"crymad" wrote in message
...


Agalena wrote:

Cast iron cookware has many merits. But not for brewing tea.
Tetsubin
were originally intended for just boiling water. I'm not certain when
the tetsubin-as-teapot idea got started, but any vessel that imparts a
flavor on tea and easily rusts unless quickly dried is not a good
choice.

I actually love my Tetsubin. It's enameled on the inside so there is no
flavor imparted to the tea. It also hasn't rusted in almost 3 years of
use.

What is it that you love about it? What makes it preferable over clay
ware or ceramic?


I wouldn't necessarily say it's preferable, but it's just as good. It also
holds heat well so the tea stays hot.

Agalena