Nambu ironware is rust-resistant, long-lasting, well-insulated, and provides a uniform circulation of heat. The exterior of the kettle has a bumpy textured pattern called arare or hailstone which is often used in Nambu ironware to help increase the surface area of iron kettles. The iron kettles that are representative of Nambu ironware will vary individually because each artisan is free to create any arare pattern they like. Iron kettles are the most popular Nambu ironware item, but there are also Nambu ironware saucepans, wind chimes, and accessories.
Size Approx. W4' x L6' x H7.75' (including handle)
Capacity: 0.6L (20.3 oz)
Made in Japan
Material: Iron
Product #: OIT04
Code: NWS
Induction cooktop safe. Use with low to medium heat.
Learn more about Oitomi here.
INSTRUCTIONS FOR CARE
General care:
Empty and dry the kettle soon after you are done using it. Prolonged exposure to moisture can cause it to rust.
Store in a cool, dry place. Wrap in newspaper for extra protection.
Do not use soaps or detergents.
Before first use:
Rinse the inside of the kettle with warm water 2–3 times.
Fill the kettle with water and bring to a boil.
Pour out the water and repeat these steps 3–5 times.
Wipe down the kettle, and then lay it upside-down to air dry.
Your kettle is seasoned and ready for use!
After each use:
Empty the kettle and then rinse with water.
Wipe down the kettle, and then lay it upside-down to air dry.
In the case of rust:
Rust from the kettle is non-toxic. Some people may even prefer the taste of tea from a rusted kettle.
If the rust begins to discolor the water, or you’d like to remove it, fill the kettle with tea and boil for 20 minutes. The tannins in the tea will make the next step easier.
Scrub the affected area with a natural or soft bristle brush.
Wipe down the kettle to remove moisture.
Some rust may still be present. Repeat the above steps until you achieve desired results.
Wipe down the kettle and let air dry.
Description from Kiriko.
Shops in United States.
