The invention relates to a coated metal cooking rack compatible with induction healing, comprising a metal body including a heating face bearing a protective coating and a cooking face bearing an anti-adhesive coating forming a cooking surface.

According to the invention, the metal body is made of two-sided aluminized ferromagnetic low-carbon steel sheet comprising a ferromagnetic low-carbon steel substrate having on each of its two faces an outer layer comprising an aluminum-based matrix, an intermediate layer comprising iron/aluminum intermetallic compounds being arranged between the ferromagnetic low-carbon steel substrate and the outer layer, and at least on the bottom of the heating face the outer layer has a thickness of less than 27 μm, preferably less than 20 μm, and even more preferably less than 18 μm.

The invention also relates to a culinary article, an electric cooking appliance and a method of obtaining a coated metal cooking rack.

The invention relates to a coated metal cooking rack compatible with induction healing, comprising a metal body including a heating face bearing a protective coating and a cooking face bearing an anti-adhesive coating forming a cooking surface.

According to the invention, the metal body is made of two-sided aluminized ferromagnetic low-carbon steel sheet comprising a ferromagnetic low-carbon steel substrate having on each of its two faces an outer layer comprising an aluminum-based matrix, an intermediate layer comprising iron/aluminum intermetallic compounds being arranged between the ferromagnetic low-carbon steel substrate and the outer layer, and at least on the bottom of the heating face the outer layer has a thickness of less than 27 μm, preferably less than 20 μm, and even more preferably less than 18 μm.

The invention also relates to a culinary article, an electric cooking appliance and a method of obtaining a coated metal cooking rack.

A frypot of a commercial deep fat fryer includes a foam deck and a front wall that is a downward extending vertical face of the frypot. The foam deck and the front wall are formed by sheet metal that has a radius bend between the foam deck of the frypot and the front wall. The radius has a bend radius of between 0.25 inches and 1.5 inches.

A cooking vessel includes a vessel body having a partially coated, textured stainless steel inner surface having a plurality of ribs rising above recesses having bottoms covered with a non-stick coating. The ribs have uncoated tops and sides that are separate from the bottoms of the cavities. The sides connect the tops to the bottoms. The tops rise above the non-stick coating covering the bottoms. According to the invention, the non-stick coating rises over the sides from the bottoms towards the tops without exceeding the height of the tops, and the bottoms and the sides have a rough surface under the non-stick coating. Also included is a method for producing a cooking vessel.

A cooking vessel includes a vessel body having a partially coated, textured stainless steel inner surface having a plurality of ribs rising above recesses having bottoms covered with a non-stick coating. The ribs have uncoated tops and sides that are separate from the bottoms of the cavities. The sides connect the tops to the bottoms. The tops rise above the non-stick coating covering the bottoms. According to the invention, the non-stick coating rises over the sides from the bottoms towards the tops without exceeding the height of the tops, and the bottoms and the sides have a rough surface under the non-stick coating. Also included is a method for producing a cooking vessel.

Cookware surfaces of metal, such as aluminum, may include a nonstick coating and embedded hard metal mesh. The mesh protects the nonstick coating between interior regions within the mesh from being cut or abraded by knives and other tools.

A vessel for cooking food on induction or conventional surfaces, including a shaped body defining a surface that delimits a volume for containing a food, and a metal element, preferably ferromagnetic, arranged on the bottom of the vessel, the bottom having a plurality of first surfaces which define a support surface and a plurality of second surfaces recessed with respect to the support surface, the first and the second surfaces being interconnected by third surfaces tilted with respect to the support surface or perpendicular thereto, the ferritic plate/disc element having a plurality of holes filled with material constituting the body for the mutual fixing of the body to the plate/disc; at least one part of the holes is provided on at least one part of the third surfaces tilted with respect to the support surface.

A vessel for cooking food on induction or conventional surfaces, including a shaped body defining a surface that delimits a volume for containing a food, and a metal element, preferably ferromagnetic, arranged on the bottom of the vessel, the bottom having a plurality of first surfaces which define a support surface and a plurality of second surfaces recessed with respect to the support surface, the first and the second surfaces being interconnected by third surfaces tilted with respect to the support surface or perpendicular thereto, the ferritic plate/disc element having a plurality of holes filled with material constituting the body for the mutual fixing of the body to the plate/disc; at least one part of the holes is provided on at least one part of the third surfaces tilted with respect to the support surface.

The profile shape of the vessel body and of handle portion is formed from a single sheet of metal to create a flat by cutting, stamping or blanking. An opening is created in the handle portion to reduce heat propagation. The shape of the pan body is formed by spinning with the flat handle portion. The handle is formed by creating three-dimensional contours in the handle portion of the blank. The neck portion has a flat section adjacent the pan body followed by sections of different curvature. One section of the neck portion has a deeply curved cross-section. That neck portion transitions to the hand grip portion which has a reduced curvature, particularly toward the unattached end of the handle. The neck portion may have a “W” cross sectional shape. The handle grip portion may have a “U” shaped cross-section for comfort.

The profile shape of the vessel body and of handle portion is formed from a single sheet of metal to create a flat by cutting, stamping or blanking. An opening is created in the handle portion to reduce heat propagation. The shape of the pan body is formed by spinning with the flat handle portion. The handle is formed by creating three-dimensional contours in the handle portion of the blank. The neck portion has a flat section adjacent the pan body followed by sections of different curvature. One section of the neck portion has a deeply curved cross-section. That neck portion transitions to the hand grip portion which has a reduced curvature, particularly toward the unattached end of the handle. The neck portion may have a “W” cross sectional shape. The handle grip portion may have a “U” shaped cross-section for comfort.