| 摘要 |
A cooking utensil having three layer member includes a thermal retaining space between the intermediate member and the outer member, an air passage formed vertically in a part of the circumference between the side walls of the outer member and the intermediate member, and which is communicated with the heat retaining space, and a thermal retaining activator mounted on the exit of the air passage, and which selectively communicates the space with the atmosphere or not. Air in the heat retaining space is heated by heat transmitted from the outer member and the intermediate member made of material having high thermal conductivity is indirectly heated by heat transmitted from the air in the space. Therefore heat energy of the intermediate member is uniformly spread out throughout the whole surface thereof so that heat is not focused at any part of the intermediate member and the food in the inner member which is closely contacted with the intermediate member is not seorched or burned. |
