Patent Document

BACKGROUND OF THE INVENTION  
       [0001]     The present invention generally relates to baking utensils and, more particularly, relates to convection baking pans and implements and systems and methods therefore.  
         [0002]     In certain types of bake cooking, it is desired to fast supply heat to foods in a manner that retains the heat surrounding the foods. An example of this type of cooking has been referred to as “en papillote”. En papillote cooking has conventionally included placing foods to be cooked within a paper or other thin-shell bag or enclosure. Heat is fast transferred through the thin-shell bag, via a conventional oven or the like, and to the food contents of the bag. The thin-shell bag then retains the heat in circulation within the bag for convection baking of the contents.  
         [0003]     Other types of cooking also rely on fast heat transfer and convection. Particularly, certain types of foods, and certain desired cooking results for the foods, are preferably prepared and obtained with these and similar fast heat transfer and convection principles. The styles of food preparation involving these types of cooking have included Southwest cuisines, herbed fish and poultry, seasoned vegetables, and similar foods. In these conventional cooking processes, pans have been used for direct flame cooking on a stove top and the like. Heat from the range flame is fast transferred through the bottom of a pan, and the underside of food in the pan is seared with concurrent uni-directional heating throughout the food. This fast heat transfer in cooking is maintained in other styles of cooking, such as grilling, saute, braising, and others.  
         [0004]     Although the type of cooking involving fast heat is somewhat conventional, implements, including pans and related cooking utensils for such cooking, have been limited to heavy-walled skillets and the like. In contrast, the paper bags and other make-do and made-up equipment for use in “en papillote” and similar cooking styles provide distinctly different results, because heat transfer into the cooking enclosure is multi-directional and convection heat within the enclosure surrounds the food. Pans and utensils specifically geared to “en papillote” and similar cooking styles have not existed. Moreover, the make-do and made-up utensils and equipment for “en papillote” styles have been solely for one-time use.  
         [0005]     It would be a significant improvement in the art to provide pans and similar utensils for performing fast multi-directional heat transfer and convection heating, particularly for use in ovens and like. It would also be an improvement to provide for re-usability of such pans and utensils. Additionally, it would be an improvement to provide more durable and more user-friendly and user-efficient systems and methods for use in such types of cooking. The present invention provides these and numerous other advantages and improvements.  
       SUMMARY OF THE INVENTION  
       [0006]     An embodiment of the invention is a system for baking. The system includes a thin-walled bottom of thickness ranging from about 0.4 mm to about 2 mm. The system also includes a thin-walled top, for engaging with and enclosing the thin-walled bottom. The thickness of the thin-walled bottom and top effects fast heat transfer internally into the system, and the bottom enclosed with the top effects convective heating internally inside the system.  
         [0007]     Another embodiment of the invention is a system for baking including a concave pan having an upper opening. A concave lid is engageable with the pan to cover the upper opening. The pan and the lid each have a substantially uniform thickness selected from: if aluminum, about 1.4 mm to about 2 mm; and if stainless steel, about 0.4 mm to about 0.7 mm  
         [0008]     Yet another embodiment of the invention is a fixture for engaging a cooking utensil. The fixture includes a strip with a mediate extension. The mediate extension forms a central slit. At least one pin attaches the strip to a curved surface  
         [0009]     Another embodiment of the invention is a method of cooking a food. The method includes enclosing the food in a shell, locating the shell within a multi-directional heat source, multi-directionally directing fast heat transfer into and through the shell, and circulating a heated gas within the shell for convective heat to the food.  
         [0010]     Further embodiments of the invention include the product food cooked in the method.  
     
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0011]     The present invention is illustrated by way of example and not limitation in the accompanying figures, in which like references indicate similar elements, and in which:  
         [0012]      FIG. 1  illustrates a perspective view of a system for baking with fast heat transfer and convection, according to certain embodiments of the invention;  
         [0013]      FIG. 2  illustrates a side view of the system for baking with fast heat transfer and convection, wherein the top is lifted from the bottom of the system, according to certain embodiments of the invention;  
         [0014]      FIG. 3  illustrates a side view (looking into the left side of  FIG. 1 ) of an implement fixture fixed to the top of the system of  FIG. 1  for opening and closing the top with respect to the bottom, according to certain embodiments of the invention;  
         [0015]      FIG. 4  illustrates a top view (looking into the top side of  FIG. 1 ) of the implement fixture of  FIG. 3 , as fixed to the top of the system of  FIG. 1  for opening and closing the top with respect to the bottom, according to certain embodiments of the invention;  
         [0016]      FIG. 5  illustrates a perspective, exploded view of the system of  FIG. 1 , having the top removed from engagement with the bottom, according to certain embodiments of the invention; and  
         [0017]      FIG. 6  illustrates a side view of the system of  FIG. 1  in operation in an oven, with heat transfer and heat convection generally shown by arrows, according to certain embodiments of the invention.  
     
    
     DETAILED DESCRIPTION  
       [0018]     Referring to  FIG. 1 , a system  100  for fast heat transfer and convection cooking includes a bottom  102  and a top  104 . The bottom  102  is substantially continuously conically curved and convex downward (in  FIG. 1 ) forming an internally concave downward (in  FIG. 1 ) structure. Similarly, the top  104  is substantially continuously conically curved and generally convex upward (in  FIG. 1 ) forming an internally concave upward (in  FIG. 1 ) structure. The top  104  sits and fits atop and within a peripheral upper edge  102   a  of the bottom  102 . The top  104  has a connected implement fixture  106 . The bottom  104  has a connected handle fixture  108 .  
         [0019]     The bottom  102  and top  104  form a cooking vessel, especially suitable for baking. The top  104  is fixed with the bottom  102  when sat and fitted atop the bottom  102  as shown in  FIG. 1 . The top  104  is sealed with the bottom  102  in a manner creating some, but not excessive, pressure within the system  100  on heating of internals of the system  100 . This sealing of the top  104  with the bottom  102  is not to the extent afforded by a pressure cooking vessel, and that is not the intent or purpose of the seal. Nonetheless the top  104  engages with bottom  102  to create some internal pressure within the system  100  and to permit heated vapors within the system  100  to circulate within the system  100  (without ready escape of the vapors) in order to provide for convective heating within the system  100 . In certain embodiments, the top  104  can be selectively engaged with the bottom  102  to effect a desired extent of the seal for the system  100 . This embodiment is further detailed below, in explanation of the mechanisms in the top  104  and bottom  102  for engaging the top  104  to the bottom  102 .  
         [0020]     The implement fixture  106  serves to permit an implement (such as a fork, not shown in  FIG. 1 ) to be inserted into a throughway  106   a  of the fixture  106 . This permits the top  104  to be rotatingly (in somewhat of a screw-like manner) engaged and disengaged from the bottom  102  and to be lifted from engagement with the bottom  102 . The handle fixture  108  provides a manual catch or grip for a human user to hold and move the bottom  102 .  
         [0021]     Referring to  FIG. 2 , the system  100  of  FIG. 1  has the top  104  disengaged from atop the bottom  102 . The generally and substantially curved and opposingly convex and concave nature of each of the top  104  and the bottom  102  is critical. In  FIG. 2 , an implement  202  (such as, for example, a fork) is positioned within the throughway  106   a  of the implement fixture  106 . The implement fixture  106  includes a tine feature  106   b  (shown in phantom) at an underside of the fixture  106  (in the orientation of  FIG. 2 ). The tine feature  106  is mateable between tines of a fork, or the like (not shown), as will be hereinafter detailed. In such position, the implement  202  sufficiently engages with the top  104  to permit the top  104  to be rotated with respect to the bottom  102 . The implement  202  also permits the top  104  to be lifted from atop the bottom  102 . The implement fixture  106  is fixedly connected to the top  104 , for example, by one or more pins  212 , such as dual rivets on opposing ends of the fixture  106 .  
         [0022]     The handle fixture  108  is similarly fixedly connected to the bottom  102 , for example, by one or more pins  210 , such as dual rivets on opposing ends of the fixture  108 . The bottom  102  includes, along an inner periphery thereof just within the bottom  102  from the upper edge  102   a,  a protruding detent  208 . The detent  208  is fixedly connected to the bottom  102 . The detent  208  is, for example, a protruding rivet or integrally formed nodule or node internally extending in the bottom  102 .  
         [0023]     The detent  208  is mateable with a notch  206  of the top  104 . The notch  206  of the top  104  is formed in a rim  204  of the top  104 . The rim  204  is formed of the top  104  as a peripherally extending lip or portion that is fittable within the upper edge  102   a  of the bottom  102  and extends inwardly into and in alignment with the bottom  102 . The rim  204 , when engaged with the bottom  102 , permits the top  104  and bottom  102  to fit together as shown in  FIG. 1 . The detent  208  and the notch  206  are thereby mateable, by rotating the top  104  with respect to the bottom  102  until engaged, so that the top  104  is relatively securely fixed in engagement with the bottom  102 . The system  100  can include one or more sets of the detent  208  and notch  206 , preferably two generally diametrically opposing sets. Moreover, the notch  206  can extend along a circumferential length of the rim  204 , including at an angle thereon, in order to provide a screwing function when the top  104  is rotated to engage the bottom  102 .  
         [0024]     Referring to  FIG. 3 , the implement fixture  106  extends laterally and attaches to the top  104  (shown in side phantom). The implement fixture  106  includes the throughway  106   a  in a mediate portion thereof. An underside of the implement fixture  106 , in the orientation of  FIG. 3 , includes the extension of the tine implement  106   b.  The tine implement  106   b  is sized to protrude from the underside of the implement fixture  106  and to engage with an implement, such as a fork, by locating within tines of the implement. Each end of the implement fixture  106  is fixed with a respective pin  212   a,    212   b  that connects the fixture  106  to the top  104 . The throughway  106   a  is sufficiently sized to permit an implement, such as a fork, to be lodged therein for twisting and lifting of the top  104 . The implement, such as a fork, can pass between tines (or other features) of the implement, the tine fixture  106   b  of the implement fixture  106 . In such manner, the fork or other implement is engaged by the tine fixture  106   b  with the implement fixture  106  (and, consequently, the top  104 ), to enable rotating of the top  104  when the fork or other implement is rotated.  
         [0025]     Referring to  FIG. 4 , the implement fixture  106  has an implement, particularly a fork  402  for example purposes, lodged within the throughway  106   a.  The fork  402  extends partway via the tines, into and through the throughway  106   a.  Tines of the fork  402  pass on either side of the tine fixture  106   b.  The fork  402 , as so lodged in the throughway  106   a  with the tine fixture  106   b  located between tines of the fork  402 , is not tightly fitted, but is sufficiently fitted to engage the implement fixture  106  in order to twist the top  104 , via movement of the fork  402 , with respect to the bottom  102 , disengaging respective notch  206  and detent  208 , and to lift the top  104  from atop the bottom  102 .  
         [0026]     Referring to  FIG. 5 , the top  104  is shown as displaced by lifting from atop the bottom  102 . The bottom  104  includes internally dual detents  210   a,b.  The detents  210   a,b  are located substantially diametrically opposed and extending a small distance from the upper edge  102   a  of the bottom. These detents  210   a,b  protrude outwardly inside the bottom a short distance, for example, on the order of {fraction (1/16)} inch or so. The top  104  includes the peripheral rim  204  extending downwardly from the top  104 . The rim  204  is formed with upside-down L-shaped notches  206   a,b  for respectively engaging with the detents  210   a,b.  The notches  206   a,b  are, for example, crimped upside-down L-shaped grooves or the like, formed in substantially diametrically opposed portions of the rim  204 .  
         [0027]     The notches  206   a,b  encounter the respective detents  210   a,b  when the top  104  is placed on the bottom  102  and rotated to align the notches  206   a,b  and detents  210   a,b.  By further pressing the top  104  onto the bottom  102  when so arranged, the detents  210   a,b  slide into the respective grooves of the notches  206   a,b.  The top  104  is then rotated, so that the detents  210   a,b  proceed within the grooves and this loosely secures the top  104  to the bottom  102 .  
         [0028]     The notches  206   a,b  can be angled upwardly towards the respective notch ends thereof, to permit the top  104  to be selectively more tightly engaged with the bottom  102 , via the engagement of the detents  210   a,b  with the notches  206   a,b.  As the top  104  is rotated to further engage the detents  210   a,b  with the notches  206   a,b  along the grooves thereof, the top  104  becomes more securely engaged with the bottom  102 . This engagement of the top  104  and bottom  102  provides further effect of sealing of the top  104  to the bottom  102  (including, for example, to limit the extent of escape of heat vapors within the system  100  on heating). In any event, the engagement of the top  104  and bottom  102  does not provide any absolute seal or any extreme pressureability within the system  100 . Nonetheless, some internal pressuring of the system  100  is possible, based upon the extent of engagement of the top  104  and bottom  102 , as desired and made for the cooking application.  
         [0029]     In operation of the system  100 , a food to be cooked is placed in the bottom  102 . The top  104  is then placed atop the bottom  102 . The top  104  is rotated with respect to the bottom  102 , in order to align the notches  206   a,b  of the rim  204  of the top  104  with respective detents  210   a,b  of the bottom  104 . Further rotation of the top  104  with respect to the bottom  102 , once the notches  206   a,b  and detents  210   a,b  are so aligned, causes the detents  210   a,b  to proceed along the grooves of the notches  206   a,b.  This fits the top  104  in select engagement with the bottom  102 , as tight as desired for the application (but not absolutely sealed and not sealed to the extent of permitting any extreme pressure buildup within the system  100 ).  
         [0030]     The top  104  is so engaged with the bottom  102 , in that vapors and pressure are permitted to remain within the system  100  but to escape from within the enclosed system  100  upon any significant pressurization therewithin. The engagement of top  104  and bottom  102  is not intended and does not serve the particular purpose of pressurizing for pressure cooking and the like. Nonetheless, the engagement fits the top  104  with the bottom  102  in order to maintain and retain the food or other cooking contents of the system  100 , and to allow some limited amount of pressure and sealing within the system  100 . Moreover, as hereinafter additionally described, the top  104  and bottom  102  engagement of the system  100  provides for fast heat transfer to food contents of the system  100  and also provides for heated gas circulation internally within the system  100  for convection cooking of the food contents.  
         [0031]     The top  104  and bottom  102  of the system  100  are each formed of metal, such as an aluminum, stainless steel, iron or other cookware material. In every event, the walls of the system  100  formed of the top  104  and bottom  102  are very thin. Thinness of the top  104  and bottom  102  are critical to providing the cooking features of the system  100 . For example, the thickness of the bottom  102  of the system  100  is preferably between about 1.4 mm to about 2 mm if aluminum, and between about 0.4 mm to about 0.7 mm if stainless steel. The top  104  is similarly formed of thin thickness. Although these thicknesses are representative of preferred designs for the system  100 , other thicknesses can be appropriate for particular applications, materials or designs; however, in every event, the significance of the thickness is that it must be suitable to permit fast heat transfer and convection cooking.  
         [0032]     Moreover, the actual configuration of the bottom  102  and the top  102  are important to enable the desired fast heat transfer and convection effects. Particularly important to the design is the continuous curve nature of each of the respective top  104  and bottom  102 . The continuous curve permits and enables the ready circulation of convection heat within the system  100 . To further the convection effects, the bottom  104  is formed with conic section as sides, such that the continuous curve from the center of the bottom  102  to the upper edge  102   a  of the bottom  102  continuously decreases in conic radius of curvature along the increasing distance from center to upper edge  102   a.  For example, the conical nature of the sides can have on the order of about a mathematical rho value of 0.4 or other similar value and design (e.g., more or less than 0.4 rho or varied or combined rho value). This curvature, and similar curvature alternatives in keeping with the concepts, promotes circulation of hot gas within and throughout the system  100  when in use, without significant differences for circulation within the system  100  (such as traps or areas of concentrated heating).  
         [0033]     The fast heat transfer and convection heating by the system  100  when in use serves to quick cook food while moisture remains in the food. In the type of cooking desired and achieved through use of the system  100 , heat transfer is instantly obtained throughout (including by virtue of the thinness of the system  100  walls) and the heat is circulated internally throughout (including by virtue of the substantially continuous curved and particular varying conic radius of the system  100  walls).  
         [0034]     Referring to  FIG. 6 , the system  100  in a baking operation, e.g., with food (not shown in detail) enclosed between the bottom  102  and the top  102 , is placed within a multi-directional heat source  602 . As simply illustrated by arrows  604 , heat is transferred multi-directionally from the heat source  602  into and through the bottom  102  and the top  104 , for hot and fast heating. The arrows  604  indicate the fast heat transfer, through the bottom  102  and top  104 , in such application. This fast heat transfer of the arrows  604 , then causes quick heating of gases and other contents contained within the system  100  between the top  104  and bottom  102 . As simply illustrated by arrows  606 , the gases and contents within the system  100  readily circulate along paths defined by the curvilinear inner surfaces formed by the top  104  and bottom  102 . These arrows  606  indicate the convective heating that occurs substantially uniformly throughout the entire enclosure of the system  100 . Any food or other contents of the system  100 , is, thus, cooked in a fast and thorough manner, by virtue of the fast heat transfer (of arrows  604 ) and the convective heating (or arrows  606 ).  
         [0035]     In these manners, the system  100  achieves unique cooking effects and unique cooked results. The cooking and results are similar in nature to the “en papillote” types of cooking (but not necessarily identical). Yet, the system  100  is re-usable and durable, and provides other advantages and favorable results in these types and other types of cooking.  
         [0036]     Although the system  100  and its use have been described with reference to particular characteristics and advantages in certain uses and ways of use, the system  100  is suitable for numerous other uses and types of cooking. Alternatively, for example, the system  100  can be used with a more unidirectional heat source, such as a range top or direct flame, or with direct and/or indirect heat sourcing applied to the system  100 . Moreover, the system  100  can be used as a serving tray by removing the top  104  and retrieving cooked contents directly from the bottom  102 . A wide variety of other alternatives for use of, and for enhancement or substitution in, the system  100  are also possible, and will be appreciated and understood.  
         [0037]     In the foregoing specification, the invention has been described with reference to specific embodiments. However, one of ordinary skill in the art appreciates that various modifications and changes can be made without departing from the scope of the present invention as set forth in the claims below. Accordingly, the specification and figures are to be regarded in an illustrative rather than a restrictive sense, and all such modifications are intended to be included within the scope of the present invention.  
         [0038]     Benefits, other advantages, and solutions to problems have been described above with regard to specific embodiments. However, the benefits, advantages, solutions to problems and any element(s) that may cause any benefit, advantage, or solution to occur or become more pronounced are not to be construed as a critical, required, or essential feature or element of any or all the claims. As used herein, the terms “comprises, “comprising,” or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Technology Category: 1