This cast iron kettle brings function and beauty to the space it inhabits. World famous Iwachu applies an oxide film to the interior of this kettle. This method is called Kamayaki and it is effective at reducing rust, while producing divalent iron in boiling water, which is absorbs by the body. It also reduces chlorine in water, making water taste mild and delicious.
This kettle can be placed directly on a gas stove or IH cooktop. It can not be used on an electric stove or in the microwave. Dry thoroughly to store.
- Capacity: 1.1L / 37 oz. capacity.
- Dimensions: 7" x 6-1/3" x 7-1/2"H
- Designed by Iwachu Japan
- Material: Cast Iron
- Made in Japan
- After lightly rinsing the body, fill about 80% of the capacity with water and bring to a boil over medium heat. Then discard the water. Repeat this 2 - 3 times. Then discarded boiled water should be colorless.
- Bring to a boil over medium heat again. If you boil the water with low heat, the water will become cloudy.
- Do not leave the remaining hot water inside the kettle, but transfer to another pot or vessel. Be sure to empty of water. Leaving hot water in the kettle for a long time may cause rust or cloudy water.
- Allow teapot to cool completely after each use before cleaning.
- Do no use soaps or detergents.
- Avoid contact with salt/oils.
- Do not leave water or tea in pot for extended period of time.
- Remove the lid and dry the inside completely with residual heat or a short light flame before storing. Do not touch the interior of the hot kettle!
- Red spots appear on the interior with continued use adn then a white film of hot water scale appears - please do not rub this off. If a film of scale is formed, the water will remain transparent even if the interior is red and your tea water will taste even better. Please be assured that iron rust does not harm your body.
- Wipe the exterior completely dry with a clean cloth.
- You can create a unique luster by gently wiping it with a tightly wrung out cloth while the iron kettle is still hot (such as after boiling water).
- If the boiled water becomes cloudy due to rust or if the boiled water has an odor, boil sencha. (after lightly rinsing the kettle, add water up to the 8th minute. Add about a teaspoon of sencha in a dashi or tea pack, and boil for about 30 minutes on medium heat or lower. At this point, you may want to remove the lid to prevent overflow of the water. Discard the water which may be discolored. Rinse lightly and boil water again one or twice before using. Continue to use once red rust/metal color disappears. The color will soften as the water boils).