It’s used for skewered pancake such as pasanjeok (skewered pancake with green onions, vegetables, and beef)

These big onggi pots (or “crocks“) can be used for making  and preserving many things: soybean paste, soy sauce, hotpepper paste, fermented salty fish, rice wine, and of course kimchi. They are good for fermenting and storage. Koreans keep these in the corner of the yard, and sometimes kimchi pots are buried underground so they don’t freeze in the winter.

A stone bowl is great for making stew, or even rice. You can put it on the stove directly, and boil for a long time at high heats. You will need this if you want to make dolsot bibimbap, mixed rice and vegetables in a hot stone bowl. Dolsot actually translates as “stone pot” in English, because there is a stone lid that goes with it, which is a pot. But most times people call it a bowl, because it looks like a bowl.

The bowl can be a little expensive, so see the discussion on my forum about how to keep it in good shape.

This pot is really thin, and whatever is inside cooks quickly. We use this for things that shouldn’t be cooked a long time, like instant noodles. This isn’t a good pot for cooking things like pork bone soup, which are cooked over heat for a long time.

This is a mold to make samgak kimbap. This little kit came with the mold and the seaweed together:

There are many kinds of electric rice cookers available these days. They’re becoming more and more popular in the West and are usually sold in Korean, Chinese, or Japanese grocery stores.