US20010004981A1 - Non-stick ceramic slow-cooker and method for making the same - Google Patents
Non-stick ceramic slow-cooker and method for making the same Download PDFInfo
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- US20010004981A1 US20010004981A1 US09/767,983 US76798301A US2001004981A1 US 20010004981 A1 US20010004981 A1 US 20010004981A1 US 76798301 A US76798301 A US 76798301A US 2001004981 A1 US2001004981 A1 US 2001004981A1
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- stick coating
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05D—PROCESSES FOR APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05D5/00—Processes for applying liquids or other fluent materials to surfaces to obtain special surface effects, finishes or structures
- B05D5/08—Processes for applying liquids or other fluent materials to surfaces to obtain special surface effects, finishes or structures to obtain an anti-friction or anti-adhesive surface
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05D—PROCESSES FOR APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05D7/00—Processes, other than flocking, specially adapted for applying liquids or other fluent materials to particular surfaces or for applying particular liquids or other fluent materials
- B05D7/50—Multilayers
- B05D7/56—Three layers or more
- B05D7/58—No clear coat specified
- B05D7/584—No clear coat specified at least some layers being let to dry, at least partially, before applying the next layer
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
- Y10T428/00—Stock material or miscellaneous articles
- Y10T428/24—Structurally defined web or sheet [e.g., overall dimension, etc.]
- Y10T428/24942—Structurally defined web or sheet [e.g., overall dimension, etc.] including components having same physical characteristic in differing degree
- Y10T428/2495—Thickness [relative or absolute]
- Y10T428/24967—Absolute thicknesses specified
- Y10T428/24975—No layer or component greater than 5 mils thick
Definitions
- the invention relates to household cooking appliances, and more particularly to ceramic slow-cookers.
- Ceramic cooking appliances such as slow-cookers typically experience more extreme temperature gradients than baking dishes or casserole dishes due in part to the type and location of the heat source and the long cook times associated with slow-cooker applications.
- slow-cookers Unlike baking or casserole dishes used in the microwave or conventional oven for relatively short cook times, slow-cookers have heating elements in direct or near-direct contact with the ceramic cooking vessel, thereby generating localized and longer-lasting intense heat that creates sharper temperature gradients over the cooking vessel. Also, slow-cookers are often exposed to cool ambient temperatures at the food/air interface.
- the hot food is in contact with a portion of the ceramic cooking vessel while ambient air contacts the vessel just above the surface of the food.
- This interface experiences another temperature gradient that can be sharper than those associated with baking or casserole dishes used in warmer environments such as ovens or microwaves.
- any slow-cooker user knows, it is these areas (the area adjacent the heating element and the interface between the top of the food and the air), that experience the most stuck-on, baked-on and caked-on food remains.
- ceramic slow-cookers are also more difficult to clean than common ceramic cookware. Even assuming that the ceramic cooking vessel of a slow-cooker is removable, it is typically bulky and burdensome to clean. It likely does not fit in a dishwasher and often does not even fit in the sink. If the ceramic cooking vessel is not removable from the slow-cooker housing, clean-up is further complicated as the cooking vessel cannot be submerged due to the electronics inside the housing. Maneuvering the slow-cooker to achieve proper cleaning is difficult and troublesome. This cleaning burden is greatly increased when food is baked on to the ceramic cooking vessel. The excessive scrubbing required to remove the stuck-on food is complicated by the bulky and unmanageable shape and size of the typical slow-cooker.
- the present invention alleviates the problems associated with applying non-stick coatings to ceramic cookware and more particularly to ceramic slow-cookers.
- the present invention provides a slow-cooker that includes a reliable non-stick coating on the ceramic cooking vessel and provides a method for applying non-stick coating to a ceramic substrate suitable for use with a ceramic slow-cooker.
- the problems discussed above with respect to using and cleaning slow-cookers call for a non-stick surface that can be applied to the ceramic cooking vessel of a slow-cooker and that can stand up to the harsh cooking environment, thereby simplifying serving and clean-up.
- the invention provides a slow-cooker comprising a housing, a ceramic cooking vessel received within the housing, the ceramic vessel having interior surfaces defining a cavity and having a non-stick coating covering at least a portion of the interior surfaces and a heating element mounted within the housing for supplying heat to the ceramic vessel.
- the slow-cooker has a non-stick coating that is multi-layered and includes a first layer preferably having a dry film thickness (DFT) of approximately 0.3-0.5 mils.
- DFT dry film thickness
- the term “dryfilm thickness” and “DFT” refers to the thickness of a film after it is dried from a previously liquid state as is commonly understood in the art.
- the term “mil” refers to a unit of measurement equal to ⁇ fraction (1/1000) ⁇ of an inch as is commonly understood in the art.
- the non-stick coating includes a first layer having a DFT of approximately 0.4 mils.
- the non-stick coating includes a second layer having a DFT of approximately 0.3-0.6 mils, and more preferably a second layer having a DFT of approximately 0.4-0.5 mils. Also preferably, the non-stick coating includes a third layer having a DFT of approximately 0.05-0.5 mils, and more preferably a third layer having a DFT of approximately 0.1-0.2 mils.
- the non-stick coating includes a first layer having a DFT of approximately 0.3-0.5 mils, a second layer having a DFT of approximately 0.3-0.6 mils and a third layer having a DFT of approximately 0.05-0.5 mils.
- the non-stick coating includes a first layer having a DFT of approximately 0.4 mils, a second layer having a DFT of approximately 0.4-0.5 mils and a third layer having a DFT of approximately 0.1-0.2 mils.
- the invention also provides a method for making a non-stick ceramic cooking vessel for a slow-cooker, the method comprising the steps of applying a first layer of a non-stick coating over a ceramic cooking surface of the vessel, drying the first layer, cooling the first layer and applying a second layer of a non-stick coating over at least a portion of the first layer.
- the method preferably also includes applying a third layer of a non-stick coating over at least a portion of the first and second layers, more preferably before the second layer of non-stick coating is dry.
- the method is preferably completed by drying the second and third layers and then curing the layers of non-stick coating.
- the present invention finds application on both glazed and unglazed ceramic cooking vessels for slow-cookers.
- the method preferably comprises the steps of removing a portion of the glazing while maintaining at least a portion of the seal of the vessel and applying a non-stick coating over the cooking surface.
- the step of removing a portion of the glazing is preferably achieved by grit-blasting at least a portion of the glazing with aluminum oxide.
- the cooking surface preferably includes a bottom surface and a wall surface wherein at least eighty-five percent of the glazing is preferably removed from at least a portion of the bottom surface and at least fifty percent of the glazing is preferably removed from at least a portion of the wall surface such that the seal remains substantially intact on the bottom surface and wall surface. More preferably, ninety-five to one hundred percent of the glazing is removed from at least a portion of the bottom surface such that the seal is substantially removed from the bottom surface, and at least 75 percent of the glazing is removed from at least a portion of the wall surface such that the seal remains substantially intact on the wall surface.
- FIG. 1 is a perspective view of a ceramic slow-cooker according to a preferred embodiment of the present invention
- FIG. 2 is a sectional view of the slow-cooker shown in FIG. 1;
- FIG. 3 is an enlarged view of a portion of the cooking surface of the slow-cooker shown in FIG. 2.
- FIGS. 1 and 2 illustrates the slow-cooker 10 of the present invention.
- the slow-cooker 10 includes a housing 14 , handles 18 , a ceramic cooking vessel 22 received within the housing 14 , a heating element 26 mounted within the housing 14 for supplying heat to the ceramic vessel 22 and a control member 30 , preferably on the housing 14 , for controlling the temperature of the heating element 26 .
- the slow-cooker 10 also includes legs 20 mounted to the housing 14 and a cover 38 removably located over the ceramic vessel 22 .
- a power cord 42 preferably supplies power from a power source 34 to the heating element 26 .
- the power source 34 is most preferably a standard electrical power source such as a 120 or 240 volt source.
- the ceramic cooking vessel 22 includes an interior wall cooking surface 46 having a rim 50 , and an interior bottom cooking surface 54 . Together the wall cooking surface 46 and bottom cooking surface 54 define a cavity 58 and the rim 50 defines an opening 62 .
- Vessel handles 66 preferably extend from the rim 50 and are preferably substantially parallel to the bottom surface 54 .
- the ceramic cooking vessel 22 is round such that the opening 62 is substantially circular.
- the vessel 22 can be oval-shaped such that the opening 62 is substantially oval-shaped.
- the illustrated embodiment depicts a vessel 22 that is removable from the housing 14 , but the invention is also capable of being practiced with slow-cookers 10 having a non-removable ceramic cooking vessel as is well known in the art (not shown).
- the interior cooking surfaces 46 , 54 of most ceramic cooking vessels for slow-cookers typically originally include a glazing layer 70 that defines a seal over the interior cooking surfaces 46 , 54 .
- the glazing layer 70 can also cover the rim 50 , the handles 66 and any other portion of the vessel 22 .
- the glazing layer 70 usually has a somewhat glossy appearance and substantially seals the otherwise porous ceramic substrate of the cooking surfaces 46 , 54 , preventing the penetration of liquids into the ceramic substrate.
- the glazing layer 70 can be partially or completely removed from the interior cooking surfaces 46 , 54 , the rim 50 or the handles 66 .
- the ceramic vessel 22 also includes a non-stick coating 74 covering at least a portion of the interior cooking surfaces 46 , 54 .
- the non-stick coating 74 also covers the rim 50 and the handles 66 , and can also cover any other portion of the vessel 22 if desired.
- the non-stick coating 74 provides a durable and reliable low-friction surface that substantially prevents the food being cooked (not shown) in the slow-cooker 10 from sticking to the surfaces coated.
- the non-stick coating 74 comprises multiple layers, and more preferably, three layers.
- An example of such non-stick coating material is that available from Akzo Nobel Non-Stick Coatings, LLC of Chicago, Ill.
- the application of the preferred non-stick coating 74 of the present invention will be described in detail below and results in a three-layered non-stick coating 74 (see FIG. 3) over at least a portion of the interior cooking surfaces 46 , 54 and preferably over at least a portion of the rim 50 and handles 66 .
- the first layer or basecoat 78 preferably has a dryfilm thickness (DFT) of approximately 0.3-0.5 mils (0.0076-0.013 mm), and more preferably has a DFT of approximately 0.4 mils (0.010 mm).
- DFT dryfilm thickness
- the term “dryfilm thickness” and “DFT” refers to the thickness of a film after it is dried from a previously liquid state as is commonly understood in the art.
- the term “mil” refers to a unit of measurement equal to ⁇ fraction (1/1000) ⁇ of an inch as is commonly understood in the art.
- the second layer or intercoat 82 preferably has a DFT of approximately 0.3-0.6 mils (0.0076-0.015 mm), and more preferably has a DFT of approximately 0.4-0.5 mils (0.010-0.013 mm).
- the third layer or topcoat 86 preferably has a DFT of approximately 0.050-0.5 mils (0.0013-0.013 mm), and more preferably has a DFT of approximately 0.1-0.2 mils (0.0025-0.005 mm).
- the non-stick coating 74 can be applied to the interior cooking surfaces 46 , 54 , the rim 50 and the handles 66 regardless of whether only a portion or substantially all of the glazing layer 70 has been removed therefrom.
- substantially all of the glazing layer 70 is removed from the interior bottom cooking surface 54 prior to application of the non-stick coating 74 , but this need not be the case.
- the non-stick coating 74 of the present invention preferably is applied as follows. First, the interior surfaces 46 , 54 , the rim 50 , the handles 66 and any other desired portion of the ceramic vessel must be clean and free from oil, grease, water or any adhesive from decals or stickers, etc. Once clean, the portions of the vessel 22 desired to be coated with the non-stick coating 74 are preferably grit-blasted to remove at least a portion of the glazing layer 70 thereon. Removing at least a portion of the glazing layer 70 aids in bonding the non-stick coating 74 to the ceramic vessel 22 by providing a roughened surface to which the non-stick coating 74 can properly bond.
- Removal of the glazing layer 70 is preferably achieved using a 44-64 grit aluminum oxide blast that creates a profile 90 (see FIG. 3) measuring approximately 160-240 micro inches (0.004-0.006 mm).
- profile refers to the ridges or valleys created during the grit-blasting as is commonly understood in the art.
- micro inch refers to a unit of measurement equal to ⁇ fraction (1/1,000,000) ⁇ of an inch as is commonly understood in the art. More preferably, a 54-grit aluminum oxide blast is used to create a profile 90 measuring approximately 180-220 micro inches (0.0046-0.0056 mm).
- the non-stick coating 74 can be applied to surfaces of the ceramic vessel that have no glazing and surfaces that have had a layer of the glazing removed. Therefore, it is important to note that the profile 90 made by grit-blasting can be created in the glazing layer 70 (as seen on the interior wall cooking surface 46 in FIG. 3) or in the ceramic substrate of the cooking vessel 22 (as seen on the interior bottom cooking surface 54 in FIG. 3).
- the grit-blasting removes at least eighty-five percent of the glazing layer 70 over at least a portion of the bottom cooking surface 54 and at least fifty percent of the glazing layer 70 over at least a portion of the wall cooking surface 46 , the rim 50 and the handles 66 such that the reflective or glossy finish of the glazing layer 70 is removed, but the seal remains substantially intact.
- the glazing is removed from at least a portion of the bottom cooking surface 54 such that the seal is substantially removed from the bottom cooking surface 54
- at least seventy-five percent of the glazing is removed from at least a portion of the wall cooking surface 46 , the rim 50 and the handles 66 such that the reflective or glossy finish of the glazing layer 70 is removed, but the seal remains substantially intact.
- a substantially uniform profile 90 is created that improves the bond between the non-stick coating 74 and the ceramic vessel 22 . While grit-blasting with aluminum oxide is preferred, the invention also contemplates other known methods of removing the glazing layer 70 including, but not limited to, etching and sand-blasting.
- the vessel 22 is emptied of any grit or debris.
- Pressurized air can be used to aid in emptying the grit or debris. It is important that the grit-blasted surfaces do not come into contact with oils (such as from human fingers), as these oils can detrimentally affect the bonding of the non-stick coating 74 and can leave fingerprints that may only become visible after application and curing of the non-stick coating 74 .
- Clean pressurized water and/or cleaning agents can also be used to remove grit and debris from the vessel 22 .
- the first layer or basecoat 78 is applied over at least a portion of the interior cooking surfaces 46 , 54 , and preferably the rim 50 and handles 66 as well.
- the first layer 78 is applied using at least one, and preferably up to four spray guns (not shown) as is commonly known in the art.
- the first layer 78 is preferably applied to obtain a DFT of approximately 0.3-0.5 mils (0.0076-0.013 mm), and more preferably a DFT of approximately 0.4 mils (0.010 mm).
- the first layer 78 adheres to the profiles 90 and substantially seals the ceramic substrate of the bottom cooking surface 54 which became substantially unsealed when the glazing layer 70 was removed. Furthermore, the first layer 78 improves the existing seal over the wall cooking surface 46 and further protects against penetration of the ceramic substrate by food liquids.
- the first layer 78 is then dried until substantially dry to the touch. This is preferably achieved by flash drying the vessel 22 at a temperature of approximately 180-270 degrees Fahrenheit for approximately 2-6 minutes, and more preferably at a temperature of approximately 200-250 degrees Fahrenheit for approximately 3-5 minutes. Other drying techniques known in the art can also be used. After drying, the vessel 22 and first layer 78 are preferably cooled in ambient air while taking care that no dirt or debris sticks to the first layer 78 .
- the second layer or intercoat 82 is applied over the first layer 78 using at least one, and preferably up to five spray guns (not shown) as is commonly known in the art.
- the second layer 82 is preferably applied to obtain a DFT of approximately 0.3-0.6 mils (0.0076-0.015 mm), and more preferably a DFT of approximately 0.4-0.5 mils (0.010-0.013 mm).
- the second layer 82 adheres to the first layer 78 .
- the third layer or topcoat 86 is preferably applied over the second layer 82 while the second layer 82 is still wet.
- the third layer 86 is applied using at least one spray gun, and preferably only one spray gun (not shown) as is commonly known in the art.
- the third layer 86 is applied to obtain a DFT of approximately 0.05-0.5 mils (0.0013-0.013 mm), and more preferably a DFT of approximately 0.1-0.2 mils (0.0025-0.005 mm).
- the third layer 86 preferably adheres to, and partially mixes with, the second layer 82 .
- the third layer 86 is preferably the final layer of non-stick coating 74 to be applied and provides the non-stick surface characteristics desired for the ceramic vessel 22 .
- the second and third layers 82 , 86 are then dried until substantially dry to the touch. This is preferably achieved by flash drying the vessel 22 at a temperature of approximately 180-270 degrees Fahrenheit for approximately 2-6 minutes, and more preferably at a temperature of approximately 200-250 degrees Fahrenheit for approximately 3-5 minutes. Other drying techniques known in the art can also be used.
- the three layers 78 , 82 and 86 are preferably cured by heating the vessel 22 for approximately 18-33 minutes at a temperature of up to approximately 900 degrees Fahrenheit, and more preferably for approximately 25-30 minutes at a temperature of up to approximately 850 degrees Fahrenheit.
- the non-stick coating 74 can be cured in any way commonly known in the art, but is preferably cured using a six-zone curing oven (not shown) having the temperature zones set at 400 degrees Fahrenheit, 520 degrees Fahrenheit, 820 degrees Fahrenheit, 810 degrees Fahrenheit, 800 degrees Fahrenheit and 800 degrees Fahrenheit respectively.
- the vessel 22 preferably moves at a fixed rate through each of the six zones.
- a four-zone curing oven (not shown) can be used, having the temperature zones set, for example, at 400 degrees Fahrenheit, 650 degrees Fahrenheit, 820 degrees Fahrenheit and 800 degrees Fahrenheit respectively.
- the vessel 22 preferably moves at a fixed rate through each of the four zones.
- Other curing techniques known in the art can also be used.
- the non-stick coating 74 and vessel 22 are preferably cooled in substantially still ambient air. Taking care not to cause surface cracking of the non-stick coating 74 or vessel 22 , forced air from fans can be used to cool the vessels 22 if desired. If the forced air cools the vessel 22 too quickly cracks can form, usually around the handles 66 .
- non-stick coating 74 to the ceramic slow-cooker 10 produces a ceramic vessel 22 having excellent non-stick characteristics.
- the non-stick coating substantially prevents food from sticking to the vessel 22 , especially in the areas of high temperature gradients, such as directly adjacent the heating element 26 and at the food/air interface.
- the non-stick coating 74 bonds well to both the glazed layer 70 and the ceramic substrate of the vessel 22 and is therefore durable and long-lasting. Because the food does not stick to the vessel 22 , serving and clean-up are essentially trouble-free. Whether the vessel 22 is removable from the housing 14 or fixed to the housing 14 , cleaning the slow-cooker 10 is simplified due to the fact that little or no food will be stuck to the vessel 22 . No excessive scrubbing, submersing or manipulating is needed.
- the amount of glazing removed from any surface of the vessel 22 may vary as desired.
- the non-stick coating 74 can be applied to any combination of locations on the vessel 22 as desired.
- the non-stick coating 74 can be applied only to the bottom surface 54 , only to the wall surface 46 or to any other location or combination of locations as desired.
Abstract
A method for making a non-stick ceramic cooking vessel for a slow-cooker, the vessel having glazing defining a seal over a cooking surface of the ceramic vessel, the method comprising the steps of removing at least a portion of the glazing while preferably maintaining at least a portion of the seal of the vessel and applying a non-stick coating over the cooking surface. The step of removing the glazing is preferably achieved by grit-blasting at least a portion of the glazing with aluminum oxide. Additionally, the cooking surface preferably includes a bottom surface and a wall surface wherein the glazing is preferably removed from the bottom surface such that the seal is substantially removed, and a portion of the glazing is preferably removed from the wall surface such that the seal there remains substantially intact. The method preferably also includes the steps of applying a first layer of a non-stick coating over the cooking surface, drying the first layer, cooling the first layer and applying a second layer of a non-stick coating over the first layer. Additionally, the method preferably includes the steps of applying a third layer of non-stick coating over the first and second layers, drying the second and third layers, and curing the layers of non-stick coating.
Description
- The invention relates to household cooking appliances, and more particularly to ceramic slow-cookers.
- Modern cookware is often coated with non-stick material to release food quickly and easily, making serving and clean-up less troublesome. Coating metal cookware has been relatively successful where multi-layered coating techniques have been used to improve the bond between the cooking surface and the non-stick coating.
- Applying non-stick coatings to ceramic cookware has proven more difficult. The ceramic substrate of conventional ceramic cookware is usually glazed to seal the otherwise porous surfaces, but the glazing does not have the characteristics needed to provide the required non-stick surfaces. The glazing commonly hinders or prevents the application of non-stick coatings to the cooking surfaces. As such, food typically becomes baked onto conventional ceramic cookware, making serving and clean-up difficult. While ceramic cookware with a reliable and long-lasting non-stick coating would be extremely useful, it is currently unavailable on ceramic cookware such as baking dishes, casserole dishes, slow-cookers, etc.
- Another problem with applying non-stick coatings to ceramic cookware is the temperature gradients common in the ceramic substrate during cooking or baking. The temperature gradients that exist near the heat source and between the surface of the food and the air provide a harsh environment that tends to degrade and break down non-stick coatings. These temperature gradients add to the above-described difficulty in bonding the non-stick coating to the glazed surfaces and further increase the difficulty of producing ceramic cookware with a reliable non-stick coating.
- Different types of ceramic cookware experience different cooking conditions that directly affect the intensity of the temperature gradients. Ceramic cooking appliances such as slow-cookers typically experience more extreme temperature gradients than baking dishes or casserole dishes due in part to the type and location of the heat source and the long cook times associated with slow-cooker applications. Unlike baking or casserole dishes used in the microwave or conventional oven for relatively short cook times, slow-cookers have heating elements in direct or near-direct contact with the ceramic cooking vessel, thereby generating localized and longer-lasting intense heat that creates sharper temperature gradients over the cooking vessel. Also, slow-cookers are often exposed to cool ambient temperatures at the food/air interface. As it is being cooked, the hot food is in contact with a portion of the ceramic cooking vessel while ambient air contacts the vessel just above the surface of the food. This interface experiences another temperature gradient that can be sharper than those associated with baking or casserole dishes used in warmer environments such as ovens or microwaves. As any slow-cooker user knows, it is these areas (the area adjacent the heating element and the interface between the top of the food and the air), that experience the most stuck-on, baked-on and caked-on food remains.
- In addition to harsher cooking applications, ceramic slow-cookers are also more difficult to clean than common ceramic cookware. Even assuming that the ceramic cooking vessel of a slow-cooker is removable, it is typically bulky and burdensome to clean. It likely does not fit in a dishwasher and often does not even fit in the sink. If the ceramic cooking vessel is not removable from the slow-cooker housing, clean-up is further complicated as the cooking vessel cannot be submerged due to the electronics inside the housing. Maneuvering the slow-cooker to achieve proper cleaning is difficult and troublesome. This cleaning burden is greatly increased when food is baked on to the ceramic cooking vessel. The excessive scrubbing required to remove the stuck-on food is complicated by the bulky and unmanageable shape and size of the typical slow-cooker.
- In light of the problems and limitations of the prior art described above, a need exists for ceramic cookware (and more preferably for a ceramic slow-cooker) that has a reliable and long-lasting non-stick coating that simplifies use and cleaning. Each preferred embodiment of the present invention achieves one or more of these results.
- The present invention alleviates the problems associated with applying non-stick coatings to ceramic cookware and more particularly to ceramic slow-cookers. The present invention provides a slow-cooker that includes a reliable non-stick coating on the ceramic cooking vessel and provides a method for applying non-stick coating to a ceramic substrate suitable for use with a ceramic slow-cooker. The problems discussed above with respect to using and cleaning slow-cookers call for a non-stick surface that can be applied to the ceramic cooking vessel of a slow-cooker and that can stand up to the harsh cooking environment, thereby simplifying serving and clean-up.
- More specifically, the invention provides a slow-cooker comprising a housing, a ceramic cooking vessel received within the housing, the ceramic vessel having interior surfaces defining a cavity and having a non-stick coating covering at least a portion of the interior surfaces and a heating element mounted within the housing for supplying heat to the ceramic vessel.
- Preferably, the slow-cooker has a non-stick coating that is multi-layered and includes a first layer preferably having a dry film thickness (DFT) of approximately 0.3-0.5 mils. As used herein, the term “dryfilm thickness” and “DFT” refers to the thickness of a film after it is dried from a previously liquid state as is commonly understood in the art. The term “mil” refers to a unit of measurement equal to {fraction (1/1000)} of an inch as is commonly understood in the art. More preferably, the non-stick coating includes a first layer having a DFT of approximately 0.4 mils. Also preferably, the non-stick coating includes a second layer having a DFT of approximately 0.3-0.6 mils, and more preferably a second layer having a DFT of approximately 0.4-0.5 mils. Also preferably, the non-stick coating includes a third layer having a DFT of approximately 0.05-0.5 mils, and more preferably a third layer having a DFT of approximately 0.1-0.2 mils.
- In most highly preferred embodiments of the present invention, the non-stick coating includes a first layer having a DFT of approximately 0.3-0.5 mils, a second layer having a DFT of approximately 0.3-0.6 mils and a third layer having a DFT of approximately 0.05-0.5 mils. Most preferably, the non-stick coating includes a first layer having a DFT of approximately 0.4 mils, a second layer having a DFT of approximately 0.4-0.5 mils and a third layer having a DFT of approximately 0.1-0.2 mils.
- The invention also provides a method for making a non-stick ceramic cooking vessel for a slow-cooker, the method comprising the steps of applying a first layer of a non-stick coating over a ceramic cooking surface of the vessel, drying the first layer, cooling the first layer and applying a second layer of a non-stick coating over at least a portion of the first layer. The method preferably also includes applying a third layer of a non-stick coating over at least a portion of the first and second layers, more preferably before the second layer of non-stick coating is dry. The method is preferably completed by drying the second and third layers and then curing the layers of non-stick coating.
- The present invention finds application on both glazed and unglazed ceramic cooking vessels for slow-cookers. Where the present invention is applied to ceramic cooking vessels having a glazing defining a seal over a cooking surface of the ceramic vessel, the method preferably comprises the steps of removing a portion of the glazing while maintaining at least a portion of the seal of the vessel and applying a non-stick coating over the cooking surface. The step of removing a portion of the glazing is preferably achieved by grit-blasting at least a portion of the glazing with aluminum oxide. Additionally, the cooking surface preferably includes a bottom surface and a wall surface wherein at least eighty-five percent of the glazing is preferably removed from at least a portion of the bottom surface and at least fifty percent of the glazing is preferably removed from at least a portion of the wall surface such that the seal remains substantially intact on the bottom surface and wall surface. More preferably, ninety-five to one hundred percent of the glazing is removed from at least a portion of the bottom surface such that the seal is substantially removed from the bottom surface, and at least 75 percent of the glazing is removed from at least a portion of the wall surface such that the seal remains substantially intact on the wall surface.
- More information and a better understanding of the present invention can be achieved by reference to the following drawings and detailed description.
- The present invention is further described with reference to the accompanying drawings, which show a preferred embodiment of the present invention. However, it should be noted that the invention as disclosed in the accompanying drawings is illustrated by way of example only. The various elements and combinations of elements described below and illustrated in the drawings can be arranged and organized differently to result in embodiments which are still within the spirit and scope of the present invention.
- In the drawings:
- FIG. 1 is a perspective view of a ceramic slow-cooker according to a preferred embodiment of the present invention;
- FIG. 2 is a sectional view of the slow-cooker shown in FIG. 1; and
- FIG. 3 is an enlarged view of a portion of the cooking surface of the slow-cooker shown in FIG. 2.
- It is to be understood that the phraseology and terminology used herein is for the purpose of description only and should not be regarded as limiting. The use of “including” and “comprising” and variations thereof herein is meant to encompass the items listed thereafter and equivalents thereof as well as additional items. The use of letters to identify steps of a method or process is simply for identification and is not meant to indicate that the steps should be performed in a particular order.
- FIGS. 1 and 2 illustrates the slow-
cooker 10 of the present invention. Although the present invention is shown applied to the particular slow-cooker of FIGS. 1-3, it should be noted that the present invention finds application to any slow-cooker, regardless of shape and proportions. The slow-cooker 10 includes ahousing 14, handles 18, aceramic cooking vessel 22 received within thehousing 14, aheating element 26 mounted within thehousing 14 for supplying heat to theceramic vessel 22 and acontrol member 30, preferably on thehousing 14, for controlling the temperature of theheating element 26. Preferably, the slow-cooker 10 also includeslegs 20 mounted to thehousing 14 and acover 38 removably located over theceramic vessel 22. Apower cord 42 preferably supplies power from apower source 34 to theheating element 26. Thepower source 34 is most preferably a standard electrical power source such as a 120 or 240 volt source. - The
ceramic cooking vessel 22 includes an interior wall cooking surface 46 having a rim 50, and an interiorbottom cooking surface 54. Together the wall cooking surface 46 andbottom cooking surface 54 define acavity 58 and the rim 50 defines an opening 62. Vessel handles 66 preferably extend from the rim 50 and are preferably substantially parallel to thebottom surface 54. In the illustrated preferred embodiment, theceramic cooking vessel 22 is round such that the opening 62 is substantially circular. Alternatively, thevessel 22 can be oval-shaped such that the opening 62 is substantially oval-shaped. Furthermore, the illustrated embodiment depicts avessel 22 that is removable from thehousing 14, but the invention is also capable of being practiced with slow-cookers 10 having a non-removable ceramic cooking vessel as is well known in the art (not shown). - The interior cooking surfaces46, 54 of most ceramic cooking vessels for slow-cookers typically originally include a
glazing layer 70 that defines a seal over the interior cooking surfaces 46, 54. Theglazing layer 70 can also cover the rim 50, thehandles 66 and any other portion of thevessel 22. Theglazing layer 70 usually has a somewhat glossy appearance and substantially seals the otherwise porous ceramic substrate of the cooking surfaces 46, 54, preventing the penetration of liquids into the ceramic substrate. As will be described below, theglazing layer 70 can be partially or completely removed from the interior cooking surfaces 46, 54, the rim 50 or thehandles 66. - The
ceramic vessel 22 also includes anon-stick coating 74 covering at least a portion of the interior cooking surfaces 46, 54. Preferably, thenon-stick coating 74 also covers the rim 50 and thehandles 66, and can also cover any other portion of thevessel 22 if desired. Thenon-stick coating 74 provides a durable and reliable low-friction surface that substantially prevents the food being cooked (not shown) in the slow-cooker 10 from sticking to the surfaces coated. In the illustrated embodiment, thenon-stick coating 74 comprises multiple layers, and more preferably, three layers. An example of such non-stick coating material is that available from Akzo Nobel Non-Stick Coatings, LLC of Chicago, Ill. - The application of the preferred
non-stick coating 74 of the present invention will be described in detail below and results in a three-layered non-stick coating 74 (see FIG. 3) over at least a portion of the interior cooking surfaces 46, 54 and preferably over at least a portion of the rim 50 and handles 66. The first layer orbasecoat 78 preferably has a dryfilm thickness (DFT) of approximately 0.3-0.5 mils (0.0076-0.013 mm), and more preferably has a DFT of approximately 0.4 mils (0.010 mm). As used herein, the term “dryfilm thickness” and “DFT” refers to the thickness of a film after it is dried from a previously liquid state as is commonly understood in the art. The term “mil” refers to a unit of measurement equal to {fraction (1/1000)} of an inch as is commonly understood in the art. The second layer orintercoat 82 preferably has a DFT of approximately 0.3-0.6 mils (0.0076-0.015 mm), and more preferably has a DFT of approximately 0.4-0.5 mils (0.010-0.013 mm). The third layer ortopcoat 86 preferably has a DFT of approximately 0.050-0.5 mils (0.0013-0.013 mm), and more preferably has a DFT of approximately 0.1-0.2 mils (0.0025-0.005 mm). - The
non-stick coating 74 can be applied to the interior cooking surfaces 46, 54, the rim 50 and thehandles 66 regardless of whether only a portion or substantially all of theglazing layer 70 has been removed therefrom. Preferably, substantially all of theglazing layer 70 is removed from the interiorbottom cooking surface 54 prior to application of thenon-stick coating 74, but this need not be the case. - The
non-stick coating 74 of the present invention preferably is applied as follows. First, the interior surfaces 46, 54, the rim 50, thehandles 66 and any other desired portion of the ceramic vessel must be clean and free from oil, grease, water or any adhesive from decals or stickers, etc. Once clean, the portions of thevessel 22 desired to be coated with thenon-stick coating 74 are preferably grit-blasted to remove at least a portion of theglazing layer 70 thereon. Removing at least a portion of theglazing layer 70 aids in bonding thenon-stick coating 74 to theceramic vessel 22 by providing a roughened surface to which thenon-stick coating 74 can properly bond. Removal of theglazing layer 70 is preferably achieved using a 44-64 grit aluminum oxide blast that creates a profile 90 (see FIG. 3) measuring approximately 160-240 micro inches (0.004-0.006 mm). As used herein, the term “profile” refers to the ridges or valleys created during the grit-blasting as is commonly understood in the art. The term “micro inch” refers to a unit of measurement equal to {fraction (1/1,000,000)} of an inch as is commonly understood in the art. More preferably, a 54-grit aluminum oxide blast is used to create aprofile 90 measuring approximately 180-220 micro inches (0.0046-0.0056 mm). - As noted above, the
non-stick coating 74 can be applied to surfaces of the ceramic vessel that have no glazing and surfaces that have had a layer of the glazing removed. Therefore, it is important to note that theprofile 90 made by grit-blasting can be created in the glazing layer 70 (as seen on the interior wall cooking surface 46 in FIG. 3) or in the ceramic substrate of the cooking vessel 22 (as seen on the interiorbottom cooking surface 54 in FIG. 3). - Preferably, the grit-blasting removes at least eighty-five percent of the
glazing layer 70 over at least a portion of thebottom cooking surface 54 and at least fifty percent of theglazing layer 70 over at least a portion of the wall cooking surface 46, the rim 50 and thehandles 66 such that the reflective or glossy finish of theglazing layer 70 is removed, but the seal remains substantially intact. More preferably, ninety-five to one hundred percent of the glazing is removed from at least a portion of thebottom cooking surface 54 such that the seal is substantially removed from thebottom cooking surface 54, and at least seventy-five percent of the glazing is removed from at least a portion of the wall cooking surface 46, the rim 50 and thehandles 66 such that the reflective or glossy finish of theglazing layer 70 is removed, but the seal remains substantially intact. In either case, a substantiallyuniform profile 90 is created that improves the bond between thenon-stick coating 74 and theceramic vessel 22. While grit-blasting with aluminum oxide is preferred, the invention also contemplates other known methods of removing theglazing layer 70 including, but not limited to, etching and sand-blasting. - With the grit-blasting complete, the
vessel 22 is emptied of any grit or debris. Pressurized air can be used to aid in emptying the grit or debris. It is important that the grit-blasted surfaces do not come into contact with oils (such as from human fingers), as these oils can detrimentally affect the bonding of thenon-stick coating 74 and can leave fingerprints that may only become visible after application and curing of thenon-stick coating 74. Clean pressurized water and/or cleaning agents can also be used to remove grit and debris from thevessel 22. - Next, the first layer or
basecoat 78 is applied over at least a portion of the interior cooking surfaces 46, 54, and preferably the rim 50 and handles 66 as well. Thefirst layer 78 is applied using at least one, and preferably up to four spray guns (not shown) as is commonly known in the art. Thefirst layer 78 is preferably applied to obtain a DFT of approximately 0.3-0.5 mils (0.0076-0.013 mm), and more preferably a DFT of approximately 0.4 mils (0.010 mm). Thefirst layer 78 adheres to theprofiles 90 and substantially seals the ceramic substrate of thebottom cooking surface 54 which became substantially unsealed when theglazing layer 70 was removed. Furthermore, thefirst layer 78 improves the existing seal over the wall cooking surface 46 and further protects against penetration of the ceramic substrate by food liquids. - Preferably, the
first layer 78 is then dried until substantially dry to the touch. This is preferably achieved by flash drying thevessel 22 at a temperature of approximately 180-270 degrees Fahrenheit for approximately 2-6 minutes, and more preferably at a temperature of approximately 200-250 degrees Fahrenheit for approximately 3-5 minutes. Other drying techniques known in the art can also be used. After drying, thevessel 22 andfirst layer 78 are preferably cooled in ambient air while taking care that no dirt or debris sticks to thefirst layer 78. - When the
first layer 78 is cool, the second layer orintercoat 82 is applied over thefirst layer 78 using at least one, and preferably up to five spray guns (not shown) as is commonly known in the art. Thesecond layer 82 is preferably applied to obtain a DFT of approximately 0.3-0.6 mils (0.0076-0.015 mm), and more preferably a DFT of approximately 0.4-0.5 mils (0.010-0.013 mm). Thesecond layer 82 adheres to thefirst layer 78. - The third layer or
topcoat 86 is preferably applied over thesecond layer 82 while thesecond layer 82 is still wet. Thethird layer 86 is applied using at least one spray gun, and preferably only one spray gun (not shown) as is commonly known in the art. Thethird layer 86 is applied to obtain a DFT of approximately 0.05-0.5 mils (0.0013-0.013 mm), and more preferably a DFT of approximately 0.1-0.2 mils (0.0025-0.005 mm). Thethird layer 86 preferably adheres to, and partially mixes with, thesecond layer 82. Thethird layer 86 is preferably the final layer ofnon-stick coating 74 to be applied and provides the non-stick surface characteristics desired for theceramic vessel 22. - The second and
third layers vessel 22 at a temperature of approximately 180-270 degrees Fahrenheit for approximately 2-6 minutes, and more preferably at a temperature of approximately 200-250 degrees Fahrenheit for approximately 3-5 minutes. Other drying techniques known in the art can also be used. - After the second and
third layers layers vessel 22 for approximately 18-33 minutes at a temperature of up to approximately 900 degrees Fahrenheit, and more preferably for approximately 25-30 minutes at a temperature of up to approximately 850 degrees Fahrenheit. Thenon-stick coating 74 can be cured in any way commonly known in the art, but is preferably cured using a six-zone curing oven (not shown) having the temperature zones set at 400 degrees Fahrenheit, 520 degrees Fahrenheit, 820 degrees Fahrenheit, 810 degrees Fahrenheit, 800 degrees Fahrenheit and 800 degrees Fahrenheit respectively. Thevessel 22 preferably moves at a fixed rate through each of the six zones. Alternatively, a four-zone curing oven (not shown) can be used, having the temperature zones set, for example, at 400 degrees Fahrenheit, 650 degrees Fahrenheit, 820 degrees Fahrenheit and 800 degrees Fahrenheit respectively. Again, thevessel 22 preferably moves at a fixed rate through each of the four zones. Other curing techniques known in the art can also be used. - After curing, the
non-stick coating 74 andvessel 22 are preferably cooled in substantially still ambient air. Taking care not to cause surface cracking of thenon-stick coating 74 orvessel 22, forced air from fans can be used to cool thevessels 22 if desired. If the forced air cools thevessel 22 too quickly cracks can form, usually around thehandles 66. - The above-described application of
non-stick coating 74 to the ceramic slow-cooker 10 produces aceramic vessel 22 having excellent non-stick characteristics. The non-stick coating substantially prevents food from sticking to thevessel 22, especially in the areas of high temperature gradients, such as directly adjacent theheating element 26 and at the food/air interface. Thenon-stick coating 74 bonds well to both theglazed layer 70 and the ceramic substrate of thevessel 22 and is therefore durable and long-lasting. Because the food does not stick to thevessel 22, serving and clean-up are essentially trouble-free. Whether thevessel 22 is removable from thehousing 14 or fixed to thehousing 14, cleaning the slow-cooker 10 is simplified due to the fact that little or no food will be stuck to thevessel 22. No excessive scrubbing, submersing or manipulating is needed. - The embodiments described above and illustrated in the figures are presented by way of example only and are not intended as a limitation upon the concepts and principles of the present invention. As such, it will be appreciated by one having ordinary skill in the art that various changes in the elements and their configuration and arrangement are possible without departing from the spirit and scope of the present invention as set forth in the appended claims. For example, the amount of glazing removed from any surface of the
vessel 22 may vary as desired. Furthermore, thenon-stick coating 74 can be applied to any combination of locations on thevessel 22 as desired. For example, thenon-stick coating 74 can be applied only to thebottom surface 54, only to the wall surface 46 or to any other location or combination of locations as desired.
Claims (37)
1. A slow-cooker for the preparation of food comprising:
a housing;
a ceramic cooking vessel received within the housing, the ceramic vessel having interior surfaces defining a cavity and having a non-stick coating covering at least a portion of the interior surfaces;
a heating element mounted within the housing for supplying heat to the ceramic vessel.
2. The slow-cooker of , wherein the non-stick coating is multi-layered.
claim 1
3. The slow-cooker of , wherein the non-stick coating includes a first layer having a dry film thickness of approximately 0.3-0.5 mils.
claim 2
4. The slow-cooker of , wherein the first layer has a dry film thickness of approximately 0.4 mils.
claim 3
5. The slow-cooker of , wherein the non-stick coating includes a second layer having a dry film thickness of approximately 0.3-0.6 mils.
claim 2
6. The slow-cooker of , wherein the second layer has a dry film thickness of approximately 0.4-0.5 mils.
claim 5
7. The slow-cooker of , wherein the non-stick coating includes a third layer having a dry film thickness of approximately 0.05-0.5 mils.
claim 2
8. The slow-cooker of , wherein the third layer has a dry film thickness of approximately 0.1-0.2 mils.
claim 7
9. The slow-cooker of , wherein at least of portion of the interior surfaces is glazed.
claim 1
10. The slow-cooker of , further comprising:
claim 1
a cover removably located over the ceramic vessel.
11. The slow-cooker of , wherein the ceramic cooking vessel is removable from the housing.
claim 1
12. A method for making a non-stick ceramic cooking vessel for a slow-cooker, the method comprising the steps of:
(a) applying a first layer of a non-stick coating over a ceramic cooking surface of the vessel;
(b) drying the first layer;
(c) cooling the first layer; and
(d) applying a second layer of a non-stick coating over a portion of the first layer.
13. The method of , wherein step (a) includes applying a first layer of a non-stick coating at a dry film thickness of approximately 0.3-0.5 mils over the ceramic cooking surface.
claim 12
14. The method of , wherein step (a) includes applying a first layer of a non-stick coating at a dry film thickness of approximately 0.4 mils over the ceramic cooking surface.
claim 13
15. The method of , wherein step (b) includes flash drying the ceramic cooking vessel for approximately 2-6 minutes at a temperature of approximately 180-270 degrees Fahrenheit.
claim 12
16. The method of , wherein step (b) includes flash drying the ceramic cooking vessel for approximately 3-5 minutes at a temperature of approximately 200-250 degrees Fahrenheit.
claim 15
17. The method of , wherein step (d) includes applying a second layer of a non-stick coating at a dry film thickness of approximately 0.2-0.6 mils over at least a portion of the first layer.
claim 12
18. The method of , wherein step (d) includes applying a second layer of a non-stick coating at a dry film thickness of approximately 0.4-0.5 mils over at least a portion of the first layer.
claim 17
19. The method of , further comprising the step of applying a third layer of a non-stick coating over at least a portion of the first and second layers.
claim 12
20. The method of , wherein the step of applying the third layer includes applying the third layer at a dry film thickness of approximately 0.05-0.5 mils over at least a portion of the first and second layers.
claim 19
21. The method of , wherein the step of applying the third layer includes applying the third layer at a dry film thickness of approximately 0.1-0.2 mils over at least a portion of the first and second layers.
claim 20
22. The method of , wherein the step of applying the third layer occurs before the second layer of non-stick coating is dry.
claim 19
23. The method of , further comprising the step of drying the second and third layers by flash drying the ceramic cooking vessel for approximately 2-6 minutes at a temperature of approximately 180-270 degrees Fahrenheit.
claim 19
24. The method of , further comprising the step of drying the second and third layers by flash drying the ceramic cooking vessel for approximately 3-5 minutes at a temperature of approximately 200-250 degrees Fahrenheit.
claim 19
25. The method of , further comprising the step of curing the layers of non-stick coating.
claim 19
26. The method of , wherein the step of curing the layers includes heating the ceramic cooking vessel for approximately 20-35 minutes at a temperature of up to approximately 900 degrees Fahrenheit.
claim 25
27. The method of , wherein the step of curing the layers includes heating the ceramic cooking vessel for approximately 25-30 minutes at a temperature of up to approximately 850 degrees Fahrenheit.
claim 25
28. A method for making a non-stick ceramic cooking vessel for a slow-cooker, the vessel having glazing defining a seal over a cooking surface of the ceramic vessel, the method comprising the steps of:
(a) removing at least a portion of the glazing while maintaining at least a portion of the seal of the vessel; and
(b) applying a non-stick coating over the cooking surface.
29. The method of , wherein step (a) includes grit-blasting at least a portion of the glazing with aluminum oxide.
claim 28
30. The method of , wherein a 44-64 grit aluminum oxide blast is used to create a glazing profile measuring approximately 160-240 micro inches on at least a portion of the vessel.
claim 29
31. The method of , wherein a 54-grit aluminum oxide blast is used to create a glazing profile measuring approximately 180-220 micro inches on at least a portion of the vessel.
claim 29
32. The method of , wherein the cooking surface further includes a bottom cooking surface and a wall cooking surface and step (a) includes removing at least eighty-five percent of the glazing over at least a portion of the bottom cooking surface and removing at least fifty percent of the glazing over at least a portion of the wall cooking surface.
claim 28
33. The method of , wherein the cooking surface further includes a bottom cooking surface and a wall cooking surface and step (a) includes removing at least ninety-five percent of the glazing over at least a portion of the bottom cooking surface and removing at least seventy-five percent of the glazing over at least a portion of the wall cooking surface.
claim 28
34. The method of , wherein step (b) farther includes the steps of
claim 28
(c) applying a first layer of a non-stick coating over the cooking surface;
(d) drying the first layer;
(e) cooling the first layer; and
(f) applying a second layer of a non-stick coating over at least a portion of the first layer.
35. The method of , wherein step (b) further includes the steps of
claim 34
(g) applying a third layer of non-stick coating over at least a portion of the first and second layers;
(h) drying the second and third layers; and
(i) curing the layers of non-stick coating.
36. The method of , wherein the cooking surface includes a bottom surface and wherein step (a) includes removing the glazing from the bottom surface such that the seal is substantially removed.
claim 28
37. The method of , wherein the cooking surface includes a wall surface and wherein step (a) includes removing a portion of the glazing from the wall surface such that the seal remains substantially intact.
claim 28
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/767,983 US20010004981A1 (en) | 1999-12-08 | 2001-01-23 | Non-stick ceramic slow-cooker and method for making the same |
US10/066,886 US6521872B2 (en) | 1999-12-08 | 2002-02-04 | Non-stick ceramic slow-cooker and method for making the same |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/457,240 US6177655B1 (en) | 1999-12-08 | 1999-12-08 | Non-stick ceramic slow-cooker and method for making the same |
US09/767,983 US20010004981A1 (en) | 1999-12-08 | 2001-01-23 | Non-stick ceramic slow-cooker and method for making the same |
Related Parent Applications (1)
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US09/457,240 Continuation US6177655B1 (en) | 1999-12-08 | 1999-12-08 | Non-stick ceramic slow-cooker and method for making the same |
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US10/066,886 Continuation US6521872B2 (en) | 1999-12-08 | 2002-02-04 | Non-stick ceramic slow-cooker and method for making the same |
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Family
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US09/457,240 Expired - Fee Related US6177655B1 (en) | 1999-12-08 | 1999-12-08 | Non-stick ceramic slow-cooker and method for making the same |
US09/767,983 Abandoned US20010004981A1 (en) | 1999-12-08 | 2001-01-23 | Non-stick ceramic slow-cooker and method for making the same |
US10/066,886 Expired - Fee Related US6521872B2 (en) | 1999-12-08 | 2002-02-04 | Non-stick ceramic slow-cooker and method for making the same |
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Application Number | Title | Priority Date | Filing Date |
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US09/457,240 Expired - Fee Related US6177655B1 (en) | 1999-12-08 | 1999-12-08 | Non-stick ceramic slow-cooker and method for making the same |
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Application Number | Title | Priority Date | Filing Date |
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US10/066,886 Expired - Fee Related US6521872B2 (en) | 1999-12-08 | 2002-02-04 | Non-stick ceramic slow-cooker and method for making the same |
Country Status (4)
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US (3) | US6177655B1 (en) |
AU (1) | AU2257001A (en) |
CA (1) | CA2327916A1 (en) |
WO (1) | WO2001042157A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040159657A1 (en) * | 2003-02-18 | 2004-08-19 | Hartman-Walsh Corporation | Refurbished beverage storage tank |
US20130236614A1 (en) * | 2012-03-10 | 2013-09-12 | Hamilton Beach Brands, Inc. | Kitchen Appliance & Method of Using Same |
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TWM240011U (en) * | 2003-01-30 | 2004-08-01 | Jia-Shiung Wu | Improved structure of thermal cooker |
CN2671463Y (en) * | 2003-12-31 | 2005-01-19 | 湛江鸿智电器有限公司 | Filling type heat insulation energy saving slow stewing pot |
US7009149B2 (en) * | 2004-01-09 | 2006-03-07 | Jcs/Thg, Llc | Slow cooker and stand |
US20060204780A1 (en) * | 2005-03-14 | 2006-09-14 | Vega Luis F | Development of low gloss coated surfaces on vehicle wheels |
US8814861B2 (en) | 2005-05-12 | 2014-08-26 | Innovatech, Llc | Electrosurgical electrode and method of manufacturing same |
US7147634B2 (en) | 2005-05-12 | 2006-12-12 | Orion Industries, Ltd. | Electrosurgical electrode and method of manufacturing same |
US20070175886A1 (en) * | 2006-02-02 | 2007-08-02 | Hamilton Beach/Proctor-Silex, Inc. | Slow cooker |
US20080083730A1 (en) * | 2006-08-31 | 2008-04-10 | Sunbeam Products, Inc. | Cooking apparatus with temperature probe and hinged lid |
US8424448B2 (en) * | 2010-03-11 | 2013-04-23 | Ram Industrial Design, Inc. | Beverage dispenser |
US20160135635A1 (en) * | 2014-11-15 | 2016-05-19 | Michael Boniello | Apparatus for infusing a product with an herb |
USD832024S1 (en) * | 2016-06-17 | 2018-10-30 | Seb | Electric rice cooker |
USD853173S1 (en) * | 2017-02-01 | 2019-07-09 | Columbia Insurance Company | Slow cooker kitchen appliance |
CN111920300A (en) * | 2019-05-13 | 2020-11-13 | 即时品牌公司 | Electric pressure cooker |
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US3806701A (en) * | 1972-11-03 | 1974-04-23 | Rival Manufacturing Co | Electric cooking utensil having a removable vessel |
US3881090A (en) * | 1973-12-03 | 1975-04-29 | Rival Manufacturing Co | Electric cooking utensil having a removable ceramic vessel |
US3908111A (en) * | 1974-07-03 | 1975-09-23 | Sunbeam Corp | Multiple purpose cooking appliance |
US4180609A (en) * | 1975-07-11 | 1979-12-25 | E. I. Du Pont De Nemours And Company | Article coated with fluoropolymer finish with improved scratch resistance |
DE3142312A1 (en) * | 1981-10-24 | 1983-05-05 | Degussa Ag, 6000 Frankfurt | Coated kitchenware for preparing food |
IT1161241B (en) | 1983-05-03 | 1987-03-18 | Tvs Spa | SWEET POTTERY WITH NON-STICK COATING AND METHOD TO OBTAIN IT |
AU578498B2 (en) * | 1985-01-10 | 1988-10-27 | Corning Glass Works | Producing a composite body |
US4684577A (en) | 1986-09-30 | 1987-08-04 | E. I. Du Pont De Nemours And Company | Non-stick silicone blend coating |
US5079073A (en) * | 1989-08-21 | 1992-01-07 | E. I. Du Pont De Nemours And Company | Non-stick coating system with thin undercoat of polyamide imide |
US5071695A (en) | 1989-08-21 | 1991-12-10 | E. I. Du Pont De Nemours And Company | Non-stick coating system with two thin undercoats, the first being polysiloxane |
US5411771A (en) | 1993-04-29 | 1995-05-02 | Tsai; Tung-Hung | Method for coating metal cookware |
US5670216A (en) | 1993-09-13 | 1997-09-23 | Regal Ware, Inc. | Cooking untensil, intermediate layer for non-stick coating of a cooking untensil, and method |
US6083612A (en) * | 1995-06-01 | 2000-07-04 | Okitsumo Incorporated | Heat-resistant releasable film and process for forming the film |
DE19732945A1 (en) * | 1997-07-31 | 1999-02-04 | Weilburger Lackfabrik Jakob Gr | Item with a non-stick coating |
-
1999
- 1999-12-08 US US09/457,240 patent/US6177655B1/en not_active Expired - Fee Related
-
2000
- 2000-12-08 CA CA002327916A patent/CA2327916A1/en not_active Abandoned
- 2000-12-08 WO PCT/US2000/033410 patent/WO2001042157A1/en active Application Filing
- 2000-12-08 AU AU22570/01A patent/AU2257001A/en not_active Abandoned
-
2001
- 2001-01-23 US US09/767,983 patent/US20010004981A1/en not_active Abandoned
-
2002
- 2002-02-04 US US10/066,886 patent/US6521872B2/en not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040159657A1 (en) * | 2003-02-18 | 2004-08-19 | Hartman-Walsh Corporation | Refurbished beverage storage tank |
US20130236614A1 (en) * | 2012-03-10 | 2013-09-12 | Hamilton Beach Brands, Inc. | Kitchen Appliance & Method of Using Same |
Also Published As
Publication number | Publication date |
---|---|
US6521872B2 (en) | 2003-02-18 |
US20020070209A1 (en) | 2002-06-13 |
AU2257001A (en) | 2001-06-18 |
CA2327916A1 (en) | 2001-06-08 |
WO2001042157A1 (en) | 2001-06-14 |
US6177655B1 (en) | 2001-01-23 |
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