COLOMBIAN BLACK CASSEROLE DISH – L

£85.00

19 x 31cm

2 in stock

SKU: 2500000009372_NSM

Here at Pascale we have fallen in love with this absolutely stunning, traditional Colombian cookware.

 

Chamba cookware is well-known throughout south America and 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 entirely hand-crafted using local clays. The pieces are not glazed, instead they are painstakingly burnished by hand using agate (the semi precious stone) and achieve their gorgeous, satiny black finish during the unique firing process. The craftsmanship to produce them may date back hundreds of years but they are adapted to modern life. The clay is toxin free and Chamba cookware can be used in the oven, on the stove top (not induction) or in the microwave. It heats evenly and is renowned for retaining heat and moisture. Small imperfections in the finish and flecks of minerals in the clay are due to this handmaking process and the natural materials and are a characteristic of the pottery. Mica in the surface gives the cookware the ability to heat

 

It requires seasoning before first use.
Before you use your clay 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 400ºF. This usually seals the cookware, although a complete seal is sometimes achieved only after it has been used several times for cooking. All of the cookware and tableware can be used over any direct source of heat, including an open fire. Over time you will notice changes in colour of the pot from exposure to the heat source. 
After it has been seasoned, 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 Chamba for long periods.