Cooking vessel

A cooking vessel is disclosed having a main cooking surface. In one aspect, the cooking vessel has an exchangeable handle, one of the handles being elongate. In another aspect, a textured cooking surface is provided on an interior the cooking vessel to retain food on the textured portion at a level different from the main cooking surface.

BACKGROUND OF THE INVENTION

The present invention relates to cookware that can be used for food preparation and service. More particularly, the present invention relates to a wok that features an exchangeable handle, an integral food retention section, and a whistle.

As is well known, a cooking wok is generally in the form of a bowl-like utensil in which foods are rapidly cooked while being stirred. Wok cooking typically entails shaking and/or shifting the food ingredients in the wok during cooking. The basic techniques of wok cooking include stir-frying, deep-frying and steaming. A chef utilizes a handle on the wok to facilitate the wok style of cooking more so than in other styles of cooking.

Traditional woks may include grates or trays arranged around the outer perimeter to drain fried foods, and to maintain food temperature prior to serving. Wok cooking frequently involves cooking several ingredients together in the primary cooking space while segregating other ingredients that have been previously cooked or which are simply being pre-heated. The chef must shift certain foods to the upper sides of the wok to allow fried foods to drain or to slow the cooking of certain foods while cooking other foods or ingredients. In this manner, all ingredients of a dish may be cooked to the appropriate level. This is particularly important in cooking vegetables, which can overcook to be soft instead of firm.

Additionally, a chef must know when certain conditions have been reached when working with a covered wok. Such conditions include boiling and steaming.

SUMMARY OF THE INVENTION

The present invention overcomes the various shortcomings associated with prior woks. In particular, the present invention provides an attractive cooking vessel that is well suited to wok cooking.

In one aspect of the invention, a cooking vessel is disclosed that includes exchangeable handles to facilitate stovetop cooking and tabletop serving. The cooking handle provides a good grip for grasping the wok during stir-frying. When cooking is completed, the serving handle can be exchanged for a more traditional casserole style handle for tabletop service.

Another aspect of the present invention provides a means for retaining and separating foods during cooking. The cooking vessel includes a section in the base of the cooking vessel that retains food. In one embodiment, the section may be dimpled or textured to create additional friction. The present invention thus includes an integral food retention section that allows deep-fried foods to drain or to allow other foods to cook while slowing the cooking of the food retained in the food retention section. The food retention section of the present invention thus prevents segregated foods from slipping back into the primary cooking space.

Another aspect of the present invention provides an audible notification device to alert cooks of internal temperature and pressure within the cooking vessel. The present invention thus provides a whistle on the cover of the wok can alert busy cooks of internal temperature and pressure build-up by releasing hot air, providing both safety and convenience when steaming.

The present invention comprises a cooking vessel for food preparation and service. The cooking vessel further comprises a bowl-shaped base and a cover. The present invention may further include inserts for steaming food ingredients. These inserts may be used in conjunction with the other aspects of the present invention.

An aspect of the present invention provides an apparatus allowing for detachable handles for properly grasping the cooking vessel. The apparatus according to this aspect of the invention includes a handle attachment member residing on the cooking vessel, a handle grip member, an interior handle lock, and a handle release device. The types of handles included may be but are not limited to a long cooking handle for manipulating the cooking vessel during cooking, and a serving handle for carrying the cooking vessel, and its contents, to a dinner table or other serving area. The detachable handles allow the cooking vessel to be more versatile in both cooking and serving.

Another aspect of the present invention provides an apparatus for retaining and separating food above the cooking portion of the vessel base. The apparatus according to this aspect of the invention includes means for preventing food disposed above a point on the vessel sides from sliding down into the cooking portion at the bottom of the vessel. These means may include but are not limited to a rougher surface ring of a higher coefficient of friction displaced above the cooking surface, or an array of dimples, which prevents food from sliding down into the cooking area. These means prevent overcooking of already cooked food pieces, while allowing the vessel to be easier to use.

Another aspect of the present invention provides an apparatus for alerting a user of internal temperature and pressure within the cooking vessel. The apparatus according to this aspect of the invention includes cover for the cooking vessel for use during the steaming of foods. The cover further includes a knob-like handle with a whistle apparatus built into it. The whistle should allow for adjusting of the amount of steam that is permitted to escape from the cooking vessel. The whistle allows the cooking vessel to alert the user of a build up of pressure and/or steam, thereby preventing overcooking or damage to the vessel.

Thus, the present invention is directed to a cooking vessel having at least two interchangeable handles, both of which are attachable to cooking vessel, and one handle is an elongate grip handle used while cooking in the cooking vessel, for shaking and flipping food ingredients in the cooking vessel while cooking, and the other handle is a serving handle that does not extend from the cooking vessel as far as the cooking handle and is used to facilitate serving of the cooked dish or carrying the cooking vessel before or after cooking, whereby the cooking handle and the serving handle are attachable and detachable from the same portion of the cooking vessel. Preferably, the cooking vessel includes a predetermined attachment point at which the detachable handles can be attached and detached, and more preferably, a fixed attachment member is provided. Preferably, the cooking vessel also includes a permanent handle that is appropriate to facilitate serving with the serving handle, and is preferably situated opposite the attachment point for the detachable handles.

The present invention is also directed to a cooking vessel having a cooking surface that is inclined from the middle outwardly, and further includes a retention section that provides for greater retention of food ingredients than other sections of the cooking vessel. Preferably, the retention section is made of a dimpled, roughened or otherwise modified surface than other sections of the cooking surface in the cooking vessel to facilitate food retention. Preferably, the food retention section is above the lower portion of the cooking surface in the cooking vessel, i.e., that section which is closest to the heat on which the cooking vessel is placed. The cooking retention section may also be a shelved portion so that food can be laid on the shelf and away from direct heat.

The present invention is also directed to a cooking vessel having a cover with a handle in the cover, the handle including a sound-creating mechanism that does emit a sound upon the heat and pressure being built up within the cooking vessel (to indicate boiling and steaming). Preferably, the sound emitting device includes a lever for removing the sound emitting feature. Preferably, the sound emitting feature provides for a whistle sound to be emitted.

Each of the above features of the present invention may also be combined with a steaming basket that can be disposed between the cooking vessel and the cover for the cooking vessel.

In yet another aspect of the present invention, it is directed to a cooking vessel that includes each of the above features in various combinations. For instance, the detachable handles may be combined with the food retention section feature.

The present invention is also directed to methods of cooking in connection with which the above described features are implemented. For instance, a method of cooking includes placing the elongate cooking handle on a cooking vessel opposite to a permanent handle, cooking food ingredients, detaching the elongate cooking handle, attaching a serving handle opposite the permanent handle and which is substantially similar to the serving handle.

In connection with another aspect of the present invention, the handle, i.e. an elongate handle for cooking has a grip akin to a pistol grip such that the portion of the handle around which the hand is placed has a longitudinal axis that extends above the wok bowl, the angle being measured from the bottom of the wok bowl or a horizontal surface such as a cooking surface, and such that the orientation of the hand with respect to the wok bowl and in particular the bottom of the wok bowl enables a cook to make quick movements with his hand and arm in order to facilitate the movement of food within the wok bowl, such as flipping a piece of food or many pieces of food during stir fry action. This feature may be employed with a standard pan or any other pan other than a wok.

DETAILED DESCRIPTION OF THE INVENTION

A cooking vessel in accordance with a preferred embodiment of the present invention is generally designated10inFIGS. 1–11. Like numbers refer to like elements throughout.

As shown inFIGS. 1 and 2, the cooking vessel10includes a cooking vessel base11, a non-exchangeable or permanent handle12, a cooking handle13, a serving handle14, an optional cooking vessel or steamer insert15, a cooking vessel lid16, and a combined whistle and cover handle17.

In the embodiment shown inFIG. 3, the optional cooking vessel insert or steamer insert15is omitted. Cooking handle13is installed onto cooking vessel base11. Cooking vessel lid16, featuring whistle knob17is placed on top of cooking vessel base11.

FIG. 4is a detailed side view of cooking handle13installed on cooking vessel base11. In accordance with the preferred embodiment of the cooking vessel10shown inFIGS. 3–4, the cooking handle13includes an elongated arm20, a grip device or trigger21, a pivotal connection22for the grip handle, and a release device23. Grip device or trigger21is constructed and arranged for pivotal movement between a disengaged or unlocked position, as shown inFIG. 5and an engaged or locked position, as shown inFIG. 4. This, in cooperation with release device23, locks, or unlocks, the handle from the wok. Elongated arm20attaches to the cooking vessel base11at end24. End24includes an insertion opening25, such that handle13may be attached to cooking vessel base11.

Cooking handle13includes a release device23that disengages the first interior handle lock26a(FIG. 11) from the handle attachment member27. Handle attachment member27is located on cooking vessel base11, as shown inFIG. 6. The first interior handle lock26ais designed to securely engage handle attachment member27when grip device21is engaged. The handle is removed as follows. First the grip device or trigger21is moved to an unlocked position as shown inFIG. 5, causing second interior lock device26bto disengage from the handle attachment member27. When release device23is depressed, first interior handle lock26ais disengaged from the handle attachment member27and handle13can be removed from the cooking vessel base11. To place the handle13on the wok, the trigger or grip device21is placed in the open position, and the handle is pushed onto the handle attachment member27. The first interior handle lock26awill lock onto the attachment member27automatically. The trigger or grip device21is then placed in the closed position as shown inFIG. 11so that second interior handle lock26bengages the handle attachment member27, securing the handle13to the wok. In the normal course of cooking, grip device21is compressed thereby ensuring that handle13remains safely attached to cooking vessel10.

Referring to the cooking handle13, and particularly as is shown inFIGS. 1,3,4,10and11, the handle13has a specific angle to it in relation to the top edge horizontal surface of the wok bowl or the bottom horizontal surface of the wok bowl. The angle of the handle provides a “pistol grip” arrangement by which a chef's hand is holding the cooking handle at a different angle and orientation than a chef would hold a straight or relatively straight cooking handle. With a straight or relatively straight cooking handle, a chef's hand is placed with the fingers below the handle and the palm on top of the handle. This does not facilitate the cooking action often required, particularly in connection with stir-fry cooking. With the pistol grip-like arrangement, the user is holding the handle as if extending a hand for shaking. This orientation of the hand allows the chef to make quick movements back and forth (along a line generally extending between the handles) in order to move the food or flip food within the wok or other pan on which the handle is provided. Thus, the gripping portion of the cooking handle13defines an axis “G” shown inFIG. 11that is at an angle “A” with respect to and that extends above the cooking surface of the wok. Any comfortable angle “A” may be used, for instance between 30° and 60°, or at approximately 45°, from a horizontal plane “H” shown inFIG. 11such as a cooking surface. Preferably, the gripping portion of the handle13also includes finger rests or indentations for comfort and better gripping. An advantage of this design is that the handle does not protrude as far from the cooking vessel, enabling the cooking vessel to be placed in an oven, thus allowing the cooking vessel to function as a Dutch oven type cooking device. A straight, elongated cooking handle would interfere with the ability to conveniently place the cooking vessel in an oven.

Interior details of cooking handle13are disclosed inFIG. 11. First interior handle lock26aincludes lock arm28and lock pin29. When grip handle21is engaged, link element30causes lock pin29to engage the openings of handle attachment member27. When release device23is depressed, lock arm28causes lock pin29to disengage from handle attachment member27.

Serving handle14may be attached to cooking vessel base11by sliding the handle14onto the handle attachment member27, which engages interior handle lock26. When release device33of serving handle14is activated, interior handle lock35is disengaged, compressing spring37and handle14can be removed from cooking vessel base11. To put the serving handle14back onto the wok, the release device33is depressed and compressing spring37. The handle14is slid onto the handle attachment member27, and the release device33is released. The spring37urges the handle lock35upwardly and causes the handle14to be locked onto the attachment member27.

In the preferred embodiment of the present invention, the cooking vessel base11includes a means for retaining food above the lower portion of the vessel base. During cooking the lower portion of the vessel base is in close contact with a heat source. As food cooks, it is desirable to slow the cooking process while holding the food at a warm serving temperature. When deep-frying food, it is desirable to drain the oil from the cooked food.

As shown inFIGS. 8,14A–C and15A–C, base interior31includes food retention section32which may be textured or dimpled to increase friction thereby improving retention.

As shown inFIG. 9, the cooking vessel lid16includes a knob17on the top for removal and replacement. Integral to knob17is an adjustable whistling device. The whistling device includes lever19that may be rotated to allow varying amounts of steam to escape from opening18during cooking. The escaping steam creates an audible sound, preferably a whistle. When steaming food, the whistle alerts the cook that the liquid in the wok is boiling.

Referring toFIGS. 12 and 13, the formation of the wok bowl reveals the use of an upper die40and a lower die42to form the shape of the wok. Built into either or both of the upper and lower dies40and42are bosses or raised projections and recesses such that a pattern of grooves are formed into the metal, preferably aluminum, which makes up the wok bowl. The formation of such grooves is illustrated in magnified portions ofFIGS. 12 and 13.

As shown in FIGS.14A–C and15A–C, preferably, the food retention section32is in the form of an annular ring that is provided at some height above the bottom portion of the wok bowl. Within that food retention section32is a pattern of recesses or grooves as formed by the upper and lower dies40and42. In one case, the pattern provides elongate grooves that are aligned radially from the center of the interior of the wok. This can be seen inFIGS. 15A–B. The distance and general size and shape of the recesses can be seen in the magnified portion shown inFIG. 15B. In contrast, inFIGS. 14A–B, elongate recesses or grooves are arranged annularly about the center of the wok bowl within the retention areas32. The size and arrangement and general shape of the recesses or grooves is shown in the magnified portion shown inFIG. 14B. The height of the retention area32is shown generally in the side elevational view of the wok as presented inFIGS. 14C and 15C.

Of course, any desirable shape of a recess or groove can be provided within the retention area or any other area. The retention area need not be annular, but rather can be limited to one or two quadrants of the wok bowl. The specific recesses or grooves may also be in the shape of any decorative item, even including cooking utensils or types of food. For instance, the recesses or grooves may be in the shape of vegetables that are typically cooked in a wok. Finally, the recesses or grooves may be formed as projections such that they extend into the cooking area, rather than below the cooking surface. In either instance, the purpose of the recesses or grooves or projections, is to assist in holding food above the lower cooking area that is in the center bottom of the wok bowl.

While the foregoing description and the accompanying figures and figures illustrate a preferred embodiment of the cooking vessel in accordance with the present invention, it should be appreciated that certain modifications could be made and are encouraged to be made in the materials and techniques of the disclosed embodiment without departing from the spirit and scope of the present invention as conveyed herein.