$179.95
$139.95
In stock
– Size, L 26 x W 23 x H 16 cm (size 3)
– Material, clay, coated in a fine terracotta glaze
– Colour/Finish, Black
– Includes, dish with lid
Prior to first use, clean with mild detergent, fill each piece 3/4 full of water and place in the oven for 30 minutes at 200 degrees Celsius. This allows La Chamba items to seal. Wooden utensils are recommended to prevent scratching. Whilst it is safe to wash La Chamba in the dishwasher, to maintain its natural patina we recommend hand washing. Harsh detergents and dishwashers can dull the surface of La Chamba. More info in Product Story below
Standard / Light Items
| Under $120 | |
|---|---|
| Small | $18 |
| Medium | $26 |
| Over $120 | |
|---|---|
| Free Postage |
Any Items
Free Pick up is available from our Saltwood Shop & Showroom at 1-3 Curtis Street, Stawell, VIC, 3380
We will be in contact once your order is ready for Collection
Bulky / Heavy Items
Bulky / Heavy Items require a Special Delivery Quote and are not included in free shipping offer. After receiving your order our team will compare delivery options to ensure we offer the most competitive delivery price based on your Order and Location. If you have any queries, please contact sales support at [email protected]
La Chamba is well known throughout South America and is used in many top restaurants for preparing, cooking, and serving traditional dishes. The origins of this cookware can be traced back over 700 years to vases and pitchers found in archaeological sites.
La Chamba is still made in the traditional way, in a small village in the Andes, where the intensive manufacturing process is passed down from mother to daughter.
First, the local black clay is mixed with sand and water. From that, each piece is moulded, trimmed, and smoothed by hand. The vessels are coated in a fine terracotta glaze and left to dry in the sun. After drying, the cookware is rubbed and polished by hand with semi-precious stones.
Finally, the cookware is fired in kilns, which gives the surface its distinctive black finish.
Prior to First Use
Thoroughly clean each piece with a mild detergent to remove any residue from the firing process.
Fill the cookware ¾ full with water and place it in the oven at 200°C for 30 minutes.
This process helps seal the surface. Due to the naturally porous nature of La Chamba, a complete seal may only be achieved after several uses.
Holding Liquid
La Chamba can be used to hold liquids, but as it is slightly porous, it’s best placed on a saucer—particularly in colder climates.
In hot climates, it is ideal for storing water as the slight seepage encourages evaporation, keeping the remaining water cool.
Over direct heat (gas), on the barbecue, or even an open flame
Cleaning & Drying
Use a mild detergent with a sponge or soft cleaning cloth.
If food is burnt or stuck, soak the cookware in hot, soapy water for a few hours, then clean with a nylon scrubber.
Avoid metal scouring pads, as they may scratch or tarnish the surface.
Ensure the cookware is completely dry before storing it in closed cupboards or drawers.
How to Use
La Chamba cookware is safe to use:
Range
La Chamba is well known throughout South America and is used in many top restaurants for preparing, cooking, and serving traditional dishes.
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