I've been using Columbian La Chamba Clay Cookware for several years now! I'm inLOVE! Toxin-free, made traditionally for 700 years, unglazed, natural materials!!! #LOVE
Recently, I broke my roaster (which I use daily), so I quickly replaced it and had to revisit how to season it before using it for the first time! I found the loveliest information:
"Black clay Chamba cookware is well-known throughout Colombia and is used in restaurants and homes for preparing and serving traditional dishes (such as a Ajiaco ). Its origins can be traced back at least 700 years to 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. Each piece is hand-crafted using local clays, burnished by hand and fired on-site. The painstaking process and natural materials give the dishes an authentic, distinctive and elegant look, yet Chamba is strong enough to use on the stovetop, oven or microwave. Chamba cookware heats evenly and is renowned for retaining heat. Cooking with clay creates food that is healthier, tastier and moister!" mytoque.com
"SAFE: There are no toxins used in the production of La Chamba dishes. The pieces are not glazed and there is no lead found in the clay. The black color comes from the firing process and the smooth finish of the pieces is the result of painstaking hand-burnishing with stones." mytoque.com
"Cooking with clay creates food that is healthier, tastier and moister!" #LOVE #thankyou!