Teapot terminology

I googled ‘Where Are Le Creuset Teapots Made’. Le creuset stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. Hence, “made in china” le creuset products are safe if they are made after 1970.

I didn’t go to the site,… I felt that it was questionable. My point, is if manufacturing is offshored, maybe the design of it have also been cut.

I'm pretty sure they are still made in France.

In any case teapots are one item I would expect the Chinese to be pretty competent at designing.

I would think so….

The answer is much simpler and it was solved millions of years ago by the Japanese which you can demonstrate to yourself reading this article and then buy a small jar of Kikkoman soya sauce to prove it for yourself before doing what I'm suggesting here.

Drill a hole or cut a notch in your lid and always position your lid so the hole or notch is always farthest from the spout, so 180 degrees away.

That lets air get in and it will stop the blockage of your pour which is causing your pot to be tipped higher than it needs and then there will be no leakage from the lid.

Why soy sauce pourer works

As it happens the lid already has a hole there at the back by the lip designed to stop the lid from falling when tipped forward:-

The marketing blerb describes it as a steam hole.

In any case the blockage is caused by the teabag entering the spout.

I steep my tea in a nice little Susie Cooper teapot from Crown Works, Burslem, England (circa 1930's). It suffers from neither of the pouring defects you describe. It is a spherical, rather than cylindrical design. The interior seven strain holes leading to the spout are positioned on a convex surface so that the tea bag slides to one side of the strain holes when pouring, leaving the holes unobstructed. The tumblehome (nautical term) top prevents the tea leaking around the lid when pouring. These well considered design details contribute to the pleasure of the tea drinking experience.

This sounds something like I was thinking, an internally curved strainer that would block the teabags while not allowing them to cut off the flow of tea to the spout....I looked for one online but couldn't find what I was looking for....

This design is an alternative, but might not align with your present routine...however it does show an insert into the spout that if modified could work...

Susie Cooper had it all figured out 90 years ago. Her teapots can still be purchased from antique dealers.

I think you are looking for a locking or latching lid teapot.

Speaking of teapots, there was a presidential scandal on this side of the pond a century ago involving a Teapot.

The more things change the more they stay the same.

And there was something about tea (but not teapot) in Boston about 250 years ago.

How about pulling out the bag(s) before pouring the tea? Or use loose tea in a metal ball, which stay at the bottom.

I could make a simple wire teabag holder: GA

I made a simple cage out of a length of piano wire

But I was surprised that when it came out of the dishwasher it was really rusty. (Pianos must be really difficult to maintain in high humidity climates.)

So I bought a small one of these stainless steel infusers.

It worked but it was difficult to cram the teabag into, so I've settled for one of the medium ones (about 2" diameter).

I have an ~20 yo Avant double wall teapot with strainer and it's the best teapot I've ever seen - tea stays hot i.e. the second cup is as good as the first. They seem difficult to find in Australia these days (and my model doesn't seem to be available now), so online appears to be the go. I found this model online which appears to be the latest version of mine:

Avanti Modena Double Wall Tea Pot, Silver, 15137

here: https://www.amazon.com.au/Avanti-Modena-Double-Teapot-Stainless/dp/B077K69STS

I couldn't recommend this style of teapot more highly.

The only problem I've had is snapping the handle off while getting to vigorous with the cleaning and had to get our guru TIG welder to repair it 10 years ago, so a word of warning.

BTW, give leaf tea a go, it's so much better than teabags.

Cheers

Seems like double wall and infuser is the way to go, but I can't find that model here (UK), and its out of stock in Aus. Also the box picture shows it as 600 ml whereas the description says it's 1200ml.

Don't know why I can't post pictures at the moment: all the editing functions have vanished.

I'll probably go for this Cafe Ole 1.2L spherical with double wall and infuser. Can't even post a link.:

https://smile.amazon.co.uk/Grunwerg-Cafe-Ole-Rondeo-1-2l/dp/B01N5NMH6Q/ref=sr_1_5?crid=1HME2WH3GS2EB&keywords=double+wall+teapot&qid=1659600860&sprefix=double+wall+teapot%2Caps%2C87&sr=8-5

Bad luck about the Avanti's availability. I struggle to understand why such a brilliant product is so hard to get hold of. I've seen them in Mogo (NSW South Coast) and Geelong (near Melbourne) while on holidays but haven't bought a spare yet. Note to self now to buy the next one I see. Cheers

Seems an odd design for a teapot, the lid being nearly the same diameter as the body is asking for the problem you're getting. A traditional teapot has a smaller lid (as I'm sure you know). I live near Stoke-on-Trent, once the teapot capital of the world! I'm sure there are plenty available in factory shops, if you're up this way and thinking of a new one. Big decision, I know

I would call that modification a dam, if that’s any help. Seems like someone might have thought of it before, but someone has to be first, maybe it is you!

After all this, does anyone fancy a cuppa?

Lapsang souchong for me, please! A smoky, robust, manly tea (mentioned in James Michener's Centennial).

Why do Marxists like Earl Grey tea? Because proper tea is theft.

Earl Grey - perfect for a summer's afternoon when one finds 20min in some shade and somewhere to sit quietly. A splash of milk and one sugar, please.

I like green Earl grey, but you seem to need to pay an arm and a leg for it now.

We've been here before. I used to have a design that appeared in a book by Eric Laithwaite, but it has disappeared and I can find no reference to it on the internet ( I had a dispute with my son who said you don't need to keep those old reference books and encylopardias, you can always find it on the internet, - ha ha).

It dealt with the balance of the pot as its centre of gravity moved with tilting, with the lid staying on, and steady flow from the pot.

One other thing about pouring. My father taught me about dispensing petrol from a jerry can, how to orient the spout so that air could enter above the flow of fuel and not through it.

As I wrote in post #9, Susie Cooper had it all figured out 90 years ago. SE posted a photo of her teapot in Post #11. Note the volume of the spout - when the pot is tilted to pour the lower part of the spout receives a large portion of the contents of the pot thus keeping the level of tea low and away from the lid whilst pouring. Also, the interior strain holes leading to the spout are arranged on a convex surface so that the tea bag slides to one side when pouring and prevents stoppage of flow to the spout. The lid remains on during pouring because it requires a half turn to remove.