In the Magdalena River Basin in central Colombia, the women from a village called La Chamba continue to carry on an artisanal tradition that spans at least seven hundred years. Using the mineral-rich clay from the area, these women make Chamba cookware- used and loved by Colombians, gourmet cooks around the globe and a few celebrity chefs such as Douglas Rodriguez of Miami, Florida (and the father of Nuevo Latino cuisine).
Each piece is hand shaped and molded into rounds or ovals instead of being spun on wheels. Elegant, handy and easy to use, the Chamba line is Colombia’s gift to cooks the world over. Food Trends recently received a small, black pot (lid included) ideal for making soups, rice, stews and legumes. Best of all, this cookware can go from oven to microwave, or stovetop to table- they’re handsome pieces that instantly elicit “where did you get that?” queries. The La Chamba cookware can be placed directly over a gas stove flame, but if you’ve got an electric stove, a heat diffuser is recommended.
How to Care for the Cookware
A word of warning- while this cookware is gorgeous, easy to use and versatile- sudden temperature changes are its worst enemy! You cannot go from the fridge to a hot oven, or putting it on a cool surface when it’s hot. The cookware is clay after all, and while durable, it isn’t metal. A quick clean up with a sponge and warm water is ideal- forego the dishwasher if you want your piece to last.
Toxin-Free and from Mother Nature
This is cookware however that is produced free of toxins, without glazes and nope, no lead in the clay so you can scratch that off your worry-list too. The burnished black hue comes from painstaking hand polishing achieved with river rocks. This is truly eco-friendly cookware – from the earth to your table without any niggling worries about what’s in it or how it was made. Cookware the way Madre Nature intended! The line includes bake ware, pots, griddle pans, plates and roasters in case you become enamoured with them.
While easy to take care of, each piece must be seasoned prior to using.
How to Season Your La Chamba Pot:
- Fill three-quarters of the way with warm water and place in a 400 degree F oven for 30 minutes UNCOVERED.
- This helps seal your cookware piece, but it’s only after using it a few times that it will be fully seasoned.
- If you find your piece is still too porous, the manufacturers suggest boiling milk in it will help.
If you’re looking for a few tried and tested recipes for your La Chamba clay cookware, click here and buen provecho!
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