The objective of this paper is to study burst through the influence of overheating to affect a seamed container using the cookers with different materials and bottom sizes. Following result are drawn from this study; When bottom size of the roast meat had 24cm diameter, the upper part temperature of a seamed container was increased over $40^{circ}C$. Therefore the cooker material without regard to cooker size had a great influence on the temperature of seamed container. For the natural stone plate which had bottom length 65cm, a seamed container was burst at the cooker temperature $801^{circ}C$, the surface temperature of a burner $573^{circ}C$. the upside temperature of seamed container $379^{circ}C$, the downside temperature of seamed container $236^{circ}C$ and ambient temperature $34^{circ}C$. For the cooker of the same bottom area, the stone plate had greater influence on effect of temperature than aluminium cooker. Overheating had a great influence on the seamed container if the bottom or upside diameter of a cooker had been larger than a trivet.