La Chamba on fire

[Ttogull]

I love cooking in the embers of a fire, such as an outdoor fireplace. Up to now I've used cast iron for this. Recently, however, I have acquired two LA Chamba pieces, and the promo says the can be used in fires and grills. I've seen pictures of a La Chamba beanpot nestled in embers that make me salivate. But the same promo says to avoid large changes in temperature. So how does one start a pot of beans on the fire? Or put a La Chamba skillet on the fire? Or put it on a grill?

For cast iron, I'd just put the cookware straight into the coals or on a grill. I'm confused on the La Chamba though. Treat it just like cast iron?

Thanks in advance for any advice.

[Ttogull]

So, in case anyone is interested and comes across this later, I found the answer. Funny, I bought a new cookbook called "Smoke: New Firewood Cooking" and it has a recipe for Smothered Rabbit Stew that calls for the very La Chamba pot I have. Byres, the author, puts the La Chamba on the coals just as I would a cast iron dutch oven. I'm good to go.

[djyee100]

... But the same promo says to avoid large changes in temperature.

In general, you should avoid any sudden changes in temperature with claypots. They are slow to heat and slow to cool compared to metal pans. If you take a pot out of the fridge and put it into a hot oven, it may crack--that's the extreme example.

Paula Wolfert's intro to Mediterranean Clay Pot Cooking discusses how to cook with claypots in depth, including La Chamba pots. I looked up the book on Amazon just now, and the intro ("A Clay Pot Primer") was available to read online as the book's preview.