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Technically, these are an 'adaptation' of the true Tetsubin. True Tetsubin are not enameled on the inside but simply bare cast iron. They are never used for anything other than heating water for. The iron actually gives the water and tea an extra special character. These are nice for actually brewing tea because of the enamel.

Like a pro? A pro would properly cut under the lip of the bottle..

I would prefer one without the lining. It makes sense to have just one tool for the job. And no, I’m not concerned about rust.

Geen teas like Sencha are NOT brewed with steaming hot water for 3-4 minutes. Everyone who says that has no experience in tea making. The correct brewing time and temperature is usually printed on the package. Sencha tea for example is brewed with a water temperature of 50-60° Celsius (120-140° Fahrenheit) for 2 minutes.

I have both Staub and Le Creset and I use my Staub a lot. They're top notch.

My mother in law stayed over and washed our tetsubin with soap and water. And now it rusts. What do we do with it to get it not to rust anymore?

Why is there like no reviews for heritage steel

Thanks for the video. I need to replace my Scanpan and was looking at this one for an alternative. I think I may go with the Swiss Diamond.

螺旋丝钻不够专业，要DLC表面处理的锥形渐细内圈等径的，在开启一些高年份酒也可得心应手。

The Hammer Stahl has a horribly machined and designed handle, way too small and the rivets stick out.

Life time guarantee is a lie !!

Why not use the boiling water that's in the teapot?

I got one but how do I put the handle on?

Hell yeah great test

Aaa aaaa aaaaa aaaa

I have two Staub Dutch ovens and adore them! I got rid of all my other pans.

tetsubin plain iron, for boiling water, not for tea. Kyusu, lined with enamel, smaller, is used for steeping tea, and not for boiling anything - not for that kind of stovepot heat!

you stumble over your words too much... sorry, it was an annoying but decent video

Thank you very much.Most videos simoply assume we have the double lever cork screw .

Thank you! I’ve been looking at those other two attachments for years. And until today never knew their purpose.

Okay so what is the tiny blade piece used for on the opener? Is it to cut plastic off the top?

Thanks for making this video ! I was wondering what the extra gadgets were on the opener. Man I’ve been using that wrong.. pulling the hell out of that thing trying to get the cork out 😂. I usually using the one the two arms Lol !!

have what paint are the teapots painted please?

Uhhh Great video thanks uhhh for the information Uhhh Uhhh

Swiss Diamond is the worst set of pots and pans I've ever owned. I own like 6 items from them. They all went to shit. Everything sticks to them now. Not smooth anymore. It's like all the coating came off. Shit product. I'm gonna try either HexClad or Madein next.

Yeah, this is why youtube took away our dislike counter...

Thank goodness for the fast forward..

To make it pop is a huge nono , it shows you do not know how wine must breathe , more so table etiquette , just saying

All clad but easy to clean

Did your grandaunt buy Staub pot after 1974 since Staub was founded in 1974? In that case the pot you are showing can not be 50 years old…. Per Google it says: “ Founded by Francis Staub in 1974, the STAUB adventure begins in Alsace in eastern France, an area renowned for its rich history and gastronomic tradition.”

thanks for the informations

I recently got a Heritage Steel 4 qt. saute pan with a lid because I already know and have used 316Ti cookware and it is the only stainless steel I know of that does not leach ANY metals, ever, into the food. But what I wanted to say is, although they used to make 7-layer pans it appears that today they do just the 5-layer. Sorry to say, even though they are made in the U.S. to do import some of their materials. I think the 5-layer is fine, but sure wish we still had our steel industry in the U.S.!

👌🏾👌🏾👌🏾👌🏾👌🏾

"uh/ah/uhm..." every sentence finished

Good explanation and slow-mo demonstration. It can be done more smoothly as I've seen demonstrated by someone who has done bartending. A follow-up video showing the whole process smoothly would be great! :)

I’m sorry - but please make a script or prompt… this video didn’t need to be nearly as long because you didn’t know what to say. Good content otherwise.

Lil too cute and way too much intro! Life's too short mate.

Great tutorial and the outro is the icing on the cake 😂

Sorry bud, your explanation of the “dimpling” was off. First, it’s not “dimples” dimples are the opposite of what those dots are, they are closer to stippling, more accurate would be pimples. Second, they are there to relieve surface tension, the moisture pools on the inner lid surface on all Dutch/pots with lids, the pimples break the tension and draw the moisture onto them thus releasing the moisture downward across the entire lid. Most other manufacturers have flat inner surfaces, except for the center of the lid which has a screw, most of the moisture gets to the screw and drops down like a funnel. That’s why you have puddles in the middle of your cook. Lots of reviewers dismiss the effectiveness of this pimples, but I have both styles, and can state Staub produces a more even braise.

6:58 lmao

Do you know what matte paint is used on these?

A tetsubin is unlined and for boiling water. Those are Tetsu Kyusu. I would never put a candle under them.

THIS SAVED MY BEST FRIEND’S 21st BIRTHDAY BASH!!! THANK U SO MUCH!!!!! MOST HELPFUL VIDEO IVE EVER SEEN ON TH-cam

I love that freeze frame at the end so much!

Thanks for the info

Take a drink every time he says “uhhh”, “uhhm”, “and uh” 🥴

How do I use the can opener?

Nice technique polishing your knob! LOL

Maybe get a script next time? The cuts weren’t as cool as you think

Great video! Thank you for saving my date night!