Chamba cookware is practical as well as beautiful and is ideal for cooking and serving. It can be used in the oven, in the microwave and on the stovetop (many recommend the use of an inexpensive heat diffuser when using it on an electric range). Do not expose your Chamba to sudden changes in temperature—such as moving it directly from the refrigerator to the oven, placing it in a hot oven (don’t pre-heat the oven), or placing it on a cold surface when it is hot.

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.

There is no need to season a Chamba comal or plate—only vessels that will hold liquids like soup pots and casseroles.

Click here to learn how to season your Chamba!

Chamba can be used on the stovetop, oven, microwave and even open flame. To avoid thermal shock, avoid sudden changes of temperature; so don’t take Chamba from the oven and set it on a cold counter, for example.

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 diffusers and other accessories here.Read more about the Bella copper diffuser here!

We just got an induction stove, can I still use my Chamba?

You will need a special plate or disk to use Chamba on an induction stove. You can see ours here.

There are no toxins used in the production of La Chamba dishes. The pieces are not glazed and there is no lead found in the clay. The black color comes from the firing process and the smooth finish of the pieces is the result of painstaking hand-burnishing with stones.

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.

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. Sometimes a better fit can be found by turning the lid and finding the “sweet spot.” You may want to mark that place with whit-out or nail polish so you can easily find it.

After it has been seasoned, Chamba cookware cleans easily. A quick soak and wipe down with a sponge or soft cloth is all you need to clean it. Cleaning in the dishwasher or use of abrasive cleaners is not recommended, nor should you soak your Chamba for long periods of time.

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 or anylon scraperwill 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? Usually, 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. Often the little piece of mica falls out during or after firing, leaving a small pit.

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 re-oxidizes the bottom of your pot, revealing the orange clay slip underneath. Hairline cracks may appear as well, but they are superficial and won’t affect the performance of the pot.

No, you don't need a diffuser if cooking on a gas stove. Buy we do recommend a diffuser if not cooking with gas.
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.

Shop heat diffusers and our Chamba tools and accessories here.

I broke the lid of one of my Chamba pieces—now what? We are often able to replace a broken lid, but because each one is unique, we’ll ask you to take measurements. Email us at info@mytoque.com for instructions.

One of my Chamba pieces has developed a crack, can it be salvaged? It often can be salvaged by scalding milk in it. Email us at info@mytoque.com for instructions.