T’ang tea kettle

Cast iron

Utensil made from cast iron. Cast iron is most often used on its own or is enameled to seal the cookware and make it attractive. Incredibly durable, cast iron’s enormous advantage is its ability to hold heat. Therefore it is often used for woks, tajines, kettles, oven casseroles, etc.

• Before using your teapot for the first time, thoroughly rinse it with hot water. While your kettle is still warm, dry it carefully inside and out with a dry cloth.
• Never heat your kettle over a naked flame.
• Never use it in a micro-wave oven.
• Dry your kettle carefully after each use.
• Do not use any sharp kitchen utensils. They might damage the enameled inside of the kettle.

• Did you know, different teas require different water temperatures? Green and white tea: 60-70°C, black and pure tea: 90-95°C.
• Tip: don't throw away your fresh orange or lemon peel, but let a piece of it boil with your tea water. It will give a surprisingly fresh taste to your tea!