The present invention relates to a cooking utensil for cooking various articles of food. The invention further relates to a packaged food product suitable for cooking, and also to a method of cooking.

Food is cooked, in a large number of ways, includ¬ ing baking, frying, roasting, barbecuing, smoking, grilling, etc. according to the nature of the article to be cooked and the special flavor or other characteristic to be imparted to the cooked article. For example, barbecuing imparts a smoky flavor to the cooked article, but can usually be done only out-of-doors because of the smoke produced. To shorten the cooking time, pressure- cookers may be used, in which the lid is firmly fastened and sealed to the cooking container (e.g., a pot) in order to produce a build-up of pressure, and thereby a high temperature, within the container, but such pres- sure-cookers generally require a release valve to prevent the possibility of an explosion in the event of an undue pressure build-up.

Disclosure of Invention An object of the present invention is to provide a novel cooking utensil having advantages over the present¬ ly-used cooking utensils in a number of respects as will be described more particularly below.

Another object of the invention is to provide a packaged food product suitable for cooking; and a still further object is to provide a novel method of cooking.

According to one aspect of the present invention, there is provided a cooking utensil comprising a heat- resistant container for receiving an article of food to be cooked and having a closed bottom and an open top; a lid removably attachable to the container so as to be spaced a short distance from its open top to provide an annular passageway therebetween for hot gases produced within the container during the cooking of the food article therein; an annular well surrounding the open top of the container during the cooking of the food article therein; an annular wall surrounding the open top of the container and the outer periphery of the lid and com¬ municating with said passageway for receiving a liquid to seal the interior of the container against the entry of air from the atmosphere, and to filter out, from the hot gases passed to the atmosphere, any smoke or other particles produced in the container during the cooking of the food article therein; and included in said container, an additive material containing a volatile component which is evaporated during the cooking of the article to condense thereon and to add flavor, aroma and/or color thereto.

According to further features in the described preferred embodiment, the container includes a supporting member, such as a grill, spaced from the container bottom for supporting the food article, the additive material being disposed in the space between the supporting member and container bottom. Thus, when the container is heated from the bottom, e.g. by gas or electric heat, the additive material is subjected to the highest temperature within the container, thereby evaporating its volatile

ingredients, which ingredients condense on the food article because of its lower temperature.

According to still further features in the descri¬ bed preferred embodiment, the additive material prefer- ably is or includes wood chips of a type selected for the desired flavor, aroma and/or color to be imparted to the food product by the evaporation of the volatile ingredi¬ ents of the wood chips. The additive material may also include, in addition to or in lieu of the wood chips, other materials such as fruit (e.g. dried apple pieces) and/or vegetables (e.g. dried onions) according to the special flavor, aroma and/or color desired to be imparted to the cooked food article.

A cooking utensil constructed in accordance with the foregoing features provide a number of important advantages over conventional cooking utensils.

Thus, the liquid seal preventing the entry of air into the container enables the additive material (e.g. wood chips) at the bottom of the container to be heated to a very high temperature, in the order of 400 - 500 degrees C, without ignition because of the lack of oxygen in the container. This causes the volatile ingredients of the additive material to be readily evaporated and to condense on the food article which is at a lower tempera- ture, preferably about 180 - 300 degrees C, thereby adding flavor, aroma and even an attractive coating to the food product.

In addition, the liquid seal filters out from the gaseous products the smoke or other particles produced in the container from entering the atmosphere, thereby providing a relatively smoke-free atmosphere during the cooking of the food article.

Further, the high temperature produced within the container substantially decreases the required cooking time as compared to most other cooking utensils. In

addition, while the high temperature produced within the container decreases the cooking time, the liquid seal (as distinguished from a solid seal in a pressure-cooker) between the container and the lid prevents the build-up of pressure within the container, thereby removing the danger of an explosion and obviating the need for a relief valve as required in a pressure-cooker.

Three embodiments of the invention are described below for purposes of example. In one described embodi- ment, the cooking utensil is particularly designed for multiple-use. Another embodiment is designed for one¬ time use, in which case the cooking utensil may also be used as a package for packaging the food article and for displaying it in an attractive manner at the point of sale. The third embodiment includes additional elements for performing the desired cooking operation.

According to further features in the embodiment of the invention described below as a multiple-use cooking utensil, the annular well is fixed to the outer surface of the container, and the lid is formed with a depending skirt of a size such that its lower edge is immersed in the liquid (e.g. water) within the well. The lower edge of the skirt is formed with a plurality of slots around its periphery to distribute the hot gases from the interior of the container around the liquid seal produced by the liquid within the well. When such a construction is embodied in a cooking utensil for multiple use, both the container and the lid would be of relatively thick material suitable for multiple use. According to further features in the embodiment of the invention described below for one-time use, the annular well is formed on the outer periphery of the lid. The upper end of the container includes a ledge for supporting the lid, and a reentrant wall entering the well so as to be immersed in the liquid therein when the

lid is supported on the ledge. In that described embodi¬ ment, the ledge is defined by an annular rib formed internally of the container adjacent to its open top, and the reentrant wall is constituted of the open end of the container, which is deformable to permit manual bending thereof into the well when the lid is supported on the ledge. The container is preferably of relatively thin metal, and the lid is preferably of transparent plastic, both suitable only for one-time use. The transparent lid permits viewing the contents in its original packaged form, as well as when it is used for cooking the food article.

According to another aspect of the invention, there is provided a method of cooking an article of food, comprising: heating the article of food while in a container having a closed bottom and an open top, and while covered by a lid spaced from the open top to permit hot gases from the interior of the container to pass to the atmosphere; simultaneously heating in' the container an additive having a volatile component producing a desired flavor, aroma and/or color, which volatile component is evaporated during cooking of the food article and condenses thereon to add thereto the desired flavor, aroma and/or color; and providing a liquid seal between the open top of the container and its lid to seal the interior of the container against the entry of air from the atmosphere, and to filter, from the hot gases passed to the atmosphere, any smoke or other particles produced in the container during the cooking of the food article therein.

According to still further features, the additive material is included in the bottom of the container, below the food article, and the bottom of the container is heated to a temperature of at least 400 degrees C.

The additive material preferably is or includes wood chips.

According to another aspect of the invention, certain additional elements may be provided in order to facilitate the operational advantages thereof. This alternate embodiment of the invention may include a lid which is specifically positioned on the container so as to locate and maintain the valve or other operational elements during cooking. The lid may include a latch which fixes the position of the valve such that during the cooking operation the valve is maintained in the closed condition. The lid may further include a cover for the water seal in the well surrounding the con¬ tainer. This cover may include vapor escape openings for purposes of preventing pressure build-up within the channel. Other structural elements may also be added to the device.

Further features and advantages of the invention will be apparent from the description below. The inven- tion is herein described, by way of example only, with reference to the accompanying drawings, wherein Brief Description of the Drawings Fig. 1 illustrates a cooking utensil constructed in accordance with the present invention; Fig. 2 illustrates a disposable cooking utensil constructed in accordance with the present invention, the cooking utensil being illustrated in the form when used during cooking; and

Fig. 3 is a fragmentary view illustrating a part of the cooking utensil of Fig. 2 but in its original form when used for packaging and displaying the food article.

Fig. 4 illustrates an alternate embodiment of the cooking utensil contemplated by the present invention.

Detailed Description of the Invention

The cooking utensil illustrated in Fig 1 comprises two basic parts, namely a container 2 and a lid 4 removably attachable over the top of the container. Container 2 is in the form of a large pot of cylindrical configuration for receiving the article of food 5 to be cooked. The container has a closed bottom 2a directly receiving the heat, e.g. by a gas or electric heater, and an open top 2b covered by the lid 4 with the lid spaced a short distance from the open top to provide an annular passageway, shown at 6 in Fig. 1, around the open top of the container for the hot gases produced within the container during the cooking of the food article therein.

The lower end of container 2 is slightly reduced in diameter to define an annular ledge 8 for receiving a supporting member 10, such as a grill, which supports the food article spaced above the container bottom 2a. A pan 12 is disposed under grill 10 but spaced from the container bottom 2a for receiving drippings from the food article as it is being cooked.

An additive material, shown at 14, is provided in the space between the bottom 2a of the container 2 and the pan 12 underlying the food article 6. This additive material preferably is or includes wood chips of any selected type to impart a desired flavor, aroma and/or color to the food article 6 during its cooking. Other additive materials, such, as a fruit (e.g. dried apple chips) or a vegetable (e.g., dried onion chips) may be included to add a desired flavor, aroma and/or color to the food article.

The upper end of container 2 is further provided with a plurality of pins 16 spaced around its upper end

3b and receivable within bayonet slots 18 formed in ears

20 depending from lid 4, for removably attaching the lid to the containers with the inner face of the lid spaced

from the upper edge of the container to define the annular passageway 6 between the two. Annular passageway 6 communicates with an annular well 22 surrounding the open top of container 2 and the outer periphery of lid 4. Well 22 is defined by the upper end of container 2 and by an annular wall 24 circumscribing the upper end of the container and connected to it by a radial wall 25. Well 22 is adapted to be filled with a liquid 26, e.g. water. Lid 4 is formed with a depending annular skirt 28 adapted to be immersed within the water 26 of well 22 when the lid 4 is attached to the container 2.

Well 22, with depending skirt 6 immersed in the liquid 26 of the well as illustrated in Fig. 1, serves as a liquid seal to seal the interior of container 2 against the entry of air from the atmosphere during the cooking of the food article 5. It also serves as a filter to filter out, from the hot gases passed to the atmosphere, any smoke or other particles produced in the container during the cooking of the food article. The bottom of skirt 28 immersed within the water 26 of the annular well 22 is formed with a plurality of axially-extending slots 28a around its periphery. Slots 28a distribute the hot gases produced within the con¬ tainer around the well 22, which enhances the filtering action of the liquid seal in the well.

The annular well 22 further includes a partition wall 30 spaced slightly above its bottom wall 24 to define an annular compartment 32 with the bottom wall. Partition 30 is formed with an opening 30a between establishing communication between compartment 32 and the remainder of the well 22. The portion of container 2 between the well bottom wall 25 and partition 30 is formed with another opening 34 establishing communication with the interior of the container. Opening 34 is normally closed by a valve member 36 spring-urged against

the opening, but may be opened manually by pulling on a knob 36a disposed externally of the container.

Container 2 further includes a heat baffle 38 around its outer surface underlying well 22. Baffle 38 deflects heat applied to the bottom of the container away from the wall and thereby prevents the evaporation of the water within the well during the cooking operation.

The cooking utensil illustrated in Fig. 1 is used in the following manner. With the lid 4 detached from the container 2, and the grill 8 and pan 10 removed from the container, selected additive material 14, such as wood chips with or without other additives, (e.g. fruit or vegetable chips) is disposed in the bottom 2a of the container. Grid 10, carrying the underlying drip pan 12, is applied over annular ledge 8 at the bottom of the container, and the food article 5 is placed on top of the grill.

Lid 4 is then attached over the top of the con¬ tainer 2 by applying its bayonet slots 18 around pins 16, such that the inner face of the lid is spaced from the upper edge of the container to define the annular passageway 6 lading from the interior of the- container into well 22. Water 26 is then introduced into the well so as to immerse the lower end of skirt 28 of lid 4 in the water.

It will be thus seen that the water 26 within well 22 serves as a liquid seal to seal the interior of container 2 against the entry of air from the atmosphere. It also serves as a liquid filter for filtering out, from the hot gases passed to the atmosphere, any smoke or other particles in the container 2 during the cooking of the food article 5. The slots 28a and the bottom of skirt 28 distribute the hot gasses around the periphery of the well.

Accordingly, since no air can enter the container during cooking, its bottom may be heated to a very high temperature without igniting its contents, namely the additive material 14 or the food article 5. Since the additive 14 is at the hottest part of the container, the volatile components in this material will be evaporated and will condense on the food article 5 which is spaced above the container bottom, and is therefore at a lower temperature. Preferably, the bottom of the container is heated by a gas burner or by an electrical heater to a temperature of 400-500 degrees C, while the portion of the interior of container 2 containing the food article 5 being cooked is at a substantially lower temperature, preferably about 180-300 degrees C. It will thus be seen that the high temperature produced at the bottom of the container vaporizes the volatile components of the wood chips and/or other additive material 14 at the bottom of the container, without igniting this material because of the liquid seal produced by the water within well 22 preventing the entry of oxygen needed to support combustion. The evaporated components of the wood chips condense on the relatively cooler food article 5, and thereby impart to the food article a desired flavor or aroma, and/or an attractive brown color, volatile components of the wood chips 14.

In addition, because of the relatively higher temperature in container 2, as compared to conventional cooking utensils, the food article 5 may be cooked in a substantially shorter period of time than in conventional (non-pressurized) cooking. Moreover, because of the annular passageway 6 provided between the upper end of the container 2 and the 4, no build-up of pressure can take place within the container, thereby obviating the need for a pressure-relief valve as in conventional pressure cookers. Further, the liquid seal 26 within

well 22 not only prevents air from entering the container 2, but also filters out the smoke or other particles produced within the container before reaching the atmos¬ phere, thereby providing a relatively smoke-free atmos- phere during the cooking.

After the cooking has been completed, the lid 4 should not be immediately removed, but only after the interior of the container 2 has cooled somewhat. Thus, the removal of the lid while the interior of the con- tainer is still very hot, may result in immediate igni¬ tion of the additive material 14 and/or the food article 5 because of the entry of oxygen into the interior of the container. Accordingly, the container should be first cooled, e.g. by standing or by cooling with water. The provision of valve 36 permits the interior of the con¬ tainer also to be cooled by the water 26 within well 22, by merely pulling out the valve 36, thereby causing the water within the well to flow through openings 30a and 34 into the interior of the container. - As indicated earlier, the utensil illustrated in

Fig. 1 is particularly useful for multiple use. Accord¬ ingly, both the container 2 and its lid 4 would be made of conventional relatively heavy metal suitable for multiple use. Figs. 2 and 3 illustrate a cooking utensil of the disposable type for one-time use. The cooking utensil illustrated in Figs. 2 and 3 may also serve as a package for the food article at the point of sale. Alternative¬ ly, the illustrated utensil may be supplied without the food article to enable the purchaser to use it for any cooking of any desired food article.

The cooking utensil illustrated in Figs. 2 and 3 also includes two main parts, namely a container or container 102 and a lid 104 to be attached over the container so as to be spaced a short distance from its

open top to provide an annular passageway 106 for the gases produced within the container during the cooking of the food article 105. The illustrated cooking utensil also includes an annular well 122 for receiving a liquid 126 such as water, to seal the annular passageway 106 between the interior of the container 102 and its lid 104 against the entry of air from the atmosphere, and also to filter the smoke and other particles from the gases produced within the container from reaching the atmos- phere, as described above with respect to Fig. 1. In the cooking utensil of Figs. 3 and 4, however, the annular well 122 is fixed to the lid 104 (rather than to the container 102 and the container 102 includes a wall which is immersed in the liquid 126 of the well 122. More particularly, container 102 is formed of relatively thin metal, such that its upper and 102a is manually deformable from its initial position parallel to the lower part of the container wall (Fig. 3) , to form a reentrant wall as shown in Fig. 2. Reentrant wall 102a (Fig. 3) enters the annular well 122 carried by the lid 104 and is immersed in the liquid 126 within the well.

Container 102 is also formed with an annular rib 102b just below its deformable wall section 102a, to serve as a ledge for supporting the annular well 122 of the lid. When the upper end 102a of container 102 is deformed from the position illustrated in Fig. 3 to that illustrated in Fig. 2, the deformed portion entering well 122 will be wrinkled or corrugated because it now defines a smaller diameter than its original diameter. Thus, during cooking, the hot cases produced in the interior of container 102 pass between the outer face of the annular well 122 and the inner face of wall portion 102c, around the upper end of the outer wall of well 122, between that wall and the bent-over entrant portion 102a of container

102, and then through the water seal 126 before reaching the atmosphere.

The liquid seal 126 therefore serves the same double-purpose as in the Fig. 1 embodiment, namely to block the entry of air from the atmosphere into the interior of the container 102 during the cooking opera¬ tion thereby preventing ignition of the contents of the container, and to filter out the smoke and other par¬ ticles produced within the interior of the container before reaching the atmosphere.

Since the container 102 is for one-time use, it would be . constructed of relatively thin metal, such as with an aluminum side wall and a copper bottom wall 102d. The food article 105 may be included within the container serving as a package, in which case the lid 104 would preferably be of a transparent plastic material, such as polycarbonate. The lid could be made of a material less resistant to heat since the temperature at the lid is substantially lower than at the bottom 102d of the container 102, and also substantially lower than in the heating compartment containing the food article 105 to be cooked. Making lid 104 transparent permits the food article 105, when packaged with the lid and the container 102, to be viewed at the point of sale, as well as to be viewed during the cooking of the food article.

The manner of using the utensil illustrated in Figs. 2 and 3 will be apparent from the above descrip¬ tion. Thus, the cooking utensil is normally packaged to include both the container 102 and the lid 104, with the upper open end 102a of the container in its unbent condition as illustrated in Fig. 3. The so packaged utensil may also include the food article 105 supported on a grill 110 at the lower end of the container 102, in which case the food article would be viewable through the transparent lid 104. The packaged utensil could also

include the wood chips 114, or other additive material, between the grill 110 and the bottom 102d of the con¬ tainer. Alternatively, the packaged utensil could include neither food article 105 or the wood chips 114, to permit the utensil to be used for cooking any desired food article and with any desired additive.

When the utensil is to be used for cooking a food article, the lid 104 is removed to permit the introduc¬ tion of the food article 105 and/or the wood-chip addi- tive 114, if neither has been included in the package, and then the lid 104 is reapplied over the upper end of the container 102, supported by annular rib 102b. The upper end 102a of the container wall is then bent over, as shown in Fig. 2, so as to define a reentrant wall reentering the annular well 122. The water 126 is then introduced into the well 122 to immerse the lower end of the reentrant wall 102a thereby producing the liquid seal effective to block the passage of air into the interior of the container 102, and also to block the passage of smoke and other particles from the interior of the container to the atmosphere, as described above with respect to the Fig. 1. Bending-over the upper part 102a of the wall to enter the well 122 will wrinkle or cor¬ rugate the bent-over portion because of the smaller diameter it is now required to assume as described above, thereby effectively distributing the hot gasses produced in container 102 over the periphery of the container as the hot gases enter the liquid seal 126.

In Fig. 4, there is shown an alternate embodiment of the present invention. In this embodiment, a con¬ tainer 202 having a bottom 202a and upwardly projecting walls is substantially similar to that contemplated by the embodiment in Fig. 1. An annular well 222 is posi¬ tioned around the upper open periphery of the container 202. The lid 204 includes an inner skirt which defines

an annular passageway 206 in the well 206. This passage¬ way 206 defines a water seal by the addition of the liquid 226.

Communicating with the bottom of the well 222 is valve 236. A drain opening 230a is provided between the well 222 and the valve 236. A second passageway having an opening 234 is provided between the valve 236 and the side wall of the container 202. Valve 236 includes a valve armor lever 236a which when rotated in one direc- tion will cause the valve 236 to open. The upper end of the valve arm 230a is retained by a latch 240 which is connected to a second or outer skirt 242 on the lid 204. This second skirt 242 extends from the top of the lid 204 to a position directly adjacent the inside surface of the radially outward wall of the well 222. A series of vent holes 244 may be provided in the second skirt 242 in order to permit steam or the like to be passed from the well 222 in the atmosphere. These vent holes 244 com¬ municate with the outside portion of the passageway 206 while the ^' container 202 communicates with the inside portion of the passageway 206.

Within the inside of the container 202 is defined a grill 210 having multiple levels. The articles of food 5 are positioned on each level and may be arranged according to the desired flavor content. A pan 212 is also positioned within the container 202. The pan 212, like the grill 210, is positioned on upstanding legs that are resting on the bottom surface 202a of the container 202. The wood chips 214 or other flavoring material are positioned on the bottom surface 202a of the container 202 similar to that in the prior embodiments.

This alternate embodiment of Fig. 4 contemplates a normally closed valve 236. The valve lever 236a during operation is positioned upright and is retained by latch 240 attached to lid 204. In addition, the skirt 242

serves to further seal the liquid passageway 206 defined by the lid 204 and the well 222. The vent holes 244 prevent steam build-up in the outer portion of the passageway 206, under secondary skirt 242. In addition, a locating detent may be provided on the lid 204 in order to specifically position the lid 204 within the well 222 such that the latch 240 is located at the appropriate position to receive valve arm 236a. Other advantages of the presently-contemplated embodiment should be apparent. While the invention has been described with respect to two preferred embodiments, it will be appreciated that many other variations, modifications and applications of the invention be made.