In Turkish culinary culture, the İSTOÇ Güveç Dolma Taşı (23 cm) is an essential traditional tool used to weight down stuffed grape leaves (sarma) or vegetables (dolma) as they simmer in a clay pot (güveç). ## What is a Dolma Taşı? Also known as a "Dolma Stone" or "Sarma Stone," this is a heavy, perforated disc made of natural clay or terracotta. Its primary purpose is to sit directly on top of the food inside the pot to prevent the delicate rolls from floating, unraveling, or losing their shape as the water boils. ## Technical Specifications (23 cm Model) Feature Details Diameter 23 cm (Ideal for Large/Family-sized pots) Material 100% Natural Soil/Terracotta (often from Sorkun/Eskişehir or Cappadocia) Weight Approximately 900g – 1kg Design Perforated (with holes) to allow steam and water circulation Finish Available in both Unglazed (Natural) and Glazed versions ## Key Benefits of Using a Stone vs. a Plate Steam Circulation: Unlike a standard kitchen plate, the holes in the Dolma Taşı allow steam to pass through, ensuring even cooking and preventing "pressure spots" that can make the rice mushy. Flavor Enhancement: Being made of natural clay, it adds a subtle earthy aroma to the dish, especially when used in a matching clay güveç pot. Versatility: Beyond its main role, it can also be used as a Grill Press for searing meats or as a Bread Warmer. ## Maintenance & Usage Tips Compatibility: A 23 cm stone is considered "Large." Ensure your pot's interior diameter is at least 24 cm to allow for easy insertion and removal. Cleaning: Natural clay stones are generally dishwasher safe, but hand-washing is recommended to maintain the integrity of the unglazed soil. Safety: Because it is heavy and made of terracotta, handle it carefully when hot. Most models have a small center knob or handle for lifting with a fork or tongs.