Just in time for the cooler weather, La Chamba has arrived. This unique cookware and serving ware not only looks great, but also is perfectly suited to winter recipes. Think casseroles, soups, rice, roasting, baking, home made bread bread and serving.
Hand made in Columbia, the origins of this cookware can be traced back over 700 years to vases and pitchers found in archeological sites.
Unlike most other ceramic cookware, La Chamba has a natural clay glaze rather than a vitreous glaze. The porous nature of La Chamba is a distinctive characteristic allowing the cookware to retain heat and enhance food flavours. Pots are also ideal for serving food and even eating from directly.
La Chamba is traditionally moulded by hand from coarse dark grey clay and coated in a fine terracotta glaze. After drying in the sun, the surface is polished with semi-precious stones to give the cookware its natural patina. As you would expect, colours and shape variations are typical of a hand-crafted product.
We recommend the following in caring for you La Chamba. Prior to first use, clean with mild detergent, fill each piece 3/4 full with water and place in the oven for 30 minutes at 200 degrees Celsius. This allows La Chamba items to seal. Wooden utensils are recommended to prevent scratching. Handwash with mild detergent. Dishwasher safe.
