The cover is used for cooking utensils and other intended to avoid projections and the loss of fat, without harming neither the cooking, and the frying

• 1. 一种用于煎炸的烹饪器具 [P] . 中国专利： CN215777519U . 2022-02-11
• 2. 一种烹饪进程中的烹饪器具内的煎炸物表面温度的计算方法 [P] . 中国专利： CN110941919A . 2020-03-31
• 3. METHOD OF ADMITTING HEAT TO COOKING UTENSILS ENABLING TO REDUCE HITHERTO USED QUANTITIES OF FAT AND WATER WHILE COOKING FOOD ON ELECTRIC AND GAS RANGES AND HEAT EXCHANGER FOR IMPLEMENTATION OF THIS METHOD IN FOOD COOKING AND FRYING [P] . PL309817A1 . 1997-02-03

  机译： 在电和煤气灶上烹饪食物时允许热量减少器具的脂肪和水的使用量的传热方法，以实现该方法在食物烹饪和油炸中的实施

• 4. Cover cap for cooking- and frying utensils, has outer cap and inner cap, where outer cap protrudes over outer edge of frying utensil and is coated to bottom [P] . 德国专利： DE102011115288A1 . 2013-04-04

  机译： 用于烹饪和油炸用具的盖盖，具有外盖和内盖，其中外盖突出于油炸用具的外边缘并涂在底部

• 5. Cooking utensil without projection of fatty material. [P] . 法国专利： FR2950792B1 . 2015-01-02

  机译： 无脂肪物质投射的炊具。

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• 2. Cooking Class:Deep-Fried Shrimpmeat Pies [J] . 今日中国：英文版 . 2001,第001期
• 3. Cooking Class: Stir-Fried Baby Corn Cobs [J] . 今日中国：英文版 . 2001,第003期
• 4. Forces and torque measurements in the interaction of kitchen-utensils with food during typical cooking tasks: preliminary test and evaluation [C] . Débora Pereira, Alessandro Morassut, Emidio Tiberi, IEEE International Conference on Robot and Human Interactive Communication . 2020
• 5. Cooking oil, dietary fat, fat metabolizing genes, and prostate cancer risk in a multiethnic population [D] . LaVallee, John Christopher 2011
• 6. Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention [O] . Mattie Alpaugh, Lizzy Pope, Amy Trubek, 2020
• 7. Were These Jugs and Colanders Made of Cooking Ware Fabric Intended for Cooking? Finds from the Polish Excavations of Warsaw University at Nea Paphos [O] . Monika Więch 2019

• 1. Analysis of the Behavior of Local Cooking Utensils in Tap Water, Salt Tap Water and Vegetable Oil According to the Temperature [J] . Mamadou Babacar Ndiaye ,Sandrine Bec ,Bernard Coquillet . 金属学报（美国） . 2013,第4期
• 2. Effect of Frying-Cooking on Nutritional and Bioactive Compounds of Innovative Ovo-Vegetarian Diets [J] . Hassan Barakat . 食品与营养科学（英文） . 2014,第16期