (1) intended to be placed on a heating source, said cooking vessel (1) comprising a side wall (4) and a handle (10) secured to said side wall (4) by fastening elements (15, 16), said handle (10) comprising a tubular gripping portion (11) which extends radially to the lateral wall (4) in a longitudinal direction X and which has an attachment end (12) and a free end (13) provided with an orifice (14). According to the invention, the attachment end (12) is closed by an end wall (4a) and the attachment end (12) comprises a closed bottom wall (17) and an upper wall (18) provided with at least one through opening (20) arranged adjacent to the side wall (4) so that rising hot currents which, during cooking, travel along the side wall (4), in the place where the handle (10) is attached create suction near the at least one opening (20) in order to generate an air flow front the orifice (14) to the inside of the tubular gripping portion (11) and thereby cool it.

A cookware item includes: a cooking container for receiving food to be cooked and/or a lid for closing the cooking container; at least one handle for handling the cookware item, a handle body of the handle being force-transmittingly connected to the cooking container and/or to the lid of the cookware item by a handle connection part of the handle; an insulating part of the cookware item being disposed between the handle connection part and/or the lid to reduce a transfer of heat to the handle body; and an output unit at least partially integrated into the handle body and for visually outputting information to a user of the cookware item, the output unit having at least one light source, the light source being controllable by a controller of the cookware item and configured to be supplied with electrical power by a power source of the cookware item.

A cookware item includes: a cooking container for receiving food to be cooked and/or a lid for closing the cooking container; at least one handle for handling the cookware item, a handle body of the handle being force-transmittingly connected to the cooking container and/or to the lid of the cookware item by a handle connection part of the handle; an insulating part of the cookware item being disposed between the handle connection part and/or the lid to reduce a transfer of heat to the handle body; and an output unit at least partially integrated into the handle body and for visually outputting information to a user of the cookware item, the output unit having at least one light source, the light source being controllable by a controller of the cookware item and configured to be supplied with electrical power by a power source of the cookware item.

A vessel for cooking food is described, including a body which in turn includes a bottom wall and at least one side wall. The side wall extends from the bottom wall to define an inner space of the vessel where food is placed to be cooked. The vessel for cooking food also includes at least one handle, made from a first metal material, preferably steel, and bound to a portion of the body through interposition of at least one connection element made from a second metal material, preferably aluminum. The coefficient of thermal conductivity of the second metal material, is greater than the coefficient of thermal conductivity of the first metal material. The connection element is operationally connected to at least one thermal signaling device.

A vessel for cooking food is described, including a body which in turn includes a bottom wall and at least one side wall. The side wall extends from the bottom wall to define an inner space of the vessel where food is placed to be cooked. The vessel for cooking food also includes at least one handle, made from a first metal material, preferably steel, and bound to a portion of the body through interposition of at least one connection element made from a second metal material, preferably aluminum. The coefficient of thermal conductivity of the second metal material, is greater than the coefficient of thermal conductivity of the first metal material. The connection element is operationally connected to at least one thermal signaling device.