COOKWARE SYSTEM SUITABLE FOR COOKING, SMOKING AND/OR BAKING

Abstract

Cookware system suitable for cooking, smoking and/or baking food in or on a cooking device. The cookware system includes a tray having a food cooking surface. A handle is integrally connected to the tray that can be utilized to manipulate the tray when the handle is at ambient room temperatures. The handle includes a slot which accepts a serving utensil having a handle and an implement for manipulating food.

Claims

1. A cookware system suitable for cooking, smoking and/or baking food, comprising: a tray comprising a food cooking surface adapted to be placed on a horizontal surface of a cooking device, and a handle integrally connected to the tray, the handle comprising: a) a handle base having a first end connected to the tray, the handle base rising at least upwardly from the tray, and b) the handle further including a grip arm connected to the handle base and extending outwardly from the handle base in a direction away from the tray, and wherein the grip arm has a slot extending between an upper surface and a lower surface of the grip arm for accepting a serving utensil.

2. The cookware system according to claim 1, further including the serving utensil, the serving utensil having a handle connected to an implement for manipulating food, wherein the serving utensil handle cannot be inserted into the slot of the grip arm, and wherein the implement is insertable into the slot of the grip arm.

3. The cookware system according to claim 2, wherein the serving utensil handle is less heat conductive than the implement.

4. The cookware system according to claim 3, wherein the serving utensil handle comprises a wooden or plastic knob, and wherein the implement comprises metal.

5. The cookware system according to claim 4, wherein the implement comprises a spreader, spoon, spatula, knife, fork or spork.

6. The cookware system according to claim 1, wherein the slot has a length, wherein the slot length runs substantially perpendicular to a longitudinal length of the grip arm.

7. The cookware system according to claim 6, wherein the slot has a width that is less than the slot length.

8. The cookware system according to claim 1, wherein the tray comprises a raised edge that extends upwardly from an outer edge of the food cooking surface.

9. The cookware system according to claim 1, wherein the handle base extends both upwardly and outwardly from the tray.

10. The cookware system according to claim 9, wherein the handle base forms a plane that is situated at an angle of from about 10 to about 80 in relation to a plane formed by the food cooking surface.

11. The cookware system according to claim 10, wherein the angle is from about 30 to about 60.

12. The cookware system according to claim 1, wherein the food cooking surface forms a first plane, and the grip arm forms a second plane, and wherein the first plane and the second plane are substantially parallel.

13. The cookware system according to claim 1, wherein the tray and handle are integrally formed from a single piece of material, and wherein the tray and handle are metal.

14. The cookware system according to claim 13, wherein the metal is stainless steel.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0036] The invention will be better understood and other features and advantages will become apparent by reading the detailed description of the invention, taken together with the drawings, wherein:

[0037] FIG. 1 is top view of a cookware system being a tray with an integrated handle;

[0038] FIG. 2 is a top right front perspective view thereof;

[0039] FIG. 3 is a top right rear perspective view thereof;

[0040] FIG. 4 is an upper left side perspective view thereof;

[0041] FIG. 5 is an upper front perspective view thereof;

[0042] FIG. 6 is a bottom rear perspective view;

[0043] FIG. 7 is an upper rear perspective view thereof;

[0044] FIG. 8 is an upper rear perspective view thereof further including a serving utensil having a handle connected to an implement, with the implement inserted into a slot present on the handle;

[0045] FIG. 9 is an upper front perspective view thereof;

[0046] FIG. 10 is an upper left side perspective view thereof;

[0047] FIG. 11 is a top view of a cookware system having a tray with a different configuration compared to FIG. 1; and

[0048] FIG. 12 is a top view of a cookware system having a tray with a different configuration compared to FIG. 1.

DETAILED DESCRIPTION

[0049] This description of preferred embodiments is to be read in connection with the accompanying drawings, which are part of the entire written description of this invention. In the description, corresponding reference numbers are used throughout to identify the same or functionally similar elements. Relative terms such as horizontal, vertical, up, upper, down, lower, top and bottom as well as derivatives thereof (e.g., horizontally, downwardly, upwardly, etc.) should be construed to refer to the orientation as then described or as shown in the drawing figure under discussion. These relative terms are for convenience of description and are not intended to require a particular orientation unless specifically stated as such. Terms including inwardly versus outwardly, longitudinal versus lateral and the like are to be interpreted relative to one another or relative to an axis of elongation, or an axis or center of rotation, as appropriate. Terms concerning attachments, coupling and the like, such as connected and interconnected, refer to a relationship wherein structures are secured or attached to one another either directly or indirectly through intervening structures, as well as both movable or rigid attachments or relationships, unless expressly described otherwise. The term operatively connected is such an attachment, coupling or connection that allows the pertinent structures to operate as intended by virtue of that relationship.

[0050] Referring now to the drawings, wherein like reference numbers are used to describe like parts throughout the several views, FIGS. 1-7 illustrate cookware system 10 including a tray 20 having a handle 30 integrally connected to the tray. The tray 20 comprises a food cooking surface 22 adapted to be placed on a horizontal surface of a cooking device. The food cooking surface 22 illustrated in FIGS. 1-7 is substantially rectangular. It should be clear to one of ordinary skill in the art that other shapes can be utilized, for example see FIG. 11 which includes a substantially circular food cooking surface 52 and FIG. 12 which includes a truncated hexagonal food cooking surface 62.

[0051] The tray includes a raised edge 24 that extends upwardly a preferably outwardly from an outer edge of the food cooking surface 22. The height of the raised edge can vary and in one embodiment serves to maintain any food and/or toppings added to the food cooking surface 22 without spilling out over the raised edge 24. Tray 20 illustrated in FIGS. 1-10 includes multiple corner angles 26 which are formed during the manufacturing process.

[0052] Handle 30 permanently connected to tray 20 includes a handle base 32 having a first end generally shown using reference number 33 connected to tray 20. Handle base 32 rises at least upwardly and preferably upwardly and outwardly away from tray 20 and in particular cooking surface 22.

[0053] The handle further includes a grip arm 34 integrally connected to handle base 32. Grip arm 34 extends outwardly from handle base 32 in a direction away from tray 22. The grip arm is preferably utilized whenever handle 30 is at a temperature that will not cause discomfort to the user. Ideally, the handle is utilized when the temperature thereof is cool to the touch.

[0054] Handle 30 includes a slot 36 on grip arm 34 which extends between an upper surface 37 and lower surface 38. Slot 36 preferably has a length that extends perpendicular to a longitudinal length or axis 39 of the handle. The slot has a width generally measured in the direction of the longitudinal length or axis 39 of the handle. The slot length is preferably greater than the slot width.

[0055] Tray 20 and handle 30 are preferably formed from a single piece of material. The tray and handle are preferably constructed from a food grade and/or food safe material such as stainless steel. However, it could be constructed from any temperature safe material such as titanium, aluminum, silicone or the like. The material may be treated with one or more coatings, for example a nonstick coating.

[0056] The handle 30 and tray 20 can be formed for example by stamping and/or laser cutting the desired material. The material can be bent or formed to include any preferred raised edge height, handle base angle, and grip arm configuration. The combination of food cooking surface 22 and raised edges 24 create a bowl, pan or the like which allow sauce or other liquids to be contained on the food cooking surface.

[0057] In one embodiment, the handle base 32 forms a plane that is situated at an angle from about 10 to about 80 in relation to a plane formed by the food cooking surface. In a preferred embodiment, the angle is from about 30 to about 60. The food cooking surface 22 forms a first plane, and the grip arm 34 forms a second plane. The first plane and second plane are substantially parallel in a preferred embodiment, for example as illustrated in FIG. 4.

[0058] As illustrated in FIGS. 8-10, the cookware system 10 includes a serving utensil 40 having a serving utensil handle 42 connected to an implement 44 for manipulating food. As illustrated, the serving utensil handle 42 can be formed as a knob 46. Other shapes can be utilized such as, but not limited to, cylinders, cubes and the like. The implement 44, on the other hand is especially designed to include a portion that allows it to be passed through slot 36. The implement 44 illustrated in FIGS. 8-10 is a spreader. However, it is to be understood that other implements can be utilized, for example, but not limited to, spoons, spatulas, knives, forks, or sporks.

[0059] In a preferred embodiment, the serving utensil is less heat conductive than the implement. This is advantageous as the handle can be utilized to transport the heated tray 20 and handle 30 integrally connected with the tray during or after cooking, for example by inserting the implement into the slot to the position shown in FIGS. 8-10. When the implement 44 is braced against the slot by friction and the serving utensil 40 is manipulated away from the food cooking surface 22, the tray can be lifted and placed at a different location.

[0060] The cookware system 10 can be utilized as follows. A food to be cooked is placed upon food cooking surface 22. Handle 34 is utilized by the cook to lift the tray 20 and place it in or on a cooking device. Once the food is at least partially cooked or fully cooked, the tray 20 can be moved by inserting the implement of the serving utensil 40 into the slot 36 whereby the tray 20 and integrally handle 30 can be moved as desired.

[0061] For the avoidance of doubt, the devices and methods of the present invention encompass all possible combinations of the components, including various ranges of said components, disclosed herein. It is further noted that the term comprising does not exclude the presence of other elements. However, it is also to be understood that a description of a product comprising certain components also discloses a product consisting of these components. Similarly, it is also to be understood that a description on a process comprising certain steps also discloses a process consisting of these steps.

[0062] In accordance with the patent statutes, the best mode and preferred embodiment have been set forth; the scope of the invention is not limited thereto, but rather by the scope of the attached claims.