Patent Abstract:
An article of cookware and a method of using the same are provided that enables the combined sauté and steaming of foods to reduce cooking time, maintain a crisp texture and improve flavors of foods.

Full Description:
CROSS REFERENCE TO RELATED APPLICATIONS 
       [0001]    The present application claims priority to the U.S. Provisional Patent application of the same title filed on Feb. 11, 2008, having application Ser. No. 61/027,654, which is incorporated herein by reference 
     
    
     BACKGROUND OF INVENTION 
       [0002]    The present invention relates to a cookware article and in particular to sauté or fry pan and a method of using the same. 
         [0003]    Well known methods of cooking include sautéing in oil, butter or fat, as well as braising in liquid, such as wine, water or stock. While braising does not give food the crisp outer skin of sautéing in a hot oil or fat, it also has the potential to cook faster when the pot is covered, as the braising liquid creates steam that surrounds the food. 
         [0004]    Many cooks prefer to sauté food in as little oil as possible, to avoid excessive absorption into food. However, this requires a longer cooking time, which can cause the loss of some vitamins and result in more oil absorption. 
         [0005]    It is therefore a first object of the present invention to provide method of cooking that provides a crisp outer texture, but also minimizes cooking time, preserves vitamins and minimizes oil absorption. 
         [0006]    It is a second object of the invention to provide cookware articles that accomplish the first object of the invention. 
       SUMMARY OF INVENTION 
       [0007]    In the present invention, the first object is achieved by a cooking method comprising the steps of providing a cooking vessel having at least a first and second interior fluid retaining portions and a common co-planar bottom being separated by a dividing wall, and a fitted rim for retaining steam therein, introducing a steam producing liquids into the second interior fluid retaining portion, heating the pan, introducing a foodstuff into the first region so that the first side of the foodstuff is heated by conduction from the bottom of the pan, covering the pan with a lid so that the second side of the foodstuff is at least partially cooked by steam generated in the second interior fluid retaining portion. 
         [0008]    The above and other objects, effects, features, and advantages of the present invention will become more apparent from the following description of the embodiments thereof taken in conjunction with the accompanying drawings. 
     
    
     
       BRIEF DESCRIPTION OF DRAWINGS 
         [0009]      FIG. 1A  is a plan view of a first embodiment of a cooking pan for combined sauté and steaming of foodstuffs. 
           [0010]      FIG. 1B  is a perspective view of the pan of  FIG. 1A   
           [0011]      FIG. 1C  is a cross-sectional elevation through pan of  FIGS. 1A and 1B  including a fitted lid. 
           [0012]      FIG. 2A  shows the first stage in cooking with the pan of  FIG. 1   
           [0013]      FIG. 2B  shows the next stage of cooking with the pan of  FIG. 1 . 
           [0014]      FIG. 3A  is a plan view of second embodiment of the cooking pan for combined sauté and steaming of foodstuffs. 
           [0015]      FIG. 3B  is a perspective view of the pan of  FIG. 3A . 
           [0016]      FIG. 3C  is a cross-sectional elevation through pan of  FIGS. 3A and 3B  including a fitted lid. 
           [0017]      FIG. 4  is a plan view of a third embodiment of the cooking pan for combined sauté and steaming of foodstuffs. 
           [0018]      FIG. 5  is a cross-sectional elevation through a fourth embodiment of the cooking pan for combined sauté and steaming of foodstuffs. 
           [0019]      FIG. 6  is a graph comparing the temperature rise in steak cooked with and without the lid in place. 
           [0020]      FIG. 7  is a cross-sectional elevation through a fifth embodiment of the cooking pan for combined sauté and steaming of foodstuffs. 
       
    
    
     DETAILED DESCRIPTION 
       [0021]    Referring to  FIGS. 1 through 7 , wherein like reference numerals refer to like components in the various views, there is illustrated therein a new and improved sauté pan, generally denominated  100  herein. 
         [0022]    The combination sauté and steam pan  100  comprises a cooking vessel  110  covered by a fitted lid  120 . Cooking vessel  110  has a generally horizontal bottom surface  111  and substantially upright side walls  112  that extend to a rim  113 . The sidewalls  112  of a sauté pan are optionally sloped to allow for the removal of the cooked food, but are not essential to either the inventive apparatus or the method of use. The cooking vessel  110  has at least one handle  115  that extends outward from the point of attachment to the exterior of sidewall  112 . The pan or vessel  110  may contain any combination of a long extended handle  115  as well as one or more short U-shaped handles, depending on the size and weight of the full pan and the resulting need to grip it with two hands from opposite sides. 
         [0023]    Cooking vessel  110  has at least two fluid retaining compartments  121  and  122  as shown in  FIG. 1-5 . The first fluid retaining compartment  121  is separated from the second  122  by a wall  125 . Wall  125  is preferably and conveniently formed in the bottom  110  during the deep drawing process to form the vessel  110 , or is optionally stamped after drawing. In the former case, the wall  125  separating the first and second interior fluid retaining compartments or portions extends upwards to subdivide the common co-planar bottom into discontinuous portions. However, the wall  125  and the separate fluid retaining compartments can be formed by any process used to form cookware, and is not limited to all metal cookware, but can be used with glass, ceramic, clad, cast iron and coated cast iron cookware according to the preference of the end user. 
         [0024]    It should first be understood that as the purpose of having two separate fluid retaining compartments  121  and  122  is to cook foodstuffs  10  by a combination of conduction of heat directly from the heated pan bottom  111  in portion  121  or  122 , and/or via a layer or film of oil, fat or butter  20 , and simultaneously cook the other exposed portion of the meat by the convection from steam generated from liquid retained in the other portion, it is important that a well fitting lid  120  be included and used with the pan  100 . As illustrated in  FIGS. 2A and 2B , the steam  16  is readily generated during cooking by filling the second compartment  122  with water containing fluid  15 . 
         [0025]    Thus it is desirable that the wall  125  is below the level of the interior rim  113  so as to not interfere with the sealing of the lid  120  to the pan  110 . However, it is more preferable that the lid  120  has a lower descending skirt  127  that extends to at least meet the interior wall  112  below the rim  113  at or below point A in  FIG. 1C  to minimize the release of steam and exploit the benefits of the cooking methods further described further below. 
         [0026]    The vessel  110  preferably has an irregular shape to accommodate the second fluid containing chamber  122  and not diminish the area required for cooking the food in portion  121 . However, many suitable shapes are possible both to satisfy the technical requirements described herein for the cooking method, as well as to provide consumers with aesthetically pleasing designs. 
         [0027]    One such preferred pan shape is the oblong or egg shape of  FIG. 1 . However, the rounded shape shown in  FIG. 3  is also applicable, as well as the oval shape in  FIG. 5 . 
         [0028]    It should be noted that rounded shape with the second fluid containing portion disposed to the edge of the elongated side as shown in  FIG. 1 . 
         [0029]      FIGS. 2A and 2B  exhibit a preferred embodiment of a method of using the sauté pan  110  to cook. 
         [0030]    In the first step, in  FIG. 2A , cooking oil  20  is introduced into first  121  or larger of the two fluid containing compartments. The cooking oil  20  is optionally butter, vegetable oil or fat and the like which can be heated to a high enough temperature to sear or brown the outside of foodstuffs, thus providing a crisp skin that seals in the natural liquid content of the foodstuff  10 . When the oil  20  is hot the foodstuff  10  is added to the oil coated bottom of the pan in portion  121 . At the same time water  15  or a water containing fluid, such as wine or broth, is added to the second or smaller fluid containing portion  122  and the lid  120  is set on the pan  110 . Thus, while the foodstuff  10  is cooking in the first compartment  121 , the fluid  15  in the second compartment  122  will also be heated generating steam  16 .  FIG. 2A  illustrates how the steam  16  generated above container  122  disperses under the fitted lid  120  to surround the foodstuff. The oil  20  does not splatter, as the steam does not condense but remains circulating under the lid. 
         [0031]    Thus, while the foodstuff  10  is cooked on the first side  11 , the surrounding steam will aid in the cooking of the second side  12  and the vertical edge between the first  11  and second side  12 . Depending on the type, density and thickness of the food it may not be necessary to flip it over, or the lid may be left in place after flipping the food. 
         [0032]    Alternatively, depending on the foodstuff being cooked, the lid may remain on the pan  110  while the first and second sides of the food stuff  10  are cooked in direct contact with the pan bottom  111  and oil or fat  20  in the first portion  122 . It has been discovered that one benefit of the cooking method enabled by the pan and lid combination is the reduction in cooking time. The cooking time may be reduced by about 10-40% using the above methods, with greater reduction in cooking time being available when the lid covers the pan for the entire cooking time. 
         [0033]    Optionally, the lid  120  can be removed after the food stuff  10  is turned over, as shown in  FIG. 2B , so that side  11  first browned or crisped in oil  20  now faces upward. Removing the lid allows the steam  16  to escape upward, which may be preferred when the second side is cooked in contact with the oil  20  in the first portion  121 , so that the steam does not make the already crisp and flavorful side soggy. 
         [0034]    It has been discovered that this method of cooking results in more flavorful foods with a pleasing external texture at cooking times that are reduced by at least a third or more. Further, less oil if desired for fast cooking or texture can be used in cooking. It is further believed that the cooking method will result in the retention in a higher percentage of the vitamins in food, as the cooking time is shorter and not all of the food is exposed to very high temperature. 
         [0035]    In another embodiment of the invention, the fluid  15  used in the second compartment  122  is or optionally contains wine, beer, sakes, broth, juice and the like. The liquid in the second compartment may also contain other flavoring ingredients, such a Liquid Smoke™, herbs, spices and prepared commercial condiments and the like. 
         [0036]    In the case of water, or any of the alternative fluids being used in the second compartment  122 , the remaining liquid at the end of cooking foodstuff  10  may be used to deglaze the pan at the end of cooking to create a thick sauce. In the case of wine, a flavorful and alcohol free reduction is conveniently created in portion  122  without using a second cookware article. 
         [0037]      FIG. 3A-C  illustrates a round pan with a generally elliptical second portion or compartment  122  to the side. The handle may be situated on any side, but is preferably adjacent to the second compartment  122 , so that the absorption of heat to boil water  15  results in a cooler handle  115 , which is shown only in  FIG. 3C . 
         [0038]    For any round wall shape it is generally preferable the wall  125  that defines the second fluid  122  containing portion is curved with the opposite curvature of the adjacent pan wall to provide a sufficient fluid volume without overly diminishing the area of the other or main cooking portion  122 .  FIG. 4  particularly illustrates this design principle with an oblong or elliptical pan, with principal elliptical axis A 1 . Such a pan shape is particularly suited for cooking whole fish or large fish fillets. The larger compartment or portion  121  has the general elliptical or oval shape except for the small edge reserved for the second compartment  122 , which is situated at the apex of the ellipse longer axis A. Thus, the second fluid containing compartment  122  also has an elliptical shape with its long axis, a 2 , perpendicular to axis A 1  of compartment  121 . The handle  115  extends outward from the sidewall of the pan along the short axis B 2  of the ellipse of the main pan body. 
         [0039]    It is particularly preferred that the lid  120  has an interior downward extending flange or skirt  127  that matches the interior sidewall shape of the pan  110  to retain steam  16 . In the more preferred embodiment of  FIG. 1 , this flange is inset slightly from the exterior edge of the rim, so that the interior edge of the lid rests on the upper surface of rim  113 . 
         [0040]      FIG. 5  illustrates preferred proportions for the lid flange  127  with respect to the pan  110  interior and exterior dimensions, wherein H is the interior height of the pan  110 , L is the length of the lid skirt  127 , G is the gap between the wall  125  (which has height W), and the lid skirt  127 . It should be apparent that G=H−W−L. Thus, for the lid  120  to fit pan  112  G must be a positive number. The larger the height W of the wall  125  the more diminished is the room for the lid skirt  127  to extend downward, L, to aid in the retention of steam. However, making W smaller reduces the volume of the second container or portion  122 . 
         [0041]    Further it is preferable that W is at least about H/2 and that L is at least about H/4 so that G is less than about H/4. These relative proportions of the lid skirt  127  length L, to the wall height, H, provide a sufficient flux of steam into first container portion  121 . Making the gap, G, close to zero maximizes steam retention and the fluid capacity for generating steam. 
         [0042]    Alternatively, depending on the height of the lid  120  above rim  113 , L can be about the same as W, with L being less than about H/4. 
         [0043]    It is also desirable that the lid  120  is transparent glass to observe the cooking process. It is most preferable if the lid has an interior coated with a surface coating that minimizes condensation of water vapor. 
         [0044]    It should also be apparent that the lid  120  and rim  113  may be shaped or provided in different forms that aid in the retention of steam, as for example the rim  113  may have a concave horizontal surface into which a mating convex surface of the lid  120  is disposed so as to trap condensation as a water film that tends to seal the mating surfaces together for so called “waterless” cookware. Alternatively, the lid may include a gasket to retain pressure as in the case of a pressure cooker, with adequate means provided to release pressured steam safely and prevent injury in accord with current and future standards for pressure cookers. 
         [0045]    The benefits of the present invention are illustrated in  FIG. 6 , which compares the rise in temperature during cooking with and without the lid in place. In this test steaks of approximately 1.1 inch in thickness (28 mm) where cooked in the pan of the type shown in  FIG. 1-5 , using a hot plate set at 2 KW output as the heat source. The pan was first preheated on the hot plate for 2 min. Then the steak, having thermocouples in the center for continuous recoding of temperate, was introduced into the pan. After 4 minutes of cooking the steak on the first side it was flipped to cook the second side. It should be noted that in both cases the cup portion of the pan was filled to capacity with about 50 ml of water prior to the preheating. The water was already visibly boiling when the steak was added after 2 minutes. As shown in  FIG. 6  by the arrowed lines descending from the coordinate where the temperature curves reached 60° C., about a minute reduction in cooking time was achieved when the lid was in place for booth sides of the steak. The steak with the lid in place reached 60° C. at its center in about 5 minutes, versus about 6 minutes without the lid. 
         [0046]    It should be appreciated that as the slope of the curves in  FIG. 6  vary between about 3-7 minutes, a greater or less decrease in cooking time can be achieved depending on the thickness and nature of the foodstuff, as well as the cooks criteria or taste in deciding when the food is cooked. 
         [0047]      FIG. 7  illustrates another alternative embodiment of the invention wherein cookware vessel  110  includes a lid  120  or  120 ′. Lid  120 ′ has a glass central portion, terminating in a metal periphery at rim  123 ′. Lid  120  is solid metal and also terminates at rim  123 . Lid  120  has lower peripheral rim  123  (or  123 ) which mates with the rim of a complimentary shape rim  113  on the vessel  110 . Rims  123  and  123 ′ are curved to be slightly concave over at least a portion of the surface to condense and trap a thin water layer as a vapor seal to hold in steam at low pressures for so called “waterless cooking”. 
         [0048]    More preferably lid is transparent glass, having a central glass portion for visibility into pan during cooking, with a metal periphery that forms the lower mating surface on lid for attaching to the rim. 
         [0049]    While the invention has been described in connection with a preferred embodiment, it is not intended to limit the scope of the invention to the particular form set forth, but on the contrary, it is intended to cover such alternatives, modifications, and equivalents as may be within the spirit and scope of the invention as defined by the appended claims.

Technology Classification (CPC): 0