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Bakeware with surface texture
| Details |
Inventors: Muchin, Jay Z.; Miller, Dennis W.;
Assignee: Anchor Hocking Corporation (Freeport, IL)
Primary Examiner: Simone; Timothy F.
Assistant Examiner: Hook; James F.
Attorney, Agent or Firm: Baker & McKenzie
A baking device having surface texturing. The baking surface of a cookie sheet, cake pan, pizza pan or jelly roll pan is embossed with generally rounded protrusions and smaller generally crater-like depressions. These surface features provide the baking surface with a non-stick effect. In addition, the protrusions and depressions provide the baking surface with a scratch and stain resistance resulting from the tendency for the surface features to reduce the visibility of scratches and stains which occur in the upper surface of the bakeware. |
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DETAILED DESCRIPTION The present invention relates to bakeware such as cookie sheets, cake pans, pizza pans, jelly roll pans, and the like.
Over the years, such bakeware items have been made of various materials, including, for example, steel, tin, and aluminum.
In some cases, the structural material which comprises the cookie sheet is coated with a non-stick material, such as a polymer.
However, such polymers have difficulty withstanding the heat to which bakeware is exposed.
In particular, many non-stick surface treatments cannot withstand direct heat such as that which occurs in a broiler.
In addition, non-stick surface treatments which are polymeric in nature have very low scratch resistance.
As a result, the user is often required to use special plastic spatulas and must handle the bakeware carefully.
Even when special hand implements are used with such non-stick polymeric coatings, the coating tends to deteriorate through normal wear and tear such as that which results from washing and stacking of the bakeware.
Polymeric non-stick coatings can significantly affect the cost of producing bakeware.
Depending upon the coating applied, special processes may be required to ensure that the coating adheres to the metal comprising the bakeware.
Another disadvantage of some bakeware items is the tendency for the bakeware to become stained.
In particular, smooth surfaces on bakeware tend to make stains readily visible.
Such stains can be the result of corrosion, or dyes which are present in food which has been cooked on the bakeware, or from burnt food.
It is, therefore, an object of the present invention to provide bakeware which is both scratch and stain resistant.
It is another object of the present invention to provide bakeware which is both economical and attractive.
Another object of the present invention is to provide bakeware which retains its attractiveness over a long period of time, despite repeated rough usage.
A further object of the present invention is to provide bakeware which has a non-stick surface without the use of a polymeric coating
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