La Chamba cookware is handmade in Columbia from clay that contains mica which allows it to withstand heat. It can be used in the oven, microwave and on the stove top. I didn’t believe that, so I tried it myself.
I like this cookware because it’s pretty enough to go from the stove to the able as servingware. That keeps food hot and moist longer.
There are no toxins in the La Chamba because no glazes are used (the pieces are hand-burnished) and there is no lead in the clay. Care is easy: a quick soak and wipe down with a sponge is all that is needed.
New to me, La Chamba‘s origins can be traced back at least 700 years to the 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.
It’s not cheap, but it is beautiful and handmade. So, I plan to add a piece now and then to my collection.
Winter food at my house is a lot of slow cooked soups and stews. It’s rare that I serve a meal with out herbs.