Meyer Intellectual Properties Limited

Sherman, Edward S.

Kam Yuen Li

Stanley Kin Sui Cheng

Chun Wing Wong

Edward S Sherman

Hin Hang Homer Cheung

Tanawat Atichat

Vincent Chi-seng Cheng

Hing Hang Cheung

Hing Hang Homer Cheung

Stanley Kin Cheng

An article of cookware has an interior cooking surface that with raised linear or curvilinear bands with an outer layer of a first material that is one of ceramic or metallic in nature to provide cut and abrasion resistance. Valleys or grooves between the raised bands have an outer layer of a second material with low surface energy to facilitate food release and cleaning of debris. The bands are arranged to protect the second material from cutting and abrasion that would damage the second material. The bands aid in enhancing distribution of cooking oil to enhance searing and browning of foods.

Cookware for searing

Food stuffs are cooked at precise temperatures, which are optionally below 100&#xb0; C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1&#xb0; C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Low-pressure cooking method and cookware vessel adapted for the same

Growing community of inventors

Hong Kong, China

Kam Yuen Li