This sauceboat looks stunning on the table - perfect for condiments
This unique, versatile traditional South American cookware has been used for food preparation, cooking and eating for centuries, and the origins can be traced back over 700 years to vases and pitchers found in 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
Safe to use on the stove, in the oven, in the microwave and under the grill. All pieces can be used over direct gas, on the barbecue and even on an open fire. Dishwasher safe.
La Chamba is moulded by hand from coarse dark grey clay. 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 hand-burnishing with stones.
Small imperfections in the finish and flecks of minerals in the clay are due to this handmade process and materials and can be considered a characteristic of the pottery. Because the pieces are handmade (sometimes by different artisans) dimensions will vary slightly from piece to piece.
Prior to first use, clean with mild detergent, fill each piece 3/4 full with 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.
Do not expose your Chamba to sudden changes in temperature—such as moving it directly from the refrigerator to the oven, or placing it on a cold surface when it is hot.