| 摘要 |
A cookware set for frying includes annular trough that seats on the rim of a cookware vessel in which foodstuffs are fried in oil or fats. The vessel and trough are covered by a lid having a lower rim that descends into the annular trough, which during cooking contains water for condensing oil vapor escapes there from through either a plurality of holes or a scalloped or serrated edge at the bottom thereof where the lower rim is immersed within and rests on the bottom of the annular trough. |
