Cast iron kettles tend to be bulky and heavy. Same with other cookware from this material. For the frail and fragile, this can be an unnecessary burden, a burden they can do without. However other people swear about the greatness of using this material. Though bulky, this type of cookware is long lasting. Not surprisingly then Japanese families used to pass down their cast iron kettle teapots as heirlooms from one generation to the next.
When it comes to this material for cookware, many praise that the pans and Dutch ovens all heat up evenly and can also sustain high temperatures. Heat evenly distributed is ideal for the professional cook to get constant results. Whilst some praise that these can sustain high heat, it is the low heat they are often used for, especially stews, hot pots and bakes, where meat needs to be heated slowly to break down their tissues and convert meat into tender morsels to eat.
Cast Iron Wok
Some claim that cooking with cast iron cookware will also emit traces of iron into the food, but this is so minimal that this argument is almost redundant. Far more important is the contents that is actually being cooked.
Those that dislike cast iron complain that they are concerned about seasoning. In most cases, they already come pre-seasoned, but it is easy to season anyway. For example place a layer of oil in the pan, dry with a paper towel to remove excess sole and evenly distribute a thin layer. Store in a cool place.
You do have to be careful with the utensils you use. For example, never use metal spoons as this will scratch the surface. Best to use wooden ones. Similarly when cleaning and washing, never use a wire scratch pad.
Whilst this cookware cannot be placed in a dishwasher, those with an enamel coating can. Nearly all the well known brand names such as Lodge and Le Creusier, use enamel coating. Also this avoids the necessity of seasoning.
Some professional cooks love using heavy pots and pans, whilst others don't. It is really a matter of preference, but your cast iron kettle looks to be a permanent feature for many years to come.