A Note from CIBI

To Enjoy Your Kettle for Many Years

Thank you for choosing this enamel kettle.

At CIBI, we believe that the things we use every day become more meaningful with time. An enamel kettle is made to be used, cared for, and enjoyed for many years, gradually becoming part of the rhythm of daily life.

Because enamel is a natural combination of glass and steel, each kettle will gently change through years of use. Over time, you may notice small chips, subtle signs of wear, or, where the steel has become exposed, light surface rust. These subtle changes are part of what makes enamelware so special, reflecting years of everyday use and care.

With a little care, your kettle can bring warmth to your everyday life for many years to come. We hope this guide helps you understand the unique qualities of enamel and gives you the confidence to care for your kettle as it becomes part of your everyday life.

Enamel Kettle Care Guide

About Noda Horo

Noda Horo has been producing enamel products for over 70 years. Their simple, stylish designs and exacting production standards have made their products standard items in the kitchens of many food professionals in Japan. Enamelware is long-lasting, doesn't produce environmental toxins, and keeps food fresh and germ-free, making it ideal for storage. Pans and casseroles also benefit from the excellent heat efficiency of enamelware.

What Is Enamel?

Enamel is created by fusing powdered glass onto steel at high temperature. By combining the strength of steel with the beauty of glass, it offers a smooth, durable surface that is resistant to stains and odours. In Japan, enamelware has been part of everyday life since the Meiji era and continues to be valued for its practicality, longevity, and timeless design.

The Nature of Enamel

Because the enamel surface is made of glass, it should be treated with the same care as fine ceramics or glassware. While it is designed for everyday use, chips or cracks may occur if the kettle is subjected to strong impacts, sudden temperature changes, overheating, or incorrect heating practices.

These are natural characteristics of enamelware and do not necessarily indicate a manufacturing fault. Understanding these unique qualities will help you enjoy your kettle for many years to come.

Preventing Chips & Cracks

To help protect the enamel, avoid:

  • Strong impacts or accidental drops
  • Sudden temperature changes
  • Heating without sufficient water
  • Overheating
  • Rapid heating on high-powered induction cooktops

For induction cooktops, especially high-powered models commonly used in Australia, always begin on a low heat setting and increase the temperature gradually. Rapid heating at a high setting may place excessive stress on the enamel coating and cause permanent damage.

If the enamel coating becomes chipped and the steel underneath is exposed, light surface rust may naturally develop over time. This is a natural characteristic of enamelware, and the kettle remains safe to use. Drying the kettle thoroughly after each use will help minimise further rusting.

Taking a little extra care when heating your kettle will help protect the enamel and keep it beautiful for years to come.

Caring for Your Kettle

  • Handle with care: The enamel surface is made of glass and may chip or crack if subjected to a heavy impact or accidental drop.
  • When using an induction cooktop: Induction cooktops in some countries, including Australia, can heat much more quickly than those commonly used in Japan. We recommend starting on a low heat setting and increasing the temperature gradually. This allows the kettle to heat more gently and helps protect the enamel coating from damage caused by excessive heat.
  • Never heat without water: Do not place the kettle on a heat source without water inside — this can cause cracking, burning, and permanent damage.
    • If this happens accidentally, let the kettle cool down naturally. Do not pour water in to cool it faster — this will cause further damage.
  • Fill to 70% or less: To prevent boiling water from overflowing, fill the kettle to 70% of full capacity or less.
  • Keep the handle upright while boiling: If the handle sits too close to the heat source, it may be damaged or cause injury.
  • Always boil with the lid on: Using the kettle without the lid can heat the handle and risk burns.
  • Never add cold water while boiling: A sudden temperature change can crack, peel, or otherwise damage the enamel.
  • Turn off the heat once boiled: Extended boiling evaporates the water and causes serious damage to the kettle and surroundings.
  • Wait about 15 seconds before pouring: After removing the kettle from the heat, wait about 15 seconds to avoid splattering and burns.
  • Do not use in a dishwasher.

Daily Care

  • After each use, wash with a neutral detergent and a soft sponge, soft cloth, or soft brush.
  • Wipe off all water and dry thoroughly.
  • Clean after each use — this prevents mineral residue (calcium, magnesium, etc.) from water building up on the surface.
  • Never use metal scouring pads or abrasives — these will damage the enamel surface.

If the Kettle Gets Burnt/Scorched

  1. Make sure the kettle has fully cooled before starting.
  2. Add warm water to the scorched pot.
  3. Add 1 tablespoon of baking soda and stir.
  4. Add a small amount (2–3 drops) of cooking oil.
  5. Place on a heat source, bring to a boil, then turn off. (The baking soda + oil combination acts like a cleaning agent.)
  6. Let it sit for a few hours. Once cooled, discard the contents and wash with a sponge.
  7. If burn marks are severe, repeat as needed.

Note: Baking soda may damage the enamel's gloss over time.

About Rust — Is It Normal?

Yes. Due to the manufacturing process, there are small areas where the enamel glaze cannot fully cover the cut edge of the steel base (for example, the cross-section of the metal at a cut edge).
If the enamel becomes chipped and the steel beneath is exposed, light surface rust may naturally develop over time.

  • If water, acid, or salt residue is left on these exposed areas, rust can form.
  • This is ordinary iron rust and is not harmful.
  • To help minimise rust, always drain and dry the kettle thoroughly after each use.
  • Kettles specifically: the area around the hole at the base of the spout (inner surface) is a cut edge of the steel plate, so it is more prone to rust than other areas. Please dry this area carefully.

Frequently Asked Questions

Q: Is a chip or crack in the enamel a sign of a defective product?
No. Enamel is a layer of glass fused onto steel, and like ceramic or glass, it may chip or crack if subjected to strong impacts, sudden temperature changes, overheating, or incorrect heating practices. This is a natural characteristic of the material rather than a manufacturing fault.

Q: What heat sources can I use?
Gas and IH induction cooktops. Do not use in a microwave or convection oven. Check the sticker on the base of the kettle for IH compatibility.

Q: If the enamel chips or peels, is it harmful?
No. Even if the enamel surface peels, the base material is iron, so no harmful substances are released. There is no chemical reaction, and even if it rusts, iron rust is not harmful to the human body.

Q: The boiled water looks discoloured or has white specks — why?
This is caused by evaporation residue in the water (silicic acid, calcium oxide, magnesium oxide) concentrating at high temperatures. It can form a thin film (magnesium silicate) that may appear as colour reflections, or build up as white flakes that later dissolve into the water. Regular washing with a neutral detergent and sponge prevents this.