Abstract:
Apparatus for cooking foods such as pasta and or rice including a container which receives a liquid to be heated, and a cooking strainer-basket that is partially submerged within the liquid and container for cooking of food. The container and basket having an oblong shape wherein the median length dimension is greater than the median width dimension. This shape provides for positioning of the basket within the container for cooking of the food, and then repositioning the basket above the liquid for straining of the food.

Description:
BACKGROUND 
       [0001]    The background of the invention will be discussed in two parts. 
         [0002]    1. Field of Invention 
         [0003]    The present invention relates in general to apparatus for cooking foods such as pasta and more particularly to a container having liquid to be heated and a cooking strainer-basket, the container and strainer-basket configured to have an oblong shape wherein the median length dimension is greater than the median width dimension for alternative positioning of the strainer-basket within the container for cooking of the food and repositioning the strainer-basket above the container for straining of the food. 
         [0004]    2. Prior Art 
         [0005]    Apparatus for cooking and/or straining of pasta and the like have become commonplace and a variety of such apparatus are known in the art, however, the prior art devices are either too complex or relatively inefficient. A device of interest is shown in U.S. Pat. Des. 353,303 issued to Davis on 13 Dec. 1994 which relates to a combined cooking utensil with lid and strainer. It is a feature of the present invention to provide new and improved cooking apparatus for cooking and straining of food that is more easy to use, more efficient, safer, and more economical than prior art devices. It is another feature of the invention to provide cooking and straining apparatus that does not require removal of the cooking basket from the container for straining of the food. Other objects of the invention will become apparent with reading of the specification taken with the drawings wherein there is shown and described the apparatus of the invention. 
       SUMMARY 
       [0006]    The present invention provides apparatus for cooking foods such as pasta and includes a container which receives a liquid, such as water, to be heated and a cooking strainer-basket within the container which is partially submerged in the liquid for cooking, the container and basket configured to have an oblong shape wherein the median length dimension is greater than the median width dimension for alternatively positioning of the basket in the water, oil, or other liquid, for cooking of the food and repositioning of the basket above the water, oil, or liquid to provide for straining of the food. 
     
    
     
       DRAWINGS 
         [0007]      FIG. 1  is an exploded view of the cooking apparatus in accordance with the present invention; 
           [0008]      FIG. 2  illustrates in cross-sectional view taken through the median long dimension of the cooking container of  FIG. 1  submerged in the water for cooking of food; 
           [0009]      FIG. 3  illustrates in cross-sectional view taken through the median short dimension of the cooking container of  FIG. 1  submerged in water for cooking of food; 
           [0010]      FIG. 4  illustrates the strainer-basket of  FIG. 1  positioned above the cooking liquid for straining of food and with the strainer-basket rotated 90 degrees placing the median long dimension of the strainer-basket on the secondary rim of the median short dimension of the cooking container. 
           [0011]      FIG. 5  is a cross-sectional view of the strainer-basket positioned above the liquid for straining of food. As shown the median long dimension of the strainer-basket is rotated 90 degrees placing the bottom of the strainer-basket on the secondary rim of the median short dimension of the cooking container. 
           [0012]      FIG. 6  is a cross-sectional view of the strainer-basket positioned within the cooking container for cooking of food. As shown the median long dimension of the strainer-basket is parallel and aligned with the median long dimension of the cooking container. In this position the strainer-basket can be inserted into the cooking container. 
           [0013]      FIG. 7  is a perspective view of the assembled cooking apparatus 
       
    
    
     DESCRIPTION 
       [0014]    Referring now to the drawings in general, and particularly to  FIG. 1 , there is shown in exploded view, the cooking apparatus of the invention, generally designated  10 . The cooking apparatus  10  includes an oblong cooking container  11  wherein the median length dimension is greater than the median width dimension, having a lower section  11   g  and an upper section.  11   a . The lower section  11   g  is oblong and typical of all cooking containers , the upper section  11   a  having a primary top rim  11   b , and a secondary upper ledge  11   c , the secondary ledge  11   c  provides a location for the bottom of strainer-basket  12  to be supported when it is raised out of the cooking liquid and rotated 90 degrees, within area  11   f . An oblong cooking strainer-basket, generally designated  12 , wherein the median length dimension is greater than the median width dimension, having a lower portion  12   a  with a size suitable for insertion into cooking container  11 , and an upper circumferentially configured portion  12   b  with a size greater than the outside dimension of the upper section  11   a  of the cooking container  11  and configured with a shoulder-like projection  12   d  extending outwardly from the upper portion  12   b  of strainer  12  to restrain insertion of strainer-basket  12  into container  11 , and a lid  13  for fitting over the upper portion  12   b  of strainer basket  12 , and for alternatively fitting over the primary top rim  11   b  of cooking container  11 . Container  11  contains two side handles  11   d  (one shown). 
         [0015]    Lower portion  12   a  of strainer-basket  12  includes selectively placed multiple strainer aperatures  12   c.  The bottom of strainer-basket  12  is configured with selectively placed aperatures  12   c  and with an optional recessed bottom  12   h  shown dotted. The upper section of cooking container  11  having a primary rim  11   b , and a secondary ledge  11   c . The distance between the primary rim  11   b  and secondary ledge  11   c  shown  11   f  is sufficiently large enough to provide for lifting of the strainer-basket  12  out of the cooking liquid, rotating the strainer-basket 90 degrees within the distance  11   f  so that none of the liquid spills out of the cooking container  11 , while setting the bottom of strainer-basket  12  on secondary ledge  11   c  for draining of food. 
         [0016]      FIG. 2  illustrates in cross-sectional view the cooking strainer-basket  12  of  FIG. 1  submerged in water (indicated by wavy lines) for cooking of food. In this figure, the cross-sectional view is taken through the median long dimension of the cooking container  11  and the median long dimension of the strainer-basket  12 . The median long dimension of the strainer-basket  12  is parallel and aligned with the median long dimension of the cooking container  11 , thus allowing the strainer-basket  12  to be inserted into the cooking container  11 , for cooking of food. In this figure the primary rim  11   b  of container  11 , and the secondary ledge  11   c  of container  11  is more clearly shown. Also more clearly shown is how lip  12   d  of strainer-basket  12  rests on rim  11   b  to restrict insertion and support strainer-basket  12 . 
         [0017]      FIG. 3  illustrates in cross-sectional view the cooking strainer-basket  12  of  FIG. 1  submerged in water (indicated by wavy lines) for cooking of food. In this figure, the cross-sectional view is taken through the median short dimension of the cooking container  11 , and the median short dimension of the strainer-basket  12 . The median short dimension of the strainer-basket  12  is parallel and aligned with the median short dimension of the cooking container  11 , thus allowing the strainer-basket  12  to be inserted into the cooking container  11 , for cooking of food. In this figure the primary rim  11   b  of container  11 , and the secondary ledge  11   c  of container  11  is more clearly shown. Also more clearly shown is how lip  12   d  of strainer-basket  12  rests on rim  11   b  to restrict insertion and support strainer-basket  12 . 
         [0018]      FIG. 4  shows strainer-basket  12  positioned in the food straining position above the liquid in container  11 . As indicated by the arrow, strainer-basket  12  has been rotated 90 degrees within cooking container  11 , so that the bottom of the median long dimension of strainer-basket  12 , rests on the ledge  11   c  of the median short dimension of the cooking container  11 . In this position, due to the oblong shape the bottom of the median long dimension of strainer-basket  12  is restricted from entering the median short dimension of the cooking container  11 , and strainer-basket  12  is supported above the cooking liquid for straining of food. 
         [0019]      FIG. 5  is a top cross-sectional view through the lower portion  12   a  of strainer-basket  12  showing how the median long dimension of the bottom of strainer-basket  12  is placed on the median short dimension of the secondary ledge  11   c  of cooking container  11 . In this position strainer-basket  12  is rotated 90 degrees and restricted from entering cooking container  11 , and thus being supported above the cooking liquid for straining of food. Also shown in this figure are optional slightly flattened areas  11   e  of cooking container  11 , and the slightly flattened areas  12   g  of strainer-basket  12 . The preferred option is to flatten only the lower portion  12   g  of strainer-basket  12 . These areas are slightly flattened to provide more bearing area when strainer-basket  12  is rotated 90 degrees and placed on secondary ledge  11   c  of cooking container  11 . 
         [0020]      FIG. 6  is a top cross-sectional view through the lower portion  12   a  of strainer-basket  12  and cooking container  11 . In this view the strainer-basket  12  is fully inserted into cooking container  11  for cooking of food. In this figure it is more clearly shown how when the median long dimension of lower portion  12   a  of strainer-basket  12  is parallel and aligned with the median long dimension of cooking container  11  the lower portion  12   a  of strainer-basket  12  is capable of being inserted into container  11  for cooking of food. Also shown in this figure are optional slightly flattened areas  11   e  of cooking container  11 , and slightly flattened areas  12   g  of strainer-basket  12 . The preferred option is to flatten only the lower portion  12   g  of strainer-basket  12 . These areas are slightly flattened to provide more bearing area when strainer-basket  12  is lifted out of the cooking liquid, rotated 90 degrees and placed on secondary ledge  11   c  of cooking container  11 , as shown in  FIG. 5 . 
         [0021]      FIG. 7  is a perspective view showing the assembled cooking apparatus as it would be stored. Also shown dotted is lower portion  12   a  of strainer-basket  12  fully inserted into cooking container  11 , and lid  13  placed on strainer-basket rim  12   e.    
         [0022]    While the principles of the invention have been described and illustrated in a singe embodiment, it will be obvious to those skilled in the art that many modifications of structure, arrangement, proportions, materials, and components used in the practice of the invention can be particularly adapted for specific environments and operating requirements without departing from these principles.