Just discovered this great channel. I wish you make more videos, you have great creativity and love for arepas and it culture in general. Saludos de un venezolano que aprendió muchas cosas interesantes en tus videos!
Thank you very much for the brief video. I bought myself a soup pot, a sauce pan and oval casserole La Chamba cookware. Just had my first meal in the sauce pan. My question is (maybe you can offer some advice) how does it become non-stick, if at all? How do I scrub some of the eggs or meat off of it after I am done eating? What I did before using it was I filled it up with water and on a low heat for abut 45 minutes. I heard that seals it too. I will do the plantain/banana aspect to the soup pits and casserole pots. I don't use silverware. I am learning to eat with chopsticks and I use wooden utensils (spoons, spatula, etc). Also bought a La Chamba Comal. Awesome items. Now, I want to get some plates. The soup bowls are nice, but small. I eat a lot of soup and making Pho, so you need a big soup bowl. Thanks again, if you could tell me how best to scrub stuck on food off of it? Would vinegar and/or baking soda be ok? Thanks
The initial heat you added to it should cure it pretty well. Depending on where you get them they could become cured or not. No dishwasher, only manual cleaning, let it soak and potential low reheat with water to get anything else off that became stubborn - hope this helps
@@ArepasDelGringo Thank you very much. Just made my first Beef Pho soup in the 21Qt Collosal yesterday. Great pots. I sealed it again as I saw little bubbles coming up, but I was informed that that can happen so I seasoned it again. Just washed it out with an Adobe sponge (they are very delicate). Target has them. May want to check them out. I use a little bit of baking soda and if needed some vinegar. But, yesterday I did what you alluded to now in heating it up gently with some water and then I use a wooden spatula to get the rest off. Appreciate your reply. Take care. Best.
@@ArepasDelGringo Forgot to ask you one thing: I also own a Tangine La Chamba. I have not used it yet. Do you have experience with them? And, if so, what do you make in it? Thanks
Thank you for your video. I'm here searching for stainless steel pots and pans, and then I stumbled into safe and unsafe cookware, then ended up getting paranoid buying stainless steel pans, and saw a vid comment in UA-cam space that clay pots are safer, and thats where it led me to your video. Sooooo my next challenge, how the h€ll can I get these pots from Columbia all the way to the Philippines?!?! 😁😀
These pots are fantastic. In a world where you have no idea what goes into making anything anymore - handmade pots from natural clay made by locals are top notch. That last part is the hard part! But can be done I am sure.
Ok, so I've been seeing these pots everywhere on UA-cam, so where can I get them delivered to my doorstep, I'll never visit South America but I do want to purchase these pots. They sure are beautiful I have a bad ticker and I don't like the non-stick pots and pans.
Thanks for the video. I have about 20 vintage cast iron coming collection. I just found two round cast iron bowls with gate marks. I thought they were American 1800s bowls but later noticed one says in Spanish made in Venezuela. Do you know anything about them. I can't find anything .
That’s so cool you are using this pottery. They are very well made and do a great job at retaining heat. When it comes to cleaning I usually heat up water with salt and and a little bit of vinegar, get it almost to a boil and let us sit for a few hours. Do not scrub it with anything overly abrasive. A soft sponge should do the trick
@@ArepasDelGringo Thanks for replying. I love the pots. I do the same as you. I boil water and let it sit, sometimes over night. Then I use the Adobe sponge (it is a great little sponge) very gently with baking soda and some vinegar. Works well. I completely replaced my stainless steel for cooking with La Chamba. I use the Stainless steel pot after I make soup in my 21Qt La Chamba and put the soup in the refrigerator.
You can’t. Induction is based off magentic-base on the bottom of cookware. And for that reason, Clay pots are not compatible with induction stoves. Only electric, gas or wood burning stoves.
I can not speak for anything other than the true clay Chamba pots from Colombia. On my previous trips down there, I literally have filled a suitcase with them and brought them back. Be cautious of imitations as this color comes directly from the clay itself and is not painted on. These authentic Chamba pottery are extremely durable and hold heat very well. I would also take a look at care instructions. Do not scrub these pots. I would recommend writing to the seller.
Just discovered this great channel. I wish you make more videos, you have great creativity and love for arepas and it culture in general. Saludos de un venezolano que aprendió muchas cosas interesantes en tus videos!
thanks for making this video. =) Love the information you mentioned in this video.
Thank you very much for the brief video. I bought myself a soup pot, a sauce pan and oval casserole La Chamba cookware. Just had my first meal in the sauce pan. My question is (maybe you can offer some advice) how does it become non-stick, if at all? How do I scrub some of the eggs or meat off of it after I am done eating? What I did before using it was I filled it up with water and on a low heat for abut 45 minutes. I heard that seals it too. I will do the plantain/banana aspect to the soup pits and casserole pots. I don't use silverware. I am learning to eat with chopsticks and I use wooden utensils (spoons, spatula, etc). Also bought a La Chamba Comal. Awesome items. Now, I want to get some plates. The soup bowls are nice, but small. I eat a lot of soup and making Pho, so you need a big soup bowl. Thanks again, if you could tell me how best to scrub stuck on food off of it? Would vinegar and/or baking soda be ok? Thanks
The initial heat you added to it should cure it pretty well. Depending on where you get them they could become cured or not. No dishwasher, only manual cleaning, let it soak and potential low reheat with water to get anything else off that became stubborn - hope this helps
@@ArepasDelGringo Thank you very much. Just made my first Beef Pho soup in the 21Qt Collosal yesterday. Great pots. I sealed it again as I saw little bubbles coming up, but I was informed that that can happen so I seasoned it again. Just washed it out with an Adobe sponge (they are very delicate). Target has them. May want to check them out. I use a little bit of baking soda and if needed some vinegar. But, yesterday I did what you alluded to now in heating it up gently with some water and then I use a wooden spatula to get the rest off. Appreciate your reply. Take care. Best.
@@ArepasDelGringo Oh yeah, one more thing I do. After washing the pot, I dry it out and put a little bit of olive oil on the inside of the pot.
@@ArepasDelGringo Forgot to ask you one thing: I also own a Tangine La Chamba. I have not used it yet. Do you have experience with them? And, if so, what do you make in it? Thanks
Thank you for your video. I'm here searching for stainless steel pots and pans, and then I stumbled into safe and unsafe cookware, then ended up getting paranoid buying stainless steel pans, and saw a vid comment in UA-cam space that clay pots are safer, and thats where it led me to your video.
Sooooo my next challenge, how the h€ll can I get these pots from Columbia all the way to the Philippines?!?! 😁😀
These pots are fantastic. In a world where you have no idea what goes into making anything anymore - handmade pots from natural clay made by locals are top notch. That last part is the hard part! But can be done I am sure.
Ok, so I've been seeing these pots everywhere on UA-cam, so where can I get them delivered to my doorstep, I'll never visit South America but I do want to purchase these pots. They sure are beautiful I have a bad ticker and I don't like the non-stick pots and pans.
You can order it from Amazon.
@@Maria-In-Motion wwwdotancientcookwaredotcom has them too
Thanks for the video. I have about 20 vintage cast iron coming collection. I just found two round cast iron bowls with gate marks. I thought they were American 1800s bowls but later noticed one says in Spanish made in Venezuela. Do you know anything about them. I can't find anything .
May I know what is the size or how many quarts for that soup pot?
how many quarts is that pot? i can't decide between 6quart and 8 quart
@ArepasDelGringo Any ideas to my question I asked below? Would appreciate your input as you have more experience with the La Chambas than I.
That’s so cool you are using this pottery. They are very well made and do a great job at retaining heat. When it comes to cleaning I usually heat up water with salt and and a little bit of vinegar, get it almost to a boil and let us sit for a few hours. Do not scrub it with anything overly abrasive. A soft sponge should do the trick
@@ArepasDelGringo Thanks for replying. I love the pots. I do the same as you. I boil water and let it sit, sometimes over night. Then I use the Adobe sponge (it is a great little sponge) very gently with baking soda and some vinegar. Works well. I completely replaced my stainless steel for cooking with La Chamba. I use the Stainless steel pot after I make soup in my 21Qt La Chamba and put the soup in the refrigerator.
Glad that does the trick, sorry for the late reply 😅
@@ArepasDelGringo All good. We all have busy lives. By the way, check out the Adobe Original Sponges. They sell them at Target. Really great.
I will check it out!
How much does it cost to buy these pieces over there
They are very reasonable depending where you buy them. I bought them in a small local town. A small bowl was about $6.00 US, +$2 more for the basket.
Can we buy this type of cookware in Canada?
Thanks
Lydia G I bought mine from Amazon.
Thanks Kristen!
@@Whoischangingmyhandle go to wwwdotancientcookwaredotcom
How to cook using a la chamba pot on an induction stove?
You can’t. Induction is based off magentic-base on the bottom of cookware. And for that reason, Clay pots are not compatible with induction stoves. Only electric, gas or wood burning stoves.
how often do you go there
About twice a year
I bought this kind of balck clay pot on American Amazon ,it is terrible,each time when I wash it,it lose color,the water turn to black. Why?
I can not speak for anything other than the true clay Chamba pots from Colombia. On my previous trips down there, I literally have filled a suitcase with them and brought them back. Be cautious of imitations as this color comes directly from the clay itself and is not painted on. These authentic Chamba pottery are extremely durable and hold heat very well. I would also take a look at care instructions. Do not scrub these pots. I would recommend writing to the seller.
Looks like that you brought a copy, because an original will last forever
I love my la chamba that i bought from Amazon since i can’t go to Colombia, i love it so much, i use to cook from it everyday❤️❤️❤️