Clay Cookware Experience
I am looking to buy a couple of clay pieces produced by La Chamba and was wondering if anyone that has had experience cooking with one of these pieces (or something similar) could make any suggestions or recommendations regarding care and recipes?
Ones that are glazed only on the inside (Chinese and Spanish) need an initial soaking to reduce the brittleness that comes from firing. If glazed inside and out that won't do anything.
Those La Chamba pots look pretty. I especially like the idea of a tagine made in Columbia :)
For oven use it is best to start with a cold oven. On a stove, a gentle gas flame is best. Electric coil is not out of the question, but riskier. Traditionally pots like this have used over charcoal.
In my experience glazed pots are low stick. They heat up slowly, but once hot will simmer with the smallest stable flame (esp. with the lid on).