I was inspired by Nambu ironware and brought an iron kettle into my home. I was worried about whether it would be difficult to maintain, but soon after I started using it, I realized that the effort required was a daily soothing experience.
When I used it for the first time, I first carefully checked that there were no problems with the iron kettle. I checked to see if the handle was loose, or if it was broken or chipped. I checked as if I was talking to myself, "It's fine."
To make an iron kettle a part of your family, the first step is called "breaking in."
[Procedure for break-in work]
- First, lightly rinse the iron kettle body.
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Fill the kettle with water until it is 80% full and bring to a boil over medium heat.
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Once it boils, pour off the water and repeat the process 2-3 times. *If the heat is too low, the water will become cloudy, so medium heat is best.
Daily maintenance is also simple.
[Daily care]
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Immediately after use, empty the kettle by pouring out all the hot water.
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Remove the lid and allow the inside to dry completely using residual heat or lightly heating without any food in it.
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Do not touch the inside, being careful to preserve the film of limescale.
As you use the kettle, a white layer of limescale will gradually form on the inside. Every time you see this, it warms your heart, as it makes you feel like you are caring for it.
If the water becomes cloudy or has an unpleasant odor, try the following cleaning methods.
[How to clean when the water becomes cloudy]
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Fill the iron kettle with water until it is 80% full, and add a teaspoon of Sencha in a tea bag (commercially available tea bags can also be used).
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Boil for 30 minutes over medium heat. *The tannins in Sencha tea will help prevent rust.
- Discard the tea, rinse lightly, and then boil water once or twice. If the boiled water is clear, you can use it as is.
Daily maintenance is more like a small reward to myself. Spending time with Nambu ironware is a very luxurious experience for me.