La Chamba black clay cookware: seasoning, cooking and care

Camp & seasonal kitchen · Published 2026-10-27

La Chamba cookware is the glossy black clay pottery made by hand in and around the village of La Chamba, in Colombia's Tolima department. Casseroles, bean pots, soup bowls and serving dishes in this style have become popular well beyond Colombia, because they go from the heat to the table and hold warmth for a long time. Clay behaves differently from metal, though, and a few habits make the difference between a pot that lasts for years and one that cracks in its first month.

What it is

The pots are shaped from local clay, polished by hand with smooth stones, and fired. Their black colour comes from the firing method rather than from a glaze: the pieces are smothered during firing, which turns the clay black. The result is unglazed, with a burnished surface that looks almost like stone.

Because it is unglazed and handmade, every piece is slightly different, and small variations in colour and shape are normal. Pieces sold under the name are made by different workshops, so quality varies between sellers.

Before you cook: seasoning

Unglazed clay is porous. Seasoning before first use helps seal the surface and reduces the risk of cracking. Sellers and makers give slightly different instructions; follow the ones that come with your piece. A common method looks like this:

Rinse the pot in water and let it dry.
Fill it with water, sometimes with a little added starch such as rice or a splash of milk, as many traditional instructions suggest.
Heat it very slowly on the lowest setting, or in a low oven, and let it simmer gently for a while.
Let it cool completely in place before emptying and drying it.

Cooking with it

On a gas stove

Many La Chamba pieces can be used over a gas flame, which is how they are often used in Colombia. Start on the lowest flame and raise it gradually. A heat diffuser between flame and pot spreads the heat and is a good idea on powerful burners.

On electric and induction hobs

Clay will not work on induction on its own, because induction needs a magnetic pan. On electric coil or ceramic hobs, check the seller's advice; a diffuser is usually recommended, and some pieces are sold for oven and table use only.

In the oven

Ovens are gentle and even, which suits clay. Put the pot into a cold or moderately warm oven and let them heat together rather than placing a cold pot into a hot oven. Braises, beans, rice dishes and baked eggs all work well.

Over a fire

Clay pots have been used over fires for a very long time, but direct, uneven flames are hard on them. At camp, use them on a camp stove at a low setting with a diffuser, or set them at the edge of the embers rather than in the hottest part. Our campfire and camp stove safety checklist covers stove set-up and fire basics.

Avoiding cracks: the thermal shock rules

Never put a hot pot on a cold or wet surface; use a wooden board, a trivet or a folded towel.
Never add cold liquid to a hot, empty pot. Warm the liquid first, or add it before heating.
Never heat the pot empty.
Do not move it straight from the fridge to high heat. Let it come to room temperature first.
Keep the heat moderate. Clay holds heat so well that low settings are usually enough.

A fine surface crazing can appear over time and is usually cosmetic. A crack you can feel with a fingernail, or one that lets liquid seep through, means the piece should be retired from cooking and used for dry serving or as a planter.

A note on lead and clay cookware

Lead in some traditional pottery, especially pieces with certain glazes, is a known concern. The U.S. Food and Drug Administration advises caution with traditional and imported ceramic ware and explains how lead can leach into food (FDA, lead in food and foodwares). La Chamba pieces are unglazed and are generally sold as lead-free, but claims vary by seller. Buy from sellers who state clearly that the piece is intended for cooking, keep the documentation, and avoid using decorative pieces, or pieces of unknown origin, for food.

What to cook

Beans and legumes, slowly simmered; clay was made for them.
Stews and braises that benefit from steady, gentle heat.
Rice dishes finished in the oven.
Eggs baked in tomato or vegetable sauce, served straight from the dish.
Soups served in small clay bowls, which keep them warm at the table.

Herbs from the garden suit slow clay cooking well; our guide to growing mint covers one of the easiest.

Cleaning and storage

Let the pot cool completely before washing.
Wash by hand with hot water and a brush. Many makers advise using little or no soap, because porous clay can absorb its taste.
For stuck food, soak briefly in warm water, then scrub. Baking soda paste helps with stubborn spots.
Do not use a dishwasher.
Dry thoroughly, upside down, before storing, so moisture does not stay trapped in the clay.
Store with the lid ajar or off, so air can circulate.

Is it worth it?

Clay cookware asks for patience. It heats slowly and must be handled with care. In return it gives gentle, even cooking, keeps food warm through a long meal, and brings a beautiful handmade object to the table. If you cook a lot of slow dishes and enjoy the ritual, a single casserole is a good start; see how it fits your kitchen before buying a set.

Checklist

Clay pot habits

Season before first use
Low heat, raised slowly; diffuser on strong burners
No induction without an adapter plate
No cold liquid in a hot pot; no cold wet surfaces
Hand wash, little or no soap, dry fully
Food use only for pieces sold for cooking