Ancient Cookware 8-Inch Molcajete
The molcajete is an iconic and essential part of the Mexican kitchen, and this one by Ancient Cookware is made with that same centuries-old tradition in mind. Hand-crafted from volcanic basalt, the rough, textured surface is ideal for blending, grinding and breaking apart chilies, tomatoes, whole spices and other ingredients when making salsa, guacamole or even mole. We also appreciate it for its size—light enough to maneuver easily while large enough to hold a good amount without bits of ingredients falling out of the bowl. The gently curved shape also makes grinding easier than with the steeper sides of many mortar and pestle sets.
Ancient Cookware Pig Molcajete
The molcajete is an iconic and essential part of the Mexican kitchen, and this one by Ancient Cookware is made with that same centuries-old tradition in mind. In a whimsical twist, this one is shaped like a pig. Hand-crafted from volcanic basalt, the rough, textured surface is ideal for blending, grinding and breaking apart chilies, tomatoes, whole spices and other ingredients when making salsa, guacamole or even mole. We also appreciate it for its size—light enough to maneuver easily while large enough to hold a good amount without pieces falling out of the bowl. The gently curved shape also makes grinding easier than with the steeper sides of many mortars and pestles.
La Chamba® Oval Serving Dish
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.
La Chamba® Comal
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.
La Chamba 5 Quart Flat Casserole with Lid
Made of black clay, a typical medium for traditional Colombian pottery, this lidded 5-quart casserole works beautifully for rice dishes, casseroles or seafood stews. Each dish benefits from a low, wide, flat baking dish and the steam-capturing lid. La Chamba’s casserole dishes are still made the traditional way, by families in central Colombia who practice their craft on the banks of the Magdalena River. This striking black baker transitions easily from kitchen to table; the unglazed clay has a light, sophisticated sheen and the casserole will retain heat long after coming off of the heat, thanks to the naturally occurring mica in the clay. As each piece is handmade by Colombian artisans, slight imperfections in form or finish are to be expected, including the fit of the lid to the casserole. It is appropriate for the oven or microwave, but despite being incredibly sturdy and long-lasting, black clay pieces should be heated slowly, as they can’t withstand drastic changes in temperature.
La Chamba 2-Quart Square Casserole
Made of black clay, a typical medium for traditional Colombian pottery, this 2-quart casserole works beautifully for roasting vegetables, poultry or meat or for baked pastas like lasagna. La Chamba’s casserole dishes are still made the traditional way, by families in central Colombia who practice their craft on the banks of the Magdalena River. This striking black baker transitions easily from kitchen to table; the unglazed clay has a light, sophisticated sheen and the casserole will retain heat long after coming off of the heat, thanks to the naturally occurring mica in the clay. As each piece is handmade by Colombian artisans, slight imperfections in form or finish are to be expected. It is appropriate for the oven or microwave, but despite being incredibly sturdy and long-lasting, black clay pieces should be heated slowly, as they can’t withstand drastic changes in temperature.
Ancient Cookware Mexican Carbon Steel Comal
In Mexico, the comal—a thin, round, slightly concave clay griddle—is an essential tool for professional and home cooks that dates back to the Aztecs. In search of something a bit lighter but just as effective for Milk Street home cooks, we were thrilled to find a comal made from featherlight carbon steel. Produced in Mexico, this large comal heats up quickly—stretching across two burners—and holds its heat well. It can be used directly on any stovetop (from electric to induction, or even on an open flame) for everything from toasting spices and charring vegetables to making tortillas. And it’s 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.
Like all carbon steel take time to season and properly clean this comal for the best nonstick long-lasting results.>