Frying Pan with Handles

Beoncheol, also called jeokja or jeoncheol, is an iron pan used for frying meats and mungbean pancakes. It is round and wide like a caldron lid, and some are slightly deeper and have a handle. It is accompanied by a spatula, whose handle is commonly made of cylindrical wood. This frying pan is similar to a caldron lid in terms of material and shape. Before food is fried, the pan should be oiled by being rubbed with a slice of radish or zucchini covered in oil. It requires careful maintenance after usage to ensure its condition for the next usage. It should be cleaned with a loofah, oiled evenly, and wrapped with oil paper to prevent it from rusting. A rusty pan should be cleaned to remove rust, oiled adequately, and seasoned by frying wheat cake on it. Today, nickel silver or stainless steel frying pans are widely used and have largely replaced beoncheol.