Clay Dolma Pot Lid Cover -Weighted Clay Lid for Dolma Cooking -Traditional Dolma Cover -Pot for Dolma -Clay Dolma Lid -Handcrafted Dolma Pot Cover (Small (7,3 inches))

Very nice piece. Perfect for grape leaves the Palestinian way of cooking.

WOW!!!! I honestly can’t believe I cooked dolma for decades without this Areste 8.6” clay weighted lid. I’ve been making Lebanese rolled grape leaves since I was old enough to stand on a chair next to my Siti in the kitchen, and like many of us, I always used the “old-school” method — an upside-down plate to hold everything down. It worked… sort of. The plate would slide, shift, and occasionally send my perfectly rolled grape leaves floating around like little life rafts. Frustrating every single time. This weighted clay lid completely changed the game. First of all, it arrived FAST and was packaged beautifully. Not a single scratch or chip — perfect condition. The quality is immediately noticeable when you pick it up. And for anyone wondering (because I almost didn’t buy it for this exact reason): it weighs over two pounds, which is absolutely more than enough weight to keep your grape leaves or stuffed cabbage snugly in place while cooking. No shifting, no unraveling, no stress. It fits perfectly, distributes weight evenly, and just makes the whole process easier and more traditional-feeling. It’s one of those kitchen tools you don’t realize you need until you use it — and then you wonder how you ever lived without it. The price is incredibly reasonable for the quality, and I was so impressed that I already ordered another one as a gift. This is officially my new go-to present for anyone who loves making dolma or stuffed vegetables. If you cook rolled grape leaves, stuffed cabbage, or any layered dishes — just get this. Trust me. Your future self (and your sanity) will thank you. After reading the other reviews, I felt that it was necessary to do a follow up to my first review, addressing some of their concerns. Because this is my second time buying something like this and loving it, I wanted to share something important after reading a few other reviews. Some people mentioned mold or issues after soaking and storing it, and others questioned why it’s only glazed on one side. None of that is a flaw — it’s actually how traditional clay cookware is supposed to work. Unglazed clay is porous and natural, so it needs a little old-school TLC (just like our grandmothers gave their cookware). If you cure and store it properly, it will last forever and actually cook better over time. And quick note about the glaze: It’s glazed on one side on purpose. That’s not a mistake. Traditional clay pots and lids are typically glazed on the outside only, not the cooking surface. The unglazed side is meant to breathe and season. That’s the part that touches the grape leaves, and those tiny pores are exactly what you cure and seal with soaking, oil, and garlic. That seasoning process is what creates a natural, nonstick, protective barrier. If it were fully glazed, it wouldn’t absorb, season, or cook the same way — it would just be ceramic, not traditional clay cookware. Here’s exactly how I take care of mine: How to Cure Your Clay Lid (Do this once before first use): 1. Gentle Cleaning Wash with warm water only. Skip the soap — clay absorbs everything and you don’t want your grape leaves tasting like dish detergent. If needed, a little baking soda works fine. 2. Soak It (don’t skip this part) Fully submerge it in clean water and let it soak overnight (10–12 hours). The clay drinks up the water and naturally seals itself. Then let it air dry completely. 3. Season It This adds a protective layer. Rub with a cut garlic clove (optional but traditional and adds extra sealing). Then rub on a very light coat of olive oil. 4. First Heat Use it during your first cook to finish curing. Always start on low heat and warm it gradually. Sudden temperature changes can crack clay. Maintenance Tips (this prevents mold + damage): • Let it cool completely before washing • Hand wash only — never dishwasher • No soap • Dry completely before storing • Store in a dry, well-ventilated spot • If it hasn’t been used in a while, just re-soak before cooking again Treat it like the handmade piece of cookware it is, not like a metal lid, and it will last for years. Honestly, once you use a properly cured weighted clay lid, you’ll never go back to the wobbly upside-down-plate method again. Total game changer.

According to my wife, that has done the job.

Love it great quality, and does the job.

Not a good quality. Why is the the top Is only glazed? The bottom should have been glazed,too. The bottom gets more moldy and hard to clean. Waste of money. I don't recommend

As described! I used it as press for dolma pot, cabbage rolls, and to grill painini sandwiches. Bonus is that it is machine washable. No scrubbing it to clean.

Does the job, but it’s expensive for the size. I would use it to press sandwiches, but not heavy and not big enough for a pan of grape leaves.

Exactly as described, good quality, arrived quickly.