May 21, 2011
Carefiully stand up and carry the kama to the kitchen. There should be a wooden stand in the sink to place the kama on. Removel the lid and blot it with a clean towel. Put it on a futaoki to cool.
Carefully ladle hot water from the kama all over the outside with a hishaku. Take a few ladles of hot water and put them in another container (the chankin darai is a convenient place) Then take towels and pick up the kama to turn it over to empty it. (Be careful not to burn yourself). Place the kettle upside down on the wooden stand and ladle hot water over the bottom. Take the kama brush and swirl over the bottom of the kama in a circular motion. (Don't take too long or the brush will burn). Ladle water and brush a couple of times. Turn the kettle over again and blot the inside with a clean towel. (be careful reaching inside).
Put the kan in the lugs and lift the kettle onto a dry towel to blot the bottom. The heat from the kettle will begin to dry it. Remove the kettle to the burner where the residual heat will dry the inside as well. Make sure the burner is unplugged and won't over heat the kettle. Let the kama cool before putting it away in its box.
Posted by Margie Yap at Saturday, May 21, 2011