An Improved Culinary Vessel
Year: 1899

page_text: Date of Application, 1st Mar, 1899-Accepted, 2nd June, 1899
An Improved Culinary Vessel,
1, JULIUS WESTENHOFF, of No. 5, Ubben Strasse, Hanover, Germany, Merchant,
do hereby declare the nature of this invention and in and what manner the same is
to be performed, to be particularly described and ascertained in and by the follow-
ing statement:-
This invention relates to a combination of several arrangements which although
not new in their individuality, form a novelty in their combination, namely a
medium for cooking baking etc. fitted up with all provisions which to that effect
are required and desirable.
Such vessels are principally intended for the preparation of meat etc., but will
also offer many advantages for cooking vegetables and potatoes and could be used
also instead of a baking-stove for baking cakes, puddings, etc. By means of
such an apparatus the process of cooking will be accelerated and it will also avoid
the burning of the food and the boiling over of the same and will also keep the
food warm for a long time.
In the accompanying sheet of illustrative drawings,
Fig. 1 shews a vertical section of a complete pot.
Figs. 2 and 3 the plan of the lid.
Figs. 4 and 5 a frame with a grate to be placed in the vessel.
Fig. 6 a convenient form of valve for use with the vessel.
The apparatus consists of a vessel A having double sides, the space between
these sides being filled up with a convenient insulating substance for retaining
the heat, preferably with calcined and powdered ashes. The vessel can be con-
nected rigidly or in any other suitable way with an under part 3, which can
be filled with water. The underpart B has a valve which at the same time may
serve as the inlet for the water etc. and which valve preferably consists of a ball
adapted to rest firmly on the valve-opening owing to its gravity and to be lifted
by the steam, when the latter has obtained a certain degree of expansion. If
water is intended to be filled in, a button in connection with the ball has to be
lifted, so that the valve opening is free to allow the passage of the water.
In any case it would be advantageous to fix the underpart B to the vessel A.
in a way to easily remove it again. The bottom and a part of the sides to be
exposed to the influence of the fire, whereby the heat is quickly conveyed to the
interior so that the food very soon is cooked. The insulating ashes prevent the
heat escaping for a long time. Owing to the water in the undernart and the ashes
between the double sides of the vessel. the food cannot burn either at the bottom
or at the sides. The vessel is conically enlarged at its brim so to form a conical
brim which has three indents c, c. c. The lid C is provided with a number of
slits d, which extend over about the fourth part of its surface, and the whole or
any convenient number of such slits can be covered by means of a pivoted cover D
which moves round the centre of the lid and lies close on the outer or inner side
of the same, whichever is desirable.
Besides serving the purpose of a lid to the vessel, this arrangement is also

page_text: intended to provide a means of regulating the process of cooking. If this process
is desired to be finished quickly, the pivoted cover D has to cover or close all
the openings d, but otherwise only a convenient number of the same may be
closed. The arrangement is thus to be regarded as a valve which can be modified
in its construction to suit all requirements. A further purpose of this arrange-
ment is to secure an easy and safe pouring out the water which has been used
for cooking, say for instance potatoes, or cabbage.
The usual method employed to obtain this object is to form an opening by
pushing the lid of a cooking vessel a little aside and to turn over the vessel. For
keeping the lid in its convenient position, under those circumstances the same
is held by means of a cloth whereby the lid easily slips away, so that the vegetables
or at least a part of the same get lost by falling out of the vessel. This method
is also not quite free from danger as scalding and burning can easily occur.
With the vessel constructed in accordance with this invention such is prevented,
the lid being fastened to the pot so that the pot can be altogether turned over,
upside down.
A further part of this apparatus consists in a grate e which can be conveniently
adjusted higher and deeper, as the case requires, in the vessel, by means of
supporting racks f specially arranged therein for this purpose. This grate is
intended to hold the meat when being roasted so that the meat can have any
convenient degree of upper and under heat and can be basted without an essential
loss of heat through the slits d. The fat of the meat gathers on the bottom of
the vessel without burning and can flow off after or during the process of roasting
or stewing in order to be used again, through an opening which may con-
veniently be constructed like a stopcock as shewn.
In order to secure a better cleaning of the vessel, the frame f¹ (Fig. 5) containing
the racks which support the grate e (Fig. 4) is constructed removable.
The material for the different parts of such a vessel can be of any suitable and
convenient metal, for instance, the lid and the pivotted cover connected therewith
may be made of thickly tinned sheet-iron, the vessel inside of aluminium, the
outside enamelled and the underpart of copper.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is: -
1. A utensil for stewing, baking, boiling etc. consisting of a vessel A with
double sides, which is combined in a fixed or removable manner with an under-
part B, the space between the said double sides being filled up with calcined and
powdered ashes or any other insulating material, whilst the underpart, provided
with a valve, can hold water, the said vessel being provided with a removable
lid C having a number of valve openings d and a pivotted cover movable round the
centre of the lid in order to close or free these openings d, and further a movable
grate inside the vessel to receive the meat etc. and in the vessel an outlet adapted
to shut and open as required to allow the fat or gravy collected at the bottom
to flow out, substantially as specified.
2. In combination with vessels such as described, the lid C provided with a
pivotted cover D) and slits d, and arranged in a way to be fastened to or removed
from the brim of the vessel by a slight turn, in order to effect, together with
the said pivotted cover over the openings, a complete or partial closure of the
ressel, substantially as specified.
3. In combination with vessels such as described the provision of a movable
grate, either fastened to the vessel A or removable from the same, substantially
as specified.
4. In combination with vessels such as described the provision of a valve to
allow the fat or gravy from the bottom of the vessel to flow out, substantially as
specified.
5, In combination with vessels such as described the provision of a valve on the

page_text: underpart B to serve as a filling inlet for water and to allow the steam to pass out
substantially as specified.
6. The provision of an insulating or heat retaining mantle round the vessel by
means of the calcined and powdered ashes or any other suitable material, sub-
stantially as specified.
G. W. HOWARD,
38, Chancery Lane, W.C., Agent.