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Cast iron teapots were invented in ancient China and later developed by the Japanese who made them both functional and decorative.

A specific treatment to the teapot allows cast iron impurities to be removed, and an additional enameling process protects its interior over the years.

Cast iron teapot magenta enamelled (inside) with internal steel filter.

Pour water at the right temperature for the chosen Tea.

Place the leaves in the filter. Respect the infusion time.

If you use the teapot to boil water, you should remove the filter while boiling and use a flame spreader to be placed between the teapot and the gas flame.

To make the best use of cast-iron teapots and make them last over time, it is advisable to precede the first use with this procedure: pour plenty of boiling water into the teapot, leave it there for a few minutes then throw it away. Repeat this 3-4 times, then dry the teapot with a cloth. Afterwards, it will be sufficient to remember never to wash it with detergent and to dry it immediately with a cloth after washing.

You should also avoid putting the cast iron teapot in contact with oil or salt because it may ruin the inner enamel.