The appreciation and cooking of food is of course an activity that we as individuals are involved in every day of our lives. Whether we are concerned with the preparation and presentation or are the receiver and consumer of fine food we will all have opinions about the subject.

The extremes of outstanding, excellent, very good and indifferent culinary skills are immeadiatly obvious to the majority of us.

The ‘TV Chefs' programs that we all enjoy from time to time have become so successful and popular that it is plain to see that most of us really do appreciate a beautifully prepared and presented dinner, whether for the family at home or for the most formal of banquets.

The clayware of La Chamba has a subtly delightful attraction that seems to enhance all aspects from the actual cooking of the food to the final presentation. In particular the natural products that the clayware is made of really does seem to improve the flavour, texture and ease of the cooking stage. In a similar way that the more expensive and considerably heavy cast iron pans, casseroles and roasting dishes etc tend to even out the diffusion of the heat, the same effect is achieved with the La Chamba cooking equipment. With thinner materials used for cooking utensils, commonly stainless steel, the result is that localised hotspots occur causing sticking and burning of the food, which requires almost continual stirring to avoid that effect.

With the use of La Chamba clayware, in all cases, the item used is attractive enough to place directly onto a heat protection mat (if necessary) on the dinner table, with the unique quality of the fired clay retaining the heat for longer.

We have found from experience of the use of these excellent products, each item can have a variety of applications, especially at the cooking stage. For example, one of the open low sided oval dishes can be used for sauteing, grilling, roasting or the preparation of dishes such as Paella, traditional Shepherds Pie, crusty Beef pies etc!

The possibilites of use are many therefore and for that reason none of the La Chamba products are classified solely as, for example, a casserole dish, a roasting dish, table serving dish etc. Each item has a name taken from the indigenous Indian tribes of South America , that have always used the largely identical products for hundreds of years. In addition each item has been allocated a reference number for ease of identification.

An important aspect that has to be attended to with all cooking equipment products before use is that each dish has to be filled approximately half full with a mixture of half milk and half water and placed in an oven and brought up to almost boiling point and held there for twenty minutes. Then after this process, which seals the surface pores, the item is washed out and is ready for use in the variety of ways described on the ‘about the products' page.

We hope that you will try one of the varied range of cooking equipment and feel sure that you will be delighted with the variety of uses to which it can be put as well as it becoming one of the faithful favourites of your kitchen.

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