How do I cure my La Chamba clay tagine before using it?
La Chamba is the tagine of high temperature fired clay black handmade in Colombia. Sold to the box and barrel, I have warmed in the oven with water as directed, it feels weird. I do not know if he is ready to use, or if the smell will be transferred to the food.
no, it will not transfer. I used it for years and it feels exactly that way, nothing to fear.
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[affmage source=" "]Chamba Black[/affmage]