HS Code for Baking dishes

Baking dishes are classified under HS code 7013.42 because they are specifically identified as glassware used for kitchen purposes, made from glass with a low linear coefficient of expansion. This classification is governed by the General Rules of Interpretation (GRI) 1 and 6, focusing on the material's thermal properties. To qualify for 7013.42, the glass must have a linear coefficient of expansion not exceeding 5 x 10^-6 per Kelvin within a temperature range of 0 to 300 degrees Celsius. This technical specification typically refers to borosilicate glass, which is engineered to withstand the high temperatures and thermal shocks associated with oven use. Unlike standard soda-lime glass, this material does not shatter easily when moving from cold to hot environments, making it the primary choice for durable ovenware and roasting pans.

Products Included

• Borosilicate glass roasting pans
• Heat-resistant glass casserole dishes
• Oven-safe glass pie plates
• Glass baking trays with low thermal expansion
• Pyrex-style rectangular baking dishes

Common Misclassification

Baking dishes are frequently misclassified under HS code 7013.49, which covers other types of kitchen glassware. The distinction lies entirely in the thermal expansion coefficient; if the glass is soda-lime or does not meet the low-expansion threshold, it falls under 7013.49. Additionally, ceramic or porcelain baking dishes are often confused with glass ones but must be classified under 6911.10 (porcelain) or 6912.00 (ceramic/earthenware) based on their material composition rather than their function.

FAQ

What is the HS code for baking dishes?

The HS code for glass baking dishes with a low coefficient of expansion is 7013.42. If they are made of ceramic, the code is 6911.10 or 6912.00.

Is all glass bakeware classified under 7013.42?

No, only glass bakeware that meets the specific thermal expansion limit (borosilicate glass) is classified under 7013.42. Other glass kitchenware falls under 7013.49.