Ancient Cookware, Rounded Chamba Clay Soup Pot, Small, 2.5 Quarts

I purchased this item after watching videos of how it is hand-made, and I liked the organic purity and shape of it. I also own some cast-iron cookware. My understanding is that the clay cookware cannot be used "dry". It also cannot be exposed to sudden temperature changes, so I add the room temperature or cold water and start the soup. I sweat the onions and garlic in a cast iron skillet, not in the clay pot, according to the directions that came with it. I did not purchase a diffuser because I have a small cast iron skillet that it sits in while cooking over the (very low) gas flame. The skillet also works to catch any overspills. Doing it this way is the equivalent of a slow cooker, and the unglazed clay -- for some reason -- makes better tasting soups. I have no explanation for why suddenly I am loving the taste of my soups more than before. The 2.5 quarts is a bit large for one serving for a single person. I was able to boil spaghetti noodles in the pot (pushed the noodles down as they softened). I intend to purchase more La Chamba cookware ... glad I discovered it.The company, Ancient Cookware, super-packaged the pot in heavy-duty bubble-wrap, wadded packing paper and a thick cardboard box -- there was no way it could get broken in shipping. The lid fit perfectly, and if I want a tighter seal I can insert a silicone pad.I don't use any soap to clean it - just some water and baking soda (or vinegar), and I can give it a good wipe-down with some coconut oil. I usually sanitize and keep down fungus or molds using hydrogen peroxide (H202) spray.To sum, this is a preferred material over cast iron for long cooking and cooking acidic foods, such as tomatoes, tomato sauces. The cast iron is good for sweating the onions and garlic, and meats for the soups or stews. Otherwise, the body cannot well assimilate the hard iron mineral that is leached from the cast iron during long or acidic cooking... the body needs a "bio-available" iron from dark leafy greens, etcetera.

O.K. I originally purchased this item in January and when it arrived, the lid did not fit at all. I emailed the vendor and they arranged to have a new one sent out immediately and it arrived today. Everything fits perfectly, the pot looks beautiful and best of all, since these things happen, the vendor stood behind thier product and made everything right. So, in addition to giving the La Chamba pot 5 stars, I would like to give Ancient Cookware 5 stars as well, because the quality of their customer service was worth at least that.

This pot is very preety, OK quality and im happy using it knowing that its not releasing any harmful toxins in my food. The only complaint I have is,because it is a handmade product the lid doesnt fitnthe pot perfectly. You have to turn and turn until you find it fitting best; doesnt have a good seal once the lid is on. Also after about 6 uses it started to give off a smell when I cook in it and the bottom of the pot has turned bright red.

Absolutely beautiful pots! I bought 4 La Chamba pots , one Comal and 4 bowls. Love the texture and aroma of every single dish cooked in La Chamba.Customer service is amazing too. I bought curry pot through their website.

I like lachamba. I use it camping.It's very nice for casseroles for two people.

It is functional and beautiful at the same time. It does have to be seasoned before you use it.

The pot makes wonderful tasting beans. I cook 8 different beans and they each taste so much better than cooked in a metal pot.. The major problem is the deterioration of the cover. The outside has become rough and cracked in spots. No longer shiny and smooth. I wrote directly to ancient cookware but got no response. Now writing them thru amazon. I did use the Japanese rice porridge method so hoping this will stop future deterioration.

I like it but expensive