Vaporization set

Steaming set for crispy baking results

Vaporization set application

The steaming set consists of 3 parts. You get an oven mold with 1 kg lava stones and a syringe. Before you use your products, you should wash all three products thoroughly. Put the lava stones briefly in a sieve under running water. Rinse the baking pan briefly with mild dishwashing liquid and a soft sponge and dry. The tip can also be briefly drawn up with a little dishwashing liquid and rinsed with clean water until there is no dishwashing liquid in the syringe. 

To bake the perfect bread, place the baking pan with the lava stones at the bottom in the oven and preheat the oven to the desired temperature. As a little tip: In combination with a Bread baking stone your bread will be nice and airy on the inside and deliciously crispy on the outside. If you use a bread baking stone, you should put the lava stones in the oven at the same time as the stone and let them heat up for at least 30 minutes. Once the lava stones are heated up, you can place the raw bread dough on the bread stone or on a baking tray. Now take the syringe and spray the lava stones with the water. The water should not be cold, because the lava stones could cool down. Close the oven door quickly so that the steam stays in the oven and also open the door only at the end of the baking process. This will allow the dough to bake evenly. If your oven has a steam function, you can of course use this function. Most of the time, this function is not enough to create a crispy crust. However, the function helps to prevent the steam from escaping in the oven. After baking, you can leave the lava stones in the oven to cool. Once the lava stones have cooled, you can put them in a plastic bag with a zipper lock. Rinse the baking pan again briefly with hot water and dry it. 

The care advice and advantage of lava stones

Lava rocks are nothing more than solidified magma. This is the liquid, extremely hot substance that escapes from active volcanoes. Once the magma has cooled, the coarse-pored lava rock is formed. The stone is brown to deep black. Whereby also the colors, red or violet can appear. However, all lava stones have the same properties. Lava stone has various advantages, which you can use perfectly in baking. Lava stone has many pores. Thus, the lava stone stores liquids and gases better than almost any other stone. Furthermore, the lava stone can stay very hot for a very long time and helps to maintain a constant heat. The lava stone is therefore also popular when grilling on a gas grill. In fact, the heat retention is so good that you could end up grilling over the lava stones for a few minutes without any gas at all. Through indirect grilling, meat, but also fish becomes tender and vegetables do not burn on the grill. 

Depending on how often and for what you use the stones, you should boil the stones 1-2 times a year. To do this, put your stones in a saucepan. Add a liter of water and a tablespoon of apple cider vinegar to the lava stones and boil everything together. After 5-10 minutes you can remove the stones from the stove, drain the water and rinse with fresh water. Especially when grilling, frying fat can get caught in the stones. Then we recommend to add a little more vinegar to the water. You can tell when the stones need cleaning by the fact that when baking in the oven, but also in the grill, the stones begin to smoke before you have even added water. This is a sign that oils and other impurities have become trapped in the stone and are now burning. Of course, you can also wait until everything is completely burned. In this case, however, you must vent the oven well so that your pastry does not take on the smoky taste.