Named for its place of origin, La Chamba clay cookware from Colombia is crafted completely by hand using centuries-old methods. Made from local river clay, the stunning matte-black surface of this casserole dish—which is actually a soup pot—works as well as cast iron but is much more lightweight and easier to handle, with great heat retention. The sturdy bottom of this pot is perfect for slow stovetop cooking, and you can feel free to simmer stews and soups without the risk of burnt-on food at the bottom of your cookware. And because La Chamba cookware is hand-polished using semi-precious stones, its surface is exceptionally easy to clean and has nonstick properties. The pot itself and its lid are hand-molded to fit each other, providing a tight seal when in the proper position. The three types of clay used in the dishes’ construction make them strong enough to use in the oven, microwave or on your stove—but as with all clay cookware, La Chamba pieces should not be exposed to extreme temperature shock.

Named for its place of origin, La Chamba clay cookware from Colombia is crafted completely by hand using centuries-old methods. Made from local river clay, the stunning matte-black surface of this salsa dish looks similar to cast iron but is much more lightweight and easier to handle. It also adds a beautiful authentic accent to your table. The handcrafted lid is perfect for keeping your condiments covered until the moment you need them, especially when cooking outdoors—we love the look of La Chamba as part of an outdoor barbecue spread. Use it to serve our Colombian Avocado Salsa (Áji de Aguacate) or our Green Chili and Tomatillo Hot Sauce. Making La Chamba cookware is quite literally a community effort, and every piece passes through the hands of various skilled artisans in one village in Colombia. The three types of clay used in the dishes’ construction make them strong enough to use in the oven, microwave or on your stove—but as with all clay cookware, La Chamba pieces should not be exposed to extreme temperature shock.

Named for its place of origin, La Chamba cookware is crafted completely by hand in one village in Colombia using centuries-old methods. The stunning matte-black finish of this sauté pan, made with local river clay, works as well as cast iron but is much more lightweight and easier to handle, with exceptional heat retention for quick, even frying and browning. It is the ideal size for dinner for two; we placed it on the stove over low heat until it was searing hot, then found it perfect for searing shrimp, white fish and other delicate meats. Making La Chamba cookware is quite literally a community effort, and every piece passes through the hands of various skilled artisans in one village in Colombia. The three types of clay used in the dishes’ construction make them strong enough to use in the oven, microwave or on your stove—but as with all clay cookware, La Chamba pieces should not be exposed to extreme temperature shock. Rinsing a hot pan under cold water, for instance, may cause it to crack.

Named for its place of origin, La Chamba clay cookware from Colombia is crafted completely by hand using centuries-old methods. Made from local river clay, this stunning matte-black comal can be used directly on the stovetop for everything from toasting spices and charring vegetables to frying eggs or warming tortillas. It is perfect for use on the grill when cooking delicate vegetables or fish that benefit from the smoky heat of the grill but could stick or fall apart if cooked directly on the grate. Use the La Chamba comal to char vegetables for our Oaxacan Green Mole with Chicken. Making La Chamba cookware is quite literally a community effort, and every piece passes through the hands of various skilled artisans in one village in Colombia. The three types of clay used in the dishes’ construction make them strong enough to use in the oven, microwave or on your stove—but as with all clay cookware, La Chamba pieces should not be exposed to extreme temperature shock. Instead, heat your comal over low flame, or put it in the oven before preheating.