I season any pot by using it. Any surface clay,glass,SS,porcelain will
develop a patina in no time. Maybe with clay you scour the surface
with scrubbing so the patina adheres better initially. But with enough
time I think just ordinary use takes care of the problem. I like the
tea taste from a fresh raw clay pot.

Jim

DPM wrote:
> Hello all. Happy Holidays.
>
> I received a Yixing (well, Chinese clay) pot for Christmas, and I'd like to
> hear your collected wisdom on seasoning it. I plan to use it for oolongs.
>
> I've read some contradictory advice on the web, so I thought I'd ask. Most
> seem to advocate boiling the pot in filtered water (some suggest weak tea),
> but others only suggest a scrub and a rinse.
>
> What's the collected wisdom here?
>
> Thanks,
> Dean