Stentor wrote:rdl wrote:i have always used room temp filtered water to give my newly purchased hagiyaki a long soaking and then begin using it - or put it aside to dry for a later use.
likewise, after i use my teaware i will clean in hot tap water - then give it final rinse in filtered water and let to dry.
Me too. I'm really obsessed with avoiding scale stains (hard water over here).
I would never soak any of my teaware in regular tap water and always make sure the last water my cups or pots are in contact with is filtered water. The water for the last rinse should be hot as well in order to make the teaware dry much faster.
Not trying to take this too far off topic but honestly, I think it would be a good thing if TeaChat had FAQ "sticky" topics with instructions like this on things like Hagi, Tokoname, tea brewing, tea storage etc. It would save people a lot of time going through 76 page threads or laborious searching and it would make TeaChat an even better resource. It may also prevent repeated asking of the same questions (which I am sure I have been guilty of myself on occasion).
I see we are all idiosyncratic.
Oddly while I do brew with pitcher filtered water (graviTea), also having extremely hard water. This has worked wonders in scale reduction in general with teaware. Oh, the oddly part ... I don't wash/clean with filtered water however and never have.
Which brings up, I am always amazed that outside of staining crackles, Hagi does not seem to stain per se.