[Sca-cooks] Another cast iron question

[Pat Griffin]

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

Mka Pat Griffin

Thorngill, Meridies

mka Montgomery, AL

"To stay young requires unceasing cultivation of the ability to unlearn old
falsehoods." From The Notebooks of Lazarus Long by R. A. Heinlein