Kurucaşile stone baking plate is a traditional stone product produced in the Kurucaşile district of Bartın province, Türkiye, and is registered as a geographical indication. Produced for over 150 years, the product is distinguished by both its production technique and mineral composition. It is registered as a “protected designation of origin” under Law No. 6769 on Industrial Property and was officially recorded on March 10, 2021, by the Bartın Chamber of Commerce and Industry.

Geographical Boundaries and Registration Information

Legally, Kurucaşile stone baking plates can only be produced within the borders of the Kurucaşile district of Bartın province. The product, with registration number 690, is protected as a “protected designation of origin” type geographical indication. The label must bear the inscription “Kurucaşile Taş Sac” and the protected designation of origin emblem; if a label cannot be used, the inscription must be displayed visibly within the production facility.

Product Description and Usage

Kurucaşile stone baking plates are made from natural stone blocks with smoky, dark bluish, or blackish tones. During the firing process, the color turns to yellowish shades, and when cooled, it takes on a grayish appearance. Typically produced in a round tray form, these stones are highly heat-resistant and are used for cooking foods such as red and white meat, fish, pastries, and gözleme (stuffed flatbread).

Production Process

The production is carried out using traditional techniques, which include the following steps:

1. The area of the rock block to be extracted is marked using a compass.
2. The surrounding area is dug out with a pickaxe to define the block.
3. Circularly positioned chisel nails are hammered with a sledgehammer at equal speed and timing to prevent cracking.
4. Soft sledgehammer strikes at the center are applied to listen for the stone separation sound, and the block is separated at the right moment using a pickaxe.
5. The stone is shaped with an axe into oval, square, or rectangular forms.
6. Front and back surfaces are shaved, sanded, and smoothed.
7. Finally, the stone is fired over a wood fire for two hours to increase durability.

Mineral Composition

The mineralogical properties of the stone used for Kurucaşile stone baking plates are defined at both macroscopic and microscopic levels:

• Main components: Plagioclase (5%), Pyroxene group (7%), Biotite (2%), Volcanic rock fragments (10%)
• Secondary components: Opaque minerals (1%), Fine-grained volcanic ash matrix (75%)
• Rock type: Vitric tuff
• Color: Grayish olive green (5GY 3/2)
• Texture: Fragmented
• Grain size: Medium/small
• This composition determines both the physical durability and cooking performance of the stone.

Inspection Mechanism

The production and labeling of the product are monitored by an inspection authority established under the coordination of the Bartın Chamber of Commerce and Industry. This authority includes representatives from Bartın Municipality, Bartın Provincial Directorate of Culture and Tourism, and relevant experts. Inspections are conducted at least once a year and additional inspections may be carried out as needed or upon complaints. The inspection process covers compliance with production methods, correctness of the rock extraction site, and proper use of the protected designation of origin emblem.