Only $71.95
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Description
La Chamba cookware is well known throughout South America and is used in many top restaurants for serving traditional dishes. Its origins can be traced back at least 700 years to vases and pitchers found in pre-Colombian archaeological sites. It is still made in the traditional manner, mostly by women in a few small villages, each piece being molded into shape by hand from a coarse dark grey clay with a finer terracotta clay applied to the outside. After firing at very high temperatures in an earth kiln the surface turns black (The beautiful black sheen is achieved by intricate burnishing of the clay before its fired). Towards the end of firing a mix of dried herbs and grasses is added which burns quickly and enhances the distinctive black colour of the pots. This production technique means that patches on the surface may retain their original terracotta colour. Unlike most ceramic cookware La Chamba has a natural clay glaze and its porous nature gives good heat retention and enhances food flavours. The painstaking process and natural materials give the dishes an authentic, distinctive and elegant look, yet they are safe to use and easy to care for. The innate elegance and usability make black Chamba cookware perfect for both cooking and serving. There are no toxins used in the production since no glazes are used and there is no lead in the clay. La Chamba is safe for use on the stove, in the oven, microwave and under the grill. It can be used over direct heat - gas, electric, on the barbeque and even on an open flame. Wooden utensils are recommended.It may look and feel rustic but La Chamba performs superbly and has been fully tested by Australian Health Authorities and meets the required standards.For the best performance, your new cookware needs to be "seasoned" in order to create an effective seal. This is done by filling the item 2/3 full of water and place
