| 摘要 |
PURPOSE: A cooking vessel has maximized heat transfer efficiency to prevent food from getting scorched and sticking to the bottom thereof and from being boiled and cooled rapidly. CONSTITUTION: A cooking vessel(1) comprises an inner coat(2), an outer coat(3) and a middle plate(4). The inner coat(2) is formed by the form of the vessel. The outer coat(3) is formed by the lower surface structure of the inner coat(2) and fixed on the lower periphery of the inner coat(2). The middle plate(4) is inserted between the inner coat(2) and the outer coat(3) and made of material with higher heat conductivity and lower melting point than the inner coat(2) and the outer coat(3) to transmit the external heat transmitted by the outer coat(3) to the inner coat(2).
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