Description
A typical cast iron kettle has an enameled interior, which makes maintenance easy, but it does not elute iron & cannot be expected to improve water quality. This kettle does not have an enameled interior. The traditional Nambu ironware technique is called "kama-yaki". This method involves heating the ironware to a high temperature ( generally until glowing red ). This annealing method alters the metal & as a result creates a surface that prevents extreme rusting & corrosion. The exposed iron surface of these kettles will interact with the water & alter its chemistry. Traditional Nambu Ironware is revered for its ability to "soften" water. Boiling water in these beautiful cast iron kettles will soften the water & improve your tea experience. Before Using for the first time It is recommended to boil tap water or bottled water 3-4 times to make a "yuaka" (hard water coating). The calcium in hard water will create a thin & natural coating on the inside of the kettle that will help prevent rust. To do this, fill the kettle up to about 80% & bring the water to a boil without the lid on. Let the water simmer for 20-25 minutes & then turn off the heat. Let the water cool a little before you put the lid back on, & empty the kettle. Repeat this process 3-4 times. Care Instructions After each use, empty out all remaining water inside of the kettle & place over a low heat to dry it out completely. If the kettle cools down & water is left in it for many hours, or days, it can cause rusting. If some rusting occurs on the inside of the kettle, it is not uncommon & definitely not harmful to your health. There are ways to address the rusting. Traditionally, green tea is boiled in the kettle for about 30 min, & then left to cool down. Once the kettle is completely cool, it is put aside for 1-2 days with the boiled tea still inside. It is the tannins in the tea that will remove the rust & help prevent/slow down the development of additional rust. . Do not wash with detergent. . Do not wash using a sponge or scrubber. . Wipe off excess water on the exterior parts, as discoloration & rusting can occur. . If the gas flame reaches the body of the kettle, that part is likely to discolor. . Used over an open flame, the base will gradually turn white. DIMENSIONS Length: 18cm Depth: 14cm Height to the lid: 13cm Height: 19cm Full capacity: 0.8L Weight: approx.1.9kg This cast iron kettle comes from Morioka City, Japan. HISTORY Named "tetsubin" in Japanese, this type of teapot goes back to the 17th-century. Made in Morioka city & Mizusawa city, both in the Iwate prefecture, the kettle is part of the Nambu Tekki category of ironware, which refers to all cast iron products crafted in the former Nambu area. Nambu Tekki itself has origins in the Nambu Kama kettles & ironware, which date back to the Sengoku period, which lasted between 1467 & 1600. Even today, these teapots are almost exclusively crafted in the Iwate prefecture by skilled artisans who use the same traditional
