To suppress the burn of food materials by absorbing excessive heat with water by forming a supporting member into water-cooled structure concerning a cooking utensil for heating and cooking the food materials placed on the supporting member having a lot of opening parts through which a fire from a heat source directly passes.

When using a cooking utensil 10, first of all, water is poured into a water tank 18 of the cooking utensil 10 placed on a portable cooking stove for grill, and respective pipe-shaped objects 13 and 14 are respectively filled with this water through a pipe-shaped object 19 and water pouring apertures. Next, a supporting member 12 is coated with oil and this is warmed on the portable cooking stove for grill. Continuously, when the supporting member 12 is warmed up, the grill of food materials such as meat or vegetables is started. At such a time, one part of the heat propagating to the respective pipe-shaped objects 13 and 14 can be absorbed by water. Then, water absorbing the heat is vaporized, turned into steam and liquified inside a water tank 18 through the water pouring apertures and pipe-shaped object 19. Therefore, the burn of a porsion of food materials placed on the supporting member 12 in contact with the respective pipe-shaped objects 13 and 14 can be suppressed.