Improvements in or relating to saucepans and other cooking utensils

摘要

687,586. Cooking utensils. LEWIS, F. I. May 17, 1951 [May 19, 1950]. No. 12590/50. Class 66 The mouth of a cooking utensil 1 such as a saucepan, kettle or fish-fryer, is formed with a shallow recess 5 within which the rim 13 of the lid may be sprung, the lid being free for limited movement up and down to allow the escape of excess steam or other gas whilst being retained on the vessel by the bead 4.