JP7745420B2 - Heating and cooking containers - Google Patents

Description

The present invention relates to a cooking container comprising a container body and a lid.

As an example of a cooking container that is heated from below by the heating section of a cooking appliance, Patent Document 1 describes a cooking container that allows for simultaneous heating of both the top and bottom sides of food being cooked. This cooking container has a lid with a diameter larger than that of the container body, with the lower edge hanging down, and a gap between the outer periphery of the container body and the inner periphery of the lower edge of the lid. High-temperature airflow generated by the cooking appliance flows in through this gap, and an inverted mountain-shaped airflow guide section located inside the center of the head of the lid disperses and guides the high-temperature airflow that flows in from the gap downward, allowing for simultaneous heating of both the top and bottom sides of food placed inside the cooking container.

Japanese Patent Application Laid-Open No. 2006-191994

However, when the cooking container in Patent Document 1 is used in a cooking appliance equipped with a heating unit that generates a flame using gas or other fuel, a high-temperature ascending air current is required to heat the cooking container from below. Therefore, when used in a cooking appliance that does not have a flame-based heating unit, such as an electromagnetic induction heating coil, it is difficult to generate a high-temperature air current around the cooking container, and it is not possible to simultaneously heat both the top and bottom sides of the food being cooked with the high-temperature air current.

The present invention was made in consideration of the above circumstances, and aims to provide a cooking container that allows for simultaneous heating of both the top and bottom sides of the food placed inside the cooking container, regardless of the heating method of the cooking appliance.

The cooking container according to the present invention comprises:
A container body having an upper opening that is open at the top and can accommodate food to be cooked;
A cooking container including a lid that covers the upper opening of the container body from above,
The lid body is
An airflow guide part having an inverted mountain shape that protrudes downward inside the center part,
The container body has an opening seal portion at its peripheral edge that seals the upper opening of the container body.

With this configuration, the opening seal of the lid seals the gap between the upper opening of the container body and the lid, enhancing the airtightness of the cooking container. As a result, high-temperature air generated inside the tightly sealed cooking container and rising toward the lid rises to the inside (underside) of the lid without escaping to the outside of the cooking container, and is dispersed and guided downward by the airflow guide. This downward-dispersed high-temperature air can heat the top surface of the food inside the container body. Therefore, combined with downward heating from the container body, both the top and bottom of the food can be heated simultaneously.

In this way, according to the present invention, an ascending current of high-temperature air can be generated within the cooking container without drawing in the high-temperature air current outside the cooking container into the cooking container. In other words, an ascending current of high-temperature air can be generated within the cooking container regardless of the heating method of the cooker that heats the cooking container. Therefore, for example, even when this cooking container is used in a cooker that does not involve a flame, such as an electromagnetic induction heating coil, it is possible to simultaneously heat both the top and bottom sides of the food being cooked. This cooking container can also simultaneously heat both the top and bottom sides of the food being cooked, even when used in a cooker that has a heating section that involves a flame. Therefore, the cooking container of the present invention allows simultaneous heating of both the top and bottom sides of the food being cooked placed inside the cooking container regardless of the heating method of the cooker.

In the cooking container,
The lid body is
a first lid body having the airflow guide portion;
a second lid body positioned above the first lid body and covering the top of the first lid body.

By dividing the lid into a first lid and a second lid, the first lid and/or the second lid can be made thin. For example, the first lid, which has an uneven surface and an inverted mountain-shaped airflow guide section, can be made from a thin plate. This allows for a lighter lid, making it easier to use during cooking.

In the cooking container,
The first cover may have the opening seal portion.

As a result, the first lid, which is equipped with an airflow guide, has an opening seal portion, and as a result, using this first lid allows cooking with simultaneous top and bottom heating, as described above. Meanwhile, when cooking dishes that do not require simultaneous top and bottom heating or that require steam release, such as simmered dishes, the first lid can be removed and cooking can be performed using the second lid, thereby broadening the range of cooking methods for which this cooking container can be used. Furthermore, even if the second lid is forgotten to be attached or is not properly attached to the container body, the first lid ensures cooking performance with simultaneous top and bottom heating.

In the cooking container,
The lid has an inclined portion that slopes from the inner peripheral edge toward the upper center,
The airflow guide portion may be configured to be continuous with the upper end of the inclined portion.

This allows the inclined section to direct the hot air that has risen to the inside of the lid toward the central airflow guide section, promoting the upward current of the hot air rising near the circumferential walls of the container body. This further promotes convection, which causes the hot air generated inside the cooking container to rise near the circumferential walls of the container body and then descend in the center via the airflow guide section, allowing the convection heat of this hot air to efficiently heat both the top and bottom sides of the food being cooked.

In the cooking container,
Further, the container body is provided with a food placement member on which the food can be placed,
The food loading member can be configured so that when the food loading member is stored within the container body, a gap is formed between the food loading member and the bottom of the container body, and an air flow passage is formed to guide high-temperature air below the food loading member to above the food loading member.

This allows the food to be cooked without coming into contact with the bottom of the container body when both the top and bottom sides are heated simultaneously. This means that the bottom of the container body is not cooled by the food, and the cooking device can sufficiently heat the bottom of the container body, generating more hot air inside the cooking container.

In addition, the underside of the food on the food placement member is uniformly heated by the high-temperature air flowing through the gap between the food placement member and the bottom of the container body and the high-temperature air rising from the airflow passage in the food placement member, while the upper side is uniformly heated by the high-temperature air dispersed and guided downward by the airflow guide section, allowing the food to be uniformly heated on both the top and bottom sides simultaneously.

In the cooking container,
The airflow passage of the food placement member is formed by a plurality of through holes,
The food-placing member may be configured so that the opening area per unit area formed by the through-holes is larger at the periphery than at the center of the food-placing member.

This makes it easier to generate convection currents, causing the hot air generated at the bottom of the container body to rise near the circumferential walls of the container body and then descend in the center of the container body via the airflow guide. By creating convection currents in the cooking container that cause the hot air to rise near the circumferential walls and descend in the center, the top side of the food being cooked is heated well, and the convection heat of this hot air allows the food to be efficiently heated on both the top and bottom sides simultaneously.

1 is a perspective view showing the appearance of a cooking container according to an embodiment. FIG. 2 is a cross-sectional view showing the internal structure of the cooking container according to the embodiment. FIG. 2 is a perspective view showing a container body and a lid body. FIG. 2 is a perspective view showing a state in which the cover is disassembled into a first cover and a second cover. FIG. 2 is a plan view showing the inner surface (bottom surface) of the lid body. FIG. 10 is a cross-sectional view showing a cooking container according to another embodiment. FIG. 10 is a cross-sectional view showing a cooking container according to another embodiment.

Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings.
As shown in Figures 1, 2, and 3, the cooking container 1 of this embodiment includes a container body 2 and a lid 3. The container body 2 is cylindrical and has a bottom, and the food to be cooked (f) is accommodated inside. The container body 2 mainly comprises a circular bottom 21 and a peripheral wall 22 extending from the periphery of the bottom 21. The peripheral wall 22 has an upper opening 23 at its upper end. The lid 3 is placed in the upper opening 23. A pair of handles 4 are provided on the upper outer surface of the peripheral wall 22. The bottom 21 is flat, and when the cooking container 1 is placed on an electromagnetic induction stove (IH stove), the bottom 21 is in contact with the stove top without any gaps. The container body 2 is made of stainless steel, but may also be made of iron, aluminum, pottery, ceramic, etc. Depending on the material, the container body 2 may be provided with an iron core member or a magnetic material at the bottom 21 of the container body 2 so that it can be used on an induction cooktop. Furthermore, the container body 2 is not limited to one in which the peripheral wall 22 has a cylindrical shape, and the peripheral wall 22 may have a shape in which the diameter expands or contracts upward.

The lid body 3 is circular and is disposed so as to cover the upper opening 23 of the container body 2 from above. As shown in Figures 4 and 5, the lid body 3 is composed of a first lid body 5 and a second lid body 6. The first lid body 5 serves as the inner lid and the second lid body 6 serves as the outer lid, and the lid body 3 is formed by combining the first lid body 5 and the second lid body 6. The first lid body 5 is made of aluminum and the second lid body 6 is made of stainless steel, but the first lid body 5 and the second lid body 6 may be made of the same material, and the materials of the first lid body 5 and the second lid body 6 are not limited to the above and may also be stainless steel, iron, aluminum, pottery, ceramic, etc.

The first lid 5 is formed by bending a thin plate (including various forming processes such as drawing), and is equipped with a cylindrical opening seal portion 8 provided on the periphery, an inverted mountain-shaped airflow guide portion 51 that protrudes downward and is provided on the inside of the center (the underside facing the container body 2), and a sloped portion 52 provided between the opening seal portion 8 and the airflow guide portion 51.

The second lid 6 is formed in a flat plate shape that is thicker than the first lid 5. It is located above the first lid 5 and serves as a member that covers the upper part of the first lid 5. The second lid 6 has a knob 61 attached to the center of its top surface, and a downwardly protruding annular protrusion 63 formed on the underside of its outer periphery 62. The first lid 5 and second lid 6 are joined by fitting the opening seal 8 of the first lid 5 onto the outer periphery of this annular protrusion 63. By positioning the annular protrusion 63 of the second lid 6 on the inner periphery of the peripheral wall 22 of the container body 2 and positioning the outer periphery 62 of the second lid 6 at the upper end of the peripheral wall 22 of the container body 2, the upper opening 23 of the container body 2 is blocked by the lid 3.

The outer peripheral edge 62 of the second lid 6 has a raised portion 64 formed on the outer periphery of the annular protrusion 63, which is lower than the annular protrusion 63 and protrudes downward. Six raised portions 64 are formed at equal intervals around the circumference. Three protruding projections 53 are formed at equal intervals around the circumference at the upper end of the opening seal portion 8 of the first lid 5. Therefore, with the first lid 5 and the second lid 6 combined, the first lid 5 and the second lid 6 can be easily separated by rotating the first lid 5 or the second lid 6 in the circumferential direction and causing the projections 53 of the first lid 5 to ride up onto the raised portions 64 of the second lid 6. A knob may also be provided on the first lid 5 so that it can be handled separately from the second lid 6.

Next, the features of the cooking container 1 according to the embodiment will be described.
When the lid 3 is placed over the upper opening 23 of the container body 2, the cylindrical outer surface of the opening seal portion 8 of the first lid 5 abuts against the inner surface of the peripheral wall 22 of the container body 2, sealing the upper opening 23 of the container body 2. The upper opening 23 of the container body 2 is also sealed when the outer peripheral edge 62 of the second lid 6 abuts against the upper end of the peripheral wall 22 of the container body 2. This increases the level of airtightness inside the cooking container 1, making it less likely for high-temperature air generated inside the cooking container 1 to leak out of the cooking container 1. During cooking of the food f, steam generated from the food f water-seals the gap between the opening seal portion 8 and the peripheral wall 22 of the container body 2, further increasing the level of airtightness inside the cooking container 1. In addition, the cylindrical opening seal portion 8 may be formed in a tapered shape with a reduced diameter at the bottom, which improves the airtightness between the opening seal portion 8 and the peripheral wall 22 of the container body 2, thereby increasing the degree of airtightness inside the heating and cooking container 1.

The inclined portion 52 of the first lid 5 is formed so as to slope continuously from the lower end of the opening seal portion 8 toward the upper center. This allows high-temperature air rising toward the lid 3 near the peripheral wall 22 inside the container body 2 (see the arrow shown inside the container body 2 in Figure 2) to flow toward the central airflow guide portion 51. Note that while the inclined portion 52 shown in Figure 2 is an inclined surface extending in a substantially straight line, it may also be an inclined curved surface curved in a substantially arc-like shape with a downward concave shape (see Figure 7). In this case, the high-temperature air rising toward the lid 3 can flow more smoothly toward the central airflow guide portion 51.

The airflow guide section 51 of the first lid 5 is formed in an inverted mountain shape that protrudes downward from the upper end of the inclined section 52. This allows the high-temperature air circulated by the inclined section 52 to disperse downward.

The lower end of the airflow guide portion 51 is formed so that it is lower than the lower end of the inclined portion 52. In other words, the inverted mountain-shaped inclined surface portion of the airflow guide portion 51 is formed to be larger than the inclined portion 52. Furthermore, the radial length of the inclined mountain-shaped surface portion of the airflow guide portion 51 is formed to be longer than the radial length of the inclined portion 52. With these configurations, the high-temperature air flowing from the peripheral inclined portion 52 toward the center can be reliably directed downward by the airflow guide portion 51.

Next, the effects of the cooking container 1 according to the embodiment will be described.
In this embodiment, the cooking container 1 contains food f in the container body 2, the upper opening 23 of the container body 2 is covered with the lid 3, and the container is placed on the heating section of a cooking appliance (not shown) such as a stove for heating. The interior of the cooking container 1 is tightly sealed by the opening seal 8. High-temperature air generated inside the tightly sealed cooking container 1 by heat from the cooking appliance rises toward the inside of the lid 3 without escaping to the outside of the cooking container 1, and this rising flow of high-temperature air is dispersed and guided downward by the air flow guide 51. The upper surface of the food f contained in the container body 2 is effectively heated by this downwardly dispersed high-temperature air. The lower surface of the food f is heated by downward heating from the bottom 21 of the container body 2. Thus, both the top and bottom surfaces of the food f contained in the cooking container 1 can be simultaneously heated.

In addition, in this embodiment, the inclined portion 52 guides the hot air that has risen to the inside of the lid 3 toward the central airflow guide portion 51, thereby promoting the upward current of the hot air rising near the peripheral wall 22 inside the container body 2. Therefore, the convection of the hot air generated inside the cooking container 1, which rises near the peripheral wall 22 inside the container body 2 and then descends in the center due to the airflow guide portion 51, can be further promoted, and the convection heat of this hot air can efficiently heat both the top and bottom surfaces of the food being cooked f at the same time.

As described above, the cooking container 1 of this embodiment allows the hot air generated within the cooking container 1 to rise, generating an updraft of hot air within the cooking container 1 without introducing a hot air current (such as an updraft of hot air generated by a cooking appliance) from outside the cooking container 1 into the cooking container 1. The hot air from this updraft is then dispersed and guided downward by the airflow guide portion 51, effectively heating the top surface of the food (f), which is difficult to heat by downward heating from the bottom 21 of the container body 2. Therefore, even when the cooking container 1 is used in a cooking appliance (e.g., an induction cooktop) equipped with a non-flame heating element such as an electromagnetic induction heating coil, simultaneous heating of both the top and bottom surfaces of the food (f) can be reliably achieved. Furthermore, the cooking container 1 can also be used in a cooking appliance equipped with a flame heating element, such as a gas cooktop, to simultaneously heat both the top and bottom surfaces of the food (f). Therefore, with the cooking container 1 of this embodiment, it is possible to simultaneously heat both the top and bottom surfaces of the food item (f) placed inside the cooking container 1, regardless of the heating method of the cooking appliance.

In addition, in this embodiment, the first lid body 5, which has an uneven surface and includes the airflow guide portion 51 and the sloped portion 52, is formed from a thin plate, which allows for a lighter lid body 3, thereby improving the usability of the lid body 3 during cooking. In other words, by configuring the lid body 3 to be divided into the first lid body 5 and the second lid body 6, the first lid body 5 and/or the second lid body 6 can be formed thin, thereby reducing the weight of the lid body 3 formed by combining the first lid body 5 and the second lid body 6.

Furthermore, because the first lid 5 equipped with the airflow guide portion 51 has the opening seal portion 8, use of this first lid 5 allows cooking with simultaneous top and bottom heating, as described above. Therefore, even if the second lid 6 is forgotten to be attached or is not properly attached to the container body 2, the first lid 5 ensures cooking performance with simultaneous top and bottom heating. Meanwhile, since the lid 3 is configured so that the first lid 5 and the second lid 6 can be separated, cooking can be performed using only the second lid 6 by removing the first lid 5, for example, when cooking dishes that do not require simultaneous top and bottom heating or simmered dishes that require steam release. Therefore, the cooking container 1 can be used for a variety of cooking purposes, broadening the range of cooking methods for which the cooking container 1 can be used.

2, the cooking container 1 of this embodiment can have a food placement member 7 disposed within the container body 2 for placing the food (f) on it. The food placement member 7 is made of a metal such as stainless steel, and is formed in a circular shape with a size that roughly matches the inner diameter of the bottom 21 of the container body 2. The food placement member 7 has a frame portion 71 formed from wire, a placement portion 72 attached to the frame portion 71 for placing the food (f) on it, and legs 73 formed on the frame portion 71 and grounded on the bottom 21 of the container body 2. When the food placement member 7 is disposed on the bottom 21 of the container body 2, the legs 73 can form a certain gap between the placement portion 72 and the bottom 21 of the container body 2. As a result, when simultaneously heating both the top and bottom sides of the food (f), the food (f) can be cooked without coming into contact with the bottom 21 of the container body 2. Therefore, the bottom 21 of the container body 2 is not cooled by the food (f) before heating, and the bottom 21 of the container body 2 can be sufficiently heated by the cooking device, allowing more high-temperature air to be generated inside the cooking container 1.

Furthermore, the placement portion 72 of the food placement member 7 has multiple through-holes 74 formed therethrough, which form airflow passages for directing high-temperature air below the food placement member 7 to above the food placement member 7. As a result, the underside of the food (f) on the food placement member 7 is uniformly heated by the high-temperature air flowing through the gap between the food placement member 7 and the bottom 21 of the container body 2, and the high-temperature air rising from the airflow passages in the food placement member 7. The upper side of the food (f) on the food placement member 7 is uniformly heated by the high-temperature air that is dispersed and guided downward by the airflow guide portion 51. Therefore, the top and bottom surfaces of the food (f) on the food placement member 7 can be uniformly heated simultaneously.

Furthermore, the placement portion 72 of the food placement member 7 is configured so that the opening area per unit area (in a plan view) formed by the through-holes 74 is larger at the periphery of the placement portion 72 than at the center. For example, the area of the periphery where the opening area of the placement portion 72 is larger can be the area outside the inverted mountain shape of the airflow guide portion 51 of the first lid 5 or the area opposite the area where the sloped portion 52 is formed (see Figure 2). This facilitates the generation of convection in which the hot air generated at the bottom 21 of the container body 2 rises in large amounts near the peripheral wall 22 of the container body 2, and this rising flow of hot air flows toward the center via the sloped portion 52, and then descends at the center of the container body 2 via the airflow guide portion 51. Conversely, this prevents convection in which hot air rises at the center of the container body 2 and descends near the peripheral wall 22 of the container body 2. Therefore, by reliably generating convection within the cooking container 1, which causes high-temperature air to rise near the peripheral wall 22 and fall in the center, the top side of the food to be cooked (f) is heated well, and the convection heat of this high-temperature air allows the food to be efficiently heated on both the top and bottom sides simultaneously.

The food placement member 7 is configured with multiple through holes 74 formed through the placement portion 72 as airflow passages, but the placement portion 72 does not have through holes 74 that allow hot air to pass through (it may have holes that do not allow hot air to pass through).Instead, the food placement member 7 may have an outer diameter smaller than the inner diameter of the bottom 21 of the container body 2, and the airflow passages may be formed by the gaps formed between the outer edge of this small-diameter food placement member 7 and the peripheral wall 22 of the container body 2.

Next, in order to confirm the effect of the cooking container 1 according to the present invention, a cooking test of frozen croissant dough was carried out using an induction cooktop as a heat source, and this test will be described.
The examples of the present invention used a cooking container (with first lid 5) with the same configuration as the cooking container 1 shown in Figure 2. The comparative example used the same cooking container (without first lid 5) as the example, except that the first lid 5 was removed. The cooking container used had the following dimensions: the inner dimensions (diameter of the upper opening 23) of the container body 2 was 220 mm and the depth was 110 mm; the outer diameter of the first lid 5 was 219.5 mm; the inverted mountain shape of the airflow guide section 51 had a radius of 73.5 mm and a height of 30 mm, with the tip of the inverted mountain shape protruding 10 mm downward from the lower end of the inclined section 52. In both the example and the comparative example, the food placement member 7 was placed on the bottom 21 of the container body 2, and frozen croissant dough (food f) was placed on the food placement member 7 and cooked. The food placement member 7 used had legs 73 and a placement portion 72 with multiple through holes 74. The heating conditions for the induction cooker were a set temperature of 220°C for the cooking container, and cooking time was 25 minutes after the set temperature (220°C) was first reached after heating started. The output of the induction cooker at the start of heating was 2000W. To maintain the set temperature of 220°C, the output of the induction cooker was reduced to 700W when the temperature of the cooking container rose to 225°C, and increased to 2000W when it dropped to 217°C.

The above test results showed that in the heating and cooking container of the example (with first lid 5), both the top and bottom of the croissant were browned to just the right degree. The croissant had risen 10 mm higher than before cooking, and was well-risen. The internal temperature of the croissant immediately after cooking was 120°C, meaning it was thoroughly cooked all the way through.

On the other hand, in the comparative example cooking container (without the first lid 5), the croissants were lightly browned on both the top and bottom. In particular, the top was barely browned. The rise of the croissants was also almost the same as the dough before cooking. The internal temperature of the croissants immediately after cooking was 106°C, meaning that the interior was not heated sufficiently.

These test results demonstrate that the cooking container of the embodiment can sufficiently heat the top surface of the food (f) even when cooking on an induction cooktop that does not use a flame, allowing for simultaneous heating of both the top and bottom surfaces of the food (f).

(Other embodiments)
(1) As a method for fastening the first lid 5 to the second lid 6, instead of fitting the opening seal portion 8 of the first lid 5 into the annular protrusion 63 of the second lid 6, the first lid 5 and the second lid 6 may be fastened at their centers with screws 9, as shown in FIG. 6 . Alternatively, although not shown, a plurality of tabs may be provided on the inner peripheral surface of the annular protrusion 63 of the second lid 6, and the outer peripheral edge of the first lid 5 may be engaged with these tabs to fasten them. Alternatively, an engaging rod with a spherical or other bulging tip may be provided vertically from the center of the underside of the second lid 6, and an engaging cylinder that engages with this engaging rod may be provided at the center of the upper surface of the first lid 5, and the first lid 5 and the second lid 6 may be fastened by engaging the engaging rod with the engaging cylinder. Alternatively, a magnet may be provided on the first lid 5 or the second lid 6, and the first lid 5 and the second lid 6 may be fastened by magnetic attraction. Alternatively, the first cover 5 and the second cover 6 may be detachably fixed to each other by a known fixing method.

(2) Instead of being configured with a cylindrical portion formed on the periphery of the first lid 5, the opening seal 8 may be configured with a step 65 formed by the undersurface of the outer periphery 62 of the second lid 6 and the outer periphery of the annular protrusion 63, as shown in FIG. 6. In this case, the step 65 of the second lid 6 minimizes the clearance between the step 65 and the abutting upper end of the peripheral wall 22 of the container body 2, thereby increasing the level of airtightness inside the cooking container 1. This eliminates the need to form a cylindrical portion on the periphery of the first lid 5 that constitutes the opening seal 8 (see FIG. 6), simplifying the structure of the first lid 5 and reducing the manufacturing man-hours and costs of the first lid 5.

(3) The lid body 3 may not be a separate type consisting of the first lid body 5 and the second lid body 6, but may be an integrated type having the first lid body 5 and the second lid body 6 integrated into one body, as shown in FIG. 7. This reduces the manufacturing labor and costs involved in manufacturing the first lid body 5 and the second lid body 6 separately, and also eliminates problems such as forgetting to attach the first lid body 5, incorrectly setting it, or losing it. Note that the opening seal portion 8 in the lid body 3 shown in FIG. 7 is formed by a step portion 65 formed by the outer peripheral edge portion 62 and the annular protrusion 63. However, by extending the annular protrusion 63 downward, the airtightness inside the cooking container 1 can be more reliably improved.

The present invention is not limited to the above-described embodiment, and various modifications can be made within the scope of the claims.
For example, the container body 2 and the lid 3 (the first lid 5 and the second lid 6) may have a member that emits far-infrared rays, so that the food f can be heated by the radiation of far-infrared rays.
The outer shape of the cooking vessel 1 is not limited to a cylindrical shape, but may be an elliptical cylindrical shape, a polygonal cylindrical shape, or the like.
The outer shape of the lid body 3 is not limited to a flat shape, but may be a dome shape or the like.
The bottom 21 of the container body 2 is not limited to a flat bottom, and may have various shapes such as a flat central portion and curved periphery, a concave central portion, or a rounded bottom.
The heat source for heating the cooking container 1 is not limited to a cooking device such as a stove, and any heat source can be used.

DESCRIPTION OF SYMBOLS 1 Cooking container 2 Container body 3 Lid 4 Handle 5 First lid 6 Second lid 7 Food placement member 8 Opening seal 9 Screw 21 Bottom 22 Peripheral wall 23 Upper opening 51 Air flow guide 52 Sloped portion 53 Projection 61 Knob 62 Outer periphery 63 Annular convex portion 64 Raised portion 65 Step 71 Frame 72 Placement portion 73 Leg 74 Through hole f Food

Claims (7)

A container body having an upper opening that is open at the top and can accommodate food to be cooked;
A cooking container including a lid that covers the upper opening of the container body from above,
The lid body is
An airflow guide part having an inverted mountain shape that protrudes downward inside the center part,
an opening seal portion at a peripheral portion of the container body that seals an upper opening of the container body;
an inclined portion inclined from the inner peripheral edge toward the center;
the airflow guide portion is configured to be continuous with the upper end of the inclined portion,
Further, the container body is provided with a food placement member on which the food can be placed,
The food-carrying member forms a gap between the food-carrying member and the bottom of the container body when the food-carrying member is housed in the container body, and an airflow passage is formed to guide high-temperature air below the food-carrying member to above the food-carrying member,
The airflow passage of the food placement member is formed by a plurality of through holes,
The food-carrying member is configured such that an opening area per unit area formed by the through-hole is larger at the periphery than at the center of the food-carrying member,
A heating and cooking container in which the range of the peripheral portion in which the opening area of the food-to-be-cooked placing member is large is the range outside the inverted mountain shape of the air flow guide portion in the lid body or the range opposite to the range in which the inclined portion is formed . The cooking vessel according to claim 1,
The lid body is
a first lid body having the airflow guide portion;
a second lid body positioned above the first lid body and covering the top of the first lid body. The cooking vessel according to claim 2,
The first lid body has the opening seal portion. A container body having an upper opening that is open at the top and can accommodate food to be cooked;
A cooking container including a lid that covers the upper opening of the container body from above,
The lid body is
An airflow guide part having an inverted mountain shape that protrudes downward inside the center part,
an opening seal portion at a peripheral edge portion for sealing an upper opening of the container body;
The lid body is
a first lid body having the airflow guide portion;
a second lid body located above the first lid body and covering the upper part of the first lid body,
the first lid body has the opening seal portion,
The second lid body has a ring-shaped protrusion that protrudes downward on the underside of its outer edge, and the opening seal portion of the first lid body is fitted onto the outer surface of the ring-shaped protrusion . The cooking vessel according to claim 4 ,
The lid has an inclined portion that slopes from the inner peripheral edge toward the upper center,
The cooking vessel, wherein the airflow guide portion is configured to continue from the upper end of the inclined portion. The cooking vessel according to claim 4 or 5 ,
Further, the container body is provided with a food placement member on which the food can be placed,
A heating and cooking container in which the food placement member forms a gap between the food placement member and the bottom of the container body when the food placement member is stored within the container body, and an air flow passage is formed to guide high-temperature air below the food placement member to above the food placement member. The cooking vessel according to claim 6 ,
The airflow passage of the food placement member is formed by a plurality of through holes,
The food-placing member is configured such that the opening area per unit area formed by the through holes is larger at the periphery of the food-placing member than at the center of the food-placing member.