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Cast iron teapots are sturdily-made and intricately-decorated works of art. Their heavy-duty cast iron material makes them a bestloved amidst teapot accumulators and also makes the perfective gift. With all of the charming styles available, most persons determine to own various dissimilar styles. A cast iron teapot or a tetsubin tea pot may last for years and may be passed down through generations if they are employed and cared for properly. Here’s how to use each for the firstborn time, how to the right way brew tea or heat water inside, and how to clean and care for them so they will last a lifetime.

First Time Use

Using cast iron teapots (with an enamel coating) for the firstborn time requires tame seasoning. For a cast iron teapot or a tetsubin tea pot (non-kettle style), merely rinse the inside of the teapot with warm water to wash away any factory residue and to warm the metal. Then, arid the tea pot surfaces off with a arid cloth or towel while it is still warm. The warming of the metal with the water will grant for better evaporation of the surface so it exhaustively dries.

On the other hand, for a cast iron tea kettle or kettle-type tetsubin tea pot that may go on the stovetop, a dissimilar seasoning method is required. To season, rinse the kettle out and then fill it with water as if preparing to make tea. Boil the water on the stovetop. To finish the seasoning, merely pour the water out of the spout and concede the kettle to arid with the lid open. This will grant for all of the moisture to evaporate and will refrain from rust occurrence. Just like an iron skillet will have to be dried exhaustively to refrain from rust formation, so ought to a cast iron tea pot or tetsubin be washed with warm water to evaporate any water residue.

Ongoing Use and Care

A cast iron teapot or tetsubin (non-kettle type) is meant for brewing tea. Hot water from another source ought to be added to the tea pot and then the tea may be brewed inside. Some ground rules for caring for this type of non-kettle teapot are:

1. Never place the teapot on the stove; the fragile enamel lining will be damaged

2. Do not use scratchy, abrasive sponges or dish soap as this will likewise compromise the enamel coating

3. Do not place the teapot in the dishwasher or microwave

4. To clean, merely rinse with warm water and arid with a clean cloth

5. Never add cold water to a warm teapot

A kettle-type tetsubin tea pot as well as cast iron teapots may be safely applied on the stovetop. However, there are also a good deal of rules to follow to the right way care for and clean the teapot:

1. Do not leave water in the teapot for extended periods of time

2. Do not rub the inside of the kettle with anything to clean it; merely pour the water out and concede it to dry

3. The outside of the teapot may be held beauteous plainly by wiping it clean with a cloth dampened in a great deal of tea

4. Never add cold water to a warm kettle

By following these guidelines for caring for a tetsubin tea pot or cast iron teapots, you may have years of enjoyment and graceful tea times!

ReviewPancakes, eggs, and bacon in some way taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron brings about superior heat retention, heats evenly, and loves a campfire, different from flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent feed from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this almost indestructible pan must last for generations.–Ann Bieri

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Most helpful customer reviews

506 of 511 people found the following review helpful.
Excellent Quality
By Ron Atkins
I own several Lodge cast iron products and use them everyday. I have 3 teeneage boys that enjoy cooking, and after they destroyed a few teflon coated pans, I decided I would go heavy into cast iron. These pans are indestructible. You can use them in the oven or stovetop, and if you keep it seasoned properly food will not stick. Also, to avoid sticking problems, you may want to remember to allow the pan to get hot before applying oil or food.

As to seasoning, the Logic line now comes preseasoned. But don’t make a big deal about this. To season a cast iron skillet simply coat it lightly with oil and bake it for a half hour or so. I have also seasoned these skillets on the stovetop. Cast iron is also great because it does not easily scrap like stainless steel and aluminum pots. Aluminum pans are painful to me, as my teeth fillings react to the aluminum. With cast iron, you won’t have this problem. I also take my Lodge pan camping and set it right over the coals to cook. No melted handles or scorched bottoms to mess with.

292 of 296 people found the following review helpful.
Outstanding, dont let the low price fool you!
By D. Horton
Let me start by saying we have a kitchen full of 20+ pieces of Calphalon Hard Annodized Commercial cookware. I was always of the opinion that quality cookware carried a price that was justified by the performace of the cookware. So I thought if I wanted cast iron I should look at LeCreuset… wrong! Lodge blew that theory out the window! I can’t express how well this simple pan works. Let it get hot and it will hold the temp like nothing else, oven to cooktop. I finally decided to get a good cast iron skillet after hearing Alton Brown (Host of Good Eats – …- TV Food Network – …) rave about cast iron for the last few years. He steared me to Lodge, Lodge’s web site (lodgemgf.com) told me about the pre-seasoned “Logic” line. This stuff makes cast iron simple. No messing around with seasoning a new pan. Simple care instructions. And clear instructions to reseason should the need occur. At the price these pans sell, there is no excuse to not have one, (or more) in your kitchen. It will soon become your favorite pan. I bought a 5 quart Lodge Logic Dutch Oven at the same time and it is fantastic as well!

316 of 322 people found the following review helpful.
My new favorite pan
By fast_matt
After waiting a month to get the thing because it was back-ordered, I FINALLY got to try out my skillet. I love this thing! Most of my cookware is garden-variety non-stick and hardly suited to things like searing steaks or fajita meat.

You can run this pan as hot as you dare without hurting it – works great for steaks, and makes an awesome cheese steak. The pre-seasoned coating works as advertised, and the cast iron gives good heat transfer and VERY even heat across the entire pan. I think I’m going to be using this skillet A LOT.

A handy suggestion regarding cleaning that I stumbled across on another website… be SURE to use a hot pad while doing this! Immediately after cooking, fill the pan with HOT water (not cold; you could crack it!), put it on high heat, and bring the water to a rolling boil… this will lift debris off the pan bottom. Dump the water and immediately wipe dry with a paper towel, set on the (turned-off) burner briefly to dry completely, and wipe the cooking surfaces with oil.

Another note – want those steaks well-done but juicy? Buy the Lodge Logic 5-qt Dutch oven; the lid fits this skillet! Sear both sides of the steak on medium-high (about 3 min each), then flip, reduce the heat to medium, cover, and cook as desired, flipping the steak once along the way (about 5 minutes per side for a small, well-done filet mignon). Your cooking times may vary, but the combo of cast-iron skillet for searing and lid to keep things moist while cooking works exquisitely. Brown, not black, outside… and tender inside.

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