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Home POTS AND PANS Black Clay, La Chamba Rounded Soup Pot

Black Clay, La Chamba Rounded Soup Pot

Black Clay, La Chamba Rounded Soup Pot
Rating: 4.86/5
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Size Price Quantity
Black Clay, La Chamba Rounded Soup Pot
2.5 q- Small
4 qt - Medium
6 qt - Large
21 qt - Colossal
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Black Clay, La Chamba Rounded Soup Pot
Black Clay, La Chamba Rounded Soup Pot
Black Clay, La Chamba Rounded Soup Pot
Black Clay, La Chamba Rounded Soup Pot
Black Clay, La Chamba Rounded Soup Pot
Black Clay, La Chamba Rounded Soup Pot
Black Clay, La Chamba Rounded Soup Pot
Black Clay, La Chamba Rounded Soup Pot
Black Clay, La Chamba Rounded Soup Pot
Black Clay, La Chamba Rounded Soup Pot

  • About the piece

  • Care and Use

  • Curing

  • How they are Made

  • Recipes

The rounded soup pot is perfect for slow cooking soups, stews, and casseroles. The round shape is better suited for gas ranges or open fire, and evenly distributes the heat up the sides. Since clay is a natural and porous material, it does not react with the food and causes a slow evaporation of steam from the pores that promotes a smooth and even boil. The moist enclosed interior results in food that is healthier and tastier as it requires less fat and liquids. The beautiful black finish makes for a great presentation for family style service.

  Small Medium Large Colossal
Item Number: COL-1045-09 COL-1045-10 COL-1045-12 COL-1045-14
Dimensions (inches):        
Length: 8.8 10.8 12.0 14.0
Width: 7.5 9.5 11.0 13.0
Height: 7.0 8.5 10.5 15.0
Diameter: 6.75 7.0 8.75 10.00
Capacity: 2.5 qt 4 qt 6 qt 21 qt
How we measure    


About Black Clay, La Chamba, Cookware

Black Clay, La Chamba Cookware, is well-known and used throughout Colombia in restaurants and homes for preparing and serving traditional dishes such as Ajiaco. Its origins can be traced back at least 700 years to vases and pitchers found in pre-Columbian archaeological sites. It is still made in the traditional manner, by families in a small village on the banks of the Magdalena River in Central Colombia. The pieces heat very evenly and retain heat for a long period and can be used in the oven, the microwave or on a gas or electric stovetop. They can go directly to the table for a sophisticated presentation.

Because the pieces are unglazed, they are completely natural and safe and contain no toxins or lead. The porous nature of the unglazed clay allows the slow evaporation of steam resulting in using less liquids and fats while cooking which that produces food that is healthier and tastier!


Black Clay Cookware is not only beautiful, but it is also quite sturdy and will last many years with proper use and care. The pieces can be used in the oven, in the microwave or a stovetop, and can go directly to the table for a sophisticated presentation. The pieces can be used directly on a gas or electric range, however, it is recommended to use a heat diffuser on electric ranges (sold separately). The heat diffuser (which can be used with gas stove as well) has the added benefit of distributing the heat slowly to prevent foods from burning. Clay cookware can also be used on induction cooktops with the use of an iInduction cookware interface disk (sold separately).

The pieces must not be submitted to drastic changes in temperature. The pieces should be allowed to adjust slowly to heat, letting them slowly heat up until they are hot, either on the stove or in the oven. Likewise, you should also allow the pieces to adjust to room temperature before washing or storing them, and never sit a hot pot on a cold surface such as granite or tile.

The pieces retain heat for a long period of time, so be careful in handling a hot pot. The video to the right shows a pot which has been brought to the table, yet keeps bubbling for quite some time without any heat source.

For cleaning, avoid using the dishwasher, hand washing is recommended. After each use, fill with warm, soapy water, allowing to soak briefly if heavily soiled, then scrubbing lightly with a sponge or soft cloth.

Do not use metal or abrasive pads as they may scratch the surface and avoid strongly scented soaps which can flavor the clay. Use wooden utensils with the pieces as metal utensils can scratch and damage the inside.


As with most handmade products by artisans around the world, the pieces may have slight imperfections in the form or finish of the materials. Sometimes sizes of same model pieces may also vary slightly, however, these imperfection do not compromise the aesthetics or functionality of the pieces and are considered normal and to be expected. Likewise, although lids are made individually to match each pot, they do not always fit perfectly as the two parts may shrink differently during the firing process.

You may observe with certain use that your pieces may change in color, especially on the bottom where there is direct contact with heat. This is normal and does not affect the pieces in any way.

Before a Black Clay, La Chamba Piece is used for cooking the first time; it should be “cured” to seal the pores. Most pieces, since made with the best quality clay, will likely not need curing and can be used after light wash and slowly boiling some water, however, it is still a good idea to seal and cure the piece. The sealing process really only needs to be done on cooking pots and not on plates, bowls, and other serveware.

Every culture has different methods of sealing and curing their clay cookware. The video to the right shows the most traditional method used in Colombia which is to warm the clay piece slightly, then thoroughly rub the inside with a ripe plantain (a regular banana will do), leaving a thick coating on the clay. After drying for a bit, the piece can then be lightly washed to remove the residue.

The sealing can also be done with almost any oil, or even as easily as filling the piece with a mixture of milk and water and boiling it for a few minutes. During the boiling, some seepage may occur which is quite normal, however, the boiling action will eventually seal the pores.

You can also cure the piece by sautéing some onions or garlic in the oil of your choice, making sure to wipe the oil up the sides of the piece with a paper towel using tongs.

In a small village on the banks of the Magdalena River in central Colombia, live entire families of talented artisans that make Black Clay, La Chamba Pottery. Like their ancestors have done for 700 years. The process of making Black Clay, La Chamba Pottery has remained virtually unchanged since before the Spanish conquest. Still today, there are no mechanical wheels and each piece is made entirely by hand. It is a laborious process of molding, polishing, and firing.

The entire community is dedicated to the production of these ceramics and it is how the community sustains itself. Rather than one artisan completing an entire piece, families or individuals specialize in certain steps of the process, which make the creation of each piece an entire community affair. After each step is completed, the pieces are then transported by burros, motor bikes or even on top of their heads to other families or individuals who complete other steps and so on until the pieces are completely done and packaged.

Three different types of clays from local mines are used in the making of these ceramics. They are dissolved in water and strained to remove little stones and other impurities. The interior of the ceramics are made with a mixture of a smooth, grey clay that gives the piece its strength and body, and a sandy grey clay that makes it easier to mold. The exterior is then “glazed” with a watery red clay which gives the piece a smooth surface, and allows for the polishing.

The process begins by flattening a ball of clay and forming it around a mold specifically made for each model. This “shell” is then smoothed and trimmed using tools fashioned from bamboo and plastic pieces. The pieces are then left to air dry, receiving a light polishing during the drying to make sure they have a smooth surface and free of sand. The pieces are then transported to other artisans that specialize in adding rims and/or handles. The handing off progression continues with other artisans which specialize in the production of the lids, which are custom made for each piece. Even the knobs on the lids are made by artisans who specialize in only adding knobs to lids.

After each step the pieces are laid out to dry in the scorching La Chamba sun. Sometimes the process is delayed due to rains which prevent the drying of the pieces. When it begins to rain, the entire community is mobilized to quickly cover drying pieces that were outside in various production stages. The pieces are then lightly polished with a soft sponge to ensure a smooth exterior, and they are then taken to artisans that glaze each piece with the watery red clay. The glaze is not let to dry completely to allow for the next step of polishing, which is probably the most laborious part of the process, the polishing.

The hand polish, a process known as burnishing, is done by rubbing the entire piece with semiprecious stones until it has a uniform brightness on the surface. Depending on the size of a piece, the polishing can take up to half an hour to an hour. Originally, this polishing was done with smooth river rocks from the bottom of the Magdalena River, but is now done with agate stones brought from Brazil which are stronger. With use, the stones grind down even creating grooves from corners and edges.

After the pieces are polished and fully dry, they are taken to be fired in conically shaped, wood burning ovens, although some artisans now use custom made gas kilns which make the process somewhat easier and faster.

To start the firing process, the pieces are placed inside metal drums, with smaller objects first going inside larger earthenware pieces. These metal drums are then placed in wood burning ovens, usually late in the day so as to minimize the heat to the workers. The firing process takes approximately three hours, with the furnace reaching approximately 750°C. This high heat, together with the glazing and burnishing process, result in utilitarian pieces strong enough to withstand rough treatments and make them ovenproof.

After the firing comes probably the most interesting part of the entire process and is what gives the pieces their unique black color. The metal drums are pulled out of the ovens with the help of long sticks.

Processed vegetable materials in the form of saw dust, rice husks, or other materials are then added to the metal drums with the white hot clay pieces still inside. The materials immediately catch fire and begin to smoke. The drums are then covered to extinguish the flames but keep the material smoking vigorously for quite some time. The smoke penetrates the pieces giving each piece the black color that so characterizes products from La Chamba.

The entire village and artisans are extremely proud of their products, as we are bringing them to you.

Frijoles Antioqueño, Colombian Bean Soup

An essential part of the Colombian Bandeja Paisa are the beans, and nothing like beans cooked in a clay pot. This recipe is perfect for the 4 quart Black Clay, La Chamba Rounded Soup Pot.

The recipe calls for Cargamanto beans. If you are lucky enough to live by a Colombian grocery store, or a Latin grocery that carries them, you are in for a treat of the best beans you have ever had. If you can’t find them, try Bola Roja, or at last resort, Red Kidney Beans or another Small Red Beans.


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Tuesday, 04 October 2016
I was reading the comments and felt some could be misunderstood. Never , when cooking on stove top, turn the heat up higher than mid range. (0-10, never higher than 5). Always gradual heat. When on stove top I place on 1 for a minute or so, then 2, gradual to 5. I don`t find it an issue. When used in oven; place in cold oven. Never set for `rapid heat`. I always select normal heating and never preheat. Also, olive oil is not a good choice for coating if you intend to use in oven. Olive oil does not due well in high heat settings. Use coconut oil or another choice I always soak my tops and bottoms in clean water, prior to use, fir 20 + mn. It helps steam. If food is not cooking properly then you are not cooking long enough. I never cook higher than 425, even though I have read 450 is acceptable. As for lingering odors, yes, that is going to happen due to this being made of a natural product and unglazed. I have three clay pots. One for breads, one for meats and one for veggies. I don`t mix for that reason but I also have no complaints. As with anything, research and practice.
Saturday, 10 September 2016
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.
Wednesday, 31 August 2016
Made from high quality clay… best in the world in terms of quality. Great for everyday use.
jennifer bailey
Thursday, 10 March 2016
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.
Gita N Avadhany
Saturday, 27 February 2016
Arrived on time. Good cookery. However, there are burn marks from cooking on the stove.
Joan Bruner Timmons
Saturday, 30 January 2016
First one arrived broken, and they sent a replacement right away with such grace and courtesy. It`s a lovely, earthy pot. We love it.
Santa Fe Woman
Tuesday, 19 January 2016
It is functional and beautiful at the same time. It does have to be seasoned before you use it.
Kathy Raney
Tuesday, 06 October 2015
I used the pot to make a columbian corn and chicken stew. It cooked beautifully and washed easily. It is a beautifully made pot. I could not be happier.
J. H. W
Thursday, 27 August 2015
I like lachamba. I use it camping. It`s very nice for casseroles for two people.
Friday, 31 July 2015
The 4 Q soup pot is big enough to cook an entire medium size chicken stew. I use a cast iron diffuser for my clay pot and following instructions will have your pot last you a long while. The flavors that comes from using a clay pot is unlike any cooking utensil, because it`s just natural. In the video shared, we use clay pot in my Country; The Ivory-Coast which is in West Africa, to cook a chicken stew called "KEDJENOU", meaning "to shake" because this stew is not to be stirred with a spoon by opening the lid but simply by shaking the pot a couple of times during cooking. You basically dump everything in once; cut in pieces 1 free range chicken or guinee fowl(taste better), diced 1 large onion, diced 2 medium to large heirloom or plum tomatoes, diced 1 or 1/2 hot pepper depending on tolerance (jamaican or habanero), diced or crushed 1 large garlic clove, 1 tbsp or crush 1 Maggi beef cube or any beef bouillon, not chicken, salt to taste, about 3/4 to 1 cup water. Optional- add 1 tbsp tomatoe paste for a sweeter taste and more colorful. Dump everything in the clay pot, add water, cover and let it cook for 45 min to 1 hr, shaking (not too much) pot every 20-30 minutes to stir the food. Serve with white rice. Bon appetit!
Thursday, 04 June 2015
I have a few thoughts on the product which I used for the first time yesterday to make some Peruano beans on a gas range using a heat plate. Don`t use metal utensils or your will scratch the bottom. More importantly, the black finish will not last. Already, a hot pad used to lift the lid about 6-8 times has rubbed the finish off the top of the knob on the lid revealing the terra cotta clay below. Similarly, the bottom of the pot now has a ring of terra cotta instead of black after slow cooking the beans for about 3 hours on low on a heat plate and left a terra cotta ring on my heat plate.
R. Sutis
Thursday, 01 January 2015
Omg this is beautiful, priceless
Esther Orbera
Tuesday, 14 October 2014
This pot is simply gorgeous. And it works great. I made a chicken stew in it and the chicken came out wonderfully moist and tender. I will be using this pot often. Be sure to use a heat diffuser and warm the pot up slowly, don`t just turn the heat on on high. Also make sure that there is liquid in the pot before setting it on the burner. It takes a bit longer to bring the contents to a boil, but the result is worth the wait. I`m new to cooking in clay vessels, and after the great result with the stew I will be looking for clay roasters and tangines as well.
Wednesday, 23 July 2014
I did not purchase my pot from Amazon but it is the same pot. I have cooked all types of beans in this pot and have never had better beans as far as flavor and texture. I have tried green beans, white beans, pinto beans and a combination of various type of beans and all have come out wonderful. I think the key is the initial heavy boil and then a low heat simmer of an extended period of time and without a fear for burning or scorching the contents. Try it and you will love it. This pot is wonderful.
Kenneth Reynolds
Saturday, 19 July 2014
Had to go back and purchase a diffuser to use this on my glass top stove, but this was exactly what I was looking for to cook my heirloom beans.
Friday, 13 June 2014
I love cooking and have every kind of nice things that anyone can have in a kitchen. This so far is the nicest thing ever! I made "Ajiaco" and invited a group of friends over. The taste was unbelievable, not to mention the cumpliments on the beauty of the pot. Please make sure you follow closely the directions of how to use it. I am planing in buying many other items like this.
Tuesday, 22 April 2014
First, I don`t like to do any review although. This Clay pot is great, when I used it, - It gives me a great memory of my home town where I was born , everything is so natural . - The small of the pot while doing cooking....Oh Gosh .... it is wonderful smell. I am going to order more , I love big pots because I love to cook!
Sri Class
Friday, 24 January 2014
Great Customer Service! 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.
L. Worley
Friday, 01 November 2013
a beautiful soup pot. good quality it`s not only a soup pot ,but also it`s art. it`s my 2nd La Chamba pot, I will buy more......
T. Feng
Wednesday, 04 September 2013
I really like to cook beans and chicken soup on it. It is beautiful and functional. Once you turn down the heat keeps food warm for an extended period of time
Home POTS AND PANS Black Clay, La Chamba Rounded Soup Pot