Stoves and furnaces – Liquid heater – Open-top vessel that may include lid
Reexamination Certificate
1999-10-04
2001-08-28
Lazarus, Ira S. (Department: 3743)
Stoves and furnaces
Liquid heater
Open-top vessel that may include lid
C126S382100, C126S384100, C062S003620, C099S347000
Reexamination Certificate
active
06279568
ABSTRACT:
BACKGROUND OF THE INVENTION
This invention relates to a cooking apparatus and method which greatly reduces the escape of cooking vapors from food being cooked in a pot, thereby reducing the residual smells and other deleterious effects of the oils and food particulates in such cooking vapors.
Conventional cooking methods generally require that water based products with oils and other food ingredients be boiled for proper cooking. The boiled-off water, oil residues, and solid food particulates often produce undesirable smells, not only in the kitchen but elsewhere in the vicinity of the cooking. The problem is particularly annoying in the home, but even more so in closely confined quarters, such as on submarines, Navy ships, and sailboats. The residues of cooking, though fine and hardly visible, can build up over time and cause staining as well as lingering odors on furniture, draperies, carpets, and clothing. In addition, the cooking residues promote mildew and bacterial growth, and make it difficult and sometimes unhealthy for many people to breathe in such a polluted environment.
BRIEF SUMMARY OF THE INVENTION
The present invention is directed to a cooking apparatus and method which reduces the escape of cooking vapors from the pot in which food is being cooked by efficiently condensing those vapors on the underside of a lid covering the pot, thereby substantially preventing the escape of oil residues and food particulates to the surroundings.
Further objects and advantages of this invention will be apparent from the following detailed description of presently-preferred embodiments thereof, shown in the accompanying drawings.
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Cocks Josiah C.
Lazarus Ira S.
Oltman Flynn & Kubler
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