Caring For Your Chamba

The Story of Chamba

Black clay Chamba cookware has been treasured across Colombia for centuries, its roots trace back over 700 years to pre-Columbian times, when vases and pitchers made from the same rich clay were discovered in archaeological sites.

Still made in the traditional way, each piece comes from the small village of La Chamba, along the banks of the Magdalena River in central Colombia. Local families handcraft every pot using native clay, shaping, burnishing, and firing it on-site. This careful, generational craft gives each piece its distinctive, earthy beauty and incredible strength.

Chamba cookware heats evenly, holds warmth beautifully, and is beloved for the way it draws out the natural flavors of food, creating meals that are healthier, tastier, and full of life.

Cooking with Chamba

As practical as it is beautiful, Chamba cookware can be used in the oven, microwave, or on the stovetop. Many cooks recommend using an inexpensive heat diffuser when cooking on an electric range.

Avoid sudden changes in temperature, such as moving Chamba directly from the refrigerator to the oven, placing it in a preheated oven, or setting a hot piece on a cold surface. Instead, let it heat and cool gradually to preserve its strength and integrity.

Seasoning Your Chamba

Before the first use, fill your Chamba piece about three-quarters full with water and place it uncovered in the oven for 30 minutes at 400°F. This helps seal the clay. Occasionally, full sealing happens only after a few uses, though boiling milk in the vessel can help if it still feels porous.

Once seasoned, your Chamba is ready for a lifetime of use, and can even be placed over an open flame. Over time, expect the color to deepen and darken with heat, a sign of well-loved, naturally seasoned clay.

Cleaning & Care

After seasoning, Chamba cookware is easy to clean. A gentle soak and a soft sponge are all you need. Avoid harsh soaps, abrasive cleaners, or the dishwasher, and don’t soak your cookware for long periods. With simple, mindful care, your piece will last for generations.

Non-Toxic & Naturally Clean Cooking

Chamba cookware is completely natural, made with no glazes, metals, or toxins. There’s no lead in the clay, and the deep black color comes solely from the firing process. Its smooth finish is achieved through hand-burnishing with stones, not chemical coatings.

The mica within the clay gives Chamba its remarkable ability to heat evenly and resist cracking, while also infusing trace minerals that enhance the taste and nourishment of your food.

A Handmade Original

Every piece of Chamba carries the character of its maker. Small variations, mineral flecks, or slightly uneven lids are natural results of the hand-formed process, and part of what makes each piece truly one-of-a-kind.

Lids are individually fitted but may vary slightly, as each component shrinks at its own rate during firing. Dimensions may also vary slightly between artisans, adding to the authenticity and handmade beauty of the collection.

Chamba Cookware FAQ

Can Chamba be used over an open flame?
Yes. Chamba can be used on the stovetop, in the oven, microwave, and even over an open flame. Because it’s made from natural clay, we recommend avoiding sudden temperature changes that could cause thermal shock for example, don’t move your Chamba directly from the oven to a cold counter, place a pot holder underneath first.

How are the dimensions measured on the website?
All Chamba measurements are listed in Length × Width × Height order. The length and width are measured from outside edge to outside edge (excluding handles), and the height is measured from the bottom to the top rim (not including the lid or handles). Since each piece is handmade, the dimensions may vary slightly, adding to its charm and authenticity.

Why must Chamba be seasoned?
When newly made, Chamba clay is slightly porous. Seasoning helps seal the clay and prepare it for cooking. The surface will continue to improve and become more naturally nonstick over time, so it’s best to use your Chamba several times before cooking delicate foods like eggs or fish.

Do I need to season a Chamba comal or plate?
No, seasoning is only necessary for vessels that hold liquid, such as casseroles, roasters, and soup pots. Comals and plates are ready to use as-is.

Why do you recommend heat diffusers for Chamba on all stoves except gas?
While Chamba can handle high heat, the direct, concentrated heat from an electric coil can be too intense over time. Gas stoves distribute heat more evenly, which makes them gentler on clay cookware. A simple heat diffuser helps protect your Chamba when cooking on electric or glass stovetops.

Will Chamba break if dropped?
Yes. While very durable under heat, Chamba is still clay, and like any handmade pottery, it can break if dropped.

My cover doesn’t fit snugly. What can I do?
Small gaps between the lid and pot are normal due to the handmade nature of Chamba. If you need a tighter seal while cooking, wrap a kitchen towel around the lid to hold in steam. You can also try rotating the lid to find the “sweet spot” where it fits best, many cooks mark that spot discreetly with nail polish or white-out for easy reference.

What happens if I wash my Chamba in the dishwasher?
Dishwashers can damage the clay and cause a mottled appearance over time. While some people have shared that theirs survived it, we don’t recommend it, gentle handwashing is best to preserve your piece for years to come.

What if food gets stuck on the bottom of my Chamba pot?
A short soak in warm, soapy water followed by a gentle scrub with a soft sponge or nylon scraper usually does the trick. Avoid soaking overnight. For stubborn spots, try boiling water in the pot, the heat will help lift residue naturally.

There’s a tiny pit in the surface of my Chamba, what is it?
These small pits often occur when a bit of mica (a natural mineral in the clay) falls out during or after firing. Mica is what gives Chamba its ability to withstand heat and temperature changes, so these small marks are perfectly normal and do not affect performance.

The bottom of my pot turned orange, is that normal?
Yes, completely normal. Over time, direct heat re-oxidizes the clay at the bottom, revealing a warm orange hue beneath the black finish. You may also notice fine hairline cracks, they’re only superficial and won’t impact the performance of your cookware.

Can Chamba be used on a ceramic stovetop?
Yes, many people successfully use Chamba on ceramic stovetops. We do, however, recommend checking your stove manufacturer’s guidelines. Always use a flat heat diffuser such as a simmer pad or a copper diffuser (6” or 8”, depending on your pot). Cook over moderate heat for best results.