Any pot that will hold water would probably work, but that dragon has class. 🙂That dragon is sweet. Id say it doesnt matter what youre using other than how they look. If it has holes and water, and can take the heat, go for it. I never seasoned mine really, except when I first bought it. Its a wagner Ware, but not too old.....has Made in the USA on it. It was cheap. and it looks "rustic". Thats what we try to buy.....old, rustic things, they were just made better....usually.
Yeah, most tea kettles look to big on my small VC C3 stove. I have a smaller copper kettle on there now that actually boils hard and whistles when I’m burning hard’ish. When it starts to boil, the thin copper body with the bubbles moving around sounds like creosote falling down the chimney and it freaks me out until I remove the tea kettle and make it stop. Even if I know what it is, it’s still nerve wrecking. Maybe this will just evaporate slowly.If it’s cast iron season the outside like you would a cast iron pan, just make sure that you take it off the stove and allow it to cool down before you fill it. Maybe it’s not the ideal thing to put moisture in the air but it will look cool.
I use a little cooking oil on my cast iron steamer to keep it from rusting.
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