Sach / сач: a plea for practical help!

сач/цаче

Experimental, so far – how can we improve this?

This request is not the purpose of the blog. But, if anyone (particularly Bulgarian), can help, I’d be most grateful.

We have a ‘sach / сач, or саче’ (see image above). We’ve tried some experimental cooking – which has been, at the least, tasty, hot and fully edible.

But we don’t know how to look after the dish itself – i.e., how to clean it and prepare it for the next usage. Vague stuff online – that’s it. Even my mother-in-law, who prepares all her winter vegetables, pickles, compôtes and home-made rakia, says (to my surprise) she’s never used a sach.

Looking online, we find there’s a difference between the metal, lidded receptacle of the same name, which is commonly used throughout the Balkans, and the clay, rimmed ‘tray’ used (exclusively?) in Bulgaria.

So, please, wherever you are, if you have any practical information on treating this clay dish on a daily basis (i.e., how to clean and preserve it), or anything historical or anecdotal about the sach, we’d be more than happy to acknowledge your input and to publish it online for other users in our position.

Please contact us via Comments?

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3 Responses to “Sach / сач: a plea for practical help!”

  1. Voja Says:

    If it is made of clay it should be enough just to wash it well. A bit complicated is to maintain “sač” made of cast iron. After washing, it should be lubricated with oil or animal fat to stop rust. Then, before next use, “sač” should be washed away from oil or fat.
    Voja

  2. philinsofia Says:

    A friend of ours in Cardiff sent us this advice by email:
    “The sach looks similar to my tagine – also made of clay and not to be washed with soap – so to clean it, I pour in hot water and soak it overnight; then I have a plastic spatula to ease off any residue without scratching the surface. After rinsing and drying I oil the tagine with a dab of sunflower seed oil. (This was all shown me by my son-in-law Greg in Oz. He says the clay absorbs flavours and one can ruin a tagine with the taste of soap). Perhaps that would work the same for your sach. Let us know – sometimes lemon juice works well on these things.”

  3. Thanks again, all of you « philinsofia Says:

    […] for pointing out an outdated link – now remedied, I hope. And especial thanks to Voja – the sach  (сач / sač) is now looking much happier, thanks to some vigorous cleaning as you prescribed.) […]

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