I am a huge fan of Clay pots (Ollas de Barro), like the one in the My Colombian Recipes logo. So, when I found La Chamba Colombian cookware here in the United States, I was very excited! I love cooking and serving my traditional Colombian dishes in Colombian clay cookware. These clay posts and dishes are pieces of kitchen art. You should have seen my excitement when I opened the box of clay cookware that I received from MyToque.com.
After more than four years of blogging about traditional Colombian cuisine, I thought it would be appropriate to introduce you to La Chamba Colombian Clay Cookware.
Clay cookware is a traditional and popular tool in Colombian cuisine that can be used in the oven and microwave, on the grill and stove, and as a serving dish. They are used in homes and restaurants throughout Colombia. La Chamba is clay cookware handmade in the town La Chamba, in the department of Tolima-Colombia and is one of the most popular in Colombia for its quality and beautiful design. There is a lot of hard work that goes into making each and every piece of their clay cookware. You can read La Chamba's story and learn about their products on MyToque.com.
What I love the most about Clay pots is that they retain heat very well and they are especially good for cooking beans, my grandmother always said that clay cookware gives a richer flavor to Colombian beans and soups.
La Chamba Cookware is available in the United States on Toque Blanche online here and you can also follow them on Facebook.
I'm SO happy you posted this! When we were in Colombia I fell in love with this cookware, and wanted to bring it all home, the only problem is that we were in a different part of the country, and some of the people had made counterfeit pieces that they had colored with shoe polish. The vendors were all very honest about how they had done it, and were adamant that the pieces were for decoration only. We were to nervous to buy any because we were never sure if it was safe or not to eat off of.
I have never heard rumors or seen any usage of artisans in the village of La Chamba using shoe polish... in Oaxaca (not cookware) yes I heard this rumor. I do international clay cooking research and work with La Chamba artisans in Colombia and it is best to buy the highest grade of La Chamba so you get the best finishing of the surface. I cook in La Chamba daily and have become a bit of an expert in its uses. It is one of the best clay cookware I have used in the world. It holds up extremely well and cooks beautifully. Feel safe and enjoy how special Chamba is for cooking.
Another great resource for buysing Chamba is chambaclaycookware.com
Thanks, Nathalie! I am going to check the site.
Just a quick question on the preseasoning after filling the fourths full with water do you place the lid on before putting it in the cold oven or do you leave it uncovered?
I am so curious to try these one day. You know I think I have never cooked in a clay pot so it would be a new experience, perhaps an eye opening one.
Love clay pots but these are really very elegant indeed!
Those are gorgeous!! Love the color, everything about it. Does the fish come with it?
No,Belinda!!!!But the recipe for the fish is coming this week 😉
One can't serve ajiaco bogotano in anything else.
They are so chic!
I'm fascinated to everything that is ethnic, authentic 🙂 And its interesting to browse your blog as you never fail to mesmerize me 🙂
Thanks for the links...I'm seriously intrigues to order this dish 🙂
So pretty these clay pots...
Hope you are having a great week Erica 😀
We love clayware too, we have a local couple that make all of our stuff. These are some great pieces that you have!
Norma - Platanos, Mangoes and Me!
Guess who will be ordering. I love clay pots too and these are so beautiful...thanks fro the link.
I have found some excellent Chamba Cookware at chambaclaycookware.com
I do research in the village of La Chamba, Colombia and I find it very interesting the differences in Clay Oven fired Chamba and Gas oven (slightly stronger) Chamba. My understanding Chamba Clay Cookware has both.
i've been trying to find out more about what to do with my new 8 quart chamba. i used it for the first time yesterday and made tomato sauce (gravy and meatballs if your from Jersey.) i thought i had to cook it slow and long, the meat fell apart it was over done. my question is is the cooking time in the chamba vs s.s. about the same and can you send me receipts so i have a better idea on how to get the most out of this very pretty black pot. it looked very impressive on my stove top. i love it already can you imagine when i actually start to cook everything in it. thank you Kathy
Recently I was gifted with my first (of several to come, I hope) La Chamba pot and it is a delight to use. First I cooked dried black beans in it, then added vegetables and homemade tomato sauce and simmered it a bit to meld all the flavors just enough. I threw in a little cooked whole wheat fusili along with some cubed cheese and baked it in the oven for twenty-five minutes.
Oh my goodness. This may have been the best casserole I've ever made. Nothing was overcooked. The vegetables that should be crunchy-tender were. The beans were soft but not mushy. The flavors were fabulous.
Even the leftovers were delicious.
I found your page because I was looking for more information about cooking with these pots. Thank you for sharing your personal experience. I definitely want to acquire more of these pots.
Have the pot, now I need recipes! Preferably slow cook type, or really fast kind.
I wonder what the finish is... and what clay is used? Is it high iron...and would that get into food?
I am looking everywhere for a book showing me how to cook in my la Chamba. Is there a cookbook specifically for la Chamba? I don't know how to use it.
Bought our La Chamba pieces years back from Williams Sonoma and used sparingly. Recently, got back into using them but noticed the black was rubbing off on a paper towel when wiping dry? Is anyone else experiencing this. Stopped issuing it immediately and no one is ill but some concern here. Done a lot of research on safe cookware and want to use clay to cook in especially for food that requires longer cooking time. Please help 🙂