[Sca-cooks] Another cast iron question

Johnna Holloway johnnae at mac.com
Sat Aug 30 05:59:54 PDT 2008

This seems to be a common question on various cookery lists
but the answers are seldom posted. It seems many people have Joyce Chen
"tetsubin" teapots that are rusting apparently and are seeking help with 
(Many are being advertised that they are finished with enamel on the 
inside to prevent /rusting/.)

Ok, more success with different search terms

http://whatscookingamerica.net/Information/CastIronPans.htm   talks 
about seasoning
and cooking in cast iron, but doesn't offer any hints on teapots. Not a 
bad article though.

Hope this helps,


Pat Griffin wrote:
> I've been cleaning and caring for decades, but this one has me stumped.  My
> daughter (the brunette who acts ditzy, not the blonde who acts intelligent)
> knows I love to cook with cast iron when camping.  So, when she saw an
> antique cast iron teapot at a yard sale, she bought it for me.  It must have
> been a true yard sale, because the thing was covered with mud, and rust, and
> other nasty things.  I've got it nice and clean now, and I've seasoned it.
> It's a beautiful shiny black, again.  
> But, ya know what?  I cannot for the life of me figure out how to use it to
> boil water without getting the water either oily or rusty.  Anyone have
> suggestions or solutions? 
> Lady Anne du Bosc Known as Mordonna The Cook

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