Question regarding Gris/Wag tea kettles

[Christian Andersen]

What is people’s opinion regarding actually using a very old yet well
stripped and reasoned CI tea pot?  I’ve never owned one of these, but I’m wondering if they are seasoned properly where you still get an off-taste to water that you would boil for tea?
I am using flax seed oil for my seasoning, but I could switch up if the item is such as for boiling water.
They look great, but seems like not a good idea for use in making tea water?

[Russell Ware]

Flax oil produces a hard layer that is prone to chipping and cracking. That is one thing to be weary of when using it. I know someone who cooks beans in a cast iron bean pot (go figure). He doesn't appear to have an issue with seasoning removal. But I doubt one could tell if the seasoning altered the taste of the beans. Teapots are of course different; since, plain water would be more apt to pick up an off flavor that way, depending on the seasoning used on the pot. A better way to season a teapot for use would be to build up a layer of calcium salt (think hard water deposits). Unlike seasoning, the mineral salts won't dissolve. It is not that difficult to do if you live in an area that has hard water. If you don't, you would have to "season" the inside of the kettle yourself with successive mineral salt layers.

[Christian Andersen]

Thanks Russell,  I appreciate the info on calcium deposit stuff, etc.
Man, what a drag.  I’m in Washington state.  We’ve got awesome water.  Always hated when I lived in places where the water was so hard/foul that your shower doors had deposit stains.
Anyway, I’ll look into creating my own calcium deposit seasoning.

Maybe nobody actually uses these beautiful old teapots as a daily driver, but I think they are pretty nice.