| 摘要 |
A cooking vessel for an open flame stove, which cooking vessel comprises a vessel body with a disc-shaped bottom part which defines a top surface, the vessel body further comprises a circumferential wall which is connected to the bottom part and encircles the top surface, the top surface and the circumferential wall are adapted to receive a food product. The cooking vessel further comprises a heat transfer structure which is connected to the bottom part of the vessel body opposite the top surface, the heat transfer structure defines a bottom surface opposite the top surface and comprises at the bottom surface between an inner perimeter and an outer perimeter thereof a plurality of substantially concentric ribs, the substantially concentric ribs define in a radial direction between the inner perimeter and the outer perimeter a first distance between any two adjacent substantially concentric ribs and each of the substantially concentric ribs protrude a second distance outwardly from the bottom surface and the ratio of the second distance to the first distance is between 15:1 and 1:2, preferably between 8:1 and 1:1, more preferably between 6:1 and 2:1, most preferably about 4:1. |
