Baptong is a container used for storing steamed rice. While other dinnerware, cookware, or food storage containers served various purposes other than their original usage, there is no evidence that baptong was used for any other purpose except for storing steamed rice. Baptong is somewhat similar in shape, material, and production method to hap, or covered bowl, except that the former is larger in size. Though the shelf life of steamed rice depends on the way the rice is cooked, the material of a container also affects its shelf life. Baptong was made of various materials including earthenware, wood, brass, bronze, and porcelain. Earthenware baptong and wooden baptong absorbed moisture and thus kept steamed rice from going stale or spoiling even in spring and summer. Hand-hammered brass baptong and porcelain baptong were appropriate for use in fall and winter. Most baptong were made of earthenware or porcelain, which absorbed the steam inside the container, and thus lengthened the shelf life and kept the rice warm and moist.