Find HS Code and trade information for wok

Wok

A wok is a versatile, bowl-shaped cooking vessel originating from Chinese cuisine. It is a crucial piece of equipment in many Asian kitchens and is increasingly popular worldwide due to its efficiency and ability to create distinctively flavored dishes.

Material:

• Carbon Steel: The most common material, prized for its rapid heating, even heat distribution, and relatively lightweight nature. Requires seasoning to prevent rust and sticking.
• Cast Iron: Heavier than carbon steel, cast iron woks retain heat exceptionally well, making them suitable for stir-frying and deep-frying. Also requires seasoning.
• Stainless Steel: Durable and rust-resistant, but doesn't heat as evenly as carbon steel. Often features a layer of aluminum or copper in the base to improve heat conduction.
• Non-Stick: Convenient for beginners, but typically cannot withstand the high heat required for traditional wok cooking. The coating can degrade over time.

Purpose & Function:

The wok's shape and construction facilitate several key cooking techniques:

• Stir-frying: The sloped sides allow food to be tossed easily and cooked quickly at high temperatures with minimal oil.
• Deep-frying: The deep bowl contains splattering oil and provides ample space for frying larger quantities of food.
• Steaming: A steaming rack can be placed inside the wok, allowing for steaming vegetables, fish, or dumplings.
• Braising & Stewing: The wok can also be used for simmering and slow-cooking dishes.
• Smoking: Woks are sometimes used for smoking meats and vegetables.

Usage Scenarios:

• Home Cooking: Suitable for a wide range of Asian dishes and beyond.
• Professional Kitchens: Essential for stir-fry stations in restaurants.
• Outdoor Cooking: Woks can be used over open flames or gas burners.

Common Types:

• Round-Bottom Wok: Traditional design, requiring a wok ring to stabilize it on a flat stovetop. Ideal for gas stoves with a powerful burner.
• Flat-Bottom Wok: Designed for use on electric or induction cooktops. Offers greater stability.
• Seasoned vs. Unseasoned: Unseasoned woks require initial seasoning to create a non-stick surface and prevent rust. Seasoned woks are ready for immediate use.
• Handle Types: Can have one long handle (traditional) or two loop handles (more common in Western kitchens).
• Wok Size: Typically range from 12 to 16 inches in diameter. 14-inch woks are a common size for home use.

根据您提供的商品信息“wok”，以下是根据提供的参考资料相关的HS编码及其详细信息：

• 4419909100:

  • 44: 木制家具；木制建筑构件。
  • 19: 木制餐具和厨房用具。
  • 90: 其他。
  • 91: 其他。
  • 00: 其他。
  • 税率详情：基础关税3.2%，加征关税7.5%，2025.4.2后加征关税30%。总税率40.7%。

• 4419901100:

  • 44: 木制家具；木制建筑构件。
  • 19: 木制餐具和厨房用具。
  • 90: 其他。
  • 11: 其他。
  • 00: 其他。
  • 税率详情：基础关税5.3%，加征关税0.0%，2025.4.2后加征关税30%。总税率35.3%。

根据提供的参考资料，与“wok”相关的HS编码选项有限，以上仅找到2个。