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Tetsubin or iron teapots were originally kitchen items used for boiling water and brewing tea. These tetsubin generally were not ornate as they were commonly left on or over a hearth, to provide heat and humidity during cold weather. 
During the mid-19th century as infused tea drinking became popular, tetsubin were no longer viewed as kitchen items, but as status symbols. 
Some of these tetsubin were elaborately decorated with high relief designs and inlays of copper, gold and silver. The two prefectures best known for tetsubin are Iwate, which is considered to produce the best designs and quality at a reasonable price, and Yamagata, which is best known for the handmade tetsubin and changama that are preferred by the tea ceremony masters.

Benefits of Cast Iron Cookware
Cast iron ware is a boon for cooks since it heats evenly, retains heat well and lasts forever. 
It yields important health benefits, too; iron-deficient diets are all too common these days and food or liquid cooked in cast iron ware provides significant traces of this essential mineral.

Care and Use
We recommend that you care for your tetsubin by following these guidelines:
Use the tetsubin to brew tea, not as a stove-top kettle.
Do not leave tea standing in the tetsubin for a long period of time. Dry fully before storing.
Do not wash the tetsubin with abrasive pads or use harsh detergents or soaps. Simply rinse it with plain water and wipe it dry after each use. In Japan the natural mineral layer buildup inside a tetsubin is considered to be good for the health and helps to prevent rust from forming inside.
Do not expose your kettle or teapot to salt or oil.
By following these guidelines your tetsubin will provide many years of enjoyment.