Cooking device with double wall

Abstract

The invention relates to a double-walled culinary article comprising an inner wall (1) provided to contain the foods to be cooked, an outer wall (2) provided to be heated, wherein an air space (3) is provided between the inner wall (1) and the outer wall (2). According to the invention, the inner wall (1) is made of carbon steel and has a nitrocarburized and post-oxidized inner cooking surface (4).

Description

technical field [0001] The invention relates to the technical field of cooking devices forming a cooking vessel. [0002] The invention relates more particularly to a cooking device forming a cooking vessel with a double wall. [0003] The invention relates particularly, but not exclusively, to cooking devices of the skillet type with double walls. The invention is particularly advantageous for cooking appliances of the wok type. Traditional types of woks have a concave cooking surface that curves from the center to the periphery and have a flared upper edge. A skillet-type wok has a flat bottom connected to curved side walls forming at least one third of the radius of the cooking device. Its upper edge could be more vertical. Background technique [0004] Wok cooking is all about cooking finely cut food quickly over high heat, stirring the food from the center to the edges. This stir fry places demands on the cooking surface of the wok. [0005] Document FR2647003 dis...

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the above implementation is the limited wear resistance of the PTFE coating, especially when stir frying is done with the aid of utensils operated by the user

[0007] Another disadvantage of the implementation described above is the cost of the cooking device whose cooking surface is made of aluminum or stainless steel and covered with PTFE

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