Well known throughout South America, La Chamba can be traced back at least 700 years to pottery found in archaeological sites. Each piece is still moulded by hand from coarse black clay. Fine terracotta clay is applied to the outside, then rock-polished. Towards the end of firing, a mix of herbs is added which burns quickly, turning the surface black. There are no toxins used in the production and no lead in the clay. The claypots are flame-ready for use in the oven, on the stove (electric and gas), and under the grill. La Chamba can be used over direct heat, on the bbq and on an open flame. (La Chamba should be ‘seasoned’ to create an effective seal. Fill the item (to 2/3 full) with water and place in an oven for 30 minutes at 200 degrees C. The cookware will reach its optimum performance after several uses. Avoid the dishwasher. A quick soak and sponge wipe is all that is needed).