Recently, I purchased a Cast Iron Japanese Teapot (Tetsubin) from the local Japanese Market. These are the heavy duty teapots that help keep the tea warm for a longer period of time.
It’s important not to confuse a Cast Iron Teapot with a Cast Iron Kettle. The latter can be used over a stove to boil the water, while the former is used to steep the tea and to serve it.
Note: The inside of the teapot is cast with an enamel coating which helps prevent rust. This type of teapot is used as a serving teapot, and can not be used on a stove.
When using a Cast Iron Teapot, it’s very important to follow a few guidelines to ensure its usage for many years to come.
Using a Cast Iron Teapot
Before using for the first time:
- Rinse the teapot with hot water.
- Then dry it inside and out with a paper towel or dry cloth.
How To Use:
- Boil water in a kettle.
- Place the loose tea leaves or teabag in the mesh infuser.
- Pour the hot water into the teapot.
- Let the tea steep for a couple of minutes.
- Pour and enjoy!
- Do not heat over a stove or open flame.
- If using a hotplate, keep at a low temperature.
- Do not use in a microwave oven.
- Use hot water only when cleaning the teapot.
- Do not leave tea or water in the teapot.
- Dry thoroughly after usage.
- Avoid contact with salt or oil.
- Do not suddenly cool the teapot when still warm.
- Avoid scratching the inside glazed finish.