la chamba cookware
about
well-known throughout colombia with origins that can be traced
back at least 700 years, la chamba is used in both restaurants and homes
for preparing and serving
traditional dishes throughout south america. this
beautiful cookware is still made in the traditional manner, by families
in the village of la chamba, located on the banks of the magdalena river
in central colombia. pieces are hand-crafted using local clays,
burnished by hand and fired onsite. both the process
and natural materials gives the dishes an authentic, distinctive and
elegant look, yet la chamba is strong enough to use on the stovetop,
oven or microwave. one of its many benefits is that it heats
evenly. cooking with clay creates
food that is healthier, tastier and moister.
cooking
la chamba cookware is practical as well as beautiful and it is ideal for cooking as well as serving. we do not recommend exposing your la chamba to sudden changes in temperature, such as moving it directly from the refrigerator to the oven, placing it in a hot oven, or placing it on a cold surface when it is hot. do not pre-heat the oven when cooking with la chamba as these pieces work best with gradual changes.
seasoning
before you use your clay la chamba cookware for the first time, the piece should be filled three-quarters full with water and placed uncovered in an oven for 30 minutes at 400º fahrenheit. this process seals the cookware, although a complete seal is sometimes achieved only after it has been used several times for cooking. boiling milk your cookware may help if it is still found to be too porous, but this is rarely necessary. all of la chamba cookware can be used over any direct source of heat, including an open fire. over time you will notice changes in color of the pot from exposure to heat sources.
cleaning
after it has been seasoned, la chamba cookware cleans easily. a quick soak and wipe down with a sponge or soft cloth is all you need to clean it. cleaning in the dishwasher or use of abrasive cleaners is not recommended, nor should you soak your la chamba for long periods of time.
safety
no toxins are used in the production of la chamba dishes. the pieces are not glazed and there is no lead found in the clay. their black color comes from the firing process and their smooth finish is the result of painstaking hand-burnishing with stones.
« Previous: binchotan charcoal | Back to learning tableau articles
