FoodBanter.com - View Single Post - [British-style tea] What did Orwell mean?

Lewis Perin

(Scott Dorsey) writes:

>Dario Niedermann > wrote:
>>Oregonian Haruspex > wrote:
>>
>>> An old-style wood or coal fired stove was often constructed with the
>>> entire top surface as one large piece of cast iron. The fire would
>>> usually be the most intense off to one side where the firebox was, and
>>> the further you got from that side the cooler it became progressively.
>>> At the opposite side from the firebox the stove would be well below a
>>> simmer (say 70-80º C or so) so you could place things you wished to
>>> keep warm there.
>>
>>Interesting, thanks! I wonder if there is a way to reproduce this with
>>a modern gas stove. I'm interested in this waterless teapot-warming
>>technique, because I often want to re-warm a 'pot containing spent
>>leaves from a previous brew, to which I'll add fresh leaves to make new
>>tea. So that, in a way, the two teaspoons of spent leaves, already in,
>>are "for the teapot" and one teaspoon of fresh leaves "for me".
>
>I don't think you could use it readily unless you kept the stovetop warm
>for a good time, say with a cast-iron pan that had been left at low heat for
>an hour or so.
>
>>Does anyone use this method? It seems to work, taste-wise, especially if
>>the teapot hasn't gone cold.
>
>I use a Chatworth "vitrified hotelware" pot so I don't have to worry about
>pre-warming the pot! I highly recommend them!

Are you saying that when you pour boiling water into the Chatsworth, the
pot removes only a negligible amount of heat from the water?

/Lew
---
Lew Perin /
http://babelcarp.org