Improvements in and relating to Kettles, Saucepans, and other Cooking or Boiling Utensils.
Year: 1891

page_text: Date of Application, 12th Mar., 1891-Accepted, 18th Apr., 1891
COMPLETE SPECIFICATION.
Improvements in and relating to Kettles, Saucepans, and other
Cooking or Boiling Utensils.
I, EDWARD GREENFIELD, of St. Albans Place, Islington Green, London, N.,
Manufacturer, do hereby declare the nature of this invention, and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement :---
My invention which relates to improvements in kettles, saucepans, pots and
similar cooking or boiling utensils has for its objects, firstly, to increase the heating
properties of the vessels in order to more readily raise the water or other liquid
contents to the boiling point by exposing a large heating surface to the action of
the fire without in any way increasing the superficial area of the bottom of the
vessel or deadening the fire. Secondly, to provide means for protecting the hand
from scalding or becoming sooted; and, thirdly, to provide lids for said vessels
which may be more readily manipulated and utilized than the majority of those at
present in use.
In the annexed explanatory drawing Figures 1 and 2 are elevational views and
Figures 3 and 4 vertical sections of kettles constructed in accordance with my said
invention. Figure 5 represents the under side of an ordinary well bottom kettle
formed in accordance with my improvements, and Figure 6 a plan of my improved
saucepan or pot lid built up in two or more parts which may be used with or
without a saucepan separated by vertical partitions into two or more compartments
corresponding to the sections of the divided lid.
In carrying out my invention I form the bottom of the kettle or other vessel
whether constructed of tin, copper, wrought or cast iron or other metal, with
depending portions A, thus forming one or more passages, openings or grooves B,
Figure 1, passing directly from the front of the vessel through to the back of the
vessel, the passage, groove or opening B thus forming a perfect channel for air to
pass along its entire length and thus facilitate the more perfect combustion of the
fire beneath, without, as is the case with ordinary boiling utensils having flat
bottoms, deadening the fire and diminishing the heat.
The channels or grooves B
are formed in any desired shape but preferably with vertical and horizontal walls
or sides at right angles to each other but varying in depth for exposing more or
less surface to the heat giving medium. Sometimes I construct the bottom of the
vessel saddle shape, which materially increases the area of the heating surface;
but, I prefer in all these cases, as previously stated, to form the grooves or
channels B at front and back of the vessel. It will thus be seen that a large
increase of heating surface is given to the vessel; for instance, the increase of
surface in a five inch kettle bottom would represent, when using a groove or
channel B of two and a half inches by two and a half inches, about double the
heating surface; that is to say, the surface exposed would be ten instead of five
inches. If desired the passages or grooves B between the depending well
portions A of the kettle bottom may be formed at right angles to one another,
as seen in Figure 5.
In the cheaper class of boiling utensils, especially in kettles, I employ any
suitable number of flanges or projections C attached to the bottom of the kettle
and forming the groove or grooves B. these flanges or projections C Figure 2
serving to increase the tendency of the bottom to resist wear and to greatly
facilitate the boiling, although not in such a marked degree as in the case of
kettles Figures 1, 3 and 4 having depending well portions A.
In carrying out the second portion of my said invention I employ a canopy or
shield D of any suitable material pendant from the handle Figure 1 and either

page_text: fixed thereto or detachable therefrom. If desired, the canopy or shield D may be
supported from the body of the kettle, or as shown in Figure 3; or, further, it
may occasionally be combined with the lid. This shield not only prevents the
hand from being scalded when the kettle is being removed from the fire but
effectually prevents the handle from becoming sooty thereby dispensing with a
kettle holder.
In kettles I construct the lid E to move or slide in a groove or slotted section so
that a partial withdrawal is all that is necessary in the act of filling the kettle, it
further being retained on the kettle the lid cannot be mislaid or fall inside, a
frequent occurrence with ordinary lids. These lids E may either be formed with a
longitudinal slot or groove in the edges engaging with the edges of the kettle
Figure 3; or, the lid may enter within a slot or groove in the edges of the kettle
Figure 4. The lid may be placed in the usual position Figure 3, or, at the back of
the top portion of the kettle Figure 4, that is to say behind the handle, the kettle
being lengthened or the handle altered in shape or circumscribed in form to meet
this arrangement. These lids may slide or move backward or forward if so
desired.
I form the lids of saucepans, kettles, pots, and the like Figure 6, in two or more
parts, hinged together in sections, thereby offering greater facilities for cooking.
These lids may be employed with ordinary saucepans or pots, or, the latter may be
formed into compartments or divisions by means of vertical partitions, the number
of these compartments corresponding to the number of sections in the lid.
lid may be provided with a central handle by which it can be removed, anu, a
separate handle is provided for raising each section separately. The lids are each
provided with a small sliding valve or simply a hole at a to allow the steam to find
vent, instead of allowing it to escape around the edge or rim of the lid, as at
present.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :
1st. In kettles, saucepans, pots and other cooking or boiling utensils the employ-
ment of grooves, channels or openings B formed in or at the bottom of the vessel
by the depending well portions A or attached metal plates or projections C sub-
stantially as and for the purposes specified.
2nd. In cooking or boiling utensils the employment for the purpose specified of a
canopy or shield D disposed in any convenient manner, sliding lids E and means for
retaining said lids in position substantially as herein set forth.
3rd. In saucepans and like cooking utensils the use of lids made up in sections
hinged together, Figure 6, substantially as herein set forth.
Dated this 28th day of February 1891.
JAMES STEVENSON,
Gray's Inn Chambers, 20, High Holborn, London, W.C.,
Agent for Applicant.