I was gifted a La Chamba 5 qt soup/bean pot and little info was included with it. I know how to cure it.
And the dangers of extreme temps. Low & slow is best. I’ve read it can be used in the oven & on a coil stove top with the aid of a heat diffuser. It will be mostly used as a bean pot. I found a FB group on Clay cooking w/ Steve Sando of Rancho Gordo as a contributor. I’d appreciate any info from those who own
one. How to use it, type of diffuser, successful recipes, etc. Thanks in advance.
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