bondy double turkish teapot set — stainless steel çaydanlık, 3 sizes
The double teapot — çaydanlık in Turkish — is the defining tool of Turkish tea culture. The lower pot boils the water; the smaller upper pot brews a strong tea concentrate on top of the rising steam. To serve, you pour concentrate into the glass first, then dilute with hot water from the lower pot to each person's preferred strength. Everyone gets their tea exactly as they like it, and the whole setup stays hot for as long as the gathering lasts.
The Bondy is a solid stainless steel çaydanlık set built for everyday use. Three sizes — Mini (67 oz / 2000 ml), Midi (93 oz / 2800 ml), and Maxi (107 oz / 3200 ml) — let you match the pot to your household: a smaller set for a couple or small family, a larger one for a full table. Stainless steel means fast heating, no rust, and easy cleaning after every session.
Once your tea is ready, serve it in our Turkish tea glass sets.
Specifications
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Sizes: Mini 67 oz (2000 ml) · Midi 93 oz (2800 ml) · Maxi 107 oz (3200 ml)
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Material: Stainless steel
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Type: Double teapot (çaydanlık) set
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Use: Stovetop
Curated by Rootsware · Crafted in Turkey
Why We Selected This Piece
At Rootsware, we carry Turkish double teapots because the two-vessel system is not a design choice — it is the only correct way to brew Turkish tea. The lower kettle heats the water; the upper pot steeps the concentrated tea. Every household in Turkey has one. We selected Korkmaz and similar quality-tier sets because they hold temperature properly, balance well on the stovetop, and are built to last years of daily use — not just to look good in a product photo.
How to Brew Turkish Tea
- Fill the lower kettle with water and bring to a boil.
- Add 1 tablespoon of loose black tea per cup to the upper teapot.
- Pour a small amount of boiling water over the tea leaves to moisten them.
- Place the upper teapot on top of the lower kettle and reduce to low heat.
- Steep for 15–20 minutes. The steam from below keeps the concentrate warm.
- To serve: pour concentrate first, then dilute with hot water from the lower kettle to taste.
Turkish tea is always served strong by default — guests add water to their own preference.
Care & Cleaning
- Hand-wash with mild soap and warm water after each use.
- Do not use abrasive scrubbers on the polished stainless surface.
- To remove tea staining inside the upper pot, fill with water and a tablespoon of white vinegar and bring to a simmer.
- Dry thoroughly before storing to prevent water spots.
- Compatible with gas, electric coil, and induction stovetops (check product listing for induction compatibility).
Frequently Asked Questions
What size should I choose?
For 1–2 people: a small set (1–1.5 L lower). For a family of 4–6: a standard set (2–2.5 L lower). For hosting guests: choose the largest available — Turkish tea sessions can last hours and refills are expected.
Can I use it on an induction stove?
Some sets in this collection are induction compatible, others are not. Check the product specifications. If no induction mention appears, assume gas and electric only.
What tea should I use?
Traditional Turkish tea uses fine black tea from the Rize region of Turkey — Çaykur is the most recognized brand. Strong, tannic, and brewed concentrated. Earl Grey and similar teas do not produce the same result.
Why does Turkish tea taste different from regular tea?
The double-brewing method produces a concentrate that is then diluted to preference at the glass — giving each person control over strength. The long steep time (15–20 min) at low heat extracts more depth than a short steep at high temperature.
How do I know when the tea is ready?
The color of the concentrate in the upper pot should be deep amber to dark red-brown. If it looks pale, steep longer. If it tastes bitter, you steeped too long or used too much tea.
