POTS, PANS, AND FRYING PANS WITH INSULATED BOTTOM

Abstract

A cooking vessel for energy efficient cooking using a gas burner is disclosed. Said cooking vessel having an upper portion having a sidewall and a bottom, the sidewall and bottom defining a cooking chamber, a lower portion, the lower portion connected to the upper portion and extending downwardly along the same plane as the sidewall, the lower portion extending past the bottom of the upper portion such that the bottom of the upper portion is suspended when the cooking vessel is placed on a flat surface, forming a heating chamber under the cooking chamber, and wherein the lower portion allows airflow through the heating chamber.

Claims

1. A cooking vessel for energy efficient cooking using a gas burner comprising: an upper portion having a sidewall and a bottom, the sidewall and bottom defining a cooking chamber, and having a top edge, and a lip, the lip protruding inwards from an inner side of the sidewall nearer the top edge than the bottom; a lower portion, the lower portion connected to the upper portion and extending downwardly past the sidewall, the lower portion having a consistent circumference and extending past the bottom of the upper portion such that the bottom of the upper portion is suspended when the cooking vessel is placed on a flat surface, forming a heating chamber under the cooking chamber; wherein the lower portion allows airflow through the heating chamber; wherein the lower portion has holes around its circumference to facilitate airflow in the heating chamber.

2. The cooking vessel of claim 1 wherein: the holes are spaced evenly around the lower portion.

3. The cooking vessel, of claim 1 wherein: the lower portion, having a bottom, the bottom having triangular cut outs at the bottom of the lower portion to facilitate airflow in the heating chamber.

4. The cooking vessel of claim 1 wherein: the lower portion extends at least beyond the bottom of the upper portion.

5. The cooking vessel of claim 1 wherein: the cooking chamber is a round bottomed pot.

6. The cooking vessel of claim 5 further comprising: two handles located on the cooking vessel.

7. The cooking vessel of claim 1 wherein: the cooking chamber is a cooking pan.

8. The cooking vessel of claim 7 further comprising: an insulated handle.

9. A cooking pot comprising: a round bottomed pot, the round bottomed pot having a rounded bottom and a circular sidewall, the sidewall and bottom forming a cooking chamber; and a circular skirt, the skirt having a consistent circumference and connected to the sidewall and extending downwardly beyond the bottom of the round bottomed pot, thereby forming a heating chamber below the round bottomed pot, the skirt having the same circumference as the sidewall; and wherein the rounded bottom of the round bottomed pot abuts the sidewall of the cooking chamber and forms a point where the sidewall intersects the circular skirt.

10. The cooking pot of claim 9 further comprising: holes cut into the skirt, said holes for promoting airflow through the heating chamber and the holes are spaced evenly around the skirt.

11. The cooking pot of claim 10 wherein: the skirt extends at least beyond the bottom of the round bottomed pot.

12. The cooking pot of claim 11 wherein: the skirt extends at least 1 beyond the bottom of the round bottomed pot.

13. The cooking pot of claim 10 wherein: the skirt and the sidewall are formed from a single piece of metal.

14. The cooking pot of claim 9 further comprising: triangular cutouts cut into the skirt, said cutouts for promoting airflow through the heating chamber.

15. (canceled)

16. A cooking pot comprising: a round bottomed pot, the round bottomed pot having a rounded bottom and a circular sidewall, the sidewall and bottom forming a cooking chamber; and a circular skirt, the skirt connected to the sidewall and extending downwardly beyond the bottom of the round bottomed pot, thereby forming a heating chamber below the round bottomed pot, the skirt having the same circumference as the sidewall; wherein the rounded bottom of the round bottomed pot abuts the sidewall of the cooking chamber and forms a point where the sidewall intersects the circular skirt; triangular cutouts cut into the skirt, said cutouts for promoting airflow through the heating chamber.

Description

DESCRIPTION OF THE DRAWINGS

[0023] The present invention may be better understood, and its numerous objects, features, and advantages made apparent to those skilled in the art by referencing the accompanying drawings.

[0024] FIG. 1 is a perspective view of an exemplary pot according to the present disclosure.

[0025] FIG. 2 is a bottom perspective view of a first embodiment of a pot skirt according to the present disclosure.

[0026] FIG. 3 is a bottom perspective view of a second embodiment of a pot skirt according to the present disclosure.

[0027] FIG. 4 is a side-on cutaway view of an exemplary pot according to the present disclosure.

[0028] FIG. 5 a side-on cutaway view of an exemplary pan according to the present disclosure.

DETAILED DESCRIPTION

[0029] Referring now the drawings with more specificity, the present invention essentially provides an improved, insulated, set of pots, pans and related apparatus. The preferred embodiments of the present invention will now be described with reference to FIGS. 1-5 of the drawings. Variations and embodiments contained herein will become apparent in light of the following descriptions.

[0030] Looking now to FIGS. 1 & 2 an exemplary pot 10 according to the present invention, is shown. As described herein, pot 10 has a top portion 20 and bottom portion 30. Top portion 20 will ordinarily have a bottom 21, top edge 22, lip 23, handles 24, and chamber 25. The chamber 25, as with most typical pots is where food can be cooked by a user. Bottom portion 30 connects to top portion 20 at or around the end 26 of bottom 21's curature (if the bottom 21 is curved). Bottom Portion 30 then extends downwardly past the apex of curve 21 such that when laid on a flat surface pot 10 will rest only on bottom portion 30, and bottom 21 will not be touching the flat surface. Holes 31 provide for airflow within the bottom portion 30. Looking more closely at FIG. 2 bottom portion 30 is shown in greater detail. In this view it can be seen that bottom edge 32 is where pot 10 will stand when places on a flat surface, and edge 33 is where the bottom portion 30 connects to top portion 20. Thus, a chamber 35 is defined by inner edge 34 and pot bottom 21.

[0031] Looking now to FIG. 3, an alternative embodiment for bottom portion 30 and pot 10 is shown. In this embodiment bottom portion 300 no longer incorporates holes 31, but instead utilizes cut-outs 301. In this view it can be seen that bottom edge 32 is where pot 10 will stand when places on a flat surface, and edge 303 is where the bottom portion 300 connects to the pot. Thus, a chamber 305 is defined by inner edge 304 and pot bottom 321.

[0032] FIG. 4 further shows features of pot 10 in a cutaway format. As can be seen food 2 is cooking within chamber 25, and optional lid 40 can be placed onto pot 10 as with standard pots. Of not is that pot 10 is now shown sitting on stovetop 4 and encompassing gas burner 3. Thus, burner 3 is within chamber 35 of the lower portion 20 of the pot. As the heat is applied to bottom 21 it is trapped within the chamber 35 increasing thermal efficiency. Holes 31 allow for airflow, thereby maintaining oxygen supply to burner 3 such that the flame is not extinguished.

[0033] Looking now to FIG. 5, a second embodiment of the invention is shown. Here pan 200 is adapted for use with a bottom portion 230 similar to that of those shown in FIG. 4. As can be seen pan 200 is similar to pot 10, but can be used in a variety of other cooking deployments. Bottom portion encompasses burner 3 and sits upon stovetop 4 creating chamber 235 underneath pan bottom 221. Pan bottom 221 and bottom portion 230 connect at point 226 which may have handle or handles 224. Food is cooked in cooking area 225.

[0034] Although all of the possible embodiments are not shown it would be known to those in that art that implementations of variants of the bottoms shown in FIGS. 2 & 3 can be combined with those embodiments shown in FIGS. 1-5.

INDUSTRIAL APPLICABILITY AND CONSTRUCTION

[0035] Pot 10 or pan 200 can be combined with bottom portion 30 or 300 to provide different embodiments of the invention. In particular these pots can be made using a variety of materials known in the art such as steel, cast iron, ceramics, and even nonstick surfaces (such as PTFE). The choice of material is up to the user and manufacturer, however it behooves the manufacturer to choose stronger materials with the ability to insulate for the bottom portion 30 (aka skirt) of the pots and pans as this portion will provide the bulk of the insulation as well as endure significant physical abuse during use. Therefore glues are generally discouraged in this part of the manufacture.

[0036] As most consumer grates are approximately to 1 from the stovetop, this is a generally recommended height for the bottom 21 of a typical pot 10 or pan 200. However, varying heights may be preferred depending on the manufacturer of a given stovetop.

[0037] Accordingly, although the invention has been described by reference to certain preferred and alternative embodiments, it is not intended that the novel arrangements be limited thereby, but that modifications thereof are intended to be included as falling within the broad scope and spirit of the foregoing disclosures and the appended drawings.