LA CHAMBA ORGANIC CLAYWARE FROM COLOMBIA

These beautifully crafted pieces of organic tableware were originally made by the Pijaos Indians of Colombia South America, who over hundreds of years from before the Spanish Explorers visited their country, had perfected the technique. By utilising an ideal locally found material to make containers for religious ceromonies and the production of cooking, food storing and serving, the Pijaos created something eventually of worldwide universal appeal evident as long ago as when the first Spanish adventurers visited South America .

The clay has always been extracted from mines located around La Chamba, Chipuelo and El Colegio villages in Colombia . With the use of donkeys and now bicycles and small trucks, the Indians transport the amounts of clay needed for the next batch production use to the workplaces. The clay is dried and converted into powder with the use of a mortar and all the impurities are removed by use of sieves. After that the clay powder is mixed with water to produce a soft and flexible dough ready for use.

The Pijaos and Panches South American Indians are the direct ancesters of the La Chamba artisans. In pre-Colombians times these tribes were divided into different social groups, each group however followed a common pursuit of perfecting the art of producing the characteristic black pottery. The necessity of developing the clayware was to fulfill the need for the articles to be used in both religious ceremonial and domestic applications. After the arrival of the Spanish this art form did not dissappear but lost its religious ritualistic use. The practice of continueing the production of this clayware became far more prominently a necessity to ensure the survival of these groups.

The pre-colombian objects found by archeologists in La Chamba are not at all different to the ones produced to this day by the artisans. So we can say that this tradition has been passed from generation to generation nearly intact. Many years ago La Chamba was a hacienda owned by just one man by the name of Don Antonio Alvarez. After many generations what was only the Don Antonios hacienda was divided into many properties that were rented to the locals during the harvest time. Every year, immeadiatly after the harvest ended, the properties reverted to the descendants of Don Antonios.

Flowing through the county of Tolima Magdalena river was for many generations the only means of communication for the villages and the rest of Colombia . In 1937 the first road was built enabling La Chamba to have easier access to the surrounding villages and coastal regions thus encouraging the growth of economic activity. Interestingly however, the system whereby the clayware production in pre-Colombian times was the responsibility of the woman and children of the villages, has been retained to this day with the menfolk today only occupied by the collecting of the clay and the sales of the finished product.

In the early 1900s the menfolk were responsible for the construction of canoes made from wood of the plantian tree which were use to transport the clayware down the Magdalena river. The black pottery was used to barter with the many settlements along the banks of the Magdalena in the county of Tolima where the dishes were exchanged primarily for food for the families of La Chamba.

Today this art is still the principal activity of the inhabitants of La Chamba and the benefits of this industry are extended throughout the county of Tolima . This Pijaos art gives to the county security preserving the art for future generations.

Especial respect is for the women of La Chamba as it is they who have maintained the tradition and continuity of the art. It is the women, with their soft and strong hands who give shape to the clay, and to the future security and continuity of their families.The future welfare of their community in their hands, as they form the clay with the knowledge that their unique art is admired on family tables around the world.

Colombia of course is known for other less complimentary aspects but the residents of these villages are honourable people concerned about their families, their traditions and heritage and the future of their children. Their unique clayware industry gives them the pride, independance and self respect that they have earned by following a tradition of self discipline, and hard work.

Initial treatment/curing process necessary before use? 
Each item must be filled to about two thirds full with a half and half mixture of warm water and full cream milk. Then place in a hot oven until the liquid is just short of boiling, reduce the heat and leave in for a further 20 minutes. Remove from the oven, empty the liquid and allow to cool. Then wash normally with detergent, dry and then it is ready for use. This procedure seals the natural tiny pores on the surface of the clay and results in the item being longer wearing and being easier to clean. 



What hot surfaces can I use the clayware on? 
On all normal types of cooking surfaces. Gas, electric solid, halogen and ring hobs and all types of solid hobs as found on AGA and Rayburn type cookers. 



Can I fry a steak in this clayware? 
Yes! 



What is the raw material used to elaborate La Chamba cookware? 
Natural Clay from the mines in the area of the Village of La Chamba in Colombia. 



 Washing instructions for this clayware? 
Normal cleaning with detergent, hot water and brush, mop, or cloth and scouring pads if necessary. Not recommended to be placed in a dishwasher as the conditions can be so harsh as to affect the surface finish. 


Can I put a hot dish under cold running water? 
Not advised, the same as any other ceramic or glass dish, as it could crack. 



Will it crack easily?
 As any glass/clay made cookware be aware of changing drastically temperatures from a hot oven dish to run under a cold water tap, they are surprisingly strong but obviously does not like careless treatment.

Are some small blemishes on the surface of my cookware of normal appereance? 
Every item is hand made, without the use of mould or machinery. The clay is completely natural and untreated in any way before fireing, consequently inevitably every dish is slightly different in shape and small blemishes on the surfaces are completely normal.



LA CHAMBA ORGANIC CLAYWARE FROM COLOMBIA

These beautifully crafted pieces of organic tableware were originally made by the Pijaos Indians of Colombia South America, who over hundreds of years from before the Spanish Explorers visited their country, had perfected the technique. By utilising an ideal locally found material to make containers for religious ceromonies and the production of cooking, food storing and serving, the Pijaos created something eventually of worldwide universal appeal evident as long ago as when the first Spanish adventurers visited South America .

The clay has always been extracted from mines located around La Chamba, Chipuelo and El Colegio villages in Colombia . With the use of donkeys and now bicycles and small trucks, the Indians transport the amounts of clay needed for the next batch production use to the workplaces. The clay is dried and converted into powder with the use of a mortar and all the impurities are removed by use of sieves. After that the clay powder is mixed with water to produce a soft and flexible dough ready for use.

The Pijaos and Panches South American Indians are the direct ancesters of the La Chamba artisans. In pre-Colombians times these tribes were divided into different social groups, each group however followed a common pursuit of perfecting the art of producing the characteristic black pottery. The necessity of developing the clayware was to fulfill the need for the articles to be used in both religious ceremonial and domestic applications. After the arrival of the Spanish this art form did not dissappear but lost its religious ritualistic use. The practice of continueing the production of this clayware became far more prominently a necessity to ensure the survival of these groups.

The pre-colombian objects found by archeologists in La Chamba are not at all different to the ones produced to this day by the artisans. So we can say that this tradition has been passed from generation to generation nearly intact. Many years ago La Chamba was a hacienda owned by just one man by the name of Don Antonio Alvarez. After many generations what was only the Don Antonios hacienda was divided into many properties that were rented to the locals during the harvest time. Every year, immeadiatly after the harvest ended, the properties reverted to the descendants of Don Antonios.

Flowing through the county of Tolima Magdalena river was for many generations the only means of communication for the villages and the rest of Colombia . In 1937 the first road was built enabling La Chamba to have easier access to the surrounding villages and coastal regions thus encouraging the growth of economic activity. Interestingly however, the system whereby the clayware production in pre-Colombian times was the responsibility of the woman and children of the villages, has been retained to this day with the menfolk today only occupied by the collecting of the clay and the sales of the finished product.

In the early 1900s the menfolk were responsible for the construction of canoes made from wood of the plantian tree which were use to transport the clayware down the Magdalena river. The black pottery was used to barter with the many settlements along the banks of the Magdalena in the county of Tolima where the dishes were exchanged primarily for food for the families of La Chamba.

Today this art is still the principal activity of the inhabitants of La Chamba and the benefits of this industry are extended throughout the county of Tolima . This Pijaos art gives to the county security preserving the art for future generations.

Especial respect is for the women of La Chamba as it is they who have maintained the tradition and continuity of the art. It is the women, with their soft and strong hands who give shape to the clay, and to the future security and continuity of their families.The future welfare of their community in their hands, as they form the clay with the knowledge that their unique art is admired on family tables around the world.

Colombia of course is known for other less complimentary aspects but the residents of these villages are honourable people concerned about their families, their traditions and heritage and the future of their children. Their unique clayware industry gives them the pride, independance and self respect that they have earned by following a tradition of self discipline, and hard work.

What is the initial treatment necessary before use? 
Each item must be filled to about two thirds full with a half and half mixture of warm water and full cream milk. Then place in a hot oven until the liquid is just short of boiling, reduce the heat and leave in for a further 20 minutes. Remove from the oven, empty the liquid and allow to cool. Then wash normally with detergent, dry and then it is ready for use. This procedure seals the natural tiny pores on the surface of the clay and results in the item being longer wearing and being easier to clean. 



On what hot surfaces can I use the clayware? 
On all normal types of cooking surfaces. Gas, electric solid, halogen and ring hobs and all types of solid hobs as found on AGA and Rayburn type cookers. 



Can I fry a steak in this clayware? 
Yes! 



What is the material used in these dishes? 
Natural Clay from the mines in the area of the Village of La Chamba in Colombia. 



How can I clean this clayware? 
Normal cleaning with detergent, hot water and brush, mop, or cloth and scouring pads if necessary. Not recommended to be placed in a dishwasher as the conditions can be so harsh as to affect the surface finish. 


Can I put a hot dish under cold running water? 
Not advised, the same as any other ceramic or glass dish, as it could crack. 



Will it crack easily? 
No, surprisingly strong but obviously does not like careless and rough handling! 



Why are there some small blemishes on the surface of my clayware? 
Every item is hand made, without the use of mould or machinery. The clay is completely natural and untreated in any way before fireing, consequently inevitably every dish is slightly different in shape and small blemishes on the surfaces are completely normal.