Find HS Code and trade information for iron pot

Iron Pot

An iron pot is a cooking vessel constructed primarily from cast iron or wrought iron. Historically significant and still widely used today, iron pots are valued for their durability, heat retention, and versatility.

Material

• Cast Iron: The most common material. Composed of approximately 2-4% carbon, cast iron is created by re-melting pig iron, which is iron refined from iron ore. It is known for its excellent heat retention and ability to distribute heat evenly.
• Wrought Iron: A purer form of iron with lower carbon content. Less common for entire pots, it may be used for handles or reinforcement.

Purpose

Iron pots are employed for a broad spectrum of cooking applications, including:

• Boiling: Suitable for large volumes of liquids.
• Stewing & Braising: Excellent for slow-cooking methods requiring sustained, even heat.
• Frying: Can achieve high temperatures for searing and frying.
• Roasting: Capable of withstanding high oven temperatures.
• Baking: Some designs are suitable for baking bread, cakes, and other oven-baked goods.

Function

• Heat Retention: Iron's high thermal mass allows it to maintain consistent temperatures for extended periods, crucial for slow cooking.
• Even Heat Distribution: Distributes heat uniformly, minimizing hot spots and ensuring consistent cooking.
• Durability: Highly robust and long-lasting with proper care.
• Non-Stick Properties (with seasoning): When properly seasoned, iron pots develop a naturally non-stick surface.
• Versatility: Suitable for use on various heat sources, including stovetops (gas, electric, induction), ovens, and open fires.

Usage Scenarios

• Traditional Cooking: Historically used in hearth cooking and open-fire environments.
• Outdoor Cooking: Popular for camping, backpacking, and Dutch oven cooking.
• Home Kitchens: Used for a wide range of recipes, particularly those requiring slow cooking or high-heat searing.
• Professional Kitchens: Employed for specific applications requiring durability and heat retention.

Common Types

• Dutch Oven: A heavy-walled pot with a tight-fitting lid, often with feet for use over coals. Ideal for stews, soups, and baking.
• Cauldron: A large, deep pot historically used for boiling and stewing over open fires.
• Skillet (Iron Pan): A flat-bottomed pan with sloped sides, used for frying, searing, and sautéing.
• Pot with Bail Handle: A pot with a single handle extending over the pot, useful for hanging or lifting.
• Shallow Pot (Saucepan): Smaller pots used for sauces, boiling liquids, and smaller portions.
• Tetsubin (Japanese Iron Kettle): Specifically for boiling water, often used in tea ceremonies.

Iron Pot Classification and Tariff Information

An iron pot is generally categorized as a kitchen article made of iron or steel, specifically cooking ware. Here's a breakdown of relevant HS codes and associated tariff details based on the provided information:

• 7323.93.00.45 - Table, kitchen or other household articles and parts thereof, of iron or steel; iron or steel wool; pot scourers and scouring or polishing pads, gloves and the like, of iron or steel: Other: Of stainless steel Cooking and kitchen ware: Other: Cooking ware: Other.
  • 73: Indicates the chapter relating to iron or steel articles.
  • 23: Specifies articles of iron or steel used in the kitchen, household, or for general use.
  • 93: Further defines “other” articles within this category, specifically cooking ware.
  • 00.45: A more specific classification for cooking ware made of stainless steel.

Tariff Details:

• Basic Tariff: 2.0%
• Additional Tariff: 0.0%
• Tariff after April 2, 2025: 30.0% additional tariff on steel and aluminum products.
• Total Tariff: 57.0%

Important Note: The total tariff rate is currently 57.0%, but will increase to include a 30.0% additional tariff on steel products after April 2, 2025. Additionally, a 25% additional tariff applies to steel and aluminum products.