Anybody out there know how to "season" a cast iron teakettle, in a way that doesn't impart grease into the water? I bought a Wagner Ware kettle in 1987, thinking my mom (born 1922, now deceased) would know, since she grew up using them. She didn't, her mom's kettles had what seemed to be a white mineral deposit. I'm not referring to a cooking pot, but a kettle with a spout, used for heating water. (Wagner seems to have gone out of business decades ago.) Thank you!
Anybody out there know how to "season" a cast iron teakettle, in a way that doesn't impart grease into the water? I bought a Wagner Ware kettle in 1987, thinking my mom (born 1922, now deceased) would know, since she grew up using them. She didn't, her mom's kettles had what seemed to be a white mineral deposit. I'm not referring to a cooking pot, but a kettle with a spout, used for heating water. (Wagner seems to have gone out of business decades ago.) Thank you!