| 摘要 |
<p>An iron or aluminium cooking vessel is coated or at least lined with an enamel. The enamelling comprises 2 layers of which the 1st (base) layer comprises known components whilst the 2nd (top) layer comprises, beside known components, 10-50, pref. 20-30, wt. % based on wt. of the 2nd layer, >=1 hygroscopic salts or a mixt. of the same with 1 or more inorganic materials adapted to adsorb water. These latter adsorbents amt. to =85 wt. % of the mixt. Beside the enamelling, the cooking vessel may be lined with a plastics inert w.r.t. foodstuffs. A high molecular organo-Si cpd. or PTFE applied by spraying and sintering is suitable. Long service life since the enamelling as claimed renders the metal base highly rust or corrosion proof. The plastics lining reduces risk of foodstuffs being burned during cooking. The finished food is easily removed from the vessel with low tendency to sticking.</p> |
