The handmade cooking stones are made of clay and are 100% food-safe, organic, natural, eco-friendly and lead-free.
In Turkey, these round, heavy heat-resistant plates are called "dolma stones". They are specially designed to keep the filling intact while cooking stuffed vegetables such as aubergine, pepper, courgette, cabbage and grape leaves.
Instead of placing a heavy stone or plate on top of rolled stuffed leaves while cooking, use these clay lids to prevent the delicate wraps from falling apart. The Dolma Stone has openings to let steam escape and has a handle for easy removal when the dish is done.
The clay lids also act as a "heat sink", cooking the dolmas evenly from above. The concept behind this is to keep food flat and distribute heat evenly.
A grill press can help prepare delicious dishes such as deeply fried steaks, fish fillets with crispy skin and evenly browned grilled cheese sandwiches, if used properly.
