: In bread making, porous lava rocks are often placed in a pan at the bottom of the oven. Pouring water over them creates an initial blast of steam that helps sourdough and other breads achieve a better "oven spring" and a crispier, golden crust.
: Always heat lava stones gradually (10–15 minutes) to prevent thermal shock, which can cause cracking. buy lava stone for cooking or baking
: Rocks should be replaced if they begin to crumble or show significant deterioration. : In bread making, porous lava rocks are
: Let the stone cool completely before cleaning. Avoid cold water on a hot stone. Use a stiff brush and hot water; avoid harsh detergents, as the porous nature of the stone can absorb chemicals. : In bread making