Let's discuss how to cure or season your new Chamba purchase.
Chamba is a bit porous when first made. Seasoning or curing seals the clay and is necessary prior to use. The surface will continue to improve over time, so we recommend that you use your Chamba several times before cooking things like eggs or fish that are prone to sticking.
There is no need to season a Chamba comal or plate—only vessels that will hold liquids like soup pots and casseroles.
Here is a comprehensive video showing how to cure your new Chamba soup pot.