• Korean Journal of Heritage: History & Science
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• v.53 no.2
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• pp.4-23
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• 2020

The purpose of this study was to explore the diversity of Korea's iron casting technology and to examine various casting methods. The study involved a literature review, analysis of artifacts, local investigation of production tools and technology, and scientific analysis of casting and cast materials. Bellows technology, or Bulmi technology, is a form of iron casting technology that uses bellows to melt cast iron before the molten iron is poured into a clay cast. This technology, handed down only in Jeju Island, relies on use of a clay cast instead of the sand cast that is more common in mainland Korea. Casting methods for cast iron pots can be broadly divided into two: sand mold casting and porcelain casting. The former uses a sand cast made from mixing seokbire (clay mixed with soft stones), sand and clay, while the latter uses a clay cast, formed by mixing clay with rice straw and reed. The five steps in the sand mold casting method for iron pot are cast making, filling, melting iron into molten iron, pouring the molten iron into the cast mold, and refining the final product. The six steps in the porcelain clay casting method are cast making, cast firing, spreading jilmeok, melting iron into molten iron, pouring the molten iron, and refining the final product. The two casting methods differ in terms of materials, cast firing, and spreading of jilmeok. This study provided insight into Korea's unique iron casting technology by examining the scientific principles behind the materials and tools used in each stage of iron pot casting: collecting and kneading mud, producing a cast, biscuit firing, hwajeokmosal (building sand on the heated cast) and spreading jilmeok, drying and biyaljil (spreading jilmeok evenly on the cast), hapjang (combining two half-sized casts to make one complete cast), producing a smelting furnace, roasting twice, smelting, pouring molten iron into a cast, and refining the final product. Scientific analysis of the final product and materials involved in porcelain clay casting showed that the main components were mud and sand (SiO₂, Al₂O₃, and Fe₂O₃). The release agent was found to be graphite, containing SiO₂, Al₂O₃, Fe₂O₃, and K₂O. The completed cast iron pot had the structure of white cast iron, comprised of cementite (Fe₃C) and pearlite (a layered structure of ferrite and cementite).

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.7-13
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• 1993

This survey was performed to investigate the holding amount of the various kinds of cooking tools of the farm and fishing villages in Chungnam area. The results were as follows: 1. The holding ratio of refrigerators was the highest (97.9%), and that of toasters was the lowest (1.9%) among the electric tools. 2. The holding ratio of gas-ranges was the highest (95.7%) and that of gas oven-ranges was the lowest (1.2%) among 4 kinds of gas tools under investigation. 3. The holding amount of pans was the highest among the cooking tools and that of wicker baskets was very high among the small cooking tools. The holding ratios of egg-cutters and lemon-squeezers were very low (4.1% and 2.9%, respectively). 4. The holding ratios of various kinds of cooking tools were related to the housewife's educational background and family income.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.269-279
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• 2002

Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned fur heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.eksangban.

• Journal of the Korea Convergence Society
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• v.8 no.7
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• pp.167-173
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• 2017

This study suggests the possibility of a product integration of cookware and eco-friendly food culture as a new product, not merely a product for exhibition purpose. In order to, in addition to that, reflect the design produced in this project to be commercialized, it can be considered to make prototype products through a separate production processes including 3D rendering, 3D mock up. After that, various product expansions can be considered through consultation with manufacturers. This study offers the cookware product design, such as steak fans, which can be applied both domestic and international markets; everyone can cook food or grill meats to suit their tastes. It is well suited to the modern food culture with advance functions that can't be found in the existing grill fans, and it can lead the cookware product trends that seeks the originality and innovation with its design which can get across in aspects of emotion and appearance.