Patent ID: 9572448
Date: 2017-02-21
CPC Classifications: A47J

Claim:
1. A cooking pot for preparing different foods by heat, comprising: a pot body comprising a thermal conduction bottom wall and a peripheral wall and defining a cooking cavity within said peripheral wall, wherein said pot body is arranged for supporting on a heat generating surface of a heat source to conduct heat at said thermal conduction bottom wall, wherein said peripheral wall of said pot body is an inclined wall upwardly and outwardly extended from said thermal conduction bottom wall of said pot body such that a diameter size of said cooking cavity is gradually increased from said thermal conduction bottom wall of said pot body to enlarge an opening area of said cooking cavity; and a fluid reservoir comprising a thermal convection surrounding wall and a welding wall, wherein said welding wall is integrally extended from a bottom edge of said surrounding wall and permanently coupled at said thermal conduction bottom wall of said pot body and said thermal convection surrounding wall is upwardly extended from said welding wall and positioned at a center portion of said thermal conduction bottom wall of said pot body to define a fluid cavity within said thermal convection surrounding wall for receiving a predetermined amount of liquid therein for preparing the food in said fluid cavity via the liquid, wherein said fluid cavity has a uniform diameter, wherein said cooking cavity and said fluid cavity are two individual cavities for receiving the foods in said cooking cavity and said fluid cavity, wherein said pot body defines a high temperature zone at said center portion of said thermal conduction bottom wall which is big enough for covering said heat generating surface of said heat source, and defines a low temperature zone at a peripheral portion of said thermal conduction bottom wall to extend from said center portion to said peripheral wall, wherein said peripheral wall of said pot body is directly heat-conducted from said low temperature zone for preventing the heat from the heat source directly applied to said cooking cavity while said thermal convection surrounding wall of said fluid reservoir is heat-conducted through said liquid for preparing the food within said cooking cavity, wherein said peripheral portion of said thermal conduction bottom wall, said peripheral wall, and said thermal convection surrounding wall forms a triple-heating wall structure for preparing the food within said cooking cavity.