Chamba Clay Comal
Handcrafted clay cookware that retains heat, making it a favorite vessel for oven to table service in the SHED Café. This comal, or smooth unglazed clay griddle, is intended to cook tortillas but is also excellent for roasting onions, tomatoes, tomatillos, and more.
Each piece is made in a traditional manner by families in the village of La Chamba in Central Colombia. They use local lead-free clays, burnish by hand with stones, and fire each piece onsite to create a strong, deep black finish. Origins of this clayware can be traced back at least 700 years to vases and pitchers found in pre-Columbian archaeological sites.
To season your plate, first rinse and fill halfway with water, then place in the oven for 30 mins at 400 degrees Fahrenheit. This will create a seal on the cookware, which is complete after several stovetop uses. Can be used directly on a heat source, including open fire.