soy copper faq's

DO YOU HAVE A SEPERATE SITE FOR YOUR SOY COPPER?

A.   We recently launched our Soy Copper USA site. 

Is copper cookware that much better?

A.    Copper has been the benchmark for top level cookware both for home use and for commercial use for generations. Copper and silver are perfect conductors of heat and that is what defines the quality of cookware more than any other factor. The ‘hotel’ weight copper that I use at home is around 100 years old and still performs flawlessly.

Why do my pans all look a little different?

A.    As each piece of copper is hammered and shaped entirely by hand, there will be subtle differences. It is all part of the essence of quality handmade goods; each one is unique. From the cutting of the copper, to the spinning for basic shaping, to the hammering and finally the finishing, fitting and riveting of the handle, all of the work is done by hand, one piece at a time.

Do I need to keep polishing the pans?

A.    If you want to maintain the bright, mirror finish, the copper and silver will need to be polished as there is no coating on either one. However, if you don’t mind the deep, almost bronze look of natural copper, no polishing is needed. I have never polished mine. We do not recommend using silver polish on the lining. Most polishes are not considered ‘food grade’ and residue left in the pan may not only taint the flavor of your foods, but possibly cause health issues as well.  An added feature of Soy Turkiye is free lifetime polishing and re-plating, so if the need ever arises, just send the pan to them and they will service it for you free of charge.

Why are the handles so different looking than other pans?

A.    The bronze handles on Soy Turkiye cookware are proprietary to them alone. The alloy of the bronze is even specific to them and actually uses the copper scraps from the shaping of the pans as part of the blend. Each handle is based on old Ottoman designs with multiple legs and open loops to help dissipate the heat and is sand cast, then finished by hand.

What type of utensils can I use in them?

A.    To preserve the pure silver lining to your pan, please use only wood or silicone utensils, much like you would do with your fine, non-stick pans. The silver lining is durable, but it can scratch if metal utensils are used. Silicone tipped tongs are also work just fine.

What is the purpose of all the little hammer marks?

A.    True hammered copper is not only aesthetically beautiful, but it also serves a purpose. The hammering compresses and aligns the molecules of the copper making it denser, and thus an even better conductor of heat. Hammering or ‘cold forging’ also imparts significant strength to the metal, making the pan more rigid and extremely resistant to dents and blemishes.

Why are they so heavy?

A.    The key to what makes copper and silver such perfect materials for cookware is the way that they conduct heat and can also withstand temperatures as high as 1700 degrees Fahrenheit. The heavier (and thicker) the copper, the more even that heat distribution is. Soy Turkiye uses copper that is nearly twice as thick as the competition plus it is not allocating some of that thickness to a heavy percentage of stainless steel. When comparing the thickness of these pans against other copper pans, remember that over 95% of the thickness of these pans is pure copper. The remainder is pure .999 grade silver. Heavy weight copper pans that are lined with tin may appear to use similar weight copper, but they are not hand hammered to add density and they are lined with tin, which can melt at temperatures as low as 450 degrees.

Why would somebody pay so much for pots and pan? My stainless and aluminum works just fine!

A.    True, these are expensive, but so are artisanal products in dozens of different categories. A Timex watch keeps time perfectly well (I wear one often), but there is still a huge demand for handmade Swiss watches like Rolex. The same could also be said about wine. Yes, the ten dollar, daily drinkers are perfectly delicious for most people, most of the time, but still, there is a huge demand for premium, hand crafted wines as well. That bottle of 1982 Lafite was stunning with dinner, but it is now just an empty bottle. That Soy Turkiye Copper pan that you cooked that dinner with will still be around and being used by your grand kids.

What is the deal with the heavy bag it was shipped in?

A.    Soy Turkiye Cookware is all about being a serious, handmade cooking tool. The heavy bag it is shipped in will protect from scratches and fingerprints for delivery. You have purchased the finest cookware in the world, not fancy wrapping, so why pay for it?

The pans are designed in Istanbul, but where is the factory?

A.    There is no ‘factory’ for Soy Turkiye cookware. It is all made one piece at a time, by a tiny staff (5 at the moment) in a small workshop next to the Grand Bazaar in Istanbul. The total output is only 500 kilos of copper per month, for the entire planet. As some of these pans are over 3 kilos each, it is easy to see why the lead time for the pans can sometimes be 8 weeks.

Who is Soy Turkiye?

A.    Soy Turkiye was founded by Emir Ali Enc. Emir is the son of Turkish diplomats and spent his youth and education in over 12 countries. He was formally educated in Canada and trained as an apprentice coppersmith in Syria. His goal was to reinvigorate the heritage of heirloom quality Turkish copperware and saw that it was a dying art in his own country, so he trained in Syria and brought some of his team back to Istanbul with him along with their tools and knowledge.

What does Soy mean? Isn’t a kind of bean?

A.    Roughly. ‘Soy’ translates in Turkish to ‘heritage’. It was Emir’s goal to reinvigorate the heritage of traditional, handmade copper cookware based on traditional, oftentimes Ottoman designs that are decades or even centuries old. Many of the techniques and tools used by Soy Turkiye are the same ones used generations ago with little or no modification.

How on earth did you find these guys?

A.    Credit has to go to my son, Theodore. He is in Turkey as a Fulbright Scholar as a food anthropologist studying indigenous and regional cuisine. In his studies, he met Emir, discovered Soy Turkiye, saw that the restaurants in Istanbul and Europe were gobbling these pans up as quickly as they were being produced and passed on the tip to us.

Can you get custom made and monogrammed pieces?

A.    As each piece is made one at a time, there is the opportunity of some level of custom work. Custom engraving of names and monograms, left handed handles on pouring models, pure silver instead of copper for the primary shell of the pan and in some cases, entirely custom designed, one of a kind pieces.