Ancient Cookware, Stew Chamba Pot, Large 6 Quarts

Description

Black Clay, La Chamba Cookware, is well-known and used throughout Colombia in restaurants and homes for preparing and serving traditional dishes. Will last many years with proper use and care (each piece comes with a product information sheet outlining the Uses and Care for the product). Its origins can be traced back at least 700 years to vases and pitchers found in pre-Columbian archaeological sites. Covered stew pot with flat bottom. It heats very evenly and retains heat for a long period. Well suited for microwave, gas or electric ranges and perfect for placing in an oven for finishing stews or rice dishes and serve in the table for a great presentation. Each piece is hand-made using local area clays, then hand burnished with a stone. Its oval shape provides more room and can even accommodate whole poultry for dishes such as Korean Whole Chicken Ginseng Soup. Perfect for slow cooking soups, stews, and casseroles. 2in (from outside), Height 9. It is still made in the traditional manner, by families in a small village on the banks of the Magdalena River in Central Colombia. 5in (handles included) x Width 11. 2in (with the top of the lid handle) and Capacity 6qt (filled comfortably without overflowing). 5in (handles included) x Width 11. 2in (with the top of the lid handle) and Capacity 6qt (filled comfortably without overflowing). The pieces are then fired in the village, giving them the distinctive black color and elegant look.

Key Features

• Will last many years with proper use and care (each piece comes with a product information sheet outlining the Uses and Care for the product).
• 2in (with the top of the lid handle) and Capacity 6qt (filled comfortably without overflowing).
• 5in (handles included) x Width 11.
• Its oval shape provides more room and can even accommodate whole poultry for dishes such as Korean Whole Chicken Ginseng Soup.
• 2in (from outside), Height 9.
• Completely natural and safe, contains no toxins or lead and the porous nature of the clay allows the slow evaporation of steam and produce food that is healthier, tastier, and moist using less fat and liquids.