DT Series Dizi Pot

Dear Soy family, please welcome the latest addition to the Soy Specialty Cookware series; the Soy DT-class Dizi pot.
The “Dîzî”, Âbguşt, also called “Piti” is one a very intricate dish enjoyed in Iran, the Republic of Azerbaijan and the Eastern parts of Armenia and Turkey, that involves a whole set of rituals for cooking, serving and eating.
The dizi pots, filled with lamb, tail fat, chickpeas and spices are laid by seemingly infinite rows on a special charcoal mangal, and are to be left overnight for simmering on the embers.
The next day, usually for a hearty breakfast, each patron is served their own dizi pot, with flatbread, a bowl and a meat pestle, along with some refreshing greens.
One is first expected to tear the flatbread into the bowl, to then cover it with the broth of the dish. That is the first course.
In the second course, the patrons have to use the meat pestle to gently pound the meat and chickpeas into a homogenous mash, that is then to be eaten spread on the flatbread, again.
At Soy, we manufacture 3 sizes of Dizi pots, with respective diameters of 9, 10 and 11cms, the classics being the DT9 and DT10, while the DT11 is reserved for a double serving. We highly recommend that you order them in groups of the same size (i.e. 4x DT10) as each is used for an individual serving.
Each DT pot comes with a hand-spun extra hard Turkish wood meat pestle, that you will need for the second stage of your meal.
Nuş olsun!
Dimensions:
DT9: 9 x 14cm 1.5mm
DT10: 10 x 15cm - 1.5mm
DT11: 11 x 16cm - 2mm

Why do you use copper and silver?

Silver is by far the most conductive metal on Earth. Copper is a close second! This is because silver and copper only have one valence electron, which is free to move around with little resistance. As a result, both copper and silver are fantastic electric and thermal conductors.

How should I use copper cookware?

The biggest perk about copperware is its amazing thermal conductivity. It heats incredibly fast, diffusing equally all the way to the edges of your copperware. However, remove it from the fire and it cools swiftly, giving you ultimate control of your cooking. The perfectly even heat distribution all around the cooking utensil granted by silver and copper will make an enormous difference on your cooking; so that your rice will never burn and stick, your sauces and stews will never remain without consistency, your egg whites will rise in a matter of seconds, melting chocolate or making Turkish Delight at home will be a piece of cake and the flavor of your dairy desserts will praised by everyone.

The Soy Heritage Warranty

All Soy products are subject to their signature "Heritage Warranty", from the lining to the material. The warranty extends to not only the original purchaser/owner, but also to their future generations. All the user has to do is register the serial number stamped on the bottom of the product with the manufacturer here. Please keep your warranty card to be able to enjoy the free heritage warranty Please contact us for further information.

My Soy has changed colors / has stains

• Given the nature of the metal, both copper and silver
  will change color and tarnish as they get used & upon contact with air,
  water, and acidic ingredients. 
• This is totally normal and doesn't affect cooking
  properties. 
• They are still safe to use and there is no health
  risks.
• If you want to get them back to their original state,
  just rub your Soy with a lemon sliced in half, covered with table salt or
  baking soda.
• Rinse it with warm water, dry it and voila!
• As with cart-iron skillets, a light coating of oil
  before storing protects it over time.
• This method works on both copper and silver
• You can also clean your Soy with ashes (cigarette ash,
  fireplace ash, etc.)
• You can also always use food-safe silver polish
• We recommend brands like Hagerty or Goddard's
• Please watch our video on how to clean your Soy products