FIELD

[01] The present disclosure relates in general to cookware and particularly to an insert for cookware. The disclosure also relates to a cookware kit comprising said insert.

BACKGROUND

[02] Known items of cookware, such as certain pots and pans, are manufactured from a combination of different materials, such as metals, metal alloys, ceramics or glass. In combination, these materials provide properties to the cookware which may be considered desirable. Heat distribution may be improved by including metal or metal alloy in a base of the cookware, for example by providing a base having different metals or metal alloys arranged in a‘sandwich’ configuration, while a non-stick properly may be added to the cookware by means of a coating, such as polytetrafluorethylene (PTFE) or a suitable alternative.

[03] It has been observed, however, that the non-stick performance of cookware may degrade much more rapidly than the performance of other materials, such as the metal or metal alloy forming the structural body of the cookware, and which provides for improved heat distribution. In particular, damage to the coating as a result of use may result in a decline of non-stick performance. There are many factors which may affect the lifetime of the non-stick coating, including the frequency of use, utilisation of kitchen utensils which may cause abrasion, the temperature to which the cookware is heated which may cause deterioration of the coating, and the amount of fat being cooked. Another such factor may be the frequency and means of cleaning, especially with reference to dishwashers and any detergents or abrasive materials used. Furthermore, the non-stick coating can be damaged or destroyed by exposing the cookware to a temperature acceptable for metal components but effectively overheating the non-stick coating, particularly when heating the cookware without food in the cookware. As a result, performance of the non-stick coating may noticeably degrade within a relatively short time span, for example over a period of a couple of years or months or even as quickly as a single incident. Yet those parts of the cookware which are made from other materials, particularly metals or metal alloys, could perform for many more years or even decades without noticeable decline in performance.

[04] Nevertheless, damage to or deterioration of the non-stick coating, which may make up a relatively small portion of the cookware with conventional non-stick coatings having a dry -film thickness between 10 micrometres and 50 micrometres, may result in the cookware being discarded as waste.

[05] Furthermore, traditional manufacturing processes of non-stick cookware may be resource-intensive. Some known examples of coating processes for application of a non-stick coating may involve spraying of multiple wet layers onto a grit-blasted substrate, and subsequent curing thereof. Such spray coating may waste 30 to 40 percent of material, while the curing process may be energy intensive. SUMMARY

[06] According to the present disclosure there is provided a cookware insert and a cookware kit as set forth in the appended claims. Other features of the invention will be apparent from the dependent claims, and the description which follows.

[07] According to an example, there is provided a cookware insert (100) for insertion into a cookware vessel (200), comprising: a monolithic body (101), the body comprising: a base (110) defining a cooking surface (112); a sidewall (120) extending from the base, the sidewall arranged to fully enclose the cooking surface. The monolithic body (101) may be formed from a liquid-crystal polymer or a liquid-crystal polymer composite.

[08] The sidewall (120) may define a rim (122).

[09] The rim (122) of the sidewall (120) may define a channel (124).

[10] The cookware insert may comprise a groove (150) extending along the exterior (103) of the cookware insert (100). The groove (150) may be defined by the base and/or the sidewall (120). Where the groove (150) is defined at least in part by the sidewall (150), the groove (150) may extend towards the rim (122) of the sidewall (120).

[11] The base (110) may have a thickness of approximately 1 millimetre or more and preferably at least 3 millimetres but no more than 4 millimetres.

[12] According to another example, there is provided a cookware kit, comprising: a cookware insert as described above, and a cookware vessel (200) optionally provided as a pot or a pan, wherein the cookware vessel comprises a vessel base (210) defining a cooking surface (212); a vessel sidewall (220) extending from the vessel base, the vessel sidewall arranged to fully enclose the cooking surface, wherein the vessel base and the vessel sidewall define a cooking recess (230), wherein the cookware insert defines an exterior shape corresponding to the cooking recess of the cookware vessel and is insertable into the cooking recess.

[13] The cookware vessel (200) may comprise a lip (222) extending from the vessel sidewall (220), and wherein the cookware insert (100) comprises a channel, wherein the sidewall is formed to define the channel, and wherein the channel is configured to receive the lip (222) of the cookware vessel (200). The channel (124) may extend along part, but not all, of the insert rim (122). Alternatively, the channel (124) may extend along the whole rim (122)

[14] An interior of the cookware vessel may be concave, and an exterior of the cookware insert may be convex.

[15] The cooking recess of the cookware insert may be cylindrical and the exterior of the cookware insert may be cylindrical.

[16] The cookware vessel (200) may be made from aluminium, stainless steel, carbon steel, cast iron, glass or ceramic. [17] The cookware kit may comprise a plurality of cookware inserts (100) as described above; wherein each of the cookware inserts (100) of the plurality of cookware inserts (100) may comprise a visual identifier, optionally a unique colour, to distinguish cookware insert (100).

BRIEF DESCRIPTION OF DRAWINGS

[18] For a better understanding of the invention, and to show how example embodiments may be carried into effect, reference will now be made to the accompanying drawings in which:

Figure 1 is a cross-sectional view of an example of a cookware insert inside a cookware vessel;

Figure 2 is a partially -cutaway perspective view of the cookware insert inside the cookware vessel shown in Figure 1;

Figure 3 is a perspective view of the cookware insert and, separately, the cookware vessel shown in Figure 1;

Figure 4 is a side view of the cookware insert and, separately, the cookware vessel shown in Figure i;

Figure 5 is a cross-sectional view of another example of a cookware insert inside a cookware vessel;

Figure 6 is a partially -cutaway perspective view of the cookware insert inside the cookware vessel shown in Figure 5;

Figure 7 is a perspective view of the cookware insert and, separately, the cookware vessel shown in Figure 5; and

Figure 8 is a side view of the cookware insert and, separately, the cookware vessel shown in Figure 5.

DESCRIPTION OF EMBODIMENTS

[19] The present disclosure relates in general to cookware. Here, cookware is understood to refer to cooking vessels for preparation of food, which particularly includes pots and pans. Such may be usable on, for example, a stove, a hob, a cooktop, or a cooker. Cookware may be suitable for being heated by at least one of flame, electric ring, induction and hotplate. Cookware is placed in direct contact with a heat source, or the cookware may even be utilised to generate heat in the case of induction hobs. This is in contrast to bakeware, since an item of bakeware is exposed to hot air heated by a heat source, rather than directly in contact with the heat source.

[20] Food within a given item of cookware (or“cookware item”, for short) is cooked by exposing the item of cookware to heat, and the item of cookware transferring said heat to the food. For example, the item of cookware may be exposed to a gas flame and so heated, or the item of cookware may be exposed to an electromagnetic field causing induction and so heated. [21] More particularly, the present disclosure relates to a cookware insert for insertion into the item of cookware (also referred to as“cookware vessel” below). In other words, the cookware insert is locatable in the item of cookware or mountable to the item of cookware.

[22] Optionally the cookware insert is provided as a liner arranged for a snug fit. The cookware insert may remain in place throughout the whole cooking process. During the cooking process, food placed into the cookware insert is heated by means of the cookware insert conducting heat from the item of cookware to the food.

[23] Figures 1, 2, 3 and 4 show a cookware insert 100 according to the present disclosure and a cookware vessel 200. In particular, Figures 1 and 2 illustrate the cookware insert 100 carried inside the cookware vessel 200, while Figures 3 and 4 show the cookware insert 100 separate from the cookware vessel 200.

[24] The cookware insert 100 is provided as a monolithic body 101, i.e. the cookware insert 100 is formed as a single piece. The body 101 is formed from a liquid-crystal polymer (“LCP”) or a liquid-crystal polymer composite (“LCP composite”).

[25] The cookware insert 100 defines an interior surface 102 and an exterior surface 103. The interior surface 102 is a concave surface while the exterior surface is a convex surface.

[26] According to the present example, the cookware insert 100 is generally stiff. Even when separated from the cookware vessel 200, the stiff cookware insert 100 maintains its shape. The cookware insert 100 remains manually deformable, however, such that the insert 100 can be fitted to the cookware vessel 200 or removed from the cookware vessel 200. In particular, the cookware insert 100 is resiliently deformable such that the cookware insert 100 is biased to assume its initial configuration following a deformation.

[27] The cookware insert 100 comprises an insert base 110 and an insert sidewall 120.

[28] The insert base 110 of the cookware insert 100 has any suitable shape. The insert base 110 may be round in shape or may have any suitable alternative shape to replicate the shape of any cookware vessel 200, such as square or oval. According to some examples, the insert base 110 is flat while according to other examples the insert base 110 is curved. According to the present example, the base 110 is round and flat, i.e. disk-shaped.

[29] The insert base 110 of the cookware insert 100 defines an insert cooking surface 112. The insert cooking surface 112 is configured to carry food placed thereon, and expose said food to heat provided to insert cooking surface 112 through the insert base 110 and, by conduction, the insert sidewall 120. The insert cooking surface 112 is provided as a continuous surface. In other words, the insert base 110 contains no apertures or other features defining gaps in the insert cooking surface 112.

[30] The insert cooking surface 112 has a non-stick property and thus defines a non-stick cooking area. The non-stick properly of certain substances, such as polytetrafluorethylene, as well as cookware utilising said substances are well-known. A detailed description the non-stick property is therefore omitted since those skilled in the art will possess knowledge of existing non-stick cookware and the performance thereof. [31] The non-stick properly of the insert cooking surface 112 is provided as a result of the material from which the monolithic body 101 is formed. In particular, the liquid-crystal polymer or composite forms a surface with a suitable non-stick properly. Accordingly, the whole cooking surface defines a non-stick cooking area. Moreover, since the non-stick properly of the insert cooking surface 112 is the result of the material properties of the monolithic body 101, abrasion may have a reduced or no effect on the non-stick property than for a conventional non-stick coating applied to a substrate.

[32] The insert sidewall 120 extends from the insert base 110. The insert sidewall 120 upstands from the insert base 110, i.e. the insert sidewall 120 extends generally perpendicular to the insert base 110. That is to say, the insert sidewall 120 extends not necessarily exactly perpendicular to the insert 110 or a portion of the insert sidewall 120 may not extend perpendicular to the base. In use, the insert sidewall 120 forms a suitable cavity to contain food intended for cooking. In other words, the insert sidewall 120 acts as a spatial boundary for food inside the cookware insert 100. Moreover, the insert sidewall 120 prevents food and particularly liquids, such as oils, from entering a gap between the cookware insert 100 and the cookware vessel 200.

[33] The insert sidewall 120 is configured to fully enclose the insert cooking surface 112. Thus a cooking recess 130 is formed, which corresponds to the volume of space enclosed by the insert sidewall 120 and bounded from below by the insert base 110. The cooking recess 130 is also referred to as the interior of the cookware insert 100.

[34] An insert rim 122 of the insert sidewall 120 is curved outwardly. In other words, the insert rim 122 is curved away from the base 110 or the non-stick cooking area 112 defined by the insert base 110. The curved rim 122 defines a channel 124. According to the present example, the whole rim 122 is so curved such that the resulting channel 124 fully extends about the cooking insert 100.

[35] According to some examples, a plurality of cookware inserts 100 is provided. The cookware inserts are substantially identical in shape but may be provided with a visual indicator that allows identification of each insert 100. Such a visual indicator (or“identifier”) may be a colour, such as the colour of the whole insert or a portion thereof, or may be a mark, such as a letter or symbol or pattern.

[36] The cookware insert 100 is provided with an identifier 140 that allows identification of the insert 100. The identifier is provided as a mark 140 allowing visual identification but may take any suitable shape or form, such as a colour of the whole insert or a portion thereof. Particularly where a plurality of inserts 100 is utilised, by means of unique visual indicator these inserts 100 may be distinguishable.

[37] The cookware insert 100 comprises a groove 150 defined by the exterior surface 103. The groove 150 is an elongate indentation extending along the exterior 103 of the insert 100. The groove 150 is provided for communicating gas or liquid along the exterior 103 of the cookware insert 100. The groove 150 is provided such that it opens (or‘terminates’) at the insert rim 122, thereby allowing passage of fluids into and out of the groove. That is to say, the groove 150 may serve fluids trapped between the insert 100 and the cookware vessel 200 to exit said space, or air to fill said space when removing the insert 100 from the cookware vessel 200. [38] The groove 150 extends away from the insert base 110 and, where provided, may extend towards the insert rim 122. That is to say, a first section of the groove 150 is closer to or at the insert base 110, whereas a second section of the groove 150 is farther away from the base 110. In other words, the groove 150 may extend from the insert base 110 or a location close to the insert base 110 towards the insert rim 122. According to the present example, the groove 150 extends from the insert base 110 to the insert rim 122. In other words, the groove 150 extends in a direction from the insert base 110 to the insert rim 122.

[39] According to the present example, the groove 150 extends along an underside 111 of the insert base 110. The groove 150 may extend along the whole of the underside 111 or along part of the underside 111.

[40] According to the present example, the groove 150 extends to a bleed hole 129 extending through the insert rim 122. Air may utilise the groove 150 and the bleed hole 129 when attaching or detaching the cookware insert 100 to the cookware vessel 200. Also, during the cooking process moisture trapped between the cookware insert 100 and the cookware vessel 200 may utilise the groove 150 and, where provided, the bleed hole 129 in order to espace.

[41] According to some examples, multiple grooves 150 may be provided.

[42] The cookware vessel 200 comprises a vessel base 210 and a vessel sidewall 220.

[43] The vessel base 210 of the cookware vessel 200 is generally disk-shaped. That is to say, the base 210 is flat and round. According to other examples, other shapes such as square and oval are made. The vessel base 210 defines a vessel cooking surface 212 and, opposite thereto, a stand surface 214. The vessel cooking surface 212 is configured to carry food, and expose said food to heat provided through the vessel base 210.

[44] The vessel cooking surface 212 does not exhibit non-stick performance. However, according to other examples the vessel cooking surface 212 may be formed by a non-stick coating. Particularly where the nonstick coating of the cookware vessel may have been worn away, for example as a result of continuous use, improved performance may be provided by means of the cookware insert 100.

[45] The vessel sidewall 220 extends from the vessel base, and is arranged to fully enclose the cooking surface. In other words, the vessel sidewall 220 defines a wall extending from the vessel base and enclosing the cooking surface. In particular, the vessel sidewall 220 upstands from the vessel base 210 perpendicular to the vessel base 210. The vessel sidewall 220 defines an inner surface 221 and an outer surface. The inner surface encloses the vessel cooking surface.

[46] According to some examples the vessel sidewall 220 may rise at varying angles from the vessel base 210, as may be the case for frying, omelette or skillet pans, milk pans or pans known to have outwardly curved and rising walls. According to other examples, the vessel sidewall 220 may be substantially or exactly perpendicular to the vessel base 210.

[47] A lip 222 (or“flange” or“vessel rim”) extends from the vessel sidewall 220. The lip 222 extends perpendicular to the vessel sidewall 220, i.e. generally parallel to the vessel base 210. [48] The vessel base 210 and the vessel sidewall 220 define a vessel cooking recess 230. The vessel cooking recess 230 is enclosed by the inner surface 221 of the vessel sidewall 220. The vessel base 210 and the vessel sidewall 220 are thus arranged to define a generally concave interior.

[49] The cookware vessel 200 comprises a handle 240 extending from the vessel sidewall 220. According to the present example, the handle 240 is secured to the exterior surface of the vessel sidewall 220. According to other examples, the handle 240 is secured to the sidewall 220 by means of a fastening member extending through the vessel sidewall 220, for example bolted or riveted to the vessel sidewall 220. In such a case, the cookware insert 100 may suitably deform to accommodate the fastening member located on the interior of the sidewall 220.

[50] The cookware insert 100 provides a replaceable non-stick liner which is generally compatible with existing cookware. In particular, the cookware insert 100 may be manually replaceable and, in particular, replaceable by a user.

[51] During insertion and removal of the cookware insert 100, air flow may utilise the groove 150. During insertion, air trapped between the cookware insert 100 and the cookware vessel 200 escapes by means of the groove 150. During removal, air flow travels through the groove to fill the space between the cookware insert 100 and the cookware vessel 200.

[52] The cookware insert 100 and the cookware vessel 200, where the cookware vessel 200 may be a conventional item of cookware, are combined and attached to provide a single unit of cookware to operate as non-stick cookware. However, unlike conventional non-stick coated cookware, the insert 100 may be removed for ease of cleaning or replacement due to damage, general wear-and-tear or even as a fashionable requirement for a new colour of insert. For example, it is known to use varying colours of food preparation utensils for different kinds of food such as, fish, red meat, vegetables and kosher.

[53] In combination, the cookware insert 100 and the cookware vessel 200, which may be a conventional item of cookware, provide a two-part system configurable for non-stick cooking when utilising the cookware insert 100, and for‘conventional’ cooking when using the cookware vessel 200 without the insert 100.

[54] The cookware insert 100 is attachable to the cookware vessel 200 by means of the insert rim 122 which clips onto the lip 222 of the cookware vessel 200. When so attached, the two-part system may be operable as a single cookware vessel. The cookware insert 100 is removable from the cookware vessel 200 by detaching the insert rim 122 from the lip 222, for example by manual action, and lifting the insert 100 out of the cookware vessel 200. Accordingly, the two-part system of insert 100 and cookware vessel 200 can provide two modes of operation. [55] The cookware insert 100 is configured for insertion into the cookware vessel 200. Suitably, the exterior surface 103 of the cookware insert 100 has a shape which corresponds to an interior shape of the cookware vessel 200. Thus the cookware insert 100 and the cookware vessel 200 may be brought into a nested configuration. According to the present example, the exterior shape of the cookware insert 100 closely follows the interior shape of the cookware vessel 200 to provide a liner. A portion of the cookware insert 100 is brought into contact with the cookware vessel 200 upon insertion into the cookware vessel 200. According to the present example, substantially the whole exterior of the cookware insert 100 is in contact with the cookware vessel 200. Conveniently, the greatest possible portion of the cookware insert 100 may be configured to contact the cookware vessel 200.

[56] The cookware insert 100 is suitable for manufacturing using known processes, such as injection moulding and vacuum moulding. Injection moulding and vacuum moulding of polymers and particularly injection moulding of LCP or LCP composites is known. A detailed description thereof is therefore omitted since those skilled in the art will possess requisite familiarity with this manufacturing process.

[57] The cookware insert 100 is manufactured with a wall thickness, i.e. thickness of the sidewall 120, having any suitable value. For example, the wall thickness may be between 1 and 5 millimetres and may between 3 and 4 millimetres. Similarly, the base is manufactured with a base thickness, i.e. thickness of the base 110, between 1 and 5 millimetres and preferably between 3 and 4 millimetres. According to some examples, the base 110 and the sidewall 120 have substantially identical thicknesses.

[58] The production of plastics, and particularly LCP and LCP composites, is readily adaptable for adjustments in appearance and configuration. For example, a choice of colour or addition of the visual identifier described above may provide for a particular appearance. The configuration of the insert 100 or parts of the insert 100 may be adjusted in order to, for example, provide an embossed interior which may provide cooking benefits.

[59] The cookware vessel 200 may be made from any suitable material utilising any suitable production process. For example, the cookware vessel 200 may be made from aluminium, stainless steel, cast iron, glass or ceramic. The cookware insert 100 is compatible with any of these materials. Where the cookware vessel 200 is made from conventional materials used for making cookware, the cookware insert 100 may further improve heat distribution as LCP or LCP composites may provide better heat conductivity than these materials. For example, LCP or LCP composites may provide better heat conductivity than stainless steel. [60] The cookware insert comprises a suitable plastics material, in the form of LCP or LCP composites, with which a given item of cookware, such as a pot or a pan, can be retrofitted to provide a non-stick cooking surface. Furthermore, since the non-stick property of the cookware insert is the result of the material properties of the monolithic body of LCP (composites), said property may not exhibit reduced degradation as a result of abrasion, scratching or cleaning. Moreover, the cookware insert is heated indirectly through the cookware vessel, rather than exposed directly to the heat source. As a result, the cookware insert may not degrade as a result of excessive temperatures and, moreover, may be used with any known hob, including gas and induction. For example, the cookware vessel will be exposed to a gas flame or an electromagnetic field used to generate heat, spread the heat throughout the cookware vessel, dissipate excessive heat and transfer the heat to the cookware insert.

[61] Heat conduction of LCP or LCP composites may be comparable to or exceeding that of certain substrates used for conventional cookware. For example, LCP or LCP composites may have better heat conductivity than existing substrates known for applications in cookware, such as stainless steel. By using the insert, a more uniform heat distribution may therefore be achieved, and cooking results may be improved. Moreover, certain conventional cookware may comprise stainless steel to which other materials better and more even heat conductivity, such as aluminium or copper, is bonded to improve the heat conduction. However, such a configuration may not be needed.

[62] Further, the material properties of LCP or LCP composites may provide for a non-porous cookware insert, whereas coatings utilising polytetrafluoroethylene may be a porous material. Use of a porous material, however, may result in liquids emanating from foods being cooked to permeate down to the substrate of the cookware, which may therefore necessitate additional steps in the manufacturing process to achieve a non-porous finish.

[63] The channel formed by the insert rim of the insert sidewall may be utilised to secure the cookware insert to the cookware vessel. In particular, the channel may receive a lip protmding from the vessel sidewall of the cookware vessel, thereby attaching the insert rim of the cookware insert to the vessel sidewall of the cookware vessel. Where the insert is still, a plurality of channels may be utilised to ease attaching and detaching of the insert to the cookware vessel.

[64] Gas or liquids trapped between the cookware insert and the cookware vessel may utilise the groove or a plurality of grooves to escape. Particular where gas or liquid is heated and expands as a result, the groove may ensure a secure fit and safety of operation. Additionally or alternative, insertion and/or removal of the insert from the cookware vessel may be improved. Since ambient air may utilise the groove to flow into the space between the insert and cookware vessel as the insert is being removed, or flow from the space between the insert and the cookware vessel as the insert is being fitted, removal and/or insertion of the insert may be improved. [65] By receiving the rim of the cookware vessel into the channel of the cookware insert, the cookware insert may be fastened to the cookware vessel. A particularly secure fit may be achievable where a flange or lip of the rim of the cookware vessel is received into the channel. Thus the cookware insert may be easy to attach to or remove from the cookware vessel, for example by clipping the cookware insert to the cookware vessel and unclipping the cookware insert from the cookware vessel. Particularly for purposes of cleaning the cookware vessel and/or the cookware insert, quick removal and replacement of the cookware insert may be convenient and especially convenient for large items of cookware. Moreover, since the cookware insert may be considerably lighter than a large item of cookware, removal and replacement and cleaning of the insert may be easy to carry out, while extensive cleaning of the large item of cookware may not be needed since food is to be contained and cooked in the insert.

[66] The base may have a thickness of 1 millimetre or more, such as 2 millimetres or 3 millimetres or 4 millimetres, which may improve the durability of non-stick performance over conventional non-stick coatings. In particular, non-stick coatings are applied as thinner layers having dry -film thicknesses of tens of micrometres, and application of thicker layers of non-stick coatings may pose fabrication challenges to ensure adherence.

[67] The cooking surface of examples of known cookware is concave or cylindrical. Particularly pans may form a concave cooking surface, and pots may define a cylindrical cooking surface. A correspondingly shaped cookware insert may ensure optimised performance.

[68] The application of a non-stick coating to cookware made from certain known substrates, such as steel, iron, glass or ceramic may pose a challenge for conventional processes of manufacturing. While application to aluminium may yield reliable results, this may not be the case for steel, stainless steel, carbon steel, iron, cast iron, carbon iron, glass or ceramic, where special pre-treatment may be needed. However, the cookware insert is useable with cookware vessels made from any material and also be used with those materials which conventionally may be considered unsuitable for non-stick coatings. Improved non-stick performance may therefore be achieved when combining the insert with cookware vessels of such materials.

[69] By providing a plurality of cookware inserts, a particular cookware insert may be used for the preparation of particular foods. Such distinction may be to meet personal preference or other dietary regulations, such as the kosher preparation of food. A suitable visual identifier, such as a colour or mark, is used to distinguish the cookware inserts.

[70] The base 110 of the cookware insert 100 has any suitable shape, preferably circular, oval or rectangular. According to the present example, the base 110 is generally circular.

[71] The cookware insert 100 described with reference to Figures 1 to 4 utilises the curved rim 122 to attach to the cookware vessel 200. According to other examples, apertures or anchor points may be utilised to attach the insert 100 to the cookware vessel 200. [72] Figures 5, 6, 7 and 8 show another cookware insert 100. The other cookware insert 100 largely corresponds to the cookware insert 100 described with reference to Figures 1 to 4, and said description therefore also applies with respect to Figure 5 to 8. The insert 100 shown in Figures 5 to 8 differs, however, in that vessel base 210 and the vessel sidewall 220 are arranged to define a generally cylindrical cooking recess 230.

[73] According to some examples, a plurality of cookware inserts 100 is provided. The cookware inserts are substantially identical in shape but may be provided with a unique visual indicator that allows identification of each insert 100. Such a visual indicator (or“identifier”) may be a colour, such as the colour of the whole insert or a portion thereof, or may be a mark, such as a letter or symbol. Moreover, the production of plastics, and particularly LCP and LCP composites, is readily adaptable for adjustments of colour or addition of marks.

[74] The cookware insert described above is manufactured from LCP or LCP composites. According to other examples, the cookware insert is made from any other suitable material. For example, the cookware insert may be made from metal or a metal alloy, a plastic or polymer.

[75] In summary, exemplary embodiments of a cookware insert have been described. The described exemplary embodiments provide for an improved cookware insert. Additionally, the described exemplary embodiments are convenient to manufacture and straightforward to use.

[76] The cookware insert may be manufactured industrially. An industrial application of the example embodiments will be clear from the discussion herein. Further, the present disclosure may simplify manufacturing of cookware by removing the need for installation and operation of machinery employed for application of conventional non-stick coatings. Since such machinery may be involve significant cost and furthermore require compliance with environmental and other statutory regulations, a significant burden on manufacturers may be lifted and more widespread manufacturing of high-quality cookware enabled.

[77] Since the cookware insert may optimise heat distribution, for example by reducing hotspots or localised heat concentration, it may not be necessary to bond to stainless steel another metal or metal alloy with better or more even heat conductivity. For example, certain high-quality cookware is made from material known as Tri-Ply which encapsulates aluminium or copper between two layers of stainless steel, but such high-quality cookware may be significantly more difficult to manufacture.

[78] Although preferred embodiment(s) of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes may be made without departing from the scope of the invention as defined in the claims. CLAIMS

1. A cookware insert (100) for insertion into a cookware vessel (200), comprising: a monolithic body (101) formed from a liquid-crystal polymer or a liquid-crystal polymer composite, the body (101) comprising: an insert base (110) defining an insert cooking surface (112); an insert sidewall (120) extending from the insert base (110), the insert sidewall (120) arranged to fully enclose the insert cooking surface (112).

2. The cookware insert according to claim 1, wherein the insert sidewall (120) defines an insert rim (122); and the insert further comprises: a groove (150) extending along an exterior surface (103) of the cookware insert (100); wherein the groove (150) is formed in the sidewall (120) and extends in a direchon from the insert base (110) towards the insert rim (122).

3. The cookware insert according to claim 2, wherein the groove (150) extends from the insert base (110) to the insert rim (122).

4. The cookware insert according to claim 3, wherein the groove (150) extends along an underside (111) of the insert base (110).

5. The cookware insert according to any one of claims 2 to 4, wherein the groove (150) extends to a bleed hole (129) extending through the insert rim (122).