Copper Ayran Bowls

A copper ayran bowl, the tas, is a deep, wide-mouthed vessel without a handle; at the Anatolian table, ayran, sherbet and cold water are served in this form. The Pınarbaşı line in the range holds 500 millilitres and is listed singly and in sets of two, four and six. It is machine-hammered, comes in polished copper and is tin-lined inside. BakırBul produces it to order through a long-term partner workshop in Kahramanmaraş, Türkiye.

Why the tas has this shape

The mouth of the bowl is not narrower than its body; it is kept wide on purpose. The reason is practical: frothy, whisked ayran needs room for its foam, and in a narrow cup the foam rises and spills over. The handleless body lets the bowl sit in the palm; holding the tas in both hands to drink is part of the traditional table, and it lets you feel the coolness of the copper directly.

The 500 millilitre volume is not random either. A serving of ayran drunk with a meal usually fills about two-thirds of it, and the rest is left for foam and ice.

How copper keeps ayran cool

Because copper conducts heat quickly and evenly, the wall of the bowl drops to the temperature of chilled ayran within seconds of pouring. The whole vessel cools, the outside feels cold in the hand and, in humid air, condensation forms on it. Thin copper sheet carries little stored heat, so the effect seen with a thick earthenware or porcelain cup, which gives its stored room-temperature heat back to the drink, does not happen here.

For the best result, chill the bowl in the fridge for a few minutes before service. Remember that copper does not insulate; it lets the surrounding heat in just as quickly. The bowl starts the coolness, and shade and a sensible serving time keep it going.

How to choose and where to use it

• Sets: a single bowl suits one person; for large tables and summer service, choose a set of four or six. Check the quantity in the product name before you add it to your list.
• Use: besides ayran, the bowl suits sherbet, lemonade, fruit compote and plain cold water. Some use it at breakfast for olives or jam, but acidic contents should not be left standing in it.
• Presentation: served on a copper tray in the same finish, the set looks complete. If you want a handled vessel beside it, copper handled cup cups sit well on the same table.
• Gifts: the regular pattern of machine hammering makes the pieces in a multi-piece set look alike, which is a valued quality in sets bought as gifts.

Tin and cleaning

The inside of the bowl is tinned by the traditional method. Ayran is mildly acidic, so a sound tin layer matters; under heavy use, re-tinning every one to two years is a sensible guide. If reddish copper colour starts to appear in patches inside, it is time to take the bowl to a tinsmith.

Washing is done by hand. Warm water and a soft sponge are enough; dishwasher detergent wears the tin and high heat harms the exterior. Dry the bowl after washing before putting it away, because copper left wet darkens faster. Darkening is not a defect: rub with half a lemon dipped in salt, or with a paste of flour, vinegar and salt, then rinse, and the surface brightens. The bowl is a serving vessel and is not heated on a hob; copper is not magnetic, so it would not work on an induction hob in any case.

The Pınarbaşı form in Kahramanmaraş

The tas is one of the oldest forms in copperwork, because it can be made from a single sheet with no handle and no solder. The coppersmith’s whole task is to draw the body to an even depth and roll the rim smoothly enough to meet the lips. Kahramanmaraş copperwork carries a registered Turkish geographical indication, and plain forms like the ayran bowl are the pieces apprentices learn first and masters take longest to perfect.

What sets the price of a copper ayran bowl

Because the dimensions in this group are close to one another, price differences come mostly from the size of the set; a single bowl and a set bringing several bowls together are listed in the same category. The bodies are machine-hammered, so technique does not separate prices here. The remaining factors are the finish and the diameter of the bowl. Prices are quoted per order; send the quantity and destination.

Sizes

The ayran bowl is a low vessel whose mouth is wider than its body, with a rim that turns outwards; the form exists to hold the foam of the ayran at the mouth of the bowl. The Pınarbaşı bowl measures 12.1 cm across, holds 500 ml and is made from 0.80 mm sheet, and the diameter sets the size of the serving.

The finish in this group is polished copper. Bowls are listed singly or in sets, and a set makes it easier when the table needs bowls of the same diameter. For the wider drinkware range and its lining, see Turkish copper mugs and tumblers; the health background of copper and acidic drinks is in is copper cookware safe.

Frequently asked questions

How many millilitres does an ayran bowl hold?

The Pınarbaşı ayran bowl in the range holds 500 millilitres. A serving of ayran fills about two-thirds of that volume, and the rest stays free for foam and ice. The bowl is 12.1 cm across and made from 0.80 mm sheet.

Can ayran be left standing in a copper bowl?

It should not be. Ayran is mildly acidic, and standing for hours tires the tin layer. The right way is to fill the bowl at the moment of serving and wash it once it has been drunk. A sound, unbroken tin lining is what keeps the drink off the copper.

Can I chill the bowl in the freezer?

Use the normal shelf of the fridge rather than the freezer. A few minutes of chilling gives enough effect; long spells in a deep freezer can leave marks on the surface from condensation once the bowl comes out.

Are the bowls in a set exactly identical?

Because they are machine-hammered, the pattern is regular and the pieces look very much alike, but the copper is finished by hand, so small differences can be seen. To see every drinking vessel together, browse copper drinkware.