Brass Vessel

This is a brass vessel to serve or warm foods. Brass vessels are used in various ways such as cooking and serving porridge or beef bone soup, making rice cakes, or seasoning vegetables. Although they are the same shape as brass bowls, they are generally much bigger. These brass vessels have a shallow depth and a flat bottom. Since they are valuable and high-quality utensils, even most noble families repaired a cracked brass vessel by soldering the brass together. In the southern regions, small brass bowls like jubal were developed, while brass vessels along with brass basins were widely developed in the northern mountainous regions. In the late Joseon Dynasty, when brass utensils became necessities even amongst commoners, and small bowls such as jubal and daejeop were produced easily with casting technology, brass vessels continued to be made using the Korean traditional metal casting method called bangjja. Brass vessels made through the bangjja technique are not easily bent, broken, or discolored and also add luster through longer use.