Micaceous Cooking Pots

Pots made of micaceous clay have a lovely glittery surface and are thus always left unglazed. One inexpensive line I particularly like, La Chamba, is imported from Colombia. These pots make superb clay cooking vessels that stand up to direct heat and retain heat beautifully. They are strong and particularly good for cooking slow-simmered soups, sauces, vegetables, beans, and stews. They come in the form of skillets, baking pans, and casseroles. The La Chamba shallow baking dish is particularly useful for cooking flat breads, scrambled eggs, and gratins.