The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer.ë_However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.