La Chamba Cookware FAQs

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How are the dimensions measured that appear on the website?
  • All Chamba measurements are given in Length, Width, Height sequence. We measure the length and width from outside edge to outside edge (not including the handles) and height from the bottom of the piece to the top of the rim (not including the handles or the lid). Because the pieces are handmade, often by different artisans, the dimensions of the pieces will vary.
Why must Chamba be seasoned?
  • Chamba is a bit porous when first made. Seasoning 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.
Why do you recommend using heat diffusers with Chamba on all stoves except gas stoves?
  • Chamba can withstand high heat, but not the intense heat that comes from an electric coil that stays in contact with the Chamba over a long period of time. With gas stoves the flame moves and spreads its heat over a broader area of the Chamba.
Will Chamba break if it is dropped on the floor?
  • Yes.
My cover doesn’t fit snugly on the pot. What can be done?
  • Sometimes there are small gaps between the cover and the pot. When cooking food where a tight seal is required, you can try wrapping a kitchen towel around the lid to prevent steam from escaping.
What happens if I wash my Chamba in the dishwasher?
  • It will probably develop a mottled appearance or actually degrade the clay. (Although one customer told me he’d been washing his pots in a dishwasher for three years without a problem—we don’t recommend it.)
I’ve got some food stuck on the bottom of a Chamba pot. How can I remove it?
  • Usually a brief soak (not overnight) in warm soapy water and a soft, non-abrasive scrubber will do the trick. If not, try boiling some water in your pot.
There’s a tiny pit in the surface of my Chamba. What is it?
  • If it’s shiny, it’s a piece of mica that is found naturally in Chamba clay and is what gives Chamba the strength to withstand the demands of cooking.
My pot used to be black on the bottom, now it is an orange color. Why?
  • This is normal. Over time the direct heat from the stove reoxidizes the bottom of your pot, revealing the orange clay slip underneath.
Can Chamba be used on a ceramic stovetop?
  • Many customers have used Chamba successfully on a ceramic stove top, but it is also a good idea to ask the stove’s manufacturer. You will need a heat diffuser that sits flat, so either the simmer pad or the Bella copper are suitable. If selecting a Bella, you will only need a 6” or 8”, depending on the pot. We recommend that you use only moderate heat when cooking with the diffusers. You can see these diffusers here.