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Cooking with Clay: Chamba

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Clay pot cooking In the kitchen

Chamba was my first unglazed clay that I fell in love with. It's from Colombia and I first saw it in Half Moon Bay at a great shop that has since morphed into Toque Blanche. They've become leaders in supplying the fanciful cookware, in their store and over the internet. The website even has information about how the unique pots are made.

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I loved the oddball-shaped pots and food looks great against black. It's very thick and I've yet to break a piece, even though it's seen a lot of action.

The parts that meet the flame become red with use. This is the bottom of a well-loved pot and it reminds me of a whale's skin. It almost tells a story.

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It just dawns on me I also have a clay comal somewhere.



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