Abstract:
A utensil, such as a wok, for stir-frying foodstuffs has a bowl with a substantially oval rim, an elongated handle having a non-circular cross-sectional outline, and joints for connecting the handle to the bowl in such a way that the handle is adjustable relative to the bowl about at least one of two axes one of which extends substantially radially and the other of which extends substantially tangentially of the bowl. A shield is or can be interposed between the handle and the bowl to intercept particles of food splashing from the bowl during stir-frying of foodstuffs above a flame.

Description:
BACKGROUND OF THE INVENTION  
         [0001]    The present invention relates to improvements in utensils, especially household utensils, and more particularly to improvements in household utensils including those known as woks and analogous cookware which can be utilized for stir-frying meats, fish, vegetables and/or other edible foodstuffs.  
           [0002]    A high percentage of the work of a chef in a Chinese restaurant, of a housewife or of one or more persons in another establishment which serves stir-fried foods consists in the manipulation of a wok, heavy with food, over a high flame. Such persons frequently or invariably experience arm and wrist pains after long hours of working, with the wok in hand, to turn out hundreds or even smaller numbers of courses of entrees consisting of or containing stir-fried foodstuffs. The result is a repetitive motion-induced injury known as or similar to the so-called carpal tunnel syndrome. In addition, the hand of a chef who is in charge of manipulating a wok is often burned by droplets of hot oil and/or sauces which are normally admixed to the solid foodstuffs in the bowl of a wok.  
           [0003]    As a rule, a conventional stir-fry wok has a substantially hemispherical body or bowl of mild steel and a handle resembling an elongated cylinder and sloping upwardly from the rim of the bowl at an angle of or slightly exceeding 5°. Reference may be had to FIG. 1 of the drawing in the present application which shows a conventional wok  1   c  having a bowl  2   c  and a cylindrical handle  3   c.  The diameter d c  of the bowl  2   c  can be in the range of 14″ (335 mm) and its height h c  can be in the range of 4½″ (115 mm). The weight of the wok  1   c  is or can be in the range of between about 1.2 kg and 1.4 kg. The handle  3   c  can have a length  1   c  of between about 7″ and 8″ (180-200 mm) and a diameter di c  of between about 1.2″ and 1.5″ (30-38 mm). The angle α c  between the axis of the handle  3   c  and the plane of the rim  4   c  of the bowl  2   c  is in the range of 5°.  
           [0004]    The manner in which the wok  1   c  of FIG. 1 is put to use is shown in FIG. 2. As a rule, a chef or another person in charge of utilizing the wok holds the handle  3   c  with her or his left hand and shakes it quickly back and forth in directions indicated by the double-headed arrow  5   c  as well as up and down as indicated by the double-headed arrow  6   c.  This causes a mixing and simultaneous cooking of the contents of the bowl  2   c  over a flame (not shown). The combined weight of the wok and of the contents of its bowl  2   c  is or exceeds about 4 lbs, and such weight is being shaken several hundred times per hour during the busy hours of a shift in the kitchen of a restaurant. Due to the customary inclination of the handle  3   c  relative to the plane of the rim  4   c  of the bow  2   c,  the user of the wok  1   c  employs the weaker position range of her or his hand and arm muscles. This is indicated by the obtuse angle β c  between the center lines  7   c,    8   c  of the forearm LA and the hand H of the upper limb UL shown in FIG. 2. When the muscles of the forearm LA and the hand H are to cooperate in an optimal manner, the angle β c  should be at least close to 180°, i.e., the center lines  7   c,    8   c  should be at least substantially aligned. This will be fully described hereinafter with reference to FIGS. 8 and 9.  
           [0005]    U.S. Pat. No. 4,653,468 (granted Mar. 31, 1987 to Lemme et al. for “COOKWARE HANDLE”) discloses a cooking pan wherein the bowl has a flat bottom part and the handle is indirectly borne by the bowl so that its longitudinal axis makes with the plane of the edge or rim surrounding the open top of the bowl an angle of between 15° and 45° in order “to increase the comfort of the user” (as stated in the Abstract of the patent).  
           [0006]    The disclosure of each patent and/or patent application and/or other publication identified in the specification of the present application is incorporated herein by reference.  
         OBJECTS OF THE INVENTION  
         [0007]    An object of the instant invention is to provide a household utensil, especially a wok, which is constructed, configurated and assembled in such a way that its utilization is less tiresome to taller, shorter, stronger, weaker and/or older persons than the manipulation of conventional utensils of such character.  
           [0008]    Another object of the present invention is to provide a household utensil, such as a wok, which is more versatile and more ergonomic than conventional utensils.  
           [0009]    A further object of the invention is to provide a novel and improved handle for use with the bowl of a household utensil, particularly a wok or the like.  
           [0010]    An additional object of the invention is to provide a wok or an analogous household utensil which can be used with equal advantage by right-handed and by left-handed persons.  
           [0011]    Still another object of the invention is to provide a wok wherein the bowl is designed in such a way that a chef, a housewife or another person can evacuate its contents more rapidly and more accurately (such as in a desired direction) than the contents of conventional woks.  
           [0012]    A further object of the invention is to provide a wok wherein the selected size, orientation and/or configuration of the handle, as well as the configuration and orientation of the bowl, are such that the hand holding the handle is less likely to come in contact with the escaping contents of the bowl than in conventional woks.  
           [0013]    Another object of this invention is to provide a novel and improved connection between the handle and the bowl of the wok.  
           [0014]    An additional object of the invention is to provide the above outlined household utensil with a novel and improved bowl.  
           [0015]    Still another object of the invention is to provide a wok wherein the bowl is configurated and dimensioned in such a way that its contents can be more readily transferred onto a plate than the contents of the bowl in a conventional wok.  
           [0016]    A further object of the invention is to provide a novel and improved method of manipulating a wok prior to and/or during actual use as a household utensil.  
           [0017]    Another object of the invention is to provide a novel method of shielding the hand of the person utilizing the improved wok from injury due to the temperature of surrounding air and/or due to the temperature of the contents of the bowl.  
         SUMMARY OF THE INVENTION  
         [0018]    One feature of the present invention resides in the provision of a utensil for stir-frying foodstuffs. The improved utensil comprises a bowl having a rim, a handle, and means for adjustably connecting the handle to the bowl at the rim.  
           [0019]    The connecting means can comprise at least one joint which secures the handle to the bowl for movement about at least one axis between a plurality of different positions. As a rule, the handle is elongated and its longitudinal axis can coincide with the at least one axis. Such connecting means preferably further comprises means for releasably fixing the handle in any one of the plurality of different positions. The longitudinal axis of the handle preferably slopes upwardly toward a plane which contains at least a portion of the rim, at least while the utensil is in use.  
           [0020]    The rim of the bowl can be circular or substantially circular (e.g., oval). The at least one joint can be constructed, assembled and mounted to secure the handle to the bowl for pivotal movement about the at least one axis, and such axis is or can be at least substantially tangential to the rim.  
           [0021]    At least a portion of the handle can have a non-circular cross-sectional outline, e.g., an ovoid outline. Such outline is particularly desirable if the handle is adjustable about its longitudinal axis because it can be turned to positions in which its manipulation is more convenient to a left-handed or a right-handed person.  
           [0022]    In accordance with a presently preferred embodiment of the invention, the connecting means for the handle includes two joints, namely a joint which enables the handle to turn about its longitudinal axis which extends at least substantially radially of the rim of the bowl, and a joint which enables the handle to pivot about a second axis which is normal to the aforementioned longitudinal axis and extends at least substantially tangentially of the rim. Still further, such connecting means can comprise means for releasably fixing the handle in any one of a plurality of different positions relative to the longitudinal axis of the handle and/or relative to the second axis.  
           [0023]    In accordance with an additional feature of the invention, the rim of the bowl can have a non-circular (such as an elliptical) outline. This renders it possible to employ a bowl which is considerably lighter than a conventional bowl having a rim with a circular outline.  
           [0024]    In accordance with still another feature of the present invention, the improved utensil comprises a shield (e.g., a suitably configurated plate of a heat-resistant material) which is affixed to the bowl and carries or can carry the handle. For example, the shield can be mounted on a support (such as a bracket) which also carries the handle and is affixed to the bowl.  
           [0025]    At least a portion of the handle can be made of wood.  
           [0026]    The bowl can resemble that of a standard wok, i.e., it can have a convex external surface and a concave internal surface.  
           [0027]    Referring again to the aforementioned connecting means, such connecting means can comprise at least one joint including a male component (e.g., an externally threaded bolt) and a female component (e.g., a nut which can mate with the bolt). One of these components is provided on or forms part of the handle, and the other component is provided on and can form part of the bowl. The components have confronting complementary uneven surfaces (e.g., corrugated, toothed or similarly configurated surfaces), and the connecting means further comprises means for releasably urging one of the uneven surfaces against the other uneven surface to thus prevent the handle from moving relative to the bowl when the improved utensil is in actual use.  
           [0028]    If the handle is hollow (e.g., if it comprises an elongated tubular handgrip portion), a part of the connecting means can extend through such hollow handle.  
           [0029]    Another feature of the invention resides in the provision of a utensil for stir-frying foodstuffs which comprises a bowl, a handle being borne by the bowl, and a shield which is carried by and extends above the bowl. The shield is interposed between the bowl and the handle to intercept particles of foodstuffs being stir-fried in and splattering from the bowl.  
           [0030]    A further feature of the invention resides in the provision of a stir-frying utensil which comprises a bowl having a non-circular (e.g., oval or substantially oval) outline, and a handle which is affixed to the bowl.  
           [0031]    The novel features which are considered as characteristic of the invention are set forth in particular in the appended claims. The improved utensil itself, however, both as to its construction and the modes of assembling, adjusting and utilizing the same, together with numerous additional important and advantageous features and attributes thereof, will be best understood upon perusal of the following detailed description of certain presently preferred specific embodiments with reference to the accompanying drawing.  
       
    
    
     BRIEF DESCRIPTION OF THE DRAWING  
       [0032]    [0032]FIG. 1 is a somewhat schematic side elevational view of a conventional wok;  
         [0033]    [0033]FIG. 2 illustrates the structure shown in FIG. 1 and a portion of an upper limb the hand of which grasps the handle of the conventional wok;  
         [0034]    [0034]FIG. 3 is a fragmentary side elevational view of a wok wherein the handle is configurated, assembled and mounted in accordance with one feature of the present invention;  
         [0035]    [0035]FIG. 4 is a fragmentary sectional view substantially as seen in the direction of arrows from the line IV-IV in FIG. 3;  
         [0036]    [0036]FIG. 5 is an end elevational view of the handle of the improved wok, as seen in the direction of arrow V in FIG. 3;  
         [0037]    [0037]FIG. 6 is a similar end elevational view but showing the handle in a different angular position;  
         [0038]    [0038]FIG. 7 is a view similar to that of FIGS.  5  or  6  but showing the handle in a third angular position;  
         [0039]    [0039]FIG. 8 is a fragmentary side elevational view of a handle forming part of a wok wherein such handle is mounted in an orientation other than that shown in FIGS. 1 and 2;  
         [0040]    [0040]FIG. 9 shows a portion of the arm which is illustrated in FIG. 8 and grasps a novel handle of the improved wok;  
         [0041]    [0041]FIG. 10 is an end elevational view of a handle having an outline similar to that of the handle shown in FIGS.  5  to  7 ;  
         [0042]    [0042]FIG. 11 shows a hand grasping the handle of FIG. 10;  
         [0043]    [0043]FIG. 12 is a plan view of a wok having a novel bowl; and  
         [0044]    [0044]FIG. 13 is a side elevational view of the wok shown in FIG. 12.  
     
    
     DESCRIPTION OF PREFERRED EMBODIMENTS  
       [0045]    [0045]FIGS. 3 and 4 illustrate a portion of a utensil  1  which constitutes a wok and includes a bowl  2 , a composite handle  3 , a support  9  (such as a bracket) affixed to and extending beyond the edge or rim  4  surrounding the open top of the bowl, and a heat-resistant shield  10  affixed to and extending upwardly beyond the bracket  9 . The handle  3  is adjustably secured to the bracket  9  in such a way that it can pivot about an axis A-A which is normal to the longitudinal axis B-B of the elongated tubular handgrip portion  11  of the handle and substantially tangential to the adjacent portion of the rim  4 .  
         [0046]    In order to change the angular position of the handle  3 , the user of the wok  1  turns the eyelet  12  at the outer end of an externally threaded rod-shaped male component or part  13  so that the radially grooved or serrated end face  14  of the handgrip portion  11  can be turned with reference to a complementary serrated or grooved end face  15  on a female component or part  16  of the handle  3 . The part  16  can turn about the axis A-A in response to loosening of a wing nut  17  mating with a threaded bolt  18  which defines the axis A-A and normally cooperates with the nut  17  to prevent the handgrip portion  11  from pivoting about such axis.  
         [0047]    The wing nut  17  cooperates with the bolt  18  to normally prevent a first locking or fixing member  19  on the bracket  9  from turning relative to a coaxial complementary locking member  20  on the part  16 . The locking members  19  and  20  have confronting surfaces  19   a,    20   a  provided with radially extending ribs or teeth which mate when a joint J 2  including the parts  17  to  20  is tightened so that the handgrip member  11  is then prevented from pivoting about the axis A-A, i.e., relative to the bowl  2 , bracket  9  and shield  10 .  
         [0048]    The purpose of the joint J 2  including the parts  17 ,  18  is to permit for angular adjustments of the handgrip portion  11  about the axis A-A, namely to adjust the handle  3  in a manner and for the purposes to be described with reference to FIGS. 8 and 9. The purpose of a joint J 1  including the parts  13 ,  16  is to permit for changes in the angular position of the handgrip portion  11  about its longitudinal axis B-B, e.g., for the purposes to be described with reference to FIGS. 5, 6 and  7 .  
         [0049]    The joints J 1  and J 2  form part of a means for adjustably connecting the handle  3  to the bowl  2  at the edge or rim  4 . The uneven complementary surfaces  14 ,  15  of the joint J 1  (i.e., of the connecting means) serve as a means for releasably fixing the handgrip portion  11  of the handle  3  in any one of a plurality of different angular positions with reference to the axis B-B, and the uneven complementary surfaces  19   a,    20   a  of the joint J 2  (i.e., of the connecting means) serve as a means for releasably fixing the handle  3  in any one of several positions of inclination relative to the rim  4  of the bowl  2 , i.e., with reference to the axis A-A.  
         [0050]    The uneven surface  14  is provided on the handle  3 , and the uneven surface  15  is provided on the part  16  which is carried by the bowl  2 . Analogously, the uneven surface  20   a  can be said to be (indirectly) carried by the handle  3 , and the surface  19   a  is carried by the bowl  2 .  
         [0051]    In order to change the angular position of the handgrip portion  11  of the handle  3  about the axis B-B of the rod  13 , the eyelet  12  (or an equivalent part) is turned by hand or by resorting to a suitable tool (such as pliers, a pin inserted into the eyelet or in another suitable manner) and the rod  13  is rotated to the extent which is necessary to permit turning of the uneven surface or end face  14  relative to the adjacent complementary uneven surface  15  of the part  16 . The handgrip portion  11  can be turned about its axis B-B to any one of a practically infinite number of different positions including those shown in FIGS. 5, 6 and  7 .  
         [0052]    [0052]FIG. 5 shows that angular position of the handgrip portion  11  which is best suited for a left-handed user, FIG. 6 shows the handgrip portion  11  in a neutral position, and FIG. 7 shows the handgrip portion  11  in an angular position best suited for a right-handed user. The handgrip portion  11  has an ovoid cross-sectional outline.  
         [0053]    Referring to FIG. 8, there is shown a handle  103  the inclination of which relative to the edge or rim  104  surrounding the open top of a standard bowl  102  (see FIG. 9) is approximately 30° (note the angle α shown in FIG. 9). This brings about the advantage that the upper arm UA of the upper limb UL shown in FIG. 8 is substantially vertical, that the forearm or lower arm LA slopes relative to a horizontal plane  121  at an angle γ of approximately 10°, and that the axis of the hand H which grips the handle  103  coincides with the axis of the forearm LA. The angle δ between the common axis of the hand H and forearm LA on the one hand and the plane of the rim  104  on the other hand is approximately 40°; the handle  103  slopes upwardly toward and even beyond the rim  104  of the bowl  102  (the same as in FIG. 3) in contrast to the handle  3   c  of FIGS. 1 and 2 which slopes downwardly toward the rim  4   c  of the bowl  2   c.  The novel mounting of the handle  103  (e.g., in a manner as already described with reference to FIGS. 3 and 4) enables the user of the wok  101  including the bowl  102  of FIG. 9 to select an optimum angle δ which is best suited to ensure that the axis of the upper arm UA is vertical and that the axis of the forearm LA at least substantially coincides with the axis of the hand H shown in FIG. 8 when the wok  101  of FIG. 9 is ready for use or in actual use.  
         [0054]    It has been found that the anatomy of a human arm UL, its wrist W and its hand H is such that the optimal (strongest) position range to hold an elongated cylindrical or substantially cylindrical wok handle is that shown in FIG. 8. As already mentioned hereinbefore, the angle γ between the horizontal plane  121  including the pivot axis defined by the elbow E and the common axis of the forearm LA and the hand H is approximately 10°. Such inclination of the handle  103  relative to the plane of the rim  104  renders the wok  101  ergonomic (i.e., best suited to ensure that the wok and the upper limb UL shown in FIG. 8 will interact in a most effective and safe manner.  
         [0055]    [0055]FIG. 9 further shows a bracket or support  109  and a shield  110  which latter carries the handle  103  jointly with or independently of the bracket. The handle  103  can be riveted, welded or otherwise secured to the part  109  and/or  110 . The same applies for the connection between the shield  110  and the bracket  109  and for the connection between the bracket and the body of the bowl  102 . The handle  103  can be adjustably affixed to the bowl  102 , e.g., by resorting to connecting means of the type shown in FIGS. 3 and 4 or to analogous or equivalent connecting means. However, it is equally within the purview of the invention to adjustably install the handle  103  in such a way that it is only pivotable about the axis A-A or only about the axis B-B (both shown in FIG. 4).  
         [0056]    In order to maximize muscle control with a minimal effort for the purpose of turning the bowl  102  sideways in order to pour the stir-fried contents onto a plate or the like, the center of gravity CG of the wok  101  should be located on an extension of the common center line of the forearm LA and the hand H. As a rule, it is advisable to mount the handle  103  as close to the bowl  102  as possible; this reduces the momentum upon the hand H, the wrist W and the elbow E when the wok  101  is in actual use. The intersection point between the axis B-B of the handle  103  and the common axis of the forearm LA and the hand H should be located at or close to the median portion  122  of the axis B-B, i.e., midway between the ends of the handle  103 .  
         [0057]    The advantages of a handle  103  having an ovoid outline of the type shown in FIGS.  5  to  7  will be described with reference to FIGS. 10 and 11. The optimal dimensions of the ovoid cross-section of the handle  103  shown in FIGS. 10 and 11 can be selected in dependency upon the size of the hand H. However, in many or most instances, and assuming that the handle  103  is to be utilized by a chef having a medium sized hand H, the major axis  124  of the substantially ovoid cross-sectional outline of the handle  103  is approximately 1¾″ (45 mm), the minor axis  125  is approximately 1⅜″ (35 mm), and the radius  126  is approximately {fraction (9/16)}″ (14 mm).  
         [0058]    The maximum clamping force is normally applied by that portion of the hand H which is located between the knuckle K 1  of the thumb T and the knuckle K 2  of the index finger IF. The line  127  which connects the knuckles K 1  and K 2  can be said to constitute the transverse center line of the ovoid outline of the handle  103 . The longitudinal centerline  128  of the ovoid outline of the handle  103  makes with the centerline  129  of the forearm LA an angle ε of approximately 15 degrees. The centerline  129  of the forearm LA coincides with that of the hand H. Because of the angle ε, the mounting of the handle  103  will have a mirror image for a righthanded user of wok  101 .  
         [0059]    An advantage of the ovoid cross-sectional outlines of the handles  3  and  103  is that such handles can be reliably gripped in a kitchen by one hand, H, even if the hand H and/or the handle  3  or  103  is greasy or is slippery for any other reason. The anatomy of the hand should be considered to provide a maximum surface-to-surface contact between the hand and the peripheral surface of the handle  3  or  103  as well as to ensure a positive grip and the generation of a uniformly distributed pressure. The handle  3  or  103  should fit snugly into the polygonal space defined by the thumb T and the index finger IF shown in FIG. 11. These fingers define a tunnel having an internal surface complementary to the external surface of a handle having an ovoid outline as shown in FIGS. 10 and 11.  
         [0060]    It has been ascertained that a handle  3  or  103  having a length of about 6″ (150 mm) is quite satisfactory. This handle can be made of a lighweight material (a presently preferred material is wood) having satisfactory heat insulating properties. The external surface of the handle  3  or  103  is or can be textured.  
         [0061]    Another feature of the present invention resides in the provision of a wok  201  (see FIGS. 12 and 13) having a non-circular outline. Such outline is preferably obtained by removing some material from the two lateral sides (as at  202   c  and  202   d ) of the bowl  202  so that the rim  204  of the bowl  202  is not located in a single plane (see FIG. 13). As already explained with reference to FIGS. 1 and 2, a presently popular conventional wok  1   c  can employ a bowl  2   c  having a diameter in the range of 14″ (355 mm) and a depth of about 4½″ (115 mm). The contour of my bowl can vary, depending upon the manufacturer but, as a rule, it is always bounded by a convex external surface  202   a  and a complementary concave internal surface  202   b.    
         [0062]    When the wok (such as the wok  201  shown in FIGS. 12 and 13) is in use, it is shaken in directions indicated by the double-headed arrow  228 , as well as up and down (as indicated by the double-headed arrow  229 ). The foodstuff or food mass FM in the bowl  202  invariably moves back and forth (arrow  228 ) at the center of the concave upper side or surface  202   b,  normally through a distance of between 7″ and 9″ (180 and 230 mm). In view of such mode of utilizing the wok  201 , the fact that the sides of the bowl  202  are partially removed at  202   c  and  202   d  does not affect the utility of such wok. On the other hand, removal of material of the bowl  202  at  202   c,    202   d  brings about a pronounced reduction of the weight of the wok  201 . The removal of material at  202   c,    202   d  entails a reduction of the width of the bowl  202  from the value  230  to that shown at  231 . The customary width of the material (foodstuff) FM in the bowl  202  is shown at  232 . Another advantage of a wok  201  employing a bowl  202  of the type shown in FIGS. 12 and 13 is that it allows for a reduction of the angle through which the wok  201  must be tilted by turning it clockwise or counterclockwise about the longitudinal axis of the handle  203  in order to transfer the contents of the bowl  202  onto a plate or the like. This will be readily appreciated by looking at FIG. 13 which shows that the level of the rim  204  is higher at the three and nine o&#39;clock positions (as viewed in FIG. 12) than at the six and twelve o&#39;clock positions.  
         [0063]    The shield  210  is made of a heat-resistant material and does not carry the adjacent end portion of the handle  203 ; such end portion is affixed to bracket or support  209  at a level above the nearest portion of the rim  204 . The width of the shield  210  can but need not always approximate or match three times the diameter of the handle  203 .  
         [0064]    The improved utensil is susceptible of numerous additional modifications without departing from the spirit of the present invention. For example, the joint J 1  of FIGS. 3 and 4 can be utilized with or in lieu of the joint J 2 , the joint J 1  and/or J 2  can be utilized to adjustably connect the handle to a bowl having a circular or an oval rim, the shield can be utilized on a bowl which carries the joint J 1  and/or J 2  or the equivalent(s) thereof, the joint J 1  and/or J 2  can be omitted and the improved utensil then employs a bowl having a non-circular outline and/or a shield, and so forth.  
         [0065]    Without further analysis, the foregoing will so fully reveal the gist of the present invention that others can, by applying current knowledge, readily adapt it for various applications without omitting features that, from the standpoint of prior art, fairly constitute essential characteristics of the generic and specific aspects of the above outlined contribution to the art of household utensils and, therefore, such adaptations should and are intended to be comprehended within the meaning and range of equivalence of the appended claims.