Black Clay Baking Dishes in three sizes
Black clay Chamba cookware, well-known throughout Colombia, is used in restaurants and homes for preparing and serving traditional dishes (such as a Ajiaco). Its origins can be traced back at least 700 years to vases and pitchers found in pre-Columbian archaeological sites. It is still made in the traditional manner, by families in the village of La Chamba, on the banks of the Magdalena River in Central Colombia. Each piece is hand-crafted using local clays, burnished by hand, and fired on-site. The painstaking process and natural materials give the dishes an authentic, distinctive, and elegant look, yet Chamba is strong enough to use on the stovetop, oven or microwave. Chamba cookware heats evenly and is renowned for retaining heat. Cooking with clay creates food that is healthier, tastier and more moist!
Zero toxins are used in the production of La Chamba dishes. Pieces are unglazed and made from lead-free clay. The black color comes from the firing process and the smooth finish is the result of painstaking hand-burnishing with stones.
Chamba cookware is practical as well as beautiful and ideal for cooking and serving. Use in the oven, microwave and on the stovetop (many recommend the use of an inexpensive heat diffuser when using it on an electric range). Do not expose your Chamba to sudden changes in temperature—such as moving it directly from the refrigerator to the oven, placing it in a hot oven (don’t pre-heat the oven), or placing it on a cold surface when hot.