1. Kitchen Wok – multi‑purpose design for frying, steaming, and boiling. Practical and versatile; this pot makes cooking easier in daily kitchen tasks. Typical uses: weeknight stir-fries, steamed vegetables, boiling pasta. 2. Frying Pan – multifunctional, suitable for a variety of cooking methods such as frying, boiling, steaming, etc.; compact wok pan for the kitchen. Typical uses: searing meat and vegetables, preparing sauces, steaming small portions. 3. Cookware Accessory – heat distribution is fast and even, and the pot bottom does not deform when heated; Chinese wok. Typical uses: quick heating for consistent results in stir-fries and small-batch boilings. 4. Wok Pan – excellent workmanship, sensible design, stable and practical; delivers a solid user experience; wok for induction stove. Typical uses: high‑heat stir‑frying on induction, boiling soups, steaming small portions.