This black teapot from TeaClassix is ​​a wonderful addition to your tableware. The teapot is enamelled on the inside and equipped with a stainless steel sieve.
 
This black teapot is enamelled on the inside and equipped with a stainless steel strainer. Cast iron keeps the tea warm for longer and lasts for years. The pot can be used on all fires, even on stoves as a water vaporizer. The operating and maintenance instructions are included in the box. Depending on the type of tea you brew, brown spots may become visible on the inside of the teapot over time. This is not rust, but it is tea pigments that adhere to the enamel layer of the teapot. You will see this more quickly with fruit teas, because the pigments are abundant here. These pigments can be sanded off with warm water and a soft sponge without the use of detergents. We recommend doing this regularly anyway, as fruit teas sometimes contain acids and these can act aggressively on the enamel layer. The inner edge of the teapot, under the lid and the filter, is a sensitive area for rust formation. The edge where the lid falls in is the transition from the cast iron outside to the enamelled inside of the teapot. This transition is manually coated after production. By continuously placing and removing the lid, this coating can become thinner and disappear. When the teapot is then put away and is not dry, rust can form. So always make sure that the pot is dry before putting it away. Or put it away without a lid on it. If this happens, you can remove the rust with a soft cloth and then rub the area with kitchen or olive oil. To really bake in the oil (impregnate), it is sufficient to place the teapot in the oven for an hour at 100 degrees. After that, this place is again protected against rust. If you observe the above rules, you will experience many years of tea enjoyment with this teapot.